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Michael Bauer
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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.
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.
Stemless Wine Glasses: Love Them or Hate Them?
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. 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.
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. 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.
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. 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.
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. 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!
Why Is Your Home Town A Culinary Paradise?
Alan Richman, a writer for GQ, recently wrote:
"Alice Waters and sourdough bread aside, the Bay Area has contributed surprisingly little to the culinary ripening of America."
What? Is he crazy?
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Thomas Keller in the Frozen Food Aisle?
The man behind the Best Restaurant in America is surprising everyone with a new frozen food line. The folks at Bloomberg are reporting that Thomas Keller — owner of The French Laundry and Per Se — has designed and placed his name on two frozen dishes for FiveLeaf, a unit of Cuisine Solutions Inc. The first one, Mac and Cheese Lobster with Orzo will be pitched to retail stores soon.
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