Interesting look at the integrity of menus in San Francisco

Eating sustainably is at the very core of Bay Area culture, an essential part of the local ethos. Our chefs are leaders of the organic movement, and when we sit down in a top-rated restaurant, we take it for granted that the food we’re served has been sourced with the best interests of the planet at heart. We assume that the salad greens are always organic and that the porchetta sandwich we stand in line for is made with meat from a humanely raised, hormone-free pig who spent his days rooting for acorns underneath an oak tree. But when it comes to offering sustainable seafood, very few local restaurants get it right in any consistent way.