Today is the last day on the job for your faithful Grub Street San Francisco editor. Two years of covering the San Francisco food scene for MenuPages and then Grub Street have been a blast, but 2010 holds new promise. It’s easy to become mesmerized with this city of genius chefs, top-rated ingredients, and really smart weirdos doing really tasty things. Grub Street readers take that fascination seriously and you’re a sharp, challenging group to write for. However an opportunity for adventure came up that proved too tempting to decline: This reporter is moving to Southeast Asia to return to the newsroom of a big-city daily paper. It will be hard leaving behind super burritos, Dungeness crab, and Anchor Steam beer. The next year will see them replaced by durians, rice, and Bintang.
But while this city’s restaurants may open and close in a blur, its chefs hop from one kitchen to the next, and trends burn through as hot and fast as a creme brulee torch, some things stay constant: The food is excellent, and the diners are as hungry for a scoop as they are for dinner. Grub Street will continue to bring you the best news, photos, and features from the most wonderful city in the world (cue Journey’s City by the Bay). And with that, it’s time to ship out.