Posts for June 1, 2012

Goat Hill Pizza Adds Third Location; Martin Macks Has New Food; and More

West Portal: Goat Hill Pizza has announced the coming of their third outpost at 170 West Portal Avenue. [Eater]
Upper Haight: Martin Macks (1568 Haight Street), following an ownership kerfuffle earlier this year, has been remodeled, and they now boast a new menu from a chef who "trained under Robuchon." No shit. [Uppercasing]
Mission: Newly promoted Maverick chef Emmanuel Eng is hosting the second Junk Food Pairing Dinner on June 13, featuring four adapted junk-food dishes including one based on Smart Food popcorn, and one based on a mint It's It. [Grub Street]
Wise Sons Deli (3150 24th Street) is launching occasional dinner service, starting with a "Shabbat Dinner" on June 8, with the help of Thomas Martinez, formerly of Mission Beach Cafe. [SFoodie]
Also, it's National Donut Day, and Dynamo Donuts (2760 24th Street) is having a party til 7 p.m. tonight on their back patio. [Zagat]

Pican Names New Executive Chef, Sophina Uong

Oakland's most upscale Southern spot, Pican, after a lengthy search, has named a new executive chef: Sophina Uong. Uong was one of the original partners in 900 Grayson in Berkeley, and she also served as the chef at the defunct Maritime East. She'll be overhauling the menu, which will go live next week. [Scoop]

A Meal at Central Kitchen, Illustrated

Yes, Central Kitchen has gotten much press. It's been called "hotly anticipated" and referred to as an "upscale" spinoff of Flour + Water — we ourselves have called it "the poor man's Saison," which is meant to evoke the vibe and style of the food, not to mention the proximity to the two-Michelin-starred Saison nearby on Folsom Street, which is now one of the priciest tickets in town. After all the hype, executive chef Thomas McNaughton and chef de cuisine Michael Gaines are doing their damndest to live up to it. They are putting out a bevy of inspired, fresh, deceptively simple but refined dishes, as evidenced by a recent meal we had there.

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Blackbird, Public Works, Juanita More Among Nightlife Winners

San Francisco's 2012 Nightlife Awards were held last night at Mezzanine, and among the winners were Blackbird for Best Bar, Juanita More for Best Promoter, Public Works for Best Large Club, and Monarch for Best Small Club. Congratulations to all. [SFist]

Miller Calls Local’s Corner Creative But Costly; Hirsch Calls Harrow ‘More Berkeley Than Business’

Local's Corner

Virginia Miller gives the first critical take this week on Local's Corner (23rd and Bryant), the new seafood-centric bistro in the Outer Mission from the Local Mission Eatery team of Yaron Milgrom and chef Jakes DesVoignes. She says the cured halbut and the Dungeness crab salad are both "delicate, slight, tickling the taste buds." [Editors' Note: We love that crab salad, too.] And she likes the cured anchovies and beef tartare, but notes that the small plates add up pretty fast. "$100 later (for two with a glass of wine), I left a couple dishes away from satisfied." [SFBG]

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Grand Café Has a Good Oyster Deal

Starting today, in the bar at Grand Café (Geary and Taylor), you can get a dozen oysters and either a pint of Kronenbourg 1664 beer or a glass of house bubbly all for $15. That's at lunch and dinner, 11:30 a.m. until closing, every day.

Bonné Is Done With Reservation-Only Bars

Citing the apparent lack of interest (one night he was there) in the few reserved tables at Local Edition, the Chron's Jon Bonné today pens a rant about how reservation-only bars are over, as far as he's concerned. "Access to the modern cocktail is closer in spirit to Kogi, Wise Sons, or Swan Oyster Depot than it is to four-star dining," he writes. We'd argue that places like Wilson & Wilson still serve an important function for cocktail nerds who want good service and don't want to jockey for space at the bar at the Alembic and wait ten minutes for a drink. But anyway. Blogs are for ranting. [Scoop]

First Look Inside Rio Grande, Opening Tonight at 7th and Market

Bon Vivants bar guys Scott Baird and Josh Harris, obviously not busy enough from writing half the bar menus in town and preparing to open Trick Dog in the Mission, are opening another bar tonight as part of A Temporary Offering: Rio Grande. As previously reported, ATO comprises a trio of semi-permanent businesses that may or may not make it into 2013 (but may stick around for a while) in the base of the Renoir Hotel at 7th and Market. FoodLab debuted last week, and tonight at 9 p.m. you can drink some fine bourbon and tequila cocktails at Rio Grande. That's the theme, you see: the South meets South of Border, where the Rio Grande separates Texas from Mexico.

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SoMa Streat Food Park Launches Lunch Today, a Few Days Early

We mentioned the other day that S.F.'s first food-truck pod, the SoMa Streat Food Park (11th and Division) was having its grand opening next week, June 6. Well, it looks like they're quietly open ahead of schedule for lunch only, starting today, 11 a.m. to 3 p.m., as the Scoop reports. June 6 is the first official day for nighttime fun, but Scoutmob also informs us that they are hosting a "VIP sneak peek" event on Tuesday, June 5 as well, for which you can get tickets here. [Scoop, Earlier]

Marco Pierre White’s New Restaurant, Titanic, Has Nothing to Do With the Boat

All aboard, mate.

Last time we checked in with the always-cool-no-matter-what chef Marco Pierre White, he was retooling his public image and pimping bouillon. Now he's opened two restaurants in Dubai, including one called Titanic, which targets that most elusive customer demographic: parched, first-class centennials. Magret duck, lobster pasta, and rib-eye with BĂ©arnaise are all on the menu. The name has nothing to do with the big boat; Titanic was the name of a previous restaurant the chef helmed in the nineties. White, who no longer works the line, told Time Out Dubai he misses, "nothing, to be honest," of kitchen work. "I’ve achieved everything I set out to achieve." So, his heart will go on, and as an added bonus, he won't go down with the ship. [Gulf News]

Food & Wine Tries Fifth Floor Nettle Drink, Makes Weed Joke

Brian Means

We thought with a headline like "Bartenders Discover Weed Cocktails" we'd be getting a story about marijuana-infused gimlets and such. But no. It's about the trend of using herb syrups in drinks, starting with Brian Means, bar manager at Fifth Floor, where he makes a drink called the 9 Herb Charm that has a stinging-nettle syrup in it. So it's just nettles. Food & Wine isn't yet hip to the weed-food beat. [Food & Wine]

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