I am so sad that I won't be in town for Le Grand Fooding, however I will take the outcome of this match-up between San Francisco chefs v NYC ones quite seriously. If NYC strikes gold, I give up my desire to move to San Fran. If SF wins, I will start looking for jobs out West.
Here is what some of the chefs have to say about each others coast.....
David Chang (Momufuku, NY): “Fuckin’ every restaurant in San Francisco is just serving figs on a plate with nothing on it. Do something with your food.”*
Laurence Jossel (Nopa, SF): “In all my eating trips to New York, nothing I have eaten has come close to the sensual perfection of a tree-ripened Northern California Black Mission fig - except maybe the pastrami at Katz’s Deli.”
Brian Leth (Vinegar Hill House, NY): “No comment.”
Mourad Lahlou (Aziza, SF): “The best thing I have ever eaten at any of David’s restaurants was the second dozen of fresh oysters I ordered at Ssam bar without the kimchi consommé.”
Daniel Patterson (Coi, SF): “David who?”
Robert Newton (Seersucker, NY): “I’ve been too busy these days to stay on top of the San Francisco food scene, but I am sure it’s great. Let’s face it though, New York is the center of the food world in America. And besides, it’s all about Brooklyn right now.”
James Syhabout (Commis, SF): “To keep it simple, best rhymes with West.”
Dan Barber (Blue Hill, NY): “Looking forward to learning how to wrap a great burrito.”
Nate Appleman (Pulino’s, NY): “The difference between New York and San Francisco is that SF is a food city and NY is a restaurant city.”
Rich Torrisi and Mario Carbone (Torrisi, NY): “When Sinatra said ‘if you can make it there, you can make it anywhere,’ he wasn’t talking about San Fran !”
Jeremy Fox (Plum, SF): “So basically the argument is New York technique versus California ingredients; but oh shit...look who’s got both now. Watch out !”
Melissa Perello (Frances, SF): “NY cuisine versus San Francisco cuisine…it’s like comparing apples and oranges, they’re just different.”