The New SF Food Scene Video Lecture | Shaping the Future: The New Western World - Personal Skills

you
where the young tech people like to eat
what's their restaurant zone I'm not
sure it's that different I it's been
interesting going to all the new
restaurants because you see a wide range
i don't think that that we're as
segregated as far as a jazz other cities
mm-hmm because i think older people seem
younger and younger people have the
money that they can eat like the older
people yes informally but importantly a
bad but they can spend the money yep I
mean because the restaurants I do are
really in the upper echelon of costs
right and it used to be in the 80s it
would be mostly the older affluent crowd
about eight years ago I remember I was
lamenting the death of the fixed price
menu and the high upper-end menus like
the Ernie's and you know there were
there were none or very few it's turning
back yeah and again I think it's
interesting if you if you go back and
look at the history of why I think one
is is the fact that it's more economical
for restaurants to do that because you
don't have to have you know 20 the other
big trend is shortened menus I mean you
know that the a dozen things on the menu
instead of 38 yeah I'm on this the James
Beard restaurant committee and we get
together thank you I is interesting
because we started a few years ago we
started meeting other cities so that we
can check out the food in those cities a
year ago in January they all came to San
Francisco and so I gave him a list they
checked it out and several people went
to be new mm-hmm and I remember one
person said you know it was it was great
but man I felt rushed because the food
just kept coming and kept coming and
kept coming and I finally we finally
asked him to slow down and then talking
to other people I realized that people
in other parts of the world when they
come for a tasting me and you expect to
spend three or four hours in San
Francisco people don't want to spend it
so restaurants like Cezanne and binu
will do the 18 courses but they know to
get it out fast because that's what the
public was very interesting and so you
have and it was a dynamic
you realize until i was talking to these
people but it's again we're adapting to
our clientele here because people don't
mind the tasting menus but they're
impatient to spend three hours that's
interesting you know whereas in a
classic French restaurant you know you
the dinner that the table is yours right
you