tablehopper (Page 113)

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Do you photograph or style food, maybe products? Are you a publicist, a blogger, or a chef who likes to photograph your dishes? Increase the impact of your images with the right surfaces and backgrounds. Surfacehaus specializes in photographic surfaces. Join companies such as Williams-Sonoma, Equator Coffee, and Sunbasket,…

Marcia Gagliardi • Apr 02, 2019

The Chatterbox

Chef Brett Cooper Leaves Aster (and SF), Chef Steve Brown Departs Niku

I was bummed to come home to the news that chef-owner Brett Cooper of ASTER decided to leave the restaurant, and actually is leaving San Francisco to move to Los Angeles—he wants to be able to spend more time with his family, and his wife’s family is…

Marcia Gagliardi • Apr 02, 2019

The Lush

Candy Bar Now Open in the Tenderloin, a Boozy Intersection of Dessert and Cocktails

The creative minds behind 98 Turk (the bespoke Tenderloin bar also known as Biig) have opened their latest venture in an adjoining space and room: CANDY BAR. I came by 98 Turk recently for some cocktails and bar manager Ronnie Buders gave me a sneak peek of their sugar- and…

Marcia Gagliardi • Apr 02, 2019

April 2, 2019 - This week's tablehopper: Greece is the time, is the place, is the motion.

This week's tablehopper: Greece is the time, is the place, is the motion. This happened often on #fetatrip. This was after our tour of the A.S. Kalavryton cooperative, enjoying lunch at To Spiti tis Marios in Kalavryta. Photo: © tablehopper.com. Kalispera! I’m back from a couple…

Marcia Gagliardi • Apr 01, 2019

What’s Cookin’

This week's tablehopper: Greece is the time, is the place, is the motion.

Kalispera! I’m back from a couple magical weeks in Greece, where I learned all about Greek PDO (protected designation of origin) feta, and tasted it at every meal for about six days. Let’s just say I have an entirely new perspective on one of my favorite cheeses, and…

Marcia Gagliardi • Apr 01, 2019

The Chatterbox

At Last: Noosh Soft Opening on Fillmore This Wednesday for Dinner

Sound the trumpets: after numerous delays, preview dinners, and early delivery on Caviar, you can finally come in to NOOSH firsthand for dinner this Wednesday March 6th (it’s their soft opening). Here’s the menu! The project is from Laura and Sayat Ozyilmaz, who made quite a name for…