Michael Bauer
Executive Food and Wine Editor, San Francisco Chronicle
- Food and Dining, Metro San Francisco
- iPhone: 37.760880,-122.402344
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San Francisco Chronicle Executive Food and Wine Editor
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The best thing about Brix in Napa: the garden in back with fully ripe yellow squash, butter lettuce,… instagram.com/p/at4zhuOuVs/
MY China in SF's Westfield Centre has taken heed and lowered the music level when the restaurant fills up. insidescoopsf.sfgate.com/blog/2013/06/1…
At M.Y. China, someone is listening
insidescoopsf.sfgate.com — My post last week, as a follow up to my Central Kitchen Update, generated a lot of emails about similar experiences at other restaurants. It's nice to know that some people are listening. I received an email from Scott Rodrick, the managing partner of M.Y.
See the photos from Michael Chiarello's 3.5 star review at Coqueta. insidescoopsf.sfgate.com/blog/2013/06/1…
The stars align for Coqueta
insidescoopsf.sfgate.com — Coqueta, the subject of my 3.5-star review in yesterday's San Francisco Chronicle, is a restaurant that has been open only a couple of months but already feels as polished as if it's passed its first anniversary. It's owned by Michael Chiarello, who jumped back into the restaurant kitchen from his stint on television a few years ago to open Bottega in Yountville.
Michael Chiarello's Coqueta, on the SF waterfront, is a must visit destination. sfchronicle.com/restaurants/di…
Coqueta review: a Michael Chiarello triumph
sfchronicle.com — The space he chose was the short-lived home of Lafitte on Pier 5 off the Embarcadero, an area that over the last couple of years has become home to trendy restaurants such as La Mar, Plant Cafe and Hard Water. [...]
Now there's two places to get Loretta Keller's fried green beans: Coco500 and Seaglass in the… instagram.com/p/ag-9U2uuX6/
At Central Kitchen the food is excellent, but the excessively loud music makes it a pain to dine there. sfchronicle.com/restaurants/ar…
Central Kitchen finds footing year later
sfchronicle.com — With the immense popularity of Flour + Water, there were high expectations placed on chef Thomas McNaughton and his crew when their second restaurant, Central Kitchen, opened about a year ago. [...] the results didn't stack up.
Should waiters be salaried rather than to work for tips? insidescoopsf.sfgate.com/blog/2013/06/1…
Salaries for waiters instead of tips? Why not?
insidescoopsf.sfgate.com — On Monday, Gawker posted a piece about Sushi Yasuda in New York doing away with all tipping. Instead, each item on the menu is priced higher to cover the cost of a tip. At the bottom of the check there's an explanation that the staff is fully compensated with a salary (which includes health care benefits), and that "gratuities are not accepted."
It will be hard to beat the Jidori chicken with farro, smoked almond salsa verde & asparagus at… instagram.com/p/acMYAIOuck/
Last year I didn't eat at home a single night, but I'm not complaining. insidescoopsf.sfgate.com/blog/2013/06/1…
My life in restaurants
insidescoopsf.sfgate.com — Last week, several people Tweeted and retweeted that Mimi Sheraton, the former restaurant critic from the New York Times, said that in 1983 she ate at home on five nights - Christmas, Thanksgiving, Mother's Day, etc.
Sir & Star at the Olema is a country fantasy in the making (3.5 stars for food!) sfchronicle.com/restaurants/di…
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