I was lucky enough to be invited to Locanda's friends and family dinner last Saturday night. It's always exciting and nerve-racking to watch a restaurant get ready to launch (for those of you who can't wait, Locanda opens this Saturday)—especially in this day and age where "soft openings" really aren't possible. Between the Yelpers gunning for “first-to-review” status and the bloggers trying to one-up each other, you’ve got about T-minus no minutes from opening to a barrage of online critiques. There's no landing pad, only hard ground.
It's hard to start a business in the Bay Area. And even harder to make it successful. We're inspired by the couples who have done it together and have decided to highlight them every week in our new "Bay Area Power Couples" blog series. Check back on Fridays for Q&A's with the couples who run some of our favorite local businesses.
Ever since it became public that Delfina’s Craig and Anne Stoll are set to open their fourth Italian restaurant in what is now the 80-seat restaurant Ramblas on Valencia Street by 16th, the rumor mill has been cranking. It is true that they will once again share a wall with Tartine, but as for the other details, Stoll took some time with me today in order to confirm and deny.
So everyone’s saying your going to open a Mexican restaurant because you tweeted about going to Mexico for some research. True or false?
Most chefs and restauranteurs are too busy cooking and serving on Valentine’s Day to darken the door of any local restaurants, but that doesn’t mean they never make time for a special meal. We asked 6 local food personalities to tell us the most romantic meal they’ve shared.
I’m sorry to say that this is how I felt about the new Pizzeria Delfina on California Street. As anyone who knows me already knows, I am a huge Delfina booster. I love that little pizzeria on 18th street, despite the crushing popularity that has made a wait just par for the course. I love the stools flanking the open kitchen, the breadsticks and the bustle. I love the food, which always just seems like the perfect version—the perfect roasted cauliflower, the perfect tuna conserva, the perfect pizza.