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Aug 14, 2014 12 min read

August 15, 2014 - This week's tablehopper: meow mix.

August 15, 2014 - This week's tablehopper: meow mix.
Table of Contents

This week's tablehopper: meow mix.                    

Ducky: the Peking duck spread at Great China. Photo: ©

You saving room for tomorrow’s Street Food Festival, the last one on Folsom Street (sniff sniff)? The lineup of eats and treats is pretty mega. I’m currently looking over the map and targeting vendors selling soft foods, like noodles and New York cheesecake. Hope to see you there!

Speaking of soft foods, you thought I was joking about writing the Gourmet Guide to Eating (When You Can’t Eat), but that’s just what I did—it was this week’s post from me on Might be a good one to file away for a rainy day (or when you make your next dental procedure appointment, ouch).

I also did a roundup for the Bay Guardian on three of the latest barbecue places to open, check it out.

Today is Ferragosto in Italy, which is almost like their national picnic and party day (it originally celebrated the end of harvest, and all the associated heavy labor). What I wouldn’t give to be picnicking in Calabria right now—my family there knows how to pack a picnic, let me tell you.

Although I am heading to Lake Tahoe next week for my annual chill-out, so we’ll be going dark next week, until Tuesday August 26th. Publicists and restaurant owners, please don’t pitch me on anything that is happening before 8/26 since I won’t be able to write about it, thank you!

One more thing to note: this afternoon at 4pm is the opening of Longitude in Oakland, the tropical and tiki bar we told you about from Suzanne Long. It should help you get into a weekend frame of mind easily.

Or then there’s always the rave cats.

Meow! Marcia Gagliardi

the chatterbox

Gossip & News (the word on the street)

The End of an Era: Woodward's Garden Closing and Leaving Its Current Location


The exterior of Woodward’s Garden. Yelp photo by Ann L.

Some damn sad news from my inbox today: the ladies of WOODWARD’S GARDEN have announced they will be closing very soon—the date isn’t exactly firm at this time. Sadly it’s one of those stories we seem to be hearing each week: their lease is up and won’t be renewed. Co-chef and co-owner Dana Tommasino tells me they have been looking for a new space for a while, so time will tell what they end up finding. She says, “We feel nostalgic, but also thrilled at the prospect of a new restaurant/project.” They are open to any suggestions.

Chefs and co-owners Margie Conard and Dana Tommasino opened Woodward’s Garden in its quirky Mission location over 20 years ago—in 1992—pioneers at a difficult corner under the freeway at Mission Street and Duboce. But no matter how desolate the location, within, the place is known for being all heart, with their soulful and seasonal cooking, and personal touches like fresh flowers, mismatched china, vintage silverware, and strong sense of community with their regulars.

After the restaurant closes, they plan to put together some pop-up Woodward’s Garden dinners and salons, partnering with artists around town (you can keep track on their website). We’ll definitely keep you posted on any events and once the closure date is confirmed, likely within the next month. For now, you have a little bit of time to go back in for a farewell meal—one that is sure to be meaningful. The ladies have this to share: “We are so grateful to SF and its fine support of our Garden all these years. Can’t wait for the next chapter.” Us too.

Woodward's Garden            - 1700 Mission St. San Francisco - 415-621-7122

fresh meat

New Restaurant Reviews (I'm looking for somewhere new to eat)

Great China


The double-skin setup. All photos: ©


The double-skin dish after mixing.


The exquisite Peking duck.


Thrice-cooked pork belly (mei cai ko ro).


Surf clams.


Sautéed crabmeat and steamed buns.


King oyster mushrooms with golden chives and cabbage.


A look into the dining room.

When I was researching places to include in my guidebook some years ago, my fab publicist pal Birdie—a longtime Berkeley resident—introduced me to GREAT CHINA. She was surprised I hadn’t been yet, especially considering what a knockout yet crazy-affordable wine list they had (she’s my Champagne wingwoman). With one bite of the famed double-skin noodles, followed by their superlative Peking duck, I was face-palming myself for not knowing about the place sooner. Complete tablehopper fail.

Fast-forward to a tragic fire they had in 2012 (DO NOT THINK ABOUT ALL THE AMAZING WINE THEY LOST), a long insurance, relocation, and construction process, and Great China rose from the ashes in some new and very spacious digs on Bancroft at the very end of 2013.

Co-owner James Yu and his brother are taking over more of the business from their parents, who opened Great China in 1985. This new location has really given the next generation the opportunity to pick up the mantle and stretch their wings (although trust, Pop is still around to keep an eye on things and greet the longtime regulars). It’s quite a family affair in the kitchen: Dad is in charge of all hires, Mom runs the dumplings, brother Tai is the kitchen manager, and James oversees the plating and expediting on the hot line.

James’s brother, Tai, is also an architect and is behind the minimalist and industrial design of the new location, complete with concrete floors and cinder block walls, tall windows and an open ceiling, with some pieces of colorful art that pop over the stark walls. There’s an ever-packed dining room with 150 seats (complete with many round tables for family-style dining), a bar and lounge area in the front with high-top tables, and a semi-private VIP table for 14. The plan is to eventually have full liquor (they’re applying this fall), so the sparse bar shelves should have a different appearance soon.

The place has some funny contrasts: while it has a clean and contemporary look, there are some service stations along the sides that overflow with takeout boxes and linens. (Just one example of the ways this place “keeps it real.”)

But then there’s this: know any midlevel Chinese restaurants pouring Gosset Grande Reserve for $10 by the glass? I didn’t think so.

Here’s the move: reserve a table for six, that way you don’t have to deal with the long wait that will assuredly be happening (you’ll probably wait at lunch, you’ll definitely wait at dinner). With six, you can have James do wine pairings for your dinner and knock your socks off. Want to go deeper into the cellar? Let him know ahead of time what your wallet can bear, because homie has some quality juice stashed away, I’m just saying. (Although his ever-rotating by-the-glass selections are always gratuitously good, and some of the best deals in town.)

I hope you kind of like, no, love the horseradishy prickle of Chinese hot mustard, because it’s the dominant flavor in the famed double-skin (liang zhang pi) dish. It comes in three sizes ($14.95-$24.95); go bigger than you think because you are going to eat way too much of it, just trust me on this.

You server will present a platter of julienned carrots, cucumber, egg crêpe, calamari, shrimp, and sea cucumber, plus a side bowl of cooked pork, onion, and black fungus/wood ear mushrooms, and will then dump the bowls of vinegar and soy sauce and hot mustard over the top of it all and give everything a good toss. Then you get to slurp those cold and quivery housemade mung bean noodles mixed with all the toppings and coated in the mustardy dressing. This dish is bonkers. One of my top 100 dishes of all time. It’s the ultimate refreshing-on-a-hot day dish, but it could be 40 degrees out and I’d still order it. I keep teasing James I want him to make a soigné version, with king crab and salmon roe and God knows what. Make it rain!

The other dish Great China is equally famous for is Peking duck ($34.95), and for good reason: it has some of the best skin anywhere—it’s exquisitely crisp. A mound of tender (and deboned) duck meat is artfully presented, and your table will quickly start disassembling it as you peel off a thin-yet-sturdy housemade pancake and start making your little duck roll-up with a piece of meat and a piece of skin, along with plum sauce and scallion inside. (There’s also a tea-smoked duck, $15.95, that comes in a half portion with steamed buns.)

Pork lovers need to veer to the mei cai ko ro ($14.95), thin slices of thrice-cooked pork belly served over chopped up pieces of preserved mustard greens, the perfect foil to the rich, tender, and aromatic pork, with notes of ginger and star anise.

The menu features a concentration of excellent seafood dishes—the Yu family originally hails from Shandong, a coastal region, which accounts for the fresher, cleaner flavors of the cuisine here—although the grandparents had to relocate to Busan (in Korea), which is where James’s father was born. Interestingly, James tells me many Chinese restaurant owners in the Bay Area who specialize in Shandong cuisine are often from Busan, and even know each other’s families and businesses there.

A favorite is the surf clams ($7.95/pound): the steamed meat is served all chopped up in an enormous half shell with scallion on top. I found the presentation to be a touch too oily for my taste, so I scooped a big spoonful of seafood fried rice on it, and the dish went next-level. Now a good friend of mine, a die-hard regular, always orders the clams and fried rice together.

One of the sultriest dishes is the sautéed crabmeat ($24.95), given a quick turn with egg whites and scallions in the wok, and then the tender and fluffy mountain, crowned with a raw egg yolk, is brought to the table. Your server will mix it all together with a sauce of ginger-scallion purée and a sweet soy vinaigrette, and then you scoop it into the soft, steamed buns. The pillowy filling is silky and elegant, enlivened with a zip of ginger. It’s gorgeous.

There’s plenty more damage to be done on the menu, including their dumplings, duck bone soup, ants climbing on a tree, and a number of vegetable dishes, like the meaty king oyster mushrooms with cabbage, and lots of fresh greens—ask to see if there are any seasonal specials too. (You’ll see some Cantonese dishes on there, too, but they’re mostly there to please their customers.)

There is an elegance to so many of the dishes here, a level of finesse you just don’t find in many local Chinese restaurants. The team cares so much about consistency—partly because they have so many regulars who will immediately know (and will tell them) if something is off.

Longtime Great China fans will notice the service has ramped up from the previous location—James worked at Rivoli and Revival Bar and Kitchen during the restaurant’s closure, and was inspired to integrate a friendly and efficient style of service once Great China reopened. Although you have to love how servers will remind your table to pay with cash, and you’ll get a free dessert in the deal (green tea ice cream with rice puffs). Again, keeping it real.

Great China is easily a place where I’d bring my parents, where I’d love to host a birthday banquet, or assemble a posse of wine-loving pals and do it up—although I’d need to figure out a safe way to get home after a night with assuredly too much of James’s incredible wines. Because I’ll be honest—the Berkeley address (and crossing the bridge) are the only things that keep me from eating there all the damn time.

This review was based on two visits.

Great China            - 2190 Bancroft Way, Berkeley - 510-843-7996

707 scout

Wine Country Buzz (it’s what happens there)

Fermentation Fest, Taste of Petaluma, Cadet Wine & Beer Bar


The Farm to Fermentation Festival happens on Sunday August 24th in Santa Rosa. Photo courtesy of Jennifer Harris.


Cadet Wine & Beer Bar in Napa offers pop-up chefs and industry nights with rare wines and beers. Photo courtesy of Cadet.


Park 121 in Sonoma’s Cornerstone Gardens. Photo courtesy of Park 121.

By 707 correspondent Heather Irwin. Sign up for the BiteClub Newsletter.

Farm to Fermentation Fest: We’re gaga for fermented foods—everything from chocolate, wine, cheese, beer, and pickles to lesser-known goodies like kefir, kombucha, and beet kvass. Which is why we’re always first in line at the annual Farm to Fermentation Festival organized by Wine Country fermentation cheerleader, Jennifer Harris. This year’s event will be on Sunday August 24th and includes a DIY pickle station, fermented root beer float bar, a kraut-off, cheese pairing with Madame de Fromage, as well as 20-plus classes and 45 vendors (don’t miss the beer, hard cider, and mead tastings). Details and tickets online; 11am-5pm. Santa Rosa Finley Community Center, 2060 W. College Ave., Santa Rosa.

Crudo at Cadet: Chef Dave Cruz (Bouchon, Ad Hoc, and the soon-to-open Miles Restaurant) will guest host a limited-engagement pop-up crudo bar at the recently opened CADET WINE & BEER BAR in downtown Napa. The noshfest will run the next two Thursdays, August 21st and 28th, from 6pm-10pm, paring carefully curated wines and beers with crudo. Run by hospitality alums Colleen Fleming and Aubrey Bailey, Cadet is a neighborhood gathering place that explores unusual libations from the Napa Valley and beyond. We’re especially loving Monday’s Industry Nights, when rare wines, grand crus, and large-format beers are poured for the local wine cognoscenti. 930 Franklin St., Napa, 707-256-9606.

Another Napa food truck rolls into St. Helena: Serving up a seasonal menu of bruschetta, spiedini, salads, rotisserie chicken, and sweet treats, the CLIF FAMILY BRUSCHETTERIA truck is now open at the winery’s tasting room, Velo Vino in St. Helena. The truck’s compact kitchen is manned by chef John McConnell, formerly the chef de cuisine at Napa Valley’s Michelin-starred Terra restaurant. Open Wed.-Sun., 11am-5pm. 709 Main St., St. Helena, 707-968-0625.

In this season of bounty, the food festivals just keep on coming! The 9th Annual Taste of Petaluma kicks off on Saturday August 23rd with more than 50 local restaurants, chefs, food purveyors, wineries, and breweries taking part. Every year, BiteClub gets a taste of something new happening in southern Sonoma County. We’re especially excited about newcomers Free Range Provisions & Eats, Red Boy Pizza, Secret Kitchen (a BiteClub fave), Native Kitchen, Jezebel Donuterie, Roast & Vine, Thistle Meats, and Zodiac. Sheesh, where was I when all these new spots opened? Get your taste of Petaluma from 11:30am-4pm, $40; details online.

Bistro Ralph Ends Brunch: Rumors that longtime Healdsburg restaurant BISTRO RALPH was, gasp, closing have turned out to be greatly exaggerated. What is true: the restaurant has ended its Sunday brunch from 10am-3pm as of July 27. The good news: your chicken paillard and chicken livers are are still being served all day long, from 11:30am to close. Phew. 109 Plaza St., Healdsburg, 707-433-1380.

Park 121 After-Hours Opens at Cornerstone: I’ve never quite known what to make of Sonoma Valley’s CORNERSTONE GARDENS. Part art installation, part tasting room hub, part garden, and part restaurant, it’s an amazing Wine Country destination that’s finally finding its groove. This week, chef Bruce Riezenman of Santa Rosa’s Park Avenue Catering opens PARK 121 AFTER-HOURS PIZZA AND EMPANADA KITCHEN at the gardens. The walk-up eatery will be open from 4pm-7pm(ish) Thursdays through Sundays until October. And if you’re wondering how 7pm can be “after-hours,” remember we’re in Wine Country, where many wineries are dark by 4:30pm. Riezenman also runs Park 121, a cafe, grill, and market, daily from 10am-5pm at the gardens. 23584 Arnold Dr., Hwy 121, Sonoma.

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