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ALI BABA'S CAFE


I love burritos or anything burrito-like, but sadly, my outrageous obsession has led me down the path of Mexican-palette overload. Naturally, when I came to the realization that shawarmas are the Lebanese equivalent to a burrito, I started to maniacally pursue this new tasty phenomenon. I've now done my share of sampling the SF goods but nothing compares to

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MILLENIUM


I've been vegetarian for over ten years, and in the cities I've lived in as an adult (Chicago and Portland) it has been very easy to accommodate my needs when I go out. But something I always felt was missing from my experience was a place for fine wine and top notch food in an intimate, refined setting. Millennium, on a sloped corner in the Tenderloin, serves up everything I've ever wished

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SYCAMORE


San Franciscan's love their brunch, and I'm no exception. I love it even more when it involves $10 bottomless mimosas, Yahtzee, an outdoor patio, and is within stumbling distance of my apartment. The Sycamore might be the new kid on the Mission Street block, but it has quickly become the living room I knew I always wanted but couldn't afford. With an assortment of board games and drool worthy sliders

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ALI BABA'S CAVE 799 Valencia Street • San Francisco
MILLENIUM 580 Geary Street • San Francisco
THE SYCAMORE 2140 Mission Street • San Francisco
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Food as fashion is a sort of new thing for us, and urban centers are their runway. Food that is delicious now has to qualify on so many other levels. Is the chef legit? Are the ingredients local? How are they farmed? Is the staff treated fairly? Does the restaurant practice sustainable habits? How have these questions become the responsibility of the diner? I'm not suggesting we cease operating with a moral compass, but if the obsession of the diner's one-upmanship is more important than the prerogative of a brilliant Chef, how do we come back from that? No longer is delicious and friendly cutting it. And even if the restaurants pass these endless tests, what is really sustainable about a $14 beet salad anyway? Isn't sustainability about longevity? Accessibility?

I do believe that the highest goal of any Chef is to make food that is delicious. But what responsibility these Chefs bear on the careful selection of ingredients is more and more dictated by the diner. The moral responsibility of the diner is a delicate and nuanced thing, which is largely unexplored. It is really a luxury of where one lives, and in the Bay Area, it is a limitless obsession shared by many.

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FOOD COLUMN METADINING