"Berkeley diners are all bold. [But] the average palate is still very conservative. We have a lot of people here who have a higher food consciousness but we also have a lot of people who follow a traditional, almost 1950s...
"I feel like food journalism is just like US Weekly sometimes." — Liberty Huang, a.k.a. @CousinCoug and co-founder of Boobs4Food. [via @LineCook]...
"I love the fact that [S.F.] is so independent that when I was opening, it asked me to testify to the fact that I wasn't a chain. On one hand, it's a lot of bureaucracy and on the other hand,...
The Oakland pizza chef wants to make love to you, through pizza.
"Is this Satan's dinner party?" asks a guest upon arriving to see a whole skinned goat at an underground dining event.
Inside Scoop SF, the new Chron blog where Michael Bauer's Between Meals has also moved, plays host to a Bauer dis from Lee.
"Big, heavy cookbooks take up a lot of space. They don't blink, come to life, or talk to you. They're just cardboard and paper — fusions of inanimate ingredients that readily fall apart and rot. Still, I imagine they'll last...
"As a customer, I don't mind paying an extra 50 cents per meal to give your servers the opportunity to treat an illness or a sprained ankle. What I mind is how much it bothers you [the restaurant owner]." —...
At The Jelly Donut, they may not have the sophisticated flavors of Dynamo, but they do your free ones. Every time.
"I have to hand it to all three restaurants - while the quality of the food varied, the quality of service did not. You could do worse than being waited on by people who really believe that the true path...
"Comparing lamb to mutton is like comparing filet mignon to the worst beef product you've ever tasted. I don't really understand why people would want to eat it." — Derrek Smalley of Superior Farms when asked by Jonathan Kauffman where...
"Food was great, but I was pretty much finished at 10 p.m. ...unfortunately courses kept coming til 1 a.m. (and then we had to drive home). That was the longest meal of my life, and it definitely crossed my mind...
The award-winning cookbook writer can't get enough of the poached eggs at Boulette's Larder.
"Oliver’s better-eating-and-living-through-wartime-rationing cant doesn’t hold up to common sense or hard wartime truths, ...[which] included the quite unhealthy consequences of more than one-half-million British war dead and lengthy periods of nightly Nazi bombing raids on London and other British cities."...
"If anyone wants to go across the street and bring back an $8 lemonade from Gracias Madre, you can tell your server that I said to waive the corkage. Just kidding." — Anthony Myint, via Mission Street Food's menu for...
"Sure, athletes have tryouts, and actors have auditions. A stage is both. It lasts many hours, is physically and mentally draining... It's the culinary equivalent of getting jumped into a gang." — Richie Nakano, sous at NOPA and a.k.a. Linecook,...
"Pinot partisans have been growing irate that their heartbreak grape is being ruined by the masses. It is an affirmation of every Pinotphile's conspiracy theory: that our beloved grape has been defiled by large-scale industrial winemaking." — SF Chronicle wine...
Marlowe completed their contest, and in addition to a handful contributions from diners, they've posted (painted?) twenty or so food-related quotations onto their front windows at 4th and Townsend, as SFist shows us. There's at least one anti-vegan warning ("Vegans...
"Get a cheese quesadilla painted with spicy vermilion salsa here and your heat receptors will get the kind of spanking soothable only by Mexican Coke." — From a mini-review of Maya (Next Door) by John Birdsall in which he also...
"For now, I don't see the end of menus name-dropping farms... SOLE food ingredients (sustainable, organic, local, ethical) are more expensive and restaurants that serve them need to reflect that in menu prices [and descriptions]." — Bruce Cole, editor of...