It's been said that New York has better seafood than San Francisco, but when it comes to vegetables, there's no contest. The Bay Area's wealth of produce is second to none in the U.S.
Attention all you San Franciscans who stood around waiting for snowflakes to fall from the sky this weekend past. Snow is trending hard at molecular-minded spots like Commis in Oakland and Sons & Daughters in Nob Hill. And there’s a 100 percent chance of snowfall on Fillmore Street this week—albeit from a fancy Swiss Pacojet processing machine at Dominique Crenn's new Atelier Crenn.
I just had my 4 o’clock snack. At 4 o’clock every day I have buttered olive bread topped with pickles, sometimes with fresh tomatoes. I have a love affair with vinegar. It’s true. As a kid I used to drink vinegar straight. At Luce we pickle all sorts of things—kumquat, rhubarb, cucumbers. I am just addicted to pickles. Maybe it’s because I’m French. Everything comes with pickles in France.
By Sunday night, when you are in post-Hardly Strictly Bluegrass or LoveFest recovery mode, you'll be ready to cozy up to the couch and watch the season premiere of the second season of Food Network's The Next Iron Chef. Given that many Americans appear to have an obsession with contest-based reality shows, and given that here in San Francisco we have a particular interest in food-focused competitions, we're guessing that the show, featuring local chef Dominique Crenn of Luce and once-local-and-now-oft-missed chef Nate Appleman, will have a strong local following.