|table of contents
week's tablehopper: I want to eat a part of it, new york, new york.
the word on the street
get outta dodge
in vino veritas
no photos please
let's get it on
17, 2007 | SAN FRANCISCO What
the hell, am I leaving town again? Jeesh! When you get this I’ll
be in Chicago, and then leaving Wednesday for New Orleans for liver
calisthenics, AKA Tales
of the Cocktail.
Let the good times roll, indeed. After all that jambalaya and po’ boys
and gumbo and Sazeracs I’ll be the one rolling.
of you have been asking about my New Yawk highlights, so here’s
a first installment jetsetter piece
for you (I hit so many places in NYC there’s no way I could
get them all in one report—heck,
it might take three), plus a guest wino piece
from Ruben Ramiro of the fab Monday Room, who wins my award for
best sommelier hair AND mustache, ever. Mad style, that cat.
get more gossip from me in the coming weeks—I’ve
got some bags to repack! Oh, and I also want to draw your attention
to a special tablehopper dinner in the
be a great way to finally meet some of you in person over some
tasty vittles. Check it!
|JULY 17, 2007 | SAN FRANCISCO A friend forwarded this
me about a robber who turned into a hugger after some wine and
cheese. Too good not to share. (The story, and wine and cheese
the new incarnation of Home on Union, has opened! Chef Andy Kitko,
formerly of Aqua, Gary Danko, Bar Tartine, and Café Boulud
in New York, has put together a contemporary Mediterranean menu
that looks mighty appetizing. The menu has some small bites, like
arancini with tarragon crème fraîche, some pasta dishes
(served in two sizes) like sweet corn ravioli with mascarpone and
wild mushrooms, and some mains, like chicken Basquiase with roasted
peppers, chorizo, and arugula, with none over $24. 2032 Union St.
between Buchanan and Webster, 415-931-5006.
I am reading a Yelp posting correctly, I think ~SULTAN~ has
reopened in their new digs! (I tried calling on Sunday to no avail,
so I’m not 100-percent sure.) 340 O'Farrell St. between Mason
and Taylor, 415-775-1709.
finally opened. Belgian fries in the hizzy. Crepes too. And Chimay!
590 Valencia between 16th and 17th Streets, 415-864-7654.
we have some serious local talent competing to be the next ~IRON
CHEF AMERICA~! How about TWO chefs: Chris Cosentino and Traci
Des Jardins! Rawk. There are eight U.S. chefs in all who will
show is called The Next Iron Chef and will air on October 7 on
the Food Network. The winner will be included in the super-chef
line-up of Mario Batali, Cat Cora, Bobby Flay and Masaharu Morimoto.
Other chefs competing include: John Besh (New Orleans, LA), Executive
Chef, Restaurant August, Besh Steak, Lüke and La Provence;
Jill Davie (Santa Monica, CA), Executive Chef, JOSIE; Gavin Kaysen
(San Diego, CA), Chef de Cuisine, El Bizcocho at the Rancho Bernardo
Inn; Morou Ouattara (Washington, DC), Executive Chef and Owner,
Farrah Olivia; Aarón Sánchez
(New York, NY), Executive Chef and Owner, Centrico and Paladar;
and Michael Symon (Cleveland, OH), Executive Chef and Owner,
Lola, Lolita and Porco. Judging the competition will be Michael
Ruhlman (James Beard Foundation Award-winning author, cookbook
author and food writer), Andrew Knowlton (Restaurant Editor of
Bon Appétit magazine) and Donatella Arpaia (restaurateur
and owner of acclaimed New York City restaurants davidburke&donatella
and Anthos). Judges will narrow the field until the last chef
standing is deemed an Iron Chef and he or she will then take
their place behind the counter in the famed Kitchen Stadium to
compete in the newest season of Iron Chef America. Bring it!.
get a chance to come by and check it out, but this last Sunday ~PRESIDIO
kicked off their Mai Tai Sundays and suckling pig roasts, which
are part of the new nightly specials on offer (prime rib is on
Mondays!). Tim Stookey is behind those Mai Tais, so you know they
are swell swill. Presidio Social Club is also starting new Sunday
hours (cocktails start at 4pm, supper starts at 4:30pm, open until
9:30pm), a Sunday bar special (a pitcher of Mai Tais for two and
Pua Pua Platter for $20), and weeknight specials available Sunday–Thursday. Presidio,
Bldg. 563, Ruger St., 415-885-1888.
of dranks, to celebrate Peru's independence (on July 28) and
the delicious spirit known as pisco, ~CANTINA~
will be featuring eight different pisco cocktails that Saturday
night, as well as a flight of three different piscos for their
guests' drinking pleasure. 580 Sutter St. at Mason, 415-398-0195.
Italian wine experts, check this out: ~PERBACCO~ and
the Associazione Italiana Sommelier will join together to host
the first English-certified Sommelier Training Courses offered
in San Francisco. Recognized by the Association de la Sommeliere
International, the program is divided into three levels with specific
areas of focus, and, at the culmination of the course, students
will take an examination to become a Certified Professional Sommelier.
It starts August 13, and runs until February 16. It’ll put
you back $2,600.00, plus $100.00 in non-refundable Association fees
that include some nice perks. The deadline to enroll in the course
is July 9. For further information or to register for the course,
contact Mauro Cirilli at 415-955-0663.
one more thing on the drinking tip: Jason and Juri over at ~DELL’UVA~,
the new casual wine bar in North Beach (just across the street
from Nua) said if you come in and mention Marcia/tablehopper, you’ll
get a free pizza with the purchase of two glasses of wine. Considering
all the wines are $6 a glass, I’d say that’s a good
deal. Perhaps this is where the “Marcia rhymes with pizzeria” pronunciation
device will be helpful. 565 Green St., between
Grant and Columbus, 415-393-9930.
a hot tip? You know I'd love it (and you). Just reply
to this email!
JULY 17, 2007 | SAN FRANCISCO Since
it had been at least a couple years (two years too long) since
I’d been in New York, my list of places to hit had
become, shall we say, major? With ten days and far too many restaurants
to visit, I had to come up with some hard and fast tablehopping
rules with my dining musketeers: one dish, one drink per person,
per place. So when I was traveling with my wonder duo, we were
able to sample three plates total per place. When I was out with
just one wingwoman, we’d sample two plates (well, sometimes
more, heh). Not a definitive way to judge a restaurant by any means,
but it was the easiest way to tablehop around town, check a bunch
of places out, and figure out where I want to return next time
I’m in the 212, which will be soon, hell yes.
also hit restaurants that mostly resided in the middle price-wise—didn’t
dine at the big guns (Daniel, Per Se, etc.) because that would
have entailed sitting in one place for three hours, and lifting
at least two Benjamins out of my wallet. Next time I’m in
town I’d like to commit to some full-scale meals, but this
trip was all about hitting the town, tripping the light fantastic.
I found New York restaurants really wowed me with all their gorg
style and concepts and aesthetics and blessedly late-night hours,
but I didn’t have a lot of culinary experiences that really
made me say WHOA NELLY. I had a total blast for sure. Fun to the
extreme. But was I blown away? A few places, yes (hello Fatty Crab!)
but most resided in the zone of pleasant, good, engaging, interesting.
But not FULL-ON MEOW. Which is fine. Leaves room for more adventures
next time. I’ll call my journey “The Quest for Full-On
Meow.” (Not exactly The Iliad, but a bit more fun.)
For now, buckle up, and let’s begin:
1 5th Ave.
at 8th St.
had this trip’s first New York lunch with a dear pal at ~OTTO~.
(Say it: oht-toe, not auto.) I had not established
the tablehopper rules yet, so we did a ladies who lunch kind
of meal (i.e. ordered to our heart’s content, and not just
salads, mind you). This was also the first Batali establishment
I'd tried (there were many more this trip—which isn’t
the most difficult thing to manifest, swinging a cat, etc.).
I loved the rosy hue of the entire space, and I can imagine how
the rows of tall standing marble tables in the bar area fill
with throngs of the thirsty working masses after they punch the
clock. There are two gleaming Berkels in effect in the salumi/olive
we had to start with some salumi, so we tried the testa, which
looked like stained glass, with hints of orange and clove. The
insalata di acetaia, with ribbons of prosciutto, was tasty but
the salad actually had some rust around the edges—not something
that most Cali restaurants would send out. Three bean salad:
yum. Had to try one of the famed flat-top/griddled pizzas (there
are something like 17 delish types to choose from, and most are
about $13–$14) so we did the pane frattau with a delightful
bright tomato sauce, with pecorino and an egg on top (I wanted
two eggs, a la Pizzetta 211). For a pizza coming off a flat-top,
give it high marks. (Historic building=they couldn’t put
in a pizza oven.) Also tried linguine with cozze (mussels), with
hints of saffron and marjoram—there are seven pastas, all
$9, can’t argue with that, but the big hunk of lemon peel
in our pasta was a bit, shall we say, ungainly? The extensive
wine list is a fun one to navigate, and dessert is all about
the olive oil copetta, a wicked layered combo of olive oil gelato,
passion fruit granita, strawberries, basil syrup, and olive oil
and Maldon sea salt on top. Perfetto.
402 W 43rd St.
at 9th Ave.
Batali joint I checked out was ~ESCA~.
It’s in the bottom of a random apartment
building, but once you’re inside it’s a pleasant space
with some rustic touches, nice lighting. Music was a little dated
(Moby? Elton John?) and the crowd was a bit too, but we were there
early, so it’s not a totally fair judgment. Service was fantastic—snappy
and attentive. This joint is famed for starting the now-omnipresent
crudo craze—there are at least 15 to choose from, and most
are about $16. There’s a tiny bar with room for like four
people, so ideally you could snag a seat at the bar and do the
crudo tasting (six tastes for $30). We purred over the pink mounds
of yellowtail snapper with the crunch of pink Alai salt, and the
bluefin tuna carpaccio offered an incredible texture. Really a
out this pit stop with a rich Venetian number called egelfino
($17) which was almost like a brandade made with smoked haddock
and peas and served with a lovely browned top, and some house
made maccheroni alla chittara ($24), with sea urchin and crabmeat.
Yeah, really light! And yeah, really delish. Chef Dave Pasternack
is on it. I was quite tempted with the array of seafood on the
menu (cobia, local monk fish, crispy halibut cheeks...) and again,
the wine selection just rocked (love the quartinos!). Supposedly
this place gets slammed with a pre-theater crowd, but otherwise
if I was dining with my parents in NYC, I’d totally take them
here—it was calm, well mannered, and comfortable. Hopefully
they’d be paying too—the mains were averaging $32.
Would also be a prime spot for a biz lunch—you’d have
plenty to write off, or expense.
125 E. 17th St.
at Irving Place
we’re in Mario-land, let’s
hop over to his villas in España, and visit Casa Mono and ~BAR
These two are right around the corner from each other, which is
handy because while you are waiting for your seat at Casa Mono,
you can snag some vino at Bar Jamón, and they’ll even
let you amble over with your wine glass. Bar Jamón is a
sleek and candlelit little spot where you can edge your way in
and hopefully plunk yourself down at a communal-style table, order
up some jamón, pan con tomate, your choice of cheeses, maybe
some tortilla Espanola, and feel all cozy and close with your neighbors.
I wouldn’t go out of my way for a special trip here, but
if you’re in the neighborhood and want to cool your jets
or just want a good launch pad for the night ahead, this place
is muy bueno.
52 Irving Place
at 17th St.
just gonna say it: ~CASA MONO~ didn’t
really fire me up. Low points: the ventilation was dripping water
on my friend’s head. The food came out like a shot, and it
showed: our razor clams definitely didn’t have enough time
on the plancha. Server was clueless. High points: We were seated
quickly (I have heard horror stories about wait times here). The
piquillos stuffed with oxtails were tasty enough, and I enjoyed
the Hidalgo Manzanilla Posada Pastrana the friendly somm poured
for us. If someone else wanted to bring me there to sit at the
counter one more time so I could try the skirt steak, and if they
were paying, I’d give it another try, but otherwise
there are other Spanish joints I’d rather hit up around town.
(Like Tía Pol,
bummed I didn’t make it to this place, food friends I spoke
to luuuurve it.)
53 W 19th St.
between 5th and 6th Ave.
what are those other Spanish joints? I certainly hit plenty of
them. One was ~BOQUERIA~,
which had a look I wanted to eat up with a spoon. My dining cohort
and I got here too late one night, so the menu was pretty limited
at that point. Great time sitting at the bar, replete with a cheeky
barman who kindly obliged me with an order of the cojonudo (fried
quail eggs and chorizo on toast) ($6) even though he told me the
kitchen was done for the night. (Good man, he saw the disappointment
on my face—I wanted that quail egg.) The fuet (a Catalan
pork sausage) had nice flavor, but the soft mound of soprasada spiked
with paprika totally put me over the edge. Swoon swoon. I totally
want to come back here for a full meal (hello, suckling pig), and
would be happy to sip rosy bubbles (Juve y Camps Brut Rose) with
some cured meats here any time. Also want to check out the sister
on Ludlow Street. Chef Seamus Mullen is on a tear. Next time.
45 Bond St.
between 2nd St. and Bowery
recently opened ~MERCAT~
was a sweet spot (and it’s not just because it has “cat” in
the name)—I’m glad we hit it before Bruni reviewed
it and the masses descended. Loved the menu rich in unfamiliar
(to me) Catalan words and dishes. The wide marble bar was delightfully
deep—I could even cross my legs comfortably underneath it.
Gorg wine display on a mezzanine level, and I was ready to park
at the cheese and meat station (flanking the bar) and flip my hazards
on and start gnawing away at the jamón leg proudly on display.
did the assortiment d’embotits ($24), which brought a
fab assortment of jamón Serrano, lomo, llonganissa, xoriç,
sobrassada, and some other meaty treats. The menuts (sweetbreads)
($14) were over-breaded and not very hot, plus the side of woody
fennel and overdressed salad was lacking in certain charms. Pffft.
Bonus points for the bunyols de bacallà ($10), scrumptious
house-cured salt cod fritters that were fluffy and had a nice dark
crispy exterior. The rest of the menu is full of traditional dishes,
some I have never seen in the U.S. Some folks try braving the cruets
for swigs of wine, I played it safe and had mine in a glass. Small
twinge of ‘tude at the hostess stand, and the crowd was a
little droid (polo shirt swarm in effect) but the vibe was fun—perfect
early-evening spot, actually. Downstairs there’s a basement
where they serve a smaller selection of tapas (cash only)—the
place is ripe for subterranean escapades.
20 Seventh Ave. S.
from those fritters? Me too. It’s time for a DRANK.
Here were my two favorite watering holes (although I will definitely
be mentioning more):
how I love thee. This place was so lovely I went twice. Deco
dream, underground (yes, you are supposed to go down those steep
stairs, you have the right address), tinkling glasses, cozy booths,
gorg gorg drinks. My drinking cohort ordered my cocktail as such: “something bourbon and refreshing” and
that is was; just tell them the flavors you like and it shall appear.
Bartenders and servers with pompadours and vests and silver arm
garters and suspenders. The Milk and Honey de rigueur large ice
cubes (these are chipped off a block). A combination metal straw
and stirrer (don’t bite it). Some drinks arrive in coupes.
Loved the slightly dank moldy smell of the room. Oil-lit lamps
casting soft buttery intimate light. Painted corrugated metal low
ceiling. The candlelit bathroom has cloth towels and was one of
the few places in all of New York with toilet seat covers (nice
hotels included); be sure to read “the rules.” Jazzy
music, at times a touch too tinny on the challenged system was
my sole sniff—heard there is occasionally live jazz/musique,
now that’s hott. Wouldn’t try this place on the weekend,
but mid-week was in the pocket. Open until 3am nightly. Triple
433 East 6th St. at 1st Ave.
away on a mostly residential street in the L.E.S. is ~DEATH & CO.~
(the name comes from a Dashiell Hammett piece). Pass through the
heavy wood doors, sidle on up to the marble bar, admire the petite
chandeliers, the jazzy vibe, the low wood-slat ceilings, engraved
glass tables, bartenders in vests, and open the smart menu with
at least four juleps to choose from (my kind of place). I also
enjoyed my Bitter French, with Champagne, Plymouth Gin, Campari,
and lemon juice. Have fun with the bartenders here—they are
happy to concoct on the fly, and try things out on you. They also
measure, measure, measure, good lads. There’s a small kitchen,
so you can order late-night bites like the mac ‘n’ cheese
cleverly served in ten spoons. But be quiet outside because the
cranky neighbors don’t need any ammo against this little
gem of a place.
210 Elizabeth St.
at Prince St.
one of my favorite discoveries that showcased the art of food
and wine was the ~MONDAY
a spiffy wine bar in an annex connected to PUBLIC.
(I never got to dine at PUBLIC, but it was definitely a captivating
scene, and the design of the place is as clever as it is cool,
thanks to the tastemaking design and concept firm, AvroKO.)
The Monday Room feels like a groovy little reading room, with black
leather button-back booths and armchairs where you can sit and
curl up with a nice glass of riesling. My sole kvetch with the
design is the tables make it impossible to cross your legs if you’re
sitting in one of the booths. Not a deal breaker, by any means.
Brad Farmerie has crafted a menu of 10–14 scrumptious
canapes for the Monday Room that come out of the PUBLIC kitchen.
I was happy to see some antipodean ingredients on the menu, like
dukkah and Tasmanian sea trout. We started with a lovin’ spoonful
of glazed eel with pickled bean sprouts that had a satisfying little
crunch up against the smooth and soft-boiled quail egg, equally
matched in swoon factor by the cordial glass layered with a sensuous
dashi custard, lobster, and caviar. You can pick a few bites, or
do the deluxe tasting menu ($75), with five courses and paired
wines. This is where wine steward Rubén Rubero will totally work
his magic, pairing fantastic wines that are somewhat unbelievably
being poured by the glass. I loved his tableside manner, totally
charming and enthusiastic, and you get a great education about
each wine he pours—it’s like they are all his children
and he’s telling you all about their quirks and proclivities.
(Which is why I had him write a piece for the
wino, check it out.) Or if
you just want to just have a liquid evening, you can come in for
sole glasses of wine, or mini-flights of whites and reds, ranging
from $19–$40. Check it!
JULY 17, 2007 | The
Australian Pearls by Rubén Sanz Ramiro, Wine Steward
at the Monday Room
from Spain's Ribera del Duero, Rubén Sanz Ramiro brings
his warmth and adventurous spirit to New York's Monday
Room as its Wine Steward. His prior
work experience includes stints at Heston Blumenthal's Fat Duck,
where he worked with a list of 1,500 titles and matched wines
with chef Blumenthal's unique renditions of molecular gastronomy;
and at The Providores with chef Peter Gordon, where got a solid
grounding in the food and wine of New Zealand. For The Monday
Room, Ramiro seeks out bottles distinguished by expert winemaking
and distinct expression of terroir, often exploring lesser-known
regions and producers, ensuring that his customers are always
in for a surprise.
of the great pleasures in moving from London to New York to work
with Public and its sister restaurant, the Monday Room, has been
collaborating with chef Brad Farmerie. Brad’s enthusiasm
for Australian food and wine is infectious, and it has led me on
my own path of discovery, giving me the chance to learn more about
the hidden gems of this country’s wines.
we think about premium Australian wines, we easily tend to think
about reds. Shiraz, Cabernet Sauvignon, and old vine Grenache
garner well-deserved attention and high scores from the critics,
and adoration from consumers. However, it is Australia’s
white wines, specifically those made from Riesling and Semillon,
that I feel deserve special attention because in the hands of a
talented winemaker, they are yield wines that have great class
and a style that is not duplicated anywhere in the world, and,
at the highest levels, are eminently age-able.
The Riesling style is bone dry, crisp, and steely and offers flavors
of citrus fruit in its early ages. The wine, as the greatest Rieslings
from other areas in the world, can age for decades, acquiring notes
of toast, kerosene, honey and offer great levels of complexity.
The finest Rieslings come from South Australia, most notably the
regions of Clare Valley and Eden Valley, as well as some parts
of Western Australia.
Valley in the north offers the most distinctive style: dry, austere
in the first years of its life, showing a firm structure, high
acidity, and suggestions of lime flavors. After five or six years
in the bottle the wine becomes softer, offering a complex palate
and nose, with notes of riper fruit and toast. The region is
broken into a series of sub-regions: Auburn, Clare, Leasingham,
Polish Hill River, Seven Hill, Watervale, and White Hut. Within
Clare, the wines of Polish Hill are characterized by a distinct
minerality, while those from Watervale have a floral style thanks
to the limestone-rich soil.
of Clare Valley, and close to Barossa, is Eden Valley. Here Riesling
is crafted in a style that is broader, being fuller and softer
in the palate than the steely Rieslings from Clare. As in Clare,
these wines truly benefit from aging, becoming really attractive
as they mature.
Western Australia too has beautiful Rieslings, particularly those
from the cool climate region of Great Southern, whose sub-regions
of Frankland, Denmark, and Porongurup offer the most success growing
for growing this grape. Like the Riesling from Clare or Eden, it
ages perfectly, maybe reaching its peak earlier than in the sister
regions in South Australia. The wine is quite austere in its youth
having crisp acidity, a citrus fruit character, as well as herbaceous
find great Semillon, we move from Western Australia, across the
continent, to New South Wales. Here, in the Hunter Valley we
find the most northerly of Australia’s wine regions that
produce some of the country’s most classically elegant yet
under-appreciated wines. This hot climate region is divided in
two areas, Upper and Lower Hunter, the latter producing some of
the country’s better examples of Semillon. Here, Semillon
is crafted in a traditional manner: the grapes are picked early
for low ripeness; the must is fermented in stain steel vats; and
the wines are bottled without malolactic fermentation.
initial result is thin, grassy and almost painfully acidic; at
this point the wine does not merit much attraction. Yet age it
for around ten years during which time the wine will go through
a magical transformation, emerging broader, rounder and with
a constellation of flavors of toast, butter, nuts and honey.
For the patient collector, Semillons from Hunter are an excellent
and Semillon from Australia are in the “pole position” to
be my favorite wines from Australia.
Tue., August 7, 2007
550 Geary St.
Cross: Jones St.
San Francisco, CA 94102
with wine pairings and tax and tip included
17, 2007 | SAN FRANCISCO I’ve
had this idea in the hopper for a while (har), and now I think
it’s time to try it! I’ll be hosting my ~FIRST
TABLEHOPPER SUPPER~ at Cortez,
with Champagne and bites and conversation for the first hour, and
then a sit-down four-course dinner for 25 will begin at 7:30pm.
Envision a fun crowd of fellow food-obsessed folks (yes, you).
Co-executive chefs Seth Bowden and Louis Maldonado have put together
a fab feast, check it:
~Trio of amuse
~Live baby lettuces with warmed Santa Rosa plums, Marcona almonds
and Idiazabal Cheese
~Second course: choice of hand-torn noodles with foraged mushrooms,
house-made smoked butter and herb jus or seared Japanese scallop
with confit of sweet peppers and parsnip-vanilla broth
~Third course: choice of Painted Hills hanger steak with smoked
potato puree, marrow-braised cipollini onions and roasted chiodini
mushrooms or crispy poached Rhode Island striped bass with buckwheat
pasta, harissa-braised cabbage and tomato aromatic broth
~Dessert: pastry chef’s selection
There is a vegetarian option available, just let Cortez know when
booking. All this for $75 with wine pairings, and tax and tip included.
Meow! Just call Cortez and mention you want to book your spot at
the tablehopper supper.
I really look forward to seeing you there!
UPDATE: Sold out. Thanks, everyone!
JULY 17, 2007 | SAN FRANCISCO Bobby
Flay and his wife Stephanie March (from
Law and Order: Special Victims Unit) were spotted at the Ferry
Dawson partied down at the Ambassador. Her posse consumed
a few—or should I say quite a few—bottles of Dom
Tres Agaves was busy with all kinds of folks attending the All
Stars Game: Rev. Jesse Jackson and his daughter,
the seven Top Gun pilots who did the pre-game
flyover, and Cal Ripken were all spotted.
Ichiro Suzuki ate at Quince two nights in a
row last week. He celebrated his MVP status and his home run
at the All Stars Game late into the evening, feasting on risotto
with squash blossoms stuffed with lobster, local halibut carpaccio,
risotto with petrale sole and extra vecchio balsamic. He was
reportedly very gracious.
17, 2007 | SAN FRANCISCO
MANAGER (Public Relations & Marketing)
Freeman & Co., a full service hospitality consulting
agency based in San Francisco - is looking for a Marketing
and Public Relations Account Manager with at least 3 years
experience in marketing/PR (hospitality preferred) to join
the team. This is a contract position that could lead to an
in-house position with growth potential for the right person.
more information please visit www.andrewfreemanandco.com or
email us your resume at firstname.lastname@example.org
hiring a line cook. A minimum of one year fine dining experience
a must, culinary school helpful but not essential. We hire
only serious cooks who can clearly see their goal of being
a serious chef, because if you don't have that drive to
excel then you won't cut it here.
ATTACH AND PASTE your resume into the body of your email
response to email@example.com, or fax it to (415)
923-0906, Attn: hiring manager.
$10.50 p/h plus overtime.