Category Archives: Restaurants

Fill’er Up in Los Angeles

How pretty is this lemon cake from Sycamore Kitchen?

How pretty is this lemon cake from Sycamore Kitchen?

Sycamore Kitchen

Sure, they serve lunch, but I was there for the baked goods. But of course.

Husband and wife owners Quinn and Karen Hatfield cooked for a spell in San Francisco, before departing for Los Angeles to open Hatfield’s. In 2012, they also opened the Sycamore Kitchen, an urban cafe and bakery with a large outdoor patio.

Karen is a long-time pastry chef, so it’s no surprise that the pastries excel here.

How good are they?

Let’s start with the buttercup ($3.50), the renamed version of a kougin-amann. It’s buttery alright. It’s also the closest kouign-amann I’ve found to that of Belinda Leong’s of B. Patisserie in San Francisco and John Shelsta’s of Howie’s Artisan Pizzeria in Redwood City (he trained with Leong). It’s golden and crisp, with airy layers that are just a smidge heavier in texture than Leong’s and Shelsta’s versions. It’s a dream to nibble on.

The buttercup (kouign-amann).

The buttercup (kouign-amann).

Yes, this is a babka.

Yup, this is a babka.

Then there are the cookies. At first glance, they look incredibly flat and thin — almost as if they were a mistake. But take a bite of the rice crispy cookie ($2.50) and the oatmeal toffee cookie ($2.25) and you know they were baked with purpose. The thinness means they are somehow crisp and chewy through and through. Brilliant.

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Sent Sovi Transforms Into Relish Gastro Lounge

An adult root beer float at Relish Gastro Lounge.

An adult root beer float at Relish Gastro Lounge.

 

The hushed atmosphere and the white tablecloths have been jettisoned. And a whole new concept and personality have taken hold.

Sent Sovi in downtown Saratoga was Chef David Kinch’s stepping stone to even greater accolades as he went on to establish the Michelin three-starred Manresa in Los Gatos.

Chef Josiah Slone purchased the restaurant from Kinch, and for nearly 13 years kept the fine-dining ambiance, but with his own spin on it.

Now he and wife Khin Khin Slone have overturned that format, and launched a much more casual restaurant in its place.

Relish Gastro Lounge debuted in February with its reclaimed wood tables, color-changing lights, and soundtrack of rock and jazz. I had a chance to check it out a couple weeks ago when I was invited in as a guest of the restaurant.

RelishSign

The tap system.

The tap system.

The wine preservation system.

The wine preservation system.

You’ll find 20 wines by the glass (preserved with the same argon gas system Sent Sovi used), along with 24 beers on tap. The menu, headed up by Chef Timothy Uttaro, former Sent Sovi sous chef, is made for sharing.

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Coi’s Second Act

Ocean trout as imagined by the newly anointed chef of San Francisco's Coi.

Ocean trout as imagined by the newly anointed chef of San Francisco’s Coi.

 

Daniel Patterson is a hard act to follow.

The cerebral and celebrated chef created a very personal oasis of zen elegance in a neighborhood of strip clubs when he opened Coi in San Francisco.

Last year, he decided to step down as executive chef to devote more time to overseeing his growing roster of restaurants — Alta CA in San Francisco, Aster in San Francisco, Haven in Oakland, and Plum Bar in Oakland — as well as his new Locol fast-food concept in partnership with Roy Choi of Kogi BBQ Truck fame.

But he has found a most accomplished successor in Matthew Kirkley, who took over COI in January. The Baltimore-reared chef has worked at such renowned establishments as the Fat Duck in London, L20 in Chicago, Restaurant Joel Robuchon in Las Vegas, and Le Meurice in Paris.

His flawless technique and breathtaking food attest to the fact that Patterson has left Coi in extraordinary hands.

The restaurant offers three wine pairing options.

The restaurant offers three wine pairing options.

The intimate dining room.

The intimate dining room.

I had a chance to experience it when I was invited in as a guest of the restaurant earlier this month.

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Black Bark: Bringing Back the ‘Cue to the Fillmore District

Three sauces at the ready at Black Bark BBQ in San Francisco.

Three sauces at the ready at Black Bark BBQ in San Francisco.

 

On his many walks around San Francisco’s Fillmore District, Chef David Lawrence remembers stumbling upon an intriguing sign imprinted in the sidewalk across the street from his elegant 1300 on Fillmore restaurant.

It read: Kansas City Hickory Pit Bar-B-Cue, 1335 Fillmore.

The long-gone business hinted at the Fillmore’s past as a neighborhood where barbecue once reigned, including in spots such as at 1911 Fillmore St., the former site of Leon’s Bar-B-Q, and now home to the celebrated SPQR.

In much the same way that Lawrence and his wife Monetta White brought back a stylish jazz supper club feel with 1300 on Fillmore to this neighborhood that historically attracted black artists and musicians, they sought to return a vestige of delicious smoke and fire to the neighborhood.

Owners Monetta White and David Lawrence.

Owners Monetta White and David Lawrence.

In January, they did just that — opening their second restaurant, Black Bark BBQ, right in front of the old Kansas City sign that first piqued their interest.

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New Chef Bringing Table-Side Service Front & Center to Bourbon Steak at Levi’s Stadium

http://www.foodgal.com/2015/07/bourbon-steak-scores-at-levis-stadium/

Executive Chef Lee Bennett putting on a show with crepes Suzette at Bourbon Steak at Levi’s Stadium.

 

Raised in Yorkshire, England, Executive Chef Lee Bennett was head chef at Gordon Ramsay’s Savoy Grill, worked at Alain Ducasse’s Hotel Plaza Athenee in Paris, and has cooked at events for the likes of David Beckham, and the royal family.

Now, he’s bringing his years of classical training and a bit of British sensibility to Bourbon Steak & Bourbon Pub at Levi’s Stadium in Santa Clara.

Most notably with table-side service with carts, which he hopes will distinguish Bourbon Steak from other steakhouses in the area.

“The older people remember table service and love it,” Bennett says. “And it’s so old-fashioned that Millennials have never seen it, so they think it’s cool.”

Each day, Bennett plans to feature a rotating special done table-side. It will include everything from beef Wellington or Dover sole finished table-side to bananas Foster flamed in front of diners.

Last week, I had a chance to check out the new offerings, when I was invited in as a guest of the restaurant.

Bennett took over the helm at the steak house and adjacent Bourbon Pub in January — just in time for the Super Bowl. Although his wife is American, Bennett says he was still getting the hang of football in the states, when the big game descended upon him.

“I don’t know the game too well,” he says with a chuckle. “But it was a phenomenal experience. We opened up the restaurant after the game because Beyonce, Stephen Curry and others wanted a bite to eat. It was great!”

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