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At this point any SF ‘ethnic’ restaurant that dares to put out dishes with extreme flavor, I will go there.

I’m tired of paying gobs of money that feel like it was made for a person who has never tasted flavor before

You can’t ‘elevate’ a cuisine unless you’ve got the culinary fundamentals right AND you know how to make trendy food. Most white bread people do not care, do not want your generic toned down ‘ethnic food’