You know, I too for some reason just don’t get Tusk’ intention. Yes he’s undoubtedly talented, but his style just isn’t that of someone who’d open a restaurant. Lack of conviviality, generosity or even casual banter between kitchen and their patrons. He’s like the Bernard Pacaud of San Francisco, only he’s not running a L’Ambroisie kitchen. The limited quantity plating is a joke to Italians – as if he’s trying to teach them to plate like the (pretentious) French in 80s. Food to Italians are nurturing and sharing, qualities that I don’t see in Tusk. The pastas were good to great, but could’ve been improved had they use better yolks?
Yet, most bay area local media praise his business. As a paying customer, I’d say he is living in a bubble.