The style of serving dim sum in the San Francisco Bay Area has changed dramatically over the last two decades.  As a kid, I remember those large stainless carts, about the size of a shopping cart, weaving through the aisles of restaurants as the waitstaff shouted out the dishes she was carting around.  However, over time, the carts have reduced greatly, therefore maximizing the ratio of revenue to square footage of the facility as the aisles no longer need to accommodate the carts.  Instead, now you have people carrying trays of steaming hot goodies, or items covered in plastic covers.  Although it means more crowded restaurants in some cases, it usually means you won't get bumped by a steaming cart.  This change has also translated into perhaps fresher food as the waitstaff now needs to make more frequent runs to the kitchen rather than maneuvering the same cart around the restaurant.  The days of the cart haven't disappeared, but there are few carts for sure.  And less challenges related to cart parking and bumper carts too. 

  Mozarella di Bufala, Angelo's Wine Country Deli and more

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 A lot of folks have been asking me what my all time favorite restaurants are, but there are so many places to name.
The Best of trAde page shows the best food by cuisine and some of the recommended dishes at the individual restaurants. As new Best of places are discovered, this page will be updated, and previous Best of restaurants will be listed at the bottom of the list. Bon Apetit!
     

Food: Top quality food is the core of any dining experience. While good company and your mood can enhance a meal, the food is the center of the meal. Good food is always remembered. Bad food can hardly be forgotten. The difficulty in patronizing a restaurant multiple times is the consistency of the overall dining experience from food to service. You may find that some restaurants receive an average food score, but I have tried to denote dishes that I felt to be outstanding – both good and bad.

After posting this site, a lot of friends started giving me lists of places to go, so rather than keep it all to myself, I thought I would share. These are restaurants that have not been visited or reviewed to date. Also included are restaurants that are on my own list to try out.
As I try ones listed, you will see their respective reviews. Happy eating.

1. Do you get paid to do these reviews?
2. Why are you trying to be anonymous on your website?
3. Can I share my input about restaurants?
4. How do you decide which restaurants to review?
5. Has any restaurant found out that you have reviewed it?
6. Why don't you list wine pairings with the meal?
7. When did you decide to start doing restaurant reviews?
8. If the reviews began in September of 2003, Why are some of the restaurants last visited from before that date being reviewed?
9. Are you planning to turn this into a full time profession?
10. Why do some restaurant critiques disappear from your page?