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Dining Out: San Francisco: Salt House, Two

Going downscale without losing the quality
Harvey Steiman
Issue: August 31, 2007

Men rarely wear suits and ties to even the finest restaurants anymore. Dining rooms have become louder, and few waiters bow and scrape these days, opting for a more personable form of service. As the trappings of fine dining fall away and overall food quality rises, the line between formal and casual restaurants blurs.

For the full article, check out the new issue of Wine Spectator, on newsstands July 19, 2007.

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