Cooking is Seriously Overrated: A SFoodie Lunch Planner

​Thursday, October 15, 2009

We're not eating enough raw food either, though -- sorry, rawists -- that doesn't mean we'll be in the office lunchroom today, blending up algae and pube-like clover sprouts into some khaki-colored slurry and calling it lunch. Instead, we'll take SF Weekly food critic Meredith Brody's advice and seek out the classic steak tartare with cornichons, capers, egg yolk, mustard, and shallots with (what the hell) a side of pommes frites at Café Claude, 7 Claude Lane (at Sutter), 392-3505.