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 ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!
Questions about your account or how to access content?