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Archive for the ‘chefs’ Category

Tacko – New Taqueria Sails into the Marina

Posted in chefs, Mexican, Pao Chow, restaurants, SF Station reviews, the Marina, Top Lists, Yum blog on May 27, 2011 | Leave a Comment »

I have pasted my latest SF Station YUM blog article on new Marina taco spot, Tacko, from Nick Fasanella of Underdogs and formerly Nick’s Crispy Tacos.  To view the original article please click this LINK.

Last Friday I gave my friend Nick Fasanella (yes, “that Nick” formerly of Nick’s Crispy Tacos and current owner of Underdogs in the Inner Richmond) a call to chat about his upcoming restaurant launch, Tacko, in the Marina. It was a sunny day in San Francisco and Nick was taking advantage of the good weather to captain his boat up to Petaluma.

There are two things you need to know about Nick: 1) Boating is life 2) Food and cooking rank a close second. Nick lives on a boat in Sausalito, which explains his permanent sun-kissed skin and penchant for boating belts and collared shirts, but his romance with water dates back to childhood.  Nick grew up in Connecticut and often could be found sailing the waters of Nantucket or learning about whole foods from his farmer grandfather. After a three-day college stint, Nick left and headed to Ft. Lauderdale to start a boat-detailing business. When business slowed, Nick would drop anchor in favor of an apron and work in restaurants. (more…)

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Atelier Crenn – Nature and Creativity on a Plate

Posted in Art in the City, chefs, Farm to Table, fine dining, Pao Chow, restaurants, Seasonal, SF Station reviews, Yum blog on May 17, 2011 | Leave a Comment »

Pasted below is my review of Atelier Crenn – the new ground-breaking French restaurant from acclaimed chef, Dominique Crenn.  Crenn really is an artist with a canvas, only instead of a canvas she delicately adds color to a plate. For the original article on SF Station’s YUM blog click this LINK.

Walking down Fillmore St, you could easily miss the nondescript space occupied by newcomer Atelier Crenn, from Michelin star chef Dominique Crenn. Natural-colored curtains keep the dining area hidden, providing patrons a bit of privacy and tempting outsiders with subtle mystery. Enter and you immediately notice the minimialist décor. While some patrons criticize the space for being stark and cold, I find the combination of a bamboo wood ceiling, low, cream-colored banquettes, and antique light bulbs to be soft and tastefully decorated. (more…)

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Fifth Floor: $25 buys you bourbon, beer and a beautiful burger

Posted in Burgers, chefs, fine dining, Pao Chow, restaurants, SF Burger Examiner, Top Lists, Uncategorized, tagged , , , on April 27, 2011 | Leave a Comment »

Pasted below is my latest burger article from my SF Burger Examiner column. The article features Fifth Floor and the $25 bourbon, beer and burger deal from head chef David Bazirgan.  For the original article on Examiner.com please click HERE.

Praise for Fifth Floor

Aptly named for its location in the Palomar Hotel, Fifth Floor has quickly become one of San Francisco’s rising stars in the culinary playground. David Bazirgan, former head chef of Chez Papa Resto and more simply known as “Baz,” has taken on the position as new commander-in-chef at Fifth Floor, bringing his French cuisine expertise to the kitchen and good looks to the table. Well-known reviewer, Michael Bauer, recently bestowed a hefty 3.5 stars for the new Fifth Floor and since then curious customers have been packing in. (more…)

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Bay area restaurant reviews and Yum Blog (SFStation)

Posted in bars, Caribbean food, chefs, Food Trends, Oakland, Pao Chow, restaurants, rotisserie chicken, SF Station reviews, Yum blog on March 31, 2011 | Leave a Comment »

In the past year or so, I’ve noticed an increase in the number of food resources/websites offering shorter entries and news updates.  Perhaps it is the influence of Twitter, making 140 characters the preferred length of communication.

People’s attention spans are shrinking, as is their patience in waiting for the latest and greatest information available.   The food industry is not immune to this trend.  Eater is one of the most popular sites out there, combining roundups, short blips of information, and popularizing the practice of referencing other publications or websites for the latest buzz.

Call me old-fashioned but I still find longer, more in-depth reviews the most interesting, ones that provide a glimpse into the back-story of the restaurant, chef or topic at-hand.  I try to keep my reviews focused on this style of writing.  Saying that, SF Station, one of the main channels for my reviews, is following the pack and moving towards more frequent posts, even if that means having to cut back a bit on length and depth. (more…)

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Benu and Chef Corey Lee (SF Station article)

Posted in chefs, fine dining, Pao Chow, restaurants, SF Station reviews, tagged , , on February 10, 2011 | 3 Comments »

I recently experienced one of my best dining moments at Benu, the new fine dining creation from Chef Corey Lee, former head chef of The French Laundry. After a fourteen course meal, I had the opportunity to interview Chef Lee and find out a bit more about this highly-acclaimed chef new to the SF dining scene.  Click this LINK for the actual SF Station article or read below as I’ve attached it.

Four words come to mind with Benu, the new jewel of SF’s fine-dining scene: warmth, precision, purpose, and ingenuity. The Benu team exudes knowledge and effortless sophistication. Guests may mistake the ambiance as austere, but the clean, modern lines echo purpose. Sleek curio cabinets, high-backed booths, flatware matched to each course, and lively conversation set the stage. Try and grab the back booth with a plush pillow, the perfect companion to a multi-hour meal.

The $160 fourteen-course tasting menu may cause jaws to drop, but it is well worth the price for one of the most inventive and adventurous dining experiences. Distinct, carefully chosen components and soft Asian accents form the foundation. The highlights? The sake lees sorbet with foie gras, mountain yam and yuzu elicits myriad sensations. The creamy, indulgent sorbet contrasts nicely with the bright, crisp, citrus yuzu foam. (more…)

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