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Bright Lights and the Big City at Epic Roasthouse

Friday, 21. March 2014 5:26

Hawaiian ono at Epic Roasthouse, which lists on the menu where all its seafood is from and how it was caught.

Hawaiian ono at Epic Roasthouse, which lists on the menu where all its seafood is from and how it was caught.

 

Epic Roasthouse on San Francisco’s waterfront is the kind of place you go to impress.

There’s the unparalleled view of the Bay from most any table, including the jaw-dropping LED “Bay Lights” flickering installation on the Bay Bridge.

There’s the over-the-top clubby decor by famed restauranteur-designer Pat Kuleto that showcases the dining room in a sort of pump-house-gone-glam look.

And of course, there is the menu, full of luxurious ingredients and spendy dishes including a 4-ounce A5 Miyazaki Wagyu steak for $98 and “An Epic Meal for Two” (a 32-ounce Tomahawk rib steak plus a 2-pound lobster) for $198.

The view outside the windows.

The view outside the windows.

The dramatic dining room ceiling.

The dramatic dining room ceiling.

Part of the pump house-like decor.

Part of the pump house-like decor.

Last fall, Park Ulrich, also executive chef of adjacent restaurant Waterbar, took over the same position at Epic Roasthouse when founding chef, Jan Birnbaum, departed. I had a chance to dine at Epic Roasthouse recently as a guest of the restaurant, though, it was a night when Ulrich was not there.

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Category:Chefs, General, Restaurants | Comments (2) | Author:

Get Smitten With Smitten Ice Cream in Los Altos

Friday, 14. March 2014 5:25

Fresh Mint Chip made in seconds at Smitten Ice Cream.

Fresh Mint Chip made in seconds at Smitten Ice Cream.

 

If you haven’t yet heard, another delicious taste of San Francisco has made its way down to the Peninsula.

That would be Smitten Ice Cream, which opened its first location outside of San Francisco in late December 2013 in the Whole Foods in Los Altos.

Four years ago founder Robyn Sue Fisher gave up a life as a biotech consultant with a Stanford MBA no less to push a Radio Flyer wagon around the streets of San Francisco, pedaling her unique ice cream.

What makes it so unusual? It’s created to order right in front of your eyes in a patented machine using liquid nitrogen. The inert gas freezes the cream mixture in a flash at a super low temperature, resulting in smaller ice crystals, and therefore a smoother ice cream.

Smitten Ice Cream became such a sensation that Fisher opened an actual storefront, crafted out of an old shipping container, in San Francisco’s Hayes Valley. Now, there are plans to expand even more with a Rockridge location in the works.

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Category:Cool Cooking Techniques, General, Great Finds, Restaurants | Comments (7) | Author:

A Preview of Pabu in San Francisco

Monday, 10. March 2014 5:26

The first course in the kaiseki Pabu preview dinner.

The first course in the kaiseki Pabu preview dinner.

 

Pabu, the much-anticipated collaboration between chefs Michael Mina and Ken Tominaga, isn’t even expected to open until at least June of this year in San Francisco’s Financial District.

But last Wednesday, in an effort to build a little more buzz around the new project — as if it needs any more — Mina held a preview dinner at his Michael Mina restaurant in San Francisco, effectively turning over his flagship for one night to Tominaga to serve a kaiseki dinner showcasing dishes that will be on the menu at Pabu.

The dinner, $130 per person with optional $65 beverage pairing, sold out quickly. I was fortunate to be invited as a guest of the restaurant to experience the special menu.

This will be the second Pabu by Mina and Tominaga, chef-owner of the acclaimed Hana Japanese Restaurant in Rohnert Park, a favorite haunt of Bay Area chefs in need of a stellar sushi fix.

Chefs Michael Mina (left) and Ken Tominaga (right).

Chefs Michael Mina (left) and Ken Tominaga (right).

The first Pabu is in the Four Seasons Hotel Baltimore. Like that one, the Pabu that will open in the LEED-certified 101 California building will serve contemporary izakaya food, and feature a sushi bar and robata grill. Unlike the Baltimore locale, though, it will also include shabu shabu. What’s more, there will be a separate concept, Ramen Market, which not only will spotlight those brothy noodle bowls, but Japanese breakfast favorites. The glass atrium and outdoor spaces also will allow Mina and Tominaga to build a vegetable and herb garden to grow products for use in the restaurants.

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Category:Chefs, General, Restaurants | Comments (3) | Author:

Join the Food Gal and Sam’s Chowder House at Macy’s Valley Fair

Friday, 7. March 2014 5:26

MacysSamsChowder

Sam’s Chowder House, which put the love in lobster rolls, is coming to Macy’s Valley Fair in Santa Clara, 2 p.m. March 15.

Join me as I host a cooking demo with Executive Chef-Partner Robert Holt, who will show you the best way to prepare seafood with care and finesse.

Holt has worked at some of the Bay Area’s most acclaimed restaurants, including Marzano in Oakland, Boulevard in San Francisco, Acquerello in San Francisco, and Cetrella in Half Moon Bay.

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Category:Chefs, Enticing Events, General, More Food Gal -- In Person, Restaurants | Comments (1) | Author:

Forget March Madness; It’s Meat Madness at Fogo de Chao

Wednesday, 5. March 2014 5:26

Meat, meat and more meat delivered right to your table at Fogo de Chao.

Meat, meat and more meat delivered right to your table at Fogo de Chao.

 

Get ready for a parade of meat.

Fire-roasted cuts of beef, chicken, lamb and pork — 16 types in all — brought to your table one by one on massive skewers to be carved off onto your heaping plate.

That’s the carnivore carnival you’ll enjoy at Fogo de Chao, the newest restaurant to open in San Jose’s Santana Row.

All vestiges of the former Chili’s have vanished in this totally redone, 9,000-square-foot, 250-seat restaurant with white tablecloths and contemporary light fixtures.

Founded in Brazil in 1979, Fogo de Chao serves up churrasco-style cuisine based on the centuries-old gaucho tradition of roasting meats over an open fire for festive family gatherings. There are now 22 Fogo de Chao locations worldwide, with the next one set to open in Portland, Ore.

Pork ribs -- yup, as many as you want.

Pork ribs — yup, as many as you want.

I had a chance to check it out the night before it opened officially to the public at a special invitation-only dinner last week.

The concept is simple: It’s all you can eat. That includes all that meat, plus trips to the salad bar — all for $51.50 per person for dinner or $29.50 for lunch. If you want to enjoy only the salad bar, that will be $26.50 at dinner and $22.50 at lunch.

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Category:General, Meat, Restaurants | Comments (10) | Author: