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• Cobaya 1500° with Chef Paula DaSilva

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  "What would be your last meal?" Given their line of work, it's a question chefs are often asked - often enough, in fact, that someone's devoted an entire book to fifty famous chefs' answers to that very question. To the surprise of many people on the other side of the' [...]
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• AQ - San Francisco

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  Three years ago, New York chef David Chang (of the Momofuku empire) caused a bit of a ruckus when he declared: "Fuckin' every restaurant in San Francisco is just serving figs on a plate. Do something with your food."[1] It was not quite Biggie-Tupac material, but it did spark something' [...]
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• Cobaya St. Regis with Chefs Richard Gras and Antonio Bachour

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  In a recent column for the San Francisco Chronicle, restaurant consultant (and former Square One and Chez Panisse chef) Joyce Goldstein bemoans the prevalence of what many pejoratively call "tweezer food." She imagines "an underground team of tiny elves with tweezers, carefully placing tiny little pieces of food in regimented" [...]
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• State Bird Provisions - San Francisco

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  I keep lists of restaurants for just about any town I might conceivably visit. I don't get to do nearly as much culinary tourism as I'd like, but it's always good to be prepared. Drop me in just about any major city - several minor ones too - and in [...]
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