March 19, 2019 by Scott Kester
Kaiseki, Straight Up With a Twist – The New York Times Pete Wells reviews ODO and loves the cocktails paired by Frank Cisneros.
by Scott Kester
Source: The Omakase Chasers – Bon Appétit From his perch at the lustrous wood counter at Kosaka, Jonathan Wigser plucks a pillow of rice from the slate slab before him....
March 11, 2019 by Scott Kester
Breakfast Sandwich: Modernist-chef labs and restaurant incubators are okay, and international institutes of culinary arts are well and good, but some of the finest dishes that end up on restaurant...
November 7, 2018 by Scott Kester
Source: Ichimura at Uchū – a MICHELIN Guide Restaurant in New York City From the guide: This glossy Japanese prodigy may be settled amidst generic bodegas and low-lying storefronts, but...
July 26, 2016 by Scott Kester
The Sushi Chef Who Lost His Job Fighting the DOH’s Glove Rule Is Back Sushi on Jones & Sushi Bouhadana Chefs and their cooks often have a contentious relationship with...
January 22, 2015 by Scott Kester
Daniel Patterson Makes the Leap from Fine Dining to Fast Food. Will Regular Folk Bite? Published in Edible San Francisco Daniel Patterson is working on a burger that could revolutionize...
September 4, 2013 by Scott Kester
Gourmet Shot: Sean Brock | Liquor.com. I met Sean at Coi Restaurant on my last trip to San Francisco. Daniel put us together for dinner. Good stories and food and...