Eat + Drink
If refined four-star cuisine is the yin to rustic Italian cooking’s yang, then Mission District resident Lauren Kiino is perfectly balanced. Kiino—Delfina’s chef de cuisine for eight years—moved on in 2007 to stage at French Laundry and Daniel Patterson’s Coi. Patterson and Kiino hit it off—enough to open three restaurants together. Il Cane Rosso joined the Ferry Building last year and the duo’s upcoming restaurants are in Oakland: Plum, which will be small and modern, debuts this summer and Bracina, a larger, California restaurant, has a TBD opening date in Jack London Square.
“At Nihon [Whisky] Lounge, I go for a glass of Scapa. It’s a great way to finish up the night.”
Perhaps it's too soon to announce a full-scale trend, but having recently seen horchata-flavored desserts at three different spots in San Francisco I figured a bit of acknowledgement is in order. I mean, if horchata becomes the next dulce de leche, dominating nationwide, wouldn't I feel a bit foolish not having mentioned it first? Right.
For the past nine months, Bistro Aix—the beloved Marina restaurant—has been undergoing a Heidi Montag-like remodel—fully gutted and rebuilt. But unlike The Hills starlet, the 15-year-old restaurant is no Barbie-en-Provence. It might not be the hippest spot in town, but it's been redone in fine, grown-up good taste. Dark-wood gives the restaurant a cozy lodge feeling, which is accentuated by a custom-made, roaring wood-fired grill, which, should you choose to sit at the bar, you can see flickers of from your seat. The back patio now has a permanent glass pyramid ceiling for the indoor/outdoor effect without the need for a heat lamp.
Each week, we bring you our top picks for the best places to booze on the cheap in SF.
Last week I joined chef Scott Youklis of Maverick restaurant as he checked items off his shopping list and sampled some early stone fruit varieties. Maverick is one of over a dozen local restaurants that will be participating in a nation-wide campaign called “Dine Out for the Gulf” next week. It’s an event spearheaded by Jimmy Galle, owner of Gulfish, a local company that supplies restaurants with crawfish, blue crab and shrimp from the Gulf region. From June 10–12, Maverick will donate 10 percent of all sales to communities impacted by the oil spill.
Sample Persian Pub Grub at Zaré at Fly Trap
On June 3, 4 and 5, Zaré at Fly Trap will be hosting a special dinner series celebrating “Persian Pub Grub.” Each course of the menu will be paired with both wine and beer and dishes include sumac couscous with Dungeness crab, Caspian seafood stew and more, concluding with a refreshing lime sorbet. The dinner is $75 per person, inclusive of wine and beer pairings. To reserve your space, call 415-243-0580 for a reservation.
Restock Your Cellar at CAV’s Annual Wine Blow-Out