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Five Most Underrated Restaurant Qualities in San Francisco

[whitespace] 1. Use of the Crumber
If I am forced to sit after dinner at a table full of bread crumbs and toppled garnishes, it reminds me that I've eaten like a pig. God bless the gracious crumber, that straight-edged tool that whisks away debris between courses (and may or may not have been used recently to cut lines of illicit substances by your overly energetic server).

2. Replacement of Utensils Between Courses
When one's plate is taken away, one's cheese- or butter-covered knife should be taken as well. We wouldn't stand for it if a server dumped an entree onto our appetizer plates, so why are we forced to use a sauce-covered fork to eat our steak?

3. The Presence of Caramel Ice Cream
Why didn't anyone think of this before? I currently believe that it is the most delicious thing since Gummi Bears were invented.

4. Hand-Ground Pepper
You give me a $17 entree and expect me to put stale Safeway preground pepper on it?

5. Light Desserts
Flourless chocolate cake may taste good, but after a bottle of wine and a full meal, I am hardly in need of something that'll stick to my ribs.

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From the April 12, 1999 issue of the Metropolitan.

Copyright © Metro Publishing Inc. Maintained by Boulevards New Media.



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