"It changed our demographic when that happened, " says Kinch of the Michelin invasion.
WSJ: San Francisco: Culinary Capital
Mr. Kinch serves calendulas, chrysanthemums, borage and the blossoms of most every vegetable and herb you can think of: arugula, rapini, sage, broccoli, onion and garlic scape, to name just a few.
WSJ: Petal Pushers: Chefs Pick Edible Flowers
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