It's not easy to step out from under a master's shadow. The bright lights and heat that accompany any solo effort quickly reveal whether one will flourish or wilt. Chef Marc Meyer, who worked with Larry Forgione for five years in Forgione's landmark New York restaurant, An American Place, is flourishing quite well in San Francisco, thank you. Meyer is the guiding culinary force at Brasserie Savoy, a new, 100-seat restaurant adjoining Hotel Savoy. The menu there showcases food that takes its ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.