Now that I've decided not to bother with Zona Rosa, (I've heard lukewarm things at best!) I thought I would go Greek tonight. Opinions on which is better and food suggestions at either are appreciated.
Some people say that what Chef Nick Balla is doing at Bar Tartine in San Francisco is crazy. It ain’t crazy, it’s just layered with the restaurant's unparalleled DIY foods program, his unlikely marriage of Japanese and Hungarian cuisines, and his youth spent playing in a band.
Roots takes a deep biographical look into the world's most influential chefs to reveal their inspirations. Ancestry.com style except not really.