Excuse Me, But Craft Didn’t Start the Fire
I read what you wrote about Craft’s ingredient-centric influence the other day, and I think you’re way off. Didn’t you ever hear of Chez Panisse, Alice Waters’s hugely influential Berkeley restaurant? Is it gauche for American cuisine to have a history longer than fifteen minutes? Or is this a New York thing? I’m seriously asking, as a former Bay Area resident who feels that some of the food values of that region aren’t fully appreciated here — or, if they are, they get fetishized as new discoveries.