Digital Screens and Their Effect on Check Averages
By: Michael Gorecki
Could check averages be increased by using an online or digital ordering system? According to a study conducted by the University of Berkeley, they can1. The reason, they believe, is caused by a phenomenon called the online disinhibition effect.
af&co. Eats – Michael Explores His New Neighborhood and Visits Flores
A restaurant, when done right, gives a guest a unique culinary and social experience. Flores, in San Francisco, is a restaurant done right. A bright, buzzy neighborhood restaurant cafe serving traditional Mexican cuisine & sophisticated craft cocktails, Flores SF carries its vibrancy throughout the restaurant in every way possible. From the waving palm leaves on the ceiling to the colorful murals on the walls, Flores brings its brand to life and leaves no stone unturned. Every guest touchpoint from start to finish is thoughtful and executed to the highest of standards (this is an Adriano Paganini restaurant).
If you ever find yourself dining in here, these are my recommendations for food and beverages:
You must start off with the guacamole and some ceviche mixto. Order the pulpo dorado with cranberry beans, pico de gallo, and serrano and you can’t go wrong with the tacos de pescado, fried cod tacos, cabbage slaw, chipotle aioli, and lime. If you’re looking for a vegetarian option, the quesadilla huitlacoche with dino kale is delicious. For drinks, order a mezcal margarita.. or two.
af&co. eats – Lani Pays a Visit to Uma Casa
A longtime affinity for both Portuguese food and Chef Telmo Faria’s cooking led me to Uma Casa – one of San Francisco’s only Portuguese restaurants located in Noe Valley. I first experienced Faria’s Portuguese dishes at a pre-opening pop-up for Uma Casa that was held at Maven in 2016 – I was sold after just one taste of his mariscos.
Uma Casa’s menu offers a variety of options to share with a group. We started with the Azeitonas: warm olives, olive oil, lemon, garlic, herb; the Pão com Manteiga: house-made bread, chouriço butter, olive butter (I could eat that chorizo butter every day!); and the Pasteis de Bacalhau: salt cod fritters and cilantro mayo. The Grilled Lamb Meatballs and Pan Seared Octopus were also huge standouts for the table, followed by Faria’s renowned Frango Churrasco – a grilled half Mary’s Chicken with piri-piri glaze, fries, and greens. An uncommon dish for the Bay Area, I couldn’t have been more excited to find piri-piri chicken in my neck of the woods after experiencing it abroad.
My visit only further confirmed that I need to take a trip to Portugal in 2018 – and in the meantime, I couldn’t be more thrilled to experience their style of cuisine at both Uma Casa and Faria’s forthcoming fast casual piri-piri chicken concept he’s opening with Khalid Mushasha this spring: Piri Pica!
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