San Francisco Visitors Planning Guide - Winter/Spring 2009 - (Page 68) Matters Tas T e Q & a WiTh MarCia “The TaBlehopper” GaGliardi of Taste Marcia Gagliardi writes “Foodie 411,” a blog on www.onlyinsanfrancisco.com, and “the tablehopper,” a popular weekly e-column about eating out in San Francisco (www.tablehopper. com). One could argue she’s been a foodie since before the term was coined — ever since she visited her first restaurant as a kid and became enamored with the experience. Something of a “restaurant oracle” to friends, family and now the general public, Gagliardi keeps her finger on the pulse of what’s new, hot and delicious in San Francisco. We checked in with her to get the latest on The City’s ever-evolving dining scene. Artisan products, like “adult ice cream,” donuts, salumi, anything pork, and local coffee roasting are hot, hot, hot. The farm-to-table philosophy is also really felt in the cocktail scene here. Handcrafted cocktails made with seasonal ingredients and artisanal spirits are served at most restaurant bars now. Wine bars are practically an epidemic, and izakayas [Japanese pubs that serve small bites] are still on the rise, plus regional Italian, Mexican and now Peruvian food is appearing more. Q. Who are the most buzzed-about chefs in San Francisco right now? does The City have “celebrity chefs”? A. It’s funny, our farmers are really the stars here. Celebrity chefs don’t tend to impress the local dining public very much. But a few of our SF talents are appearing on TV more, like Chris Cosentino (Incanto), Jonnatan Leiva (Jack Falstaff) and, of course, our “Top Chef” contestants. Q. What sets San Francisco’s culinary scene apart from other cities? A. It’s all about the ingredients here. When you start with some of the best people committed to producing the best products in the U.S., the food just shines. From farmers to winemakers, there are so many passionate perfectionists here — and visionaries who want to try things differently, or at least on a smaller and more quality-oriented scale. Dining is our entertainment, so locals tend to obsess over what’s in season, what’s new, what to order and where to go. Q. What’s the most innovative or interesting measure you’ve seen a restaurant take to address environmental and sustainability issues? A. I like seeing restaurants providing house-filtered water [as opposed to bottled water], and some places even have a sparkling option at no extra cost. More and more restaurants have their own farms. I also see many chefs are using the whole animal as well. Traci Des Jardins is to be commended. She really spearheaded green practices with her restaurants (Acme Chophouse, Jardinière, Mijita) before green was the new black. And then there is Tataki, the first (and currently only) restaurant in the U.S. serving exclusively sustainable sushi. Q. What keeps The City’s culinary scene ahead of the curve? What new trends are San Francisco restaurants setting? A. It’s thrilling that people are getting closer to their food — and to who is producing it. In the end, it’s the producers that keep us ahead of the curve, from the jam makers to the peach growers to the chocolatiers to the pig farmers, and the chefs and the diners who support them. Q. What should first-time visitors to San Francisco be sure to experience when dining out? A. Of course a visit to the Ferry Building Marketplace (and Saturday farmers’ market) is the best place to 68 San Francisco Convention & Visitors Bureau http://www.onlyinsanfrancisco.com http://www.tablehopper.com http://www.tablehopper.com
For optimal viewing of this digital publication, please enable JavaScript and then refresh the page. If you would like to try to load the digital publication without using Flash Player detection, please click here.