SF Chronicle critic Michael Bauer on why big New York City restauranteurs/chefs have never expanded their empires to San Francisco: Chefs "pick the low-hanging fruit, going to a cities that have a less formidable dining culture.... San Francisco has never much cottoned to one-, two- or three-offs... We’re a little provincial, a little smug about our homegrown talent, and a little less enthralled with big-name chefs who garner fame elsewhere and then bring a concept here." [ISSF]
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Why NYC Chefs Avoid SF
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