"There is no question that there is an elite strand within the food movement, but a lot of social change movements in this country ... have been started by the affluent."
"There's something about eating a burger in Southern California that makes me feel like I'm in Happy Days in the fifties or something."
The new restaurant is a collaboration between Stephen Starr and his longtime menu development director, Chris Painter.
The Top Chef winner's restaurant debuts Saturday.
Wolverine makes the coffee world a better place, himself a little more like Jean-Georges Vongerichten.
"It's not like jeans, where you can just make them and then ship them. There's a lot more attention to details that needs to be paid."
Molto Mario talks to Grub on the eve of his new show's big debut.
"Why are so many menus exactly the same? People are really taking themselves way too seriously."
![Ulterior Epicure, Now Unmasked, Pays For All Those Crazy Meals Himself [Updated]](http://sanfrancisco.grubstreet.com/upload/2011/09/ulterior_epicure_now_unmasked/20110920_bonjwing_146x97.jpg)
The anonymous blogger is actually Bonjwing Lee, and no, those meals weren't on an expense account.
They're aiming for early November for the SoMa restaurant.
They're Chef's Night Off pop-ups are a precursor to a brick-and-mortar project we should see take shape within months.
Rob Samuels is hoping to slowly expand Maker's Mark around the world.
We try to figure out more about the food at the Melman's knew Italian venture.
The opinionated barbecue expert is excited about the new gig.
"His presence alone, and the intensity of being in his kitchen — it’s enough. No one works well when you tell them they’re a piece of sh-t all day."
The one time we had Patrick Fahy’s desserts at Blackbird, they were the dazzling capper to a very impressive meal— architectural triumphs that looked like high-fashion hats from Mars, yet tasted pretty great too. And we weren’t the only ones...
Yesterday, we talked with Mark and Liz Mendez about their wine bar, Uva, set to open in early fall in the long-ago Rushmore space on Lake Street. In that segment we focused on the Spanish food that will be on...
