date:Sep 19, 2012
The most interesting aspect of California food is how the melting pot nature of our population translates to the plate. Some of the most exciting food, in fact, comes from chefs who love living in San Francisco but stave off homesickness by incorporating familiar flavors of their native lands into their repertoire.
I've seen it bear fruit at Aziza, where Mourad Lahlou celebrates his Moroccan heritage; at Bar Tartine, where Nick Balla weaves in ingredients of Hungary; and at the four-star Benu,