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Dining, Eat Sons and Daughters is creative and cutting-edge

Sons and Daughters is creative and cutting-edge

In art, as in cooking, the avant-garde has conventions that must be followed. Aphasic dialogue and nonnarrative plots have defined experimental fiction since Gertrude Stein's time, and there are still listeners shocked by the dissonance of Schoenberg and Boulez, however…
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Dining, SFoodie Molecular Gastronomy A Growing Bay Area Trend: Say What?

Molecular Gastronomy A Growing Bay Area Trend: Say What?

Chef Mark Dommen, of the recently Michelin-starred and shamefully scarlet-boxed San Francisco restaurant One Market, tells the Examiner that molecular gastronomy may be the next big trend in Bay Area restaurants: "Bay Area is starting to embrace molecular gastronomy,…
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Dining, Eat Falling in Love, Slowly

Falling in Love, Slowly

It's unpredictable. You can fall in love at first sight or over a long time. And there are no rules (despite what you've read). I was nuts for Tom Collichio's food at Gramercy Tavern in New York from the first…
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