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09/28/094:04 pm

It's Harvest Time For Sommeliers

(blog)
Mark Bright and Raj Parr sorting grapes

I've written before on the trend of sommeliers getting out of their suits and donning grubby clothes better suited for the messy business of picking, crushing and fermenting grapes.

Notable locals who are making their own wines: John Lancaster and Rob Perkins of Boulevard (who make Skylark), Emmanuel Kemiji, wine buyer for Piperade and La Mar (who makes a wine called Miura) and Andrew Green of Spruce and the Village Pub (who makes Oregon Pinot Noir for those  restaurants).

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06/05/092:19 pm

A Heritage Hog Weekend

(event)
$145

Five chefs, five pigs, five winemakers. The battle of the pork begins with Ryan Farr, 4505 Meats; Nate Appleman, A16/SPQR; Staffan Terje, Perbacco; Ravi Kapur, Boulevard; and Peter McNee, Poggio Trattoria. Each chef will each prepare a 100-pound heritage breed hog from head to toe for this friendly competition. The winner will be crowned "Prince of Porc." Sample vino from Krupp Brothers, Hirsch Vineyards, Elk Cove Winery, Arcadian Winery and K. Vintners/Charles Smith's Wines while you watch a porchetta demo by Taylor Boetticher of Fatted Calf. Sounds like a real meatfest.

 

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04/18/095:54 pm

Pebble Beach Food & Wine: Nancy Oakes' Favorite Olive Oil and a Prospect Update

(blog)

Day three at Pebble Beach Food & Wine, picking up where Jessica left off at the afternoon cooking demo with Boulevard’s Nancy Oakes and Pamela Mazzola. The scene was certainly no Thomas Keller Jesus-fest, but Oakes’ fan base is a slightly different breed.

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07/18/0812:06 pm

Dateline: Embarcadero. Your Mission: Eat, Drink and Be Merry

(article)

Sure, everyone's flocking to Waterbar and Epic.  But venture off the water's edge to find some of San Francisco's oldest streets and world-class restaurants.  Shhhh, don't tell anyone.

by Kyla Wazana
posted July 18, 2008 12:06PM

Sure, everyone's flocking to Waterbar and Epic.  But venture off the water's edge to find some of San Francisco's oldest streets and world-class restaurants.  Shhhh, don't tell anyone.

While most neighborhoods trot out their secret selves at night, the Embarcadero holds a surprise around every corner, scattered among its landmarks. Every day at lunchtime, suited types emerge from SF's tallest buildings into the courtyards of the Embarcadero Center. Home to familiar favorites such as Banana Republic and Jos. A. Bank—

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02/12/085:18 pm

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

(blog)
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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12/15/0611:36 am

Vintage Swine

(article)

Bacon's big comeback at Blue Plate.

by Karen Palmer
posted December 15, 2006 11:36AM
Bacon's big comeback at Blue Plate.Last year, chefs went crazy for the belly of the beast—pork belly, that is—but old-fashioned bacon is making a comeback. Instead of frying it to a crisp, chefs are letting the bacon take its time. On Destino’s new brunch menu, slow-cooked strips are coated in panela (unrefined cane sugar), whereas Boulevard doubles up by serving braised bacon with a Berkshire pork chop.
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07/31/06 4:53 pm

Boulevard

(restaurant)
Google Maps Link: http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Boulevard+,+++sf&sll=37.771071,-122.415118&sspn=0.006479,0.013454&gl=us&ie=UTF8&ll=37.829582,-122.426834&spn=0.103587,0.215263&z=12&iwloc=A

2009 READER'S CHOICE AWARD: Best Classic

2008 EAT + DRINK AWARD: Best Classic

Eats:What's on your menu.: <p>Chef Nancy Oakes’ award-winning contemporary American cooking has led to Boulevard’s consistent popularity. Seasonal starters might feature squash-blossom gnocchi with lobster and sugar snap peas, while entrées include a wood oven–roasted Berkshire pork-loin chop or grilled wild Pacific white sea bass with roasted prawns, roma tomatoes, white beans and chorizo. Desserts lean toward the classics, such as a Valrhona chocolate cake and a caramel-bottom vanilla crème brûlée.</p>
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