Best Culinary DisruptErs - 2013
530 Hampshire St.
San Francisco, CA 94110
By Anna Roth San Francisco may be the undisputed leader in tech innovation, but the city's food scene has moved beyond farm-to-table ingredients and is causing its own distruption. Witness the astronomic rise of Mission Chinese Food's Danny Bowien, a young chef who decided to start experimenting with Sichuan peppercorns and riffs on Chinese food like kung pao pastrami at a Mission pop-up a few years back (2234 Mission St., 863-2800. MissionChineseFood.com). He's now the darling of the national food media thanks to the opening of the second location of Mission Chinese Food on the Lower East Side of Manhattan, and rumors have abounded of a potential third location in Paris. Then there's the dim sum-style California cuisine of State Bird Provisions, which put the 16-month-old Fillmore restaurant at the top of nearly every media outlet's list of best new restaurants of last year (1529 Fillmore, 795-1272. StateBirdSF.com). It also snagged a James Beard Award for Best New Restaurant in the country earlier this month, an award given for, among other things, a restaurant opened in 2012 that "is likely to have a significant impact on the industry in years to come." There's growing crossover with food and tech, too: Good Eggs (GoodEggs.com), a start-up grocery delivery service that connects local food producers with customers, has expanded to Brooklyn with more cities in the works. And with hip NYC chef April Bloomfield of the Spotted Pig and the Breslin taking over the Tosca Cafe (242 Columbus) later this year, we're seeing the East Coast begin to export talent here as well. Here's to more of New York and the rest of the world taking its culinary cues from us.