January 5, 2010

January 5, 2010

According to a recent Tweet, ~ROSAMUNDE~ is due to open their second location on Monday January 11th in the former Cafe Arguello space in the Mission. GrubStreet had these details about the new location: “They plan to keep the existing Rosamunde menu, adding a couple of dishes that [partner Josh] Margolis says ‘won’t be expanded that far off of sausages.’ They’re building out the bar area and adding some 20 beer taps. The rest of the space will stay more or less the same, including those giant windows, but they’ll replace the existing tables and chairs with new communal tables, tall tables, and regular tables with bench seats. They won’t have table service, so you still order and pick up the food and beer at the counter.” 2832 Mission St. at 24th St.

cinnamon_ horchata.jpg

Photo from Mission Minis.

After a ton of construction, Brandon Arnovick is happily going to be able to open his ~MISSION MINIS~ bakery and retail storefront this Friday January 8th. You’ll be able to swing by for just one (yeah, right) or a dozen of his mini cupcakes, and he will still do deliveries in his golf cart (the Cupcakemobile?). Hours will be 8am-6pm daily, closed Sunday. (Don’t forget, there’s also a kiosk in North Beach.) 3168 22nd St. at Capp, 415-378-7827.

Trying to eat healthier this year? The second ~BEAUTIFULL~ location in San Francisco is opening on Saturday January 9th (it’s going in the former Pasta Pomodoro space). There will be both indoor and outdoor seating (24 seats inside and 12 seats in the outdoor patio), and an open kitchen. There are new breakfast, lunch, and dinner items created by chefs Donna Insalaco and Ron Boyd, like baked polenta fries, and seasonal whole grain flatbreads with grilled chicken, pesto, and arugula. There will also be a full menu of coffee beverages made with Beautifull’s own specialty blend of organic Equator Estate coffee. And to finish, there will be freshly baked cookies made with whole spelt flour and flaxseed, or Straus Family Creamery frozen yogurt with TCHO Chocolate, homemade fruit compote, and granola topping options. 816 Irving St. at 9th Ave.

sandwichspotdoors.jpg

I get excited about all kinds of business openings, but when it’s a family friend who has known me since I was a baby, well, let’s just say I’m extra excited. Hank Minkey, AKA Jack Lucky, is opening ~THE SANDWICH SPOT~ in the Marina, after working for too long for THE MAN. The space was formerly a Three Day Blinds space, so it was quite the build-out: the ceilings were raised to 12 feet, walls were knocked down, and some serious Aloha style was unleashed. (His family has a lifelong relationship with surfing and Hawaii.) Their Motto is: “Love All, Feed All” and you will see it hand carved into the handmade counter tops across the front windows, as well as Hank’s kids’ names, their cousins, some of their family and friends, and Hawaiian surf spots they love. The front “bar” or sandwich counter was handmade in hand-cut and hand-nailed bamboo, plus there are hand-carved nine-foot tall totem poles of solid redwood tree trunks (naturally fallen), carved by their friend “Tiki Bosko.” There are also a few antique surfboards, a variety of surf and hot-rod art, and super-friendly staff. And outdoor seating to boot! There is always plenty of parking in the big garage across the street.

They will hand slice the meat and cheese daily, bake the bread fresh daily (and throughout the day as needed), offer almost 30 original specialty sandwiches and house specials including a “secret sauce” (a garlic and olive oil blend) or “bomb sauce” (spicy!). $10 will get you a sandwich, chips, and a refillable drink! Beer and wine coming soon. They hope to open by Thursday or Friday of this week! Open daily 10am-9pm (hours subject to change).

I had a chance to catch up with owner Jonathan Beard of ~BISTRO AIX~, and it looks like the opening will be at the end of February (fingers crossed). Will update you on the renovation changes as the opening gets closer.

20091203_barbacco_190x190.jpg

Alas, I wasn’t able to get an opening date before hopping on my plane, but ~BARBACCO~ should hopefully be opening over the next couple weeks (check their Twitter feed to keep up with the news). This casual lil’ sis of ~PERBACCO~ is an “eno trattoria,” serving lunch and dinner. Chef-owner Staffan Terje created the menus, and chef Sarah Burchard (previously the sous at Perbacco and a big contributor to the fantastic salumi program) is co-creating and executing the menu. Lunch will have a seasonal and rotating selection of sandwiches, salads, baked pastas, salumi, and entrées that will also be available to go. Some examples include a roasted porchetta sandwich with grapes and grilled radicchio agro-dolce; fried ribollita; and a whipped salt cod sandwich with roasted tomato and arugula (I guess we’ll have to wait until the summer for that one).

For dinner, you can just swing by for a bite, like ascolane (fried olives stuffed with pork garnished with grated pecorino stagionato), or a more fulfilling meal, with dishes like Sicilian meatballs with braised chard, tomato and pinenuts, or hen egg occhio di bue (bullseye) on braised rapini, tomato, and ‘nduja. You’ll also be able to buy house-cured salumi and two-week-old olive oil imported directly from Italy.

Perbacco’s wine director, Mauro Cirilli, has chosen 100 wines by the glass, half of which will be available by the taste, glass, quartino, and mezzo, and all are going to be stored in temperature-controlled cases (hallelujah). The selection will focus on viticulturists embracing the philosophy of producing wine in a natural way—almost all of the wines will be biodynamic and will hail from Italy, its surrounding countries, as well as the North American West Coast, from California to British Columbia. There will also be draft beers from Anchor Brewing Company, 21st Amendment, and Magnolia breweries. The 66-seat eatery was designed by Cass Calder Smith (CCS Architecture), and includes a rich black marble bar for counter seating, a bright yellow wood beverage case, dark grain walnut deuces, and smaller communal tables. Lunch will be served Mon-Fri from 11am-3pm, and dinner
 Mon-Sat from 5pm-10pm. Take-out will also be available.  

~ZAZIL RESTAURANT~ in the Westfield Centre closed over the first weekend of the New Year. They will continue to focus on their sister restaurant, Colibri Mexican Bistro.

masterchef.png

I received this casting call and thought I’d pass this along for all you awesome home chefs: “Gordon Ramsay and the producers of The Biggest Loser are now casting amateur chefs for a new inspirational cooking show! Can you cook well despite never having been formally trained? We are currently searching for budding chefs from all walks of life—amateur chefs, passionate foodies, the ultimate dinner party hosts/hostesses… Now one of the world’s most acclaimed chefs, Gordon Ramsay, is giving you the opportunity to become a MasterChef!

“MasterChef is a show that celebrates great people who make great food. The show will give contestants the opportunity to develop their cooking skills while being encouraged, mentored, and celebrated by the industry’s best and evaluated by world-renowned judges! If you are passionate about cooking and ready to change your life then audition for MasterChef, an inspiring cooking show from the producers of The Biggest Loser!

  • We will NOT be considering professional chefs who work in professional kitchens!
  • Applicants must be at least 18 years of age and either a U.S. citizen or permanent legal resident with the unrestricted ability to work in the U.S.

“For more detailed nationwide audition information and to download the application, click here. All casting call applicants MUST bring one prepared dish to be served at room temperature. You will be able to plate your dish at the given casting location. You will be responsible to bring any utensils or other materials you may need.”

There are many casting locations, but here’s the one in San Francisco below. 


~PICCOLO TEATRO~ in Sausalito has had a chef change: chef Travis Flood has departed, and taking his place is Amey Shaw. Her extensive background includes her start at the Fourth Street Grill in Berkeley under Mark Miller and Paul Bertolli; five years at Bentley’s Seafood and Oyster Bar (she says it’s where she really gained her knowledge about seafood); and she was a co-owner of the Alta Plaza (oh, the days), plus she’s had a take-out business and does a lot of consulting. She has made some changes to the lunch menu, adding a variety of piadine, like one with soppressata, Fontina, roasted cherry tomatoes, and an egg on top. The lunch menu now has a special of a piadina or panino for $10, with soup and salad included, and one of her new dinnertime dishes includes pumpkin ravioli with chive butter and ginger. No word on what Flood’s next move is—he was considering working a restaurant in the city, but it didn’t work out.

citizencake.JPG

Citizen Cake soup shot.

~18 REASONS~ is hosting a plant-based cooking demonstration and tasting. Whether for your physical health, the health of the planet, or the health of your bank account, eating more plants has a lot of perks. This class is especially good if you identify as a carnivore, omnivore, vegetarian, flexitarian, or human (har). In this two-hour demonstration class you’ll learn: how to meet your protein needs with only plant based foods, simple and quick dishes that can be made and enjoyed any day of the week, and how to make hearty meals that will satisfy even the hungriest of eaters. Chef Trudy Schafer will lead you through the preparation (and tasting!) of a layered dish of Squash Polenta, White Beans, and Greens and a warm and comforting Coconut Curry Stew. Trudy is a natural chef who brings a holistic healing approach to the kitchen using organic whole foods. She runs the personal chef business The Healing Hearth.