Oh David Chang, you opened up some floodgates with your San Francisco comments. It's become kinda trendy to knock San Francisco chefs in the culinary communities of NYC.
Charlie Kleinman, of Wexler NY, put the issue into perspective with a more thoughtful comment than any I've heard on the issue. Attributing setbacks to seasonally-focused, raw and fresh food, he said,
One of the hardest and one of the most wonderful things about being a chef in San Francisco is that people know the farms," Wexler's Charlie Kleinman told the Times. "'They know who grows what. That’s great, because it makes you stay seasonal."Unfortunately, as Slashfood poins out: that also makes chefs timid to alter their prized produce.