Guest Rant: Chef Rails Against Contemporary Restaurant Trends

San Francisco chef Joyce Goldstein has some sharp words for fellow chefs and some of the city’s hot restaurants.

Tiny morsels arranged with tweezers – SFGate.

“…those damned dots of sauce.”

“…comma cuisine…”

These trends haven’t taken strong root in Costa Rica yet.

And, in the form of dissent, a meal at San Francisco’s Aziza last year featured one of those “comma menus” and remains one of my most memorable meals ever.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s