A lot of chefs, working in cuisines from their parents' homelands, are doing stuff that can't be called fusion and it can't be called 'inauthentic' either.
Showing 1-4 of 4 posts
Vendors include Hapa SF, 3-Sum Eats, and Toasty Melts.
Also, the chefs at Oenotri just took a trip to Sicily, and came back inspired.
It being summer and all (technically), Jonathan Kauffman devotes his review this week to the street fare you can find at Off the Grid and various other locations around the Bay. He quotes a friend who calls food trucks "the...