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Michael Bauer

A Guide to Ribs and Other Food Fun From the Web
Link Time

Yummy Links: From Ribs to Breakfast Sandwiches

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Worst Restaurant Names in America
Michael Bauer

What's the Worst Restaurant Name You've Ever Heard?

In today's Inside Scoop column, restaurant reviewer Michael Bauer takes the stage to discuss the most awkward restaurant names in San Francisco.
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In today's Inside Scoop column, restaurant reviewer Michael Bauer takes the stage to discuss the most awkward restaurant names in San Francisco. His picks? Bite Me Sandwiches and Squat & Gobble Cafe. I've seen my share. I always giggle like a schoolgirl when I drive by Phuket Thai, and something about the name Munch Haven just really rubs me the wrong way. But the worst name I've ever heard probably goes to Chinese Ho, an eatery in Chicago that was family-owned by a friend. Suffice it to say, the eatery got tons of crank calls.

What's the most awful restaurant name you've ever uttered?

Source: Flickr User hansol

Trendwatch: Celebrity Burger Joints
Trend Alert

Celebrity Burger Joints: Do They Interest You?

In the world of food trends, it appears the celebrity chef burger joint has replaced the wine bar as establishment du jour.
by Susannah Chen

In the world of food trends, it appears the celebrity chef burger joint has replaced the wine bar as establishment du jour. The Wall Street Journal pointed out that just about every star chef has a restaurant that spotlights the all-American burger.

Why is that? San Francisco Chronicle food editor Michael Bauer maintains it isn't just because burgers have mass appeal. They also have something important: incredible profit margins.

There's a burger spot in every corner of the country helmed by star chefs from Hubert Keller to Bobby Flay. It's hard to know whether these burger bars are excessive — or simply meeting consumer demand. Do celebrity chef burger joints appeal to you?

Source: Flickr User tomcensani

Is It OK For Restaurants to Cancel Reservations When Guests Don't Reconfirm?
Poll

Is It OK For Restaurants to Cancel Unconfirmed Reservations?

To land a dinner time for two at Tyler Florence's new restaurant, Wayfare Tavern, I booked a month in advance through OpenTable.
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To land a dinner time for two at Tyler Florence's new restaurant, Wayfare Tavern, I booked a month in advance through OpenTable. Two days before my reservation, I received a message asking me to reconfirm. Before I had a chance to call back, I received another. In a standoffish tone, the hostess said, "We are calling to confirm your reservation for tomorrow night. If we do not hear from you by 7 p.m. today, then your reservation will be canceled."

I was entirely taken aback by the threat. This is an issue that San Francisco critic Michael Bauer has already brought to light. But here are my two cents: hadn't I already confirmed my presence when I booked the reservation? What if I'd been out of the country until the day of and couldn't call back to confirm? A gentle reminder phone call would've been more apropos. And at the end of the day, there are too many good restaurants that don't require reservations for this redundancy to be necessary. What do you think?

Source: Flickr User joey.parsons

Do or Don't: Leaving Your Phone on a Restaurant's Table
Poll

Do or Don't: Leaving Your Phone on a Restaurant's Table

Yesterday on his blog, Michael Bauer, the restaurant critic for the San Francisco Chronicle, discussed the usage of cell phones in restaurants.
by partysugar

Yesterday on his blog, Michael Bauer, the restaurant critic for the San Francisco Chronicle, discussed the usage of cell phones in restaurants. It seems more people are leaving their cell phones on the table while dining. This can be problematic when there is a large group, and the waiter is looking for a place to set food. According to Bauer, "leaving phones on the table is rude" and "restaurants, for the most part, should be phone-free zones." I agree with him and keep my phone in my purse — not on the table — when dining out. How do you feel about the matter?

Poll: How Do You Feel About Stemless Wine Glasses?
Love It or Hate It

Stemless Wine Glasses: Love Them or Hate Them?

In recent years, stemless wine glasses have really seemed to gain traction in the marketplace, and the leading stemless wine glass maker, Riedel, even releases limited-edition versions of its wildly popular stemless styles.
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Riedel at ShopStyle

In recent years, stemless wine glasses have really seemed to gain traction in the marketplace, and the leading stemless wine glass maker, Riedel, even releases limited-edition versions of its wildly popular stemless styles.

But yesterday, San Francisco Chronicle restaurant critic Michael Bauer questioned the functionality of stemless wine glasses, pointing out that wine poured in stemless wine glasses measured three degrees warmer than the same wine poured in a stemmed glass — a significant difference in temperature when it comes to the enjoyment of wine.

Do You Order Dessert?
Poll

Do You Order Dessert?

Yesterday after reading San Francisco restaurant critic Michael Bauer's blog, I started to think about why and when I order dessert.
by partysugar

Yesterday after reading San Francisco restaurant critic Michael Bauer's blog, I started to think about why and when I order dessert. According to Bauer desserts don't sell: "Many people fill up before dessert, and they either skip the course or split a dessert among several people. That means a customer will take up the table for an extra half hour and spend only $8 or so. Waiters would rather turn the tables; desserts make them linger. In the end desserts aren't high-profit margins for restaurants." His rational makes perfect sense.

And, I'm the first to admit that I rarely order dessert — especially during bikini season! How do you feel about the matter? When dining out, do you purchase dessert?

How Long Will You Wait For a Table?
Poll

How Long Will You Wait For a Table?

Yesterday on his blog, San Francisco Chronicle restaurant critic Michael Bauer discussed the no-reservation restaurant trend.
by partysugar


Yesterday on his blog, San Francisco Chronicle restaurant critic Michael Bauer discussed the no-reservation restaurant trend. While he doesn't enjoy it, Bauer will sometimes wait up to an hour for a table.

When I have no place to be, I'm willing to wait an hour, especially if the eatery has a bar. How about you?

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San Francisco Restaurant Fish & Farm to Eliminate Taxes and Tips
san francisco

San Francisco Restaurant Eliminates Taxes and Tips

Earlier this year, we broached the question of whether it was fair for establishments to impose a built-in surcharge for large dinner parties — and many of you were strongly opposed.
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Earlier this year, we broached the question of whether it was fair for establishments to impose a built-in surcharge for large dinner parties — and many of you were strongly opposed. But how would you feel if taxes and gratuities were eliminated altogether?

Frank Klein, owner of San Francisco's Fish & Farm, thinks the idea has potential to succeed in times like these. According to San Francisco Chronicle restaurant critic Michael Bauer, Klein will remodel Fish & Farm, reopening with a new menu that has all-inclusive prices.

The restaurant's new tabs will have "no surcharges, no extras, no nothing above what it says on the menu. We are going to become the anti-surcharge restaurant." The waitstaff will still be adequately compensated because the computer will automatically deduct sales tax and 18.5 percent gratuity for every check.

Although this isn't a new concept — it's standard in many countries like France — it's uncommon to see in America. At a time when many Americans feel nickel-and-dimed, does this strategy have the potential to succeed — and catch on in other restaurants?

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Missing in Action: Table Salt
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Missing in Action: Table Salt

Yesterday on his personal blog, Michael Bauer, the restaurant critic for the San Francisco Chronicle, made a very interesting point.
by partysugar

Yesterday on his personal blog, Michael Bauer, the restaurant critic for the San Francisco Chronicle, made a very interesting point. According to Bauer, salt has gone missing from restaurant tables: "In the last week I've been to three places where I had to ask for salt." When I started to think about restaurants I recently visited, I realized he was right! It's no longer standard for a salt and pepper shaker to be on each table. Chefs may argue that the salt is missing from tables because the dish is properly seasoned, but Bauer begs to differ:

It smacks of arrogance on the part of the chef. This implies that the chef knows what's best, and the customer should accept it. It also subtly implies the chef doesn't care if diners are pleased.

Although I don't mind if a table lacks salt, the debate is pretty interesting. What do you think of Bauer's claim? Have restaurants in your neck of the woods banished salt? Does a chef's decision to remove salt from the tables make him arrogant?

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