elkanah5730/FlickrThe new traditionalist: Sebo's Michael Black.It's ironic -- sushi, a cuisine that fetishizes a few simple, pristine ingredients, just might be the last restaurant genre to pick up the ingredient-centric mantra of modern food. But a sustainable sushi revolution that ignited in San Francisco has gradually spread to other West Coast cities, causing more and more sushi lovers to question where the tuna in their nigiri is from, and whether or not it's depleting global fish st
Joseph Schell
Incanto's Chris Cosentino (left) and Sebo's Michael Black react to the broadcast.
A handful of chefs and others who appeared in the San Francisco episode of Anthony Bourdain's No Reservations gathered at Bloodhound in SOMA last night to watch the broadcast. Incanto chef Chris Cosentino had organized the viewing party -- the show included a scene of Bourdain slurping an all-offal menu during one of Incanto's annual Head to Tail dinners, at a table with Boulevard chef de cuisi
Ever dated a chef? It can be a dysfunctional slog: enabling his 12-hour work days, waking up at 1 a.m. to a kitchen of his work buddies doing Fernet shots around the dinette, and living through the perennial reek of garlic on his fingers. But seriously? We'd put up with all of it -- every last blast of clammy, line-cook sweat-stink on the chef's jacket he drops on the floor before staggering into bed - for a chance to call one of these San Francisco chefs our boo.
Jesse Friedman/Beer & NoshAn
