I can’t see the whole article, but I don’t think the SF-Oakland area is any worse for eccentric new projects than it was five or ten years ago. And innovation isn’t what gets Michelin stars.
How is Copra?
I know a little off topic.
Plus bus fare to Toronto.
but service is included
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But is it a tip? 
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Had a reservation there the other week. Hostess and staff were incredibly rude so we walked out before they seated us and went down the street to Bansang and had a great meal.
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Niki Nakayama of n/naka in Los Angeles said that while she longs to rise from two stars to three, she can’t afford the upgrades she believes it would take: more courses, matching uniforms, more carefully arranged plates. “Plating is a trajector of how money has influenced the business,” she said. “The more labor you can afford for the tweezer work, the matching uniforms, the spotless glasses, the more Michelin stars you can hope for.”
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I wouldn’t love n/naka any more or less if they got that third star. I go to n/naka for Niki, Carole and the team.
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Well, he needed to go on a diet anyway… 
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Has anyone tried the pizza at Olivia? Nice photo.
the pizza at olivia is quite good by vegan standards, but nowhere in the same league as the usual [neapolitan] suspects talked about here (sei, any funke establishment, etc)
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Olivia also has vegetarian pizzas with real cheese.
Never heard of amour, uka and, lius. Lius sounds interesting tho
Happy for sawa and pollo a la brasa!
Also porky polarizing sonagi gets a nod! Great for the south bay
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Funny though that Pollo a la Brasa is treated as a new Michelin discovery “too good to keep secret.” I do like it.
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Pollo Ala Brasa in Gardena goes hard too. Horrible parking sitch though!
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Liu’s just opened not too long ago in Ktown, but it’s good. From the nice people who brought us Tokki…
Pollo a la Brasa is indeed great.
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