The appointment of chef George Morrone as chef luna marketing & event limited Redwood Park in the Transamerica Pyramid is seen as if he were an athlete who was traded to another team. “Morrone goes to the pyramid,” reads the headline from the San Francisco Chronicle. Another Chronicle story tells the story of how Melissa Perello became a chef at Charles Nob Hill at the age of 24. Even local websites give the impression that food is a sport. Tracy De Jardins, owner-chef of Jardiniere, is described on the dedicated to the best chefs in San Francisco as “the grace and peace of the one who is on top. Game. “
From these descriptions it is easy to understand why dining in San Francisco is the highest league of American cuisine. With 3,500 restaurants serving a population of 732,000, San Francisco has more restaurants per person than any other city in America, as well as among the nation’s most discerning visitors. The food here is not for convenience or pleasure. It is part of the cultural center and lifestyle of the city.
In other cities, one or two great chefs may be considered local celebrities, but san Francisco has the splendor of cuisine – legion. Countless restaurateurs here, such as Jeremiah Tower and Vic Bergeron, have achieved mythical status, but the difference in San Francisco is that outside the super-luminary of its dining scene is constantly lit by meteor showers from the city’s best chefs – the city’s culinary paradise.
No matter how famous San Francisco chefs or trendy restaurants may be, it’s not about pretense. It’s always a matter of taste. You can’t just cook here or hide fewer ingredients with fanfare or circumstance. San Francisco’s temperate climate and proximity to fertile growing sites and the sea have raised expectations that only the freshest foods, ripest fruits, tender meats and the most juicy seafood will be served. The city’s multi-national society also encourages cross-pollination and culinary experiments, resulting in unexpected combinations of flavors, textures and shapes known as fusion cuisine.
It seems that the admiration of the Palace of San Franciscan has become a commitment of its leaders. Imagine the mountainous task of managing a Chinese restaurant in a city full of Chinese restaurants, a quarter of which are Asian. Tommy Toy took up the challenge at his restaurant on Montgomery Street, where visitors enter a magical world recreating the regal grandeur of the 19th-century Widow’s Living Room, raising hopes that Tommy Toy’s dinner will be an unforgettable experience. To live up to these expectations, Toy presents French-style Chinese cuisine with bold performances in which traditional dishes are temptingly transformed into gourmet dishes such as vanilla shrimp or winter melon soup, which, unlike traditional Chinese dishes, is made from small melons. to satisfy today’s taste buds.
To be honest, Chinese food wasn’t Tommy Toy’s invention. This honor belongs to another Californian, Wolfgang Puck, who invented this style in 1985 at Spago’s in West Hollywood. That’s when Park made the breakthrough: “It was unheard of to open a Chinese restaurant if you’re not Chinese,” Sacramento chef David Su Hu said, thanking Toy for preserving and developing the style. He admits that at that time the Austrian chef, who had been trained in France, was not expected to become a master of Chinese cuisine. Today in California, all culinary restrictions are lifted. You can be Chinese by origin and cook marinated chicken breast in French with Thai lemongrass and Mexican pepper, like Toy, and no one will find it unusual.
Unexpected became the norm in California cuisine; a style of cooking that was often questioned whether it actually existed. Unlike other regional styles, California cuisine cannot be categorized by a particular taste or technique. Although this style is now being copied all over the world, it is still difficult to define. California cuisine is perhaps best embodied in its inventive approach, which emphasizes the use of fresh, local and seasonal ingredients in light combinations. Taste, quality (often organic), freshness and innovation are the hallmarks of style. Focusing on experiments with flavor, it is logical that Californian cuisine will lead to fusion cuisine. This fusion trend has existed in San Francisco for almost 20 years and has now evolved into wetsuits that have not been tested elsewhere.
At the recently refurbished Clift Hotel, Asian Cuban chef Maria Manso combines her Cuban heritage with years of Chinese cuisine experience with new co-use dishes such as Tunapica, piccadillo tuna tartare on non-vonton chips. Aziza on Geary combines exquisite Moroccan dishes from chef Murad Lahlu with seasonal ingredients from the Bay Area, creating a new, fresh, organic expression from the often overcooked style associated with Moroccan cuisine. Absinthe Brasserie and Bar at Hayes St. combines chef Ross Browne’s dishes from southern France and Italy, such as golden foxes and chestnut stews with leeks and stuffed artichokes. In Harlequin, Provence meets the Mediterranean with everything from beans to cranberries, marsh carpon soup and basil sorbet. Chaya Beer Restaurant on the Embarcadero waterfront serves Pacific-style French and Japanese cuisine. Nuevo-Latin American dishes, updated versions of traditional recipes, are presented by Johnny Alamilla in Alma in the Mission district and Richard Sandoval in Maya on Second Street, south of the Market, drawing American tastes of the culinary stereotypes of Mexican cuisine into artfully presented delicacies such as its gentle.
For recent graduates of programs such as City College, fusion still reigns, but is now in a more moderate form. The menu of some San Francisco restaurants is so mixed that it is impossible to determine what type of food will be served. Start with Japanese sushi, dine with an Italian side dish and finish the dinner with an updated version of the traditional American shortbread cookie. The only constant trend towards restaurants in San Francisco is that if something “fashionable” and “happens” in the culinary field, San Francisco will try it.
Show food is always popular, but at Foreign Cinema, one of San Francisco’s most popular restaurants, the theater is a playground for food. An elegant covered dining room with a large fireplace overlooks the courtyard with communal dining tables displaying foreign classics and independent features in the evening while guests enjoy snacks such as homemade sardines with roasted peppers, Alaskan halibut steamed in tomato-saffron broth with onion and fennel, potatoes and ayoli and broccoli. A what! No popcorn with the movie?! Don’t worry, the film is primarily designed to create a background effect, and given the savings, dinner and film seem like a good deal.
In response to the economic downturn, San Francisco restaurateurs have cut menus so people can dine out, and come up with a new trend: ‘Affordable restaurants’. In Luna Park, Joe Jack and A.J. Gilbert’s on Valencia Street has great food and prices are low. Nothing on Luna Park’s inventive menu is more expensive than $13.95. Visitors line up to enjoy a fondue of hot goat’s cheese, pot au feu, mussels and French fries, as well as a gourmet S’mores dessert (a traditional American camping dessert, complete with fondue-style dark chocolate, toasted marshmallows and Graham’s house puff crackers). Andalu, a tapas bar and restaurant at 16 and Guerrero, continues the trend of smaller, yes better. Portions here are modest, but also prices. Andala goes so far as to divide its menu into plates of two sizes: small and smaller.
One of the best restaurants in the Bay City is the Taste of San Francisco charity event. There you can walk from the stand to the stands, making a one-time donation, and taste the specialties of various restaurants in the city. Or visit the Ferry Plaza Farmers Market at the foot of Green Street every Saturday from 8 a.m. to 1:30 p.m. Up to 100 farmers demonstrate organic produce and sell their home products at food stalls. Of course, San Francisco doesn’t have a week (let alone a day) without food and wine. From farmers markets and tastings to cooking festivals and behind-the-scenes dinners with San Francisco chefs, it’s a gourmet paradise. A full list of these activities, as well as an introduction to winemaking, recipes and other cooking tips, can be found on in the “Special Programs” section.
Since so many delicious food is cooked every night, you may want to worry that most of it is wasted, but leave it to the San Franciscan so that he doesn’t eat. Local foodie Mary Risley founded Food Runners, which supplies ready-made and perishable foods from San Francisco restaurants and hotels to agencies that feed the hungry. As a true San Franciscan and food connoisseur, Risley says, “We should not call ourselves a civilized society or be proud to be a prosperous country until every man, woman and child gets enough food.”
Given the city’s love of good food and the social responsibility of its restaurants, enough food doesn’t seem to be a problem for San Francisco residents, where there’s more than three meals a day. It’s a way of life.