At left, that's a deep-fried, salt-cured fluke skeleton hanging above chef Michael Black's stove at Sebo, which he likes as "a crisp, chip-like drinking snack." Also notable from a Sunday Chron piece about local chef innovations, Loretta Keller's grated-tomato sauce,...
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Danny Dunham has left Sebo in Hayes Valley to pursue other projects.
Getting the Jump on the Chronicle,, we're crowd-sourcing rising star chefs.