Cybernet Expo: Five Reaons to Attend

[miz_wright]

O HAI, this is a thread about CyberNet, and not about moi?!

... whoops. *laughs* (thank you, though, everyone for the flattery :">)

SO!

Who all is going? I've never been to San Francisco - do I really have to wear flowers in my hair? Where's kickass to eat (other than French Laundry, 'cos like I can be off-site that long? Not even as much as I would kill and/or die for the Kellergasm)?

Edumacate me!

[Toby]

Originally Posted by LizAEBN

O HAI, this is a thread about CyberNet, and not about moi?!

... whoops. *laughs* (thank you, though, everyone for the flattery :">)

SO!

Who all is going? I've never been to San Francisco - do I really have to wear flowers in my hair? Where's kickass to eat (other than French Laundry, 'cos like I can be off-site that long? Not even as much as I would kill and/or die for the Kellergasm)?

Edumacate me!

There are wayyyyy too many kickass places to eat in San Francisco to even try to list them. What type of cuisines are your favorites?

I'll hit my brother up for some recommendations, he's lived in the Bay Area for almost 20 years. He moved into the city almost 10 years ago, while attending California Culinary Academy. He worked for a number of years after graduation as a pastry chef, but got tired of the hours. Plus he doesn't deal well with authority, and executive chefs tend to be a bit overbearing.

[LAJ]

The cool thing about the location of the hotel is that it's next to Polk street... there are several blocks of restaurants. Connor and I went to an awesome seafood place (bit pricey) and a killer Thai place (very cheap) when we were there a few months back. Probably 2 dozen places within walking distance.

[miz_wright]

Originally Posted by Toby

There are wayyyyy too many kickass places to eat in San Francisco to even try to list them. What type of cuisines are your favorites?

I'll hit my brother up for some recommendations, he's lived in the Bay Area for almost 20 years. He moved into the city almost 10 years ago, while attending California Culinary Academy. He worked for a number of years after graduation as a pastry chef, but got tired of the hours. Plus he doesn't deal well with authority, and executive chefs tend to be a bit overbearing.

++ LAJ's comments about yummy goodness:

Pretty much the only things I don't much care for are German and Irish - there are a few fish-type creatures that don't much care for me (salmon and tuna, primarily) - but other than that, I am game for pretty much anything. I'm open to suggestions.

As for exec chefs: "a bit overbearing" you say. *laughs* That may be my favourite understatement ever.