While Mr. Cutlets takes to TIME to argue that some chefs focus too much on getting out of the way and letting the ingredients shine, the Financial Times files a similar take on the San Francisco restaurant scene, bemoaning its copycat nature, although hope—and also, Prospect—is on the horizon: "... many of the restaurants that sought to imitate Chez Panisse and Boulevard have lost their way, endlessly repeating a mantra they have long ceased to understand ... The good news is that a new cuisine is in its embryonic stages, switching focus from producer to customer." [FT]
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