Hopscotch chef Kyle Itani is a fourth-generation Japanese American and Vacaville native whose resume includes education via the Food Network and the California Culinary Academy, time living in Sendai, Japan, and stints at Yoshi’s in Oakland and San Francisco as well as New York’s Meatball Shop. His unique background—and plenty of traditional Japanese technique—is on display on the Hopscotch menu, which, on the surface, appears as American as, well, the First Base Burger.
Oakland’s Tribune Tavern, which Chris Pastena (Chop Bar) and Temoor Noor (Grand Tavern) opened last spring in the storied Tribune Tower, has a brand new chef, imported all the way from, like, right around the corner.
Lauded as a game-changer when it opened in 2010, Commonwealth has lived up to that promise, turning out small plates of inventive food that showcase a unique combination of local produce, modern technique, and international influence, which have surely informed the city's current culinary landscape.
New Orleans native Randy Lewis---chef of the chic, month-old SOMA cocktail lounge Bergerac—spent his childhood simmering in the Big Easy’s rich culinary traditions, and taking family “eating” vacays to Europe. (Tough life!)
A newcomer to Oakland’s Piedmont Avenue, Homestead – brainchild of husband-and-wife chefs/owners Fred (Farallon, Camino) and Elizabeth Sassen (Farallon, Waterbar) – is quickly making a name for itself with its well-executed, seasonal comfort food.
Hero to those who prefer their humor deadpan, their tweets dirty, and their breakfast boozy, Jake Godby is the culinary half of the duo behind San Francisco’s idiosyncratic—and, five years in—now iconic Humphry Slocombe ice cream shop.
I chat with Chris Thompson, executive chef/salumaio at Chestnut Street’s award-winning (and always-hopping) A16, on his first full day back at work after being hit by a cab outside the restaurant three weeks ago.
Essential SF knowledge in your inbox
Sign up for our email newsletters to keep up on events, restaurants and SF haps.