Visiting San Francisco over the weekend to help close Rubicon's doors for the last time, Drew Nieporent compares the dining scenes of San Francisco and New York, pretty much expounding how difficult economics can be in SF: ingredients are key, rent is much higher than in New York (doubled, even), there are half as many turns during service, wine markups don't work as well as they do here, and the number one difference according to the Myriad bossman: "people go to restaurants in San Francisco for the food, not the mood." [Between Meals via Eater SF]
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