From an SFChronicle.com online article:
“I was really focused on the idea of a burger, but taking it to the next level in terms of quality and flavor. I wanted to make it this kind of luxurious dining experience,” said Sullivan.
He’s already made a name for himself at the Bacchus Management Group’s sister restaurants in San Francisco, Spruce and the Saratoga, both known for their burgers, which cost $21 and $16, respectively.
Selby’s, a swanky new Silicon Valley restaurant styled after Old Hollywood, opened Tuesday near the Atherton border at 3001 El Camino Real…
…The Black Label Burger took chef Mark Sullivan six months to develop. Each order includes roughly 5 ounces of shaved Australian black truffles.
To read more click on following link: https://www.sfchronicle.com/food/article/New-Silicon-Valley-restaurant-opens-with-50-14120219.php?psid=effhg
Paul Galloway is the collection specialist in Architecture and Design. He seems to know something about almost everything you could imagine in his field, whether posters, buildings, or chairs. And he’s always hungry. After years of careful lunch hour research, he’s put together what he calls his “peckish peregrinations”—easy and delicious spots around Midtown Manhattan to grab a good bite and eat outdoors. For a complete experience, we recommend pairing these spots with our 
It was a rival to Taco Bell and Del Taco in the fast-food Cal-Mex wars of the 1970s, until Del Taco acquired the company in 1995 and unceremoniously shut it down. The erasure was so complete that when food writer Christian Ziebarth petitioned the United States Patent and Trademark Office in 2012 to take control of Naugles’ trademark, arguing that Del Taco had done nothing with it for decades and he was therefore legally allowed to revive the chain, the feds sided with him (Del Taco is still fighting the ruling).
“How would he describe water, then? It’s the stuff of life. A fantasia of flavour. It is the world in a glass. Riese’s water menus (yes, there are such things) offer everything from water “harvested from icebergs freshly carved off glaciers in the remote fjords” of Norway, to 600m-year-old prehistoric water from Australia. It is also, on occasion, a trifle pricey. A bottle of that glacier water will set you back $150.
Intellicurious 