Gordon recently revamped his original Gordon Biersch restaurant in downtown Palo Alto, turning it into Dan Gordon’s, which specializes in barbecue and brewski.
Category Archives: Restaurants
I did not grow up in New York. But I can still appreciate a good bagel, nevertheless.
A native San Franciscan, I found my standard bearer to be the home-grown House of Bagels.
While there has been a proliferation of bagel chains lately, too many disappoint. Ginormous bread bombs, bagels should not be.
Wise Sons of San Francisco, however, is an exception. Its bagel bakery opened at 1520 Fillmore St. in January. And it is the real-deal.
They make them in the wee hours of the night, the time-honored way by boiling them before baking them.
I’m thrilled to announce that I’ll be an emcee at the James Beard Foundation’s “Taste America” epicurean tour, with my fellow James Beard winner J. Kenji Lopez-Alt of Serious Eats, when it rolls into San Francisco for an unforgettable evening Nov. 4.
The 10-city tour, with stops that include Los Angeles, Chicago and Charleston, benefits the foundation, with a portion of proceeds to go toward culinary scholarships for local students in each region.
The San Francisco gala on Nov. 4, “A Night of Culinary Stars,” will take place at the InterContinental Hotel. The evening kicks off with a cocktail and hors d’oeuvres reception featuring morsels from top San Francisco chefs: Tim Archuleta of Ichi Sushi + Ni Bar, Srijith Gopinathan of Campton Place, Brandon Jew of Mister Jiu’s, Dennis Lee of Namu Gaji, Pim Techamuanvivit & Narciso Salvador of Kin Khao, and Martin Yan of M.Y. China.
When Alexander’s Steakhouse moved into its brand new building at Main Street Cupertino three weeks ago, there was initially some talk about doing away with the signature cone of cotton candy that ends the meal.
That lasted for a hot second.
Management wisely concluded that eliminating that carnival-like treat for something new and different just wouldn’t do — not when it’s become such a distinguishing flourish for this high-end steakhouse.
That may not have changed. But other things have, most notably the restaurant’s size, which is larger by 2,000 square feet.
While the sommelier had to run around to various cabinets in the old restaurant to retrieve wine bottles, here the wine is stored in a dazzling 7,000-bottle, glassed-in wine vault right in the main dining room.
There’s also a dry-aging room right at the entrance, where huge hunks of deeply white-striated Wagyu beef are on display. And yes, that’s fat that you’re marveling at.
When you step inside the doorstep of San Francisco’s Sons & Daughters, you can’t help but notice the open kitchen smack in front of you — mostly because of its size.
Put it this way: Walk-in closets are larger.
To see four chefs working so seamlessly in such close quarters gives you pause.
And to see the caliber of the food they manage to turn out there takes your breath away.
The elegant restaurant, dressed up with charcoal linens, chandeliers and large framed mirrors, was opened in 2010 by chefs Teague Moriarty and Matt McNamara. These days, McNamara also lives on and works the 83-acre Dark Hill Farm in the Santa Cruz Mountains, which supplies the Sons & Daughters Restaurant Group that also includes The Square in North Beach.
I had a chance to dine at the cozy 28-seat restaurant, when I was invited in as a guest a week ago. When you are seated, along with the menus (which have the name of your party printed at the top in a welcome message), you are presented with a leather-bound booklet that includes information and photos of the farm. Food scraps are composted on the farm, which produces fruits, vegetables, herbs, eggs, honey, and rabbits that inspire every menu. Indeed, on the back of the menu is a list of the season’s harvest that may be in the dishes that night — everything from redwood sorrel to apriums to ice plant to Buff Orpington eggs.