There's always the talk that San Francisco has the better product andOthers, like A16's former chef, Nate Appleman, are all too eager to dismiss their former city:
New York has depth in techniques--but between us cooks, there is a real
sense of respect for one another.
I thought [New York] was going to be like San Francisco, but I've receivedAs much as Appleman disses Cal-Ital cuisine, a glance at the menu of Pulino's, his new restaurant, shows he hasn't changed directions, creatively speaking,
nothing but love since I moved here. There's a lot of confidence--you
just have to worry about what you're doing, [whereas in San Francisco]
there's too much concern about what everyone else is doing.
so much as switched cars.
More worrisome is Eater founder
Ben Leventhal's projections that San Francisco's tricky
business climate, not the primacy of California cuisine, will lure more and more San Francisco chefs east.