Where chefs dish on San Francisco
"So much crab, and so much garlic. Get ready to be messy and use your hands. Reminds me of eating fried bits of seafood all along the Florida coast. Of course, these crabs are much larger than their East Coast cousins!"
Teasing apart the way we taste.
In this column, we highlight the other loves of industry folks, in order to glimpse who they are when they're off the clock.