SAN FRANCISCO A San Francisco paper once described the city’s Best-O-Burger as a fast-food restaurant with a slow-food pedigree, much to the delight of proprietor Stephen Weber. “We applied the same amount of time to developing the concept as we did when we were creating three-star fine-dining restaurants,” said Weber, referring to himself and Best-O-Burger chef Randy Lewis, both formerly of the city’s celebrated Mecca restaurant. “It took us a year and a half, maybe two years, to develop ...
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Contact: Desiree Torres Desiree.Torres@penton.com