Overheard on the San Francisco Boards

"The last two courses (beef filet with truffles and mushrom tart, chocolate sponge cake with dark chocolate sphere, orange granita, candied orange, and chocolate chip ice cream) were the best, especially the beef." - dump123456789 on Baumé, a new molecular gastronomy restaurant in Palo Alto

"Sprinkled with sesame seeds and made with some whole wheat flour, the hot bread had a wonderful yeasty aroma mingled with a toasted nutty flavor and satisfying chewiness." - Melanie Wong on sangak, the Persian flatbread that is the specialty of the new Yeganeh Bakery

"I like their pizza better than Pizzaiolo's, I think their pan-regional style gives the kitchen more room to shine than Corso's Tuscan focus gives its cooks, and, while further research may be required to determine whether the cooking really has superseded Oliveto's, Dopo is indubitably more affordable." - Robert Lauriston on why Dopo is now his favorite Italian place in the East Bay