Underground dining growing in popularity.
In an old converted warehouse in San Francisco’s Mission district recently, about 65 gourmands dined by candlelight at The Wild Kitchen, an event presented by the group forageSF. One after another, courses arrived from the kitchen: fish soup, duck fat potatoes, fusilli con cinghiale (pasta with wild boar). With each bite and sigh of delight, the crowd eagerly participated in a crime — a scrumptious one, but illegal nonetheless.
