The Tastemakers (2014)
“said the waiter on my first visit to Picca, a popular restaurant in Hollywood run by the Peruvian-born chef Ricardo Zarate. Hollywood servers are remarkable creatures. They’re the alphas of the waiting world: the top tier of aspiring actors who are both better looking and vastly more dramatic than servers in any other city. After his initial five-minute introduction, in which he explained Picca’s concept (basically, an upscale Peruvian cantina), its signature spirit (pisco, a grape brandy), and... ingredient (aji amarillo, a bright, spicy yellow pepper), our server let us in on a little secret. “You know, it’s good you came on a Monday night, because that’s industry night,” he told me and my three friends, locking eyes with each of us to seal in the enthusiasm. “It’s when all the chefs and food bloggers come here.” At that moment, as though he were acting on the waiter’s cue, in walked Danny Bowien, the chef of San Francisco’s hotspot Mission Chinese Food, with a crew of beautiful friends, all dressed liked they owned an upscale vintage clothing boutique, and they sat at the table behind ours.MoreLess
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