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01/12/106:42 pm

Fish 'n' Flicks at Oliveto

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$45

If you're at all eco-minded, we suggest reserving tickets for the final Fish 'n' Flicks event at Oliveto. Talk ocean overfishing while dining on a menu of local, "small boat" seafood after you screen a version of the international documentary The End of the Line.

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11/19/082:06 pm

I'd Eat That

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I’d Eat That, a new half-hour food-centric radio show debuts this week on KALW (91.7 FM in San Francisco). The premiere episode is a meaty affair, with guests Paul Canales of Oliveto and Bonnie Powell of Clark Summit Meat. Check it out on the airwaves or online.
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11/12/083:07 pm

Last Chance: Oliveto's Annual Truffle Dinners

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Celebrate Oliveto's tradition of special dinners on the last night of its annual truffle series. Make that short trek across the bridge to sample such delicacies as duck liver panna cotta with black truffle gelatina, truffled cotechino sausage with Belgian endive and parmesan fonduta and Watson farm lamb with–you guessed it—black truffles.
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11/07/085:13 pm

Paul Bertolli Masters the Artisan Ham (and Where to Find It)

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by Sara Deseran
posted November 07, 2008 5:13PM

While the charcuterie craze still has ultimate foodies fixated on the likes of fat-studded salami and the more adventurous head cheese, Fra’Mani—the salumi company started in 2006 by former Oliveto chef Paul Bertolli—has just introduced a kinder, gentler classic found front and center all over Middle America: ham. Rarely something that’s artisanally produced in the US, ham has been all but relegated to the deli. Bertolli, of course, does his right.

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02/12/085:18 pm

Q&A with Danny Meyer, CEO of Union Square Hospitality Group

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Danny Meyer at Piccino in Dogpatch.
As luck would have it, Danny Meyer’s plane sailed into SF yesterday morning right like clockwork, giving him just enough time to grab an early lunch with me at Piccino before he was off to give a talk at the California Culinary Academy’s swanky new pad in Potrero Hill. (The lecture, Obama-eque in Meyer’s very earnest yes-we-can attitude, was all about giving the love back to your diners by way of excellent hospitality—not just sending them off with tomorrow-morning’s coffee cake.)
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12/15/067:01 pm

A Theme for All Seasons

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Some chefs are ditching their regular menus for themed meals, offering interested diners a truly unique experience.

by Karen Palmer
posted December 15, 2006 7:01PM
Some chefs are ditching their regular menus for themed meals, offering interested diners a truly unique experience.Winemaker dinners—pairing courses with vintages from a particular winery—are so last year. Some chefs are ditching their regular menus for themed meals that range from traditional Italian to vegan-friendly, offering interested diners a truly unique experience.
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