Reply To: Why is “cacio e pepe” popping up everywhere on menus in SF?

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October 4, 2025 at 5:29 pm #23824
Rhona
Keymaster

Lately, chefs have been “cacio e pepe-ifying” lots of dishes—adding pecorino and black pepper to everything from fries to butter bread. It’s a simple flavor boost that hits hard, and people are noticing.