This week's tablehopper: March radness.


The Laughing Gas cocktail at our China Live event, with Kavalan whisky, viognier, fresh lime and pineapple, smoked honey, and bitters. Photo: ©

Has this glorious weather over the past weekend been making you pinch yourself or what? (Suddenly having my pale skin exposed to the sun has also made me pinch my “hi Helens,” but that’s another matter—time to double down on my daily plank time.) It was the perfect balmy weather on Friday to swing by the brand-new Media Noche in the Mission, check it out in today’s chatterbox.

Saturday was the tablehopper late-afternoon preview party at China Live with Kavalan single-malt whisky from Taiwan. What a great group—we had quite the feast, and director of beverage Duggan McDonnell mixed up some perfect daytime cocktails. China Live opens today for lunch, and I have a menu for you to peek at. (And Chinatown restaurant buffs should not miss the last month of the Eat Chinatown exhibit at 41 Ross!)

Sunday evening was the last night of La Cocina’s inaugural Restaurant Week, and I was so lucky to attend the communal Cambodian dinner at Nyum Bai in Public Market Emeryville with chef Nite Yun partnering with Mestiza Taqueria consulting chef Sophina Uong. What a fantastic meal—the ladies took turns with each course, a celebration of rice told through homey and flavor-packed Cambodian dishes. Thank you for all the work that you put into it, chefs! Be sure to visit Nite at Nyum Bai, and we should be able to visit Sophina at Mestiza very, very soon!

Chefs around the U.S. are holding their breath until tomorrow, March 15th, when the James Beard Foundation will announce the final nominees for all award categories for the 2017 awards at 9am Cali time. Follow along live via the foundation’s Facebook Live video feed and in real time on Twitter. Good luck and congrats to all!

Have a fun St. Patrick’s Day this Friday—I say skip the green beer and enjoy some St. Pat cheese from Cowgirl Creamery. 🍀

Marcia Gagliardi

View tablehopper Newsletter from Tuesday, Mar 14 2017