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.

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