“Who pays big bucks to eat lunch on a swivel stool, knee to knee with a fellow diner?
In the Bay Area, lots of people. But we’re not talking Woolworth’s patty melts and milkshakes. We’re talking foie gras and duck bouillon, Moroccan spiced squab with chermoula orange cumin carrots, Meyer lemon creme brulee cheesecake and Pixie mandarin nectar.
Eating at restaurant kitchen counters has been a long-standing tradition here, even at gourmet places with expensive menus. But the idea is catching on…”