Just when you thought you might not hear about the rising costs associated with San Francisco restaurants for a couple days, boom: the cost of rice comes under scrutiny, and in a precarious turn of events, it might start affecting Missionites' alcohol intake: "'We have rice brand oil that we use to make our tempura crispy. This week it was at $32 and it rose to $52,' said Chef Ryo Sakai of Blowfish Sushi Restaurant ... Chef Sakai believes rising costs for sake production will hit restaurants and bars eventually. 'This could affect our Blowfish cocktail menu. We are highly dependent on it,' Sakai said." Verdict: whiny restaurant talk or a legit concern? Discuss. [CBS]
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