APPETITE Most memorable restaurants boasts an overarching standard of quality to their menus. Other times, one dreams of specific items from certain spots. Here are a few places worth trekking out to for unique dream dishes.
APPETITE A fledgling new restaurant is a work in progress, evolving. Often I'll visit restaurants in their opening week, then return three to four weeks later, noticing a marked improvement in rhythm and flow, if not a dramatic change in food (often first food impressions prove to be consistent).Read more »
APPETITE The world has become hooked on New Nordic cuisine in recent years, thanks to Copenhagen's Noma, often referred to as the world's best restaurant for three years straight, sparking a global interest in all things Scandinavian and a new generation of chefs.Read more »
APPETITE Opened on July 13 way back in 2005, Maverick is a longtimer by modern day restaurant standards. I'd posit that it's better than ever with new executive chef Emmanual Eng, brought on last year by owners Scott Youkilis and Michael Pierce (who is also the general manager and wine director). In contrast to its more casual, younger sister Hog and Rocks, Maverick's food has grown more sophisticated and focused over the years.Read more »
APPETITE San Francisco is obsessed with pizza (particularly the Neapolitan kind). A recent indulgent survey of pie joints took me from Oakland's recently opened Nick's Pizza (www.oaklandstylepizza.com) — the highlight there actually being local Temescal Kombucha in jars — to brand new Bakeworks in Hayes Valley (www.bakeworkssf.com), with its potato quinoa crust pizzas. Big kudos for the Bakeworks business model: providing employment and training to those at risk or with disabilities.Read more »