Critics Made Mission Chinese Jump Shark?
'Food critics don't help readers find restaurants anymore. They RUIN them.'
'Food critics don't help readers find restaurants anymore. They RUIN them.'
A supplier of gas masks and such says a lot of the kids are trust-fund types.
Also, his go-to date spot is Brazen Head in the Marina.
"The restaurant did age really well, like me. [laughs] For a restaurant to be 40 years old, it’s something special. I’ve been a big part of that, so I’m glad and I have no regrets. I can leave assuming all...
"I guess all that I did in my professional and personal life also brought me to this point of opening a wine shop. I've been an oil painter, a writer of food and music ... I even blame my current...
"I just didn't want to do all the [prix-fixe] menus all the time to always be nine-course this, or salt-and-pepper-truffle-menu that, including all the canapés that would go with all that stuff. I just want [a restaurant to] be...
"I drink a bottle of wine every cooking class, so it's better if the class in my house!" Mary Risley, she of "Just Put the F**king Turkey in the Oven" fame and Tante Marie's Cooking School, on why she...
"Coming soon, Jake's on Market. Everything the Castro's always wanted. Except with clothes." Sign in the window of 2223 Market, the former 2223 restaurant, soon to be Jake's. [Garchik/Chron]...
"It’s stupid. It’s just a misguided law ... We don’t know who’ll enforce it. Hopefully someone will challenge it legally. We’ll probably serve it for a while, maybe get some fines." Cyrus chef-partner Douglas Keane on the impending statewide...
'It’s probably more of a rite of a passage -- you know as part of the application process for an apartment in Brooklyn. Hasn’t everyone done a naked photo or two for those?'
"Though the ideals were noble and the enthusiasm infectious, at times this gathering veered towards self-parody ([an organizer] led attendees in a freeform improvisational movement session before their tamari-and-tofu dinner)." Jesse Hirsch, writing in the East Bay Express about...
"I’ve often contemplated that perhaps we should administer a common sense test of very basic food questions to guests that we do not recognize. If the results clearly reflect that these folks do not dine out very often, we can...
"I grew up loving cioppino, the hearty shellfish stew that's one of San Francisco's greatest contributions to culinary history. You rarely see this dish outside of the city, which is such a shame ... The dish is so direct, it...