While S.F. and L.A. restaurants have gotten used to the whole food blogging/flash photography thing, the CHOW gals found that this was actually not so cool in New York, and had their hands slapped a few times for whipping out their cameras at the table. They also found, as they wrap up their Innovation Tour 2010, that liquid nitrogen is quite popular in kitchens, Quebecois cuisine (and super-bad-for-you food in general, like the poutine at Animal) is all the rage, and S.F. is ahead of the curve with the “tap water is good” thing — or maybe it’s just that our tap water is, actually, good.
What’s Innovative about SF, LA, and NY, Part 1 (Roxanne’s Take) [CHOW]
What’s Innovative About SF, LA, and NY, Part 2 (Lessley’s Take) [CHOW]
Earlier: WTF, CHOW?: ‘S.F. Has a Lot to Learn from L.A.’ [Grub Street]