It's no surprise that when the Washington Post brings a storied, Japan-trained sushi chef to a neighborhood, fusion-happy sushi restaurant, he doesn't like what he's eating. What is interesting, though, are the reasons why. It's not necessarily the fact that most of the sushi rolls are covered in ... More >>
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 ... More >>
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 Co ... More >>
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 i ... More >>