Remember how Tablehopper Marcia Gagliardi took a job as contributing editor at 7x7? Well, her first trend piece from the new issue is now online, and it’s about local chefs who are forsaking fine dining to “cook straight from the heart.” She talks to Nick Balla of Bar Tartine, Richie Nakano of Hapa Ramen and the upcoming Hapa, and Ravi Kapur of LihoLiho Yacht Club about how they’ve taken the cuisines of their childhoods and melded them into modern dishes and idiosyncratic menus all their own. Also, we learn that part of the reason Stuart Brioza’s food at State Bird Provisions has such broad, global influences because he grew up flying all over the world with his flight attendant mom. [7x7]
