Alta's new restaurant at Minnesota Street Project. (@altacasf)

Alta Adds Flavor to Minnesota Street Project + More Foodie News This Week

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This week's deliciousness.

New at Navi

Navi Kitchen, Preeti Mistry's new Indian-Californian restaurant in Emeryville, has started lunch service. The restaurant quietly opened at the end of last month for breakfast, offering a "croque gadame," a twist on the French classic done with brown sugar chai spiced bacon, fried egg, white cheddar, pickled onions, and tamarind ketchup with toast. For lunch, look for beet and orange and green goddess salads, meatball and eggplant parm subs, and tikka masala mac and cheese. Dinner is forthcoming, with Mistry planning her take on pizza, topped with such ingredients as fenugreek pesto and Indian-spiced lamb and kale. // 5000 Adeline St (Emeryville), navikitchen.com


Another Alta

Daniel Patterson's second location of Alta opens Tuesday at the Minnesota Street Project in Dogpatch, with chef Matt Brimer (Haven) at the helm. The restaurant will serve three meals a day, starting with sweet and savory rice porridges and toast made with Della Fattoria bread; salads, soups, and a cheeseburger at lunch; and entrees including fresh tagliarini and a daily cut of pork at supper. // 1275 Minnesota Street (Dogpatch), altaca.co

Cosentino Goes to Napa

The latest project by Chris Cosentino (Cockscomb, Jackrabbit) has opened in the new Las Alcobas hotel in Napa Valley. Acacia House will showcase the chef's own brand of bold and balanced flavors—think local radishes with sea urchin butter and local sea vegetables; Napa Valley lamb tartare with green harissa, mint, and chickpea cracker; and Klingeman Farms pork schnitzel. The restaurant will serve three meals daily, and also has a bar and lounge open seven nights a week. // 1915 Main St (St Helena), lasalcobasnapavalley.com


Brunch at Corridor

Corridor, from Hi Neighbor Restaurant Group, is launching weekly Saturday brunch. The indulgent menu from executive chef Jason Halverson includes a selection of sharable plates such as oysters, smoked salmon, and Neapolitan-style donuts. Main courses include a breakfast sandwich with sunny-side up egg, maitake mushrooms, and tater tots. And because it's brunch, there are bottomless mimosas. // 100 Van Ness Ave (Civic Center), corridorsf.com

Food Art

Celebrate the launch of the highly anticipated Salt, Fat, Acid, Heat, a cookbook by Chez Panisse alum and food writer Samin Nosrat, with illustrations by SF's own Wendy MacNaughton, at Heath Ceramics on Thursday. Go for cocktails by St. George Spirits, pours from Scribe Winery, treats from Tartine Manufactory and, of course, signed copies of the book. Event proceeds support the Edible Schoolyard Project's education programs in classrooms, kitchens, gardens, and lunchrooms nationwide. // 6:30-8pm, Thursday May 25; 2900 18th St (Mission); $65 tickets at eventbrite.com.

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