Michael Black

  • Blogs

    January 30, 2012

    Is American Sushi on the Decline? Some Say Yes.

    ‚ÄčIt'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 >>

  • Blogs

    October 23, 2009

    San Francisco's Hottest Chef Dudes

    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 >>

  • Blogs

    August 11, 2009

    At Bloodhound Last Night, Nervous Chefs Watch Themselves in 'No Reservations'

    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 Co ... More >>

  • Blogs

    August 6, 2009

    Four West Coast Restaurants Changing Sushi As We've Known It

    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 >>

  • Dining

    August 1, 2007

    Hard-Core Sushi

    Sebo raises the bar for quality and variety

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