michael bauer

Chronicle food czar Michael Bauer reflects on restaurant reviewers' new reality, after all the tweeting and Facebook friending and blogging the Internets have given rise to. For those of you who abase yourself in gray office cubes and imagine the life of a food critic to be like that Julia Roberts movie, where she's supposed to be some big-time food reviewer but does little else besides getting all tangled up in ridiculously hilarious miscommunications? Savor your schadenfreude while it's hot -- Mr. Bauer  

Sectional title apartments have been the fastest-growing sector in the South African property market, and there are significant cost benefits, convenience and security factors that make them a worthwhile investment and a good place to live.  

There are significant cost benefits, convenience and security factors that make sectional title units a worthwhile investment and/or a good place for people to live.  

The Chronicle 's Michael Bauer reported on his blog last night that Acme Chophouse (24 Willie Mays Plaza at AT&T Park) is closing December 31.  

In recent years, stemless wine glasses have really seemed to gain traction in the marketplace, and the leading stemless wine glass maker, Riedel, even releases limited-edition versions of its wildly popular stemless styles.  

This often leads to back-of-the-house meals that rival what's served up front.  

Welcome everyone to Week 132 of BUY or SELL.  

There's umi masa, Tasmanian ocean trout ($8.50); mako karei, marbled flounder with seared fin and aonori (seaweed) powder ($9.50); kibinago, fresh baby sardines ($9.50); and shirayaki, grilled fresh white eel ($15.50). I gravitated to hata hata, sailfin sandfish with mustard miso and kinome (a peppery leaf) ($9.50), with its mild texture and tangy taste, and edodai ($9.50), Champagne-vinegar-cured Japanese butterfish, lightly grilled and served on a loose pad of rice.  

There's umi masa, Tasmanian ocean trout ($8.50); mako karei, marbled flounder with seared fin and aonori (seaweed) powder ($9.50); kibinago, fresh baby sardines ($9.50); and shirayaki, grilled fresh white eel ($15.50). I gravitated to hata hata, sailfin sandfish with mustard miso and kinome (a peppery leaf) ($9.50), with its mild texture and tangy taste, and edodai ($9.50), Champagne-vinegar-cured Japanese butterfish, lightly grilled and served on a loose pad of rice.