W hen new restaurants open, we check them out. This means that we subject our stomachs and social lives to the good, the bad, and more often than not, the perfectly fine. And ever

The barrier to entry at Michelin-starred restaurants in San Francisco is obviously price. These decorated, award-winning restaurants offer singular experiences with stellar food and service. Yet most of us either can’t afford the prix fixe prices or are forced to relegate our visits to celebrations and special occasions.