• Paul Reidinger uncharacteristically follows the drum beat to Baker & Banker, loving everything he ate there but having a little too much fun riffing on the name. To wit: “Your patronage might expect a building with fluted marble columns and an ATM-like machine that dispenses pastry to holders of valid cards.” Thanks as always for all your intro prose, Paul. [SFBG]
• Jonathan Kauffman is sad that pork belly has jumped the shark, writing, “It’s a shame if the cut has become too passé to order, because the Hakka-style sliced pork at Taste of Formosa in the Outer Richmond is one of the Taiwanese restaurant’s most memorable dishes.” [SF Weekly]
