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The New Face of Fine Dining

Three new restaurants in San Francisco bring a casual vibe to elevated dining
Harvey Steiman
Issue: June 30, 2013

San Francisco's farm-to-table sensibility is stronger than ever. Menus these days are more likely to reflect dishes' ingredients than how the kitchen prepared them. And, like lines intersecting on a graph, restaurants are getting more casual even as the quality on the plate goes up. And new restaurants are also venturing beyond existing dining enclaves. All three reviewed in this report occupy neighborhoods previously unknown as serious gourmet destinations. Wine Spectator's Harvey Steiman explains.

For the full article, check out the new issue of Wine Spectator, on newsstands June 4, 2013.

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