Photo: Courtesy of Wexler’s
• Michael Bauer was very impressed with Wexler’s, awarding it three stars and offending barbecue purists by calling the high-end setting the “ultimate compliment to one of the most satisfying and primitive forms of cooking.” [SF Chronicle]
• Patricia Unterman was impressed with Sebastopol’s Eloise, where chefs Ginevra Iverson and Eric Korsh grow their own produce, and “use all the odd bits of animals in the most sophisticated ways.” [SF Examiner]
