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  • Cobaya St. Regis with Chefs Richard Gras and Antonio Bachour

    Number of comments: 2
    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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