30998 Sun Aug 22 12:58:54 -0700 2004 2 1 San Francisco Bay Area 0 134712 I was wondering what I should be looking for when dining out a some of the newer SF restaurants as far as meal prepartion, style and substance. What would you say is the most dominant trend in food prep in SF restaurants? Ethnic fusion, continental, Cal/New American cuisine in the tradition of Chez Panisse, something else?? How about trends in service? What is the most exciting thing you've witnessed lately? What architectural/interior design elements of some choice SF rest. can most of you agree on that rivals world-class restaurants? Or perhaps has a local edge to it? OK. For the record, NO, I am not a journalist nor attempting to open a restaurant. Really...I'm just curious! :) Sun Aug 22 12:58:54 -0700 2004 0 og kevin 1 134729 I think the current trend is to more, smaller dishes. On the one hand, the small plates trend has shown no sign of slowing, on the other more restaurants seem to be offering tasting menus. I think underlying both is a sense that people want excitement and novelty when the go out to eat: lots of varied styles and/or flavors. Sun Aug 22 17:38:35 -0700 2004 134712 0 Ruth Lafler 1 134733 So far as I can tell, the main current trend is undersized portions of overcomplicated food served in a cocktail bar with too-loud music. The most exciting thing I've witnessed lately was a big plate of goat prepared several different ways being set down in front of me at Cafe Rouge. Sun Aug 22 19:22:59 -0700 2004 134712 0 Robert Lauriston