San Francisco has probably done more for the global food revolution than any other city, from the days when Alice Waters (of Berkeley) began raising consciousness about food freshness and sustainability. It's also a city that saw rapid population growth of sophisticated émigrés from everywhere—not least China, Vietnam and Thailand—who made heterogeneity the mark of menus deemed good, fresh, exotic and inventive. Add to this the glamour of a world-class wine region to the north, and the depth and breadth of San Francisco food culture becomes delectably apparent.
