Chowhound Presents: Table Talk with Dorie Greenspan of Everyday Dorie Ask Your Questions Now

Follow us:

Discover the unexpected in the Bay Area. Explore All of SF Bay Area
Restaurants & Bars 4


Stanley Stephan | Jul 21, 200208:16 PM

Miriam Morgan did a review of Chez Spencer today in the previously pink section of the Chronicle

She faulted the pizza crust for being "bready instead of crisp".

Chez Spenser puts out a lovely yeasty crust. Instead of appreciating the unique wonderful taste, this person wants it to be like a cracker crust. That is the reason we have so much copy cat food in one restaurant from the next. Why can't good food be recognized for what it is? Why does it have to be like everyone else's version?

I'm pretty crispy right now.


Want to stay up to date with this post? Sign Up Now ›
Log In or Sign Up to comment

Recommended from Chowhound