“It wasn’t who we wanted to be.” What happened when influencers embraced a San Francisco restaurant’s $72 “douchebag fried rice.”
The crab fried rice at Lily, a Vietnamese restaurant in the Richmond District, had the aesthetics of a jewelry display: radiant bubbles of golden trout and white sturgeon caviar, unctuous uni (sea urchin roe) from Hokkaido, Japan, and the meat from three…
