Category Archives: Spirits/Cocktails/Beer

What’s Old Is New Again At Dan Gordon’s

Fried chicken and barbecue star at the new Dan Gordon's in Palo Alto.

Fried chicken and barbecue star at the new Dan Gordon’s in Palo Alto.

 

Some laws are meant to be broken. Or rescinded.

Especially when it comes to the one that California enacted in 1999 that prohibited someone from owning both a restaurant and a bottling brewery.

The result was that long-time brewer Dan Gordon was forced to sell his 12 Gordon Biersch Brewery restaurants in order to maintain ownership of his Gordon Biersch Brewing Company in San Jose.

It was not a decision he wanted to make. And it was one that haunted him.

When California legislators rescinded that law this year, Gordon rejoiced. By chance, he learned that his original Gordon Biersch restaurant in downtown Palo Alto was about to be shuttered and sold. He managed to buy it back.

The expansive bar.

The expansive bar.

The soaring, barn-like dining room.

The soaring, barn-like dining room.

This March, he and his business partner, Steve Sincheck (Gordon’s original bar manager at that location, and now owner of Palo Alto’s Old Pro and Local Union 271) reopened the restaurant, christening it Dan Gordon’s and transforming it into a contemporary barbecue joint. It is the only restaurant Gordon actually owns now.

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Sate Your Thirst and Appetite at Smokestack

A sampler at Smokestack.

A sampler at Smokestack.

 

Smokestack at Magnolia Brewing Company in San Francisco specializes in B2B operations.

That’s beer-to-barbecue to you and me.

Think the usual suspects of ribs and chopped pork. But also the out-of-the-norm pastrami. Yes, New York deli-proud pastrami.

The soaring warehouse-like space in the Dogpatch neighborhood sports a bona fide brewery in the back, and a barbecue joint in the front that features an expansive bar complete with shelves of liquor stacked so high, the bartenders need to climb a tall wooden ladder to reach the top ones.

Done up in an abundance of reclaimed wood, exposed concrete walls and steel pipes, it’s a festive spot that draws a crowd, as I witnessed recently when I was invited in to dine as a guest.

On the top shelves is a zany display of assorted rubber work boots.

On the top shelves is a zany display of assorted rubber work boots.

You order at the counter, then find a seat among the several communal tables, until your food is brought to you.

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Join the Food Gal and Dan Gordon of Gordon Biersch For A Cooking Demo

MacysDanGordonYou know you’re in for a rousing good time when Dan Gordon is in the house.

Join me when I host the South Bay’s famed brewmeister and founder of San Jose’s Gordon Biersch Brewing Company for a cooking demo, 2 p.m. Aug. 21, at Macy’s Valley Fair in Santa Clara.

Gordon recently revamped his original Gordon Biersch restaurant in downtown Palo Alto, turning it into Dan Gordon’s, which specializes in barbecue and brewski.

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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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Trou Normand — A Carnivore’s Delight

The "small'' beef chop at Trou Normand.

The “small” beef chop at Trou Normand.

 

Sure, you can choose a salad or veggie sides at Trou Normand in San Francisco’s South of Market district.

But really, this restaurant is all about the meat.

Local heritage breeds, whole-animal butchery, and up to 40 different kinds of house-made charcuterie and salumi offered daily are its hallmarks.

It is the younger sister restaurant to Bar Agricole, both founded by Thad Vogler. Executive Chef Salvatore Cracco, who heads the kitchen and butchery program, was the former butcher and sous chef at Bar Agricole.

They’ve turned the historic Art Deco Pacific Telephone Building space into an airy, industrial-hip environment with an unfinished ceiling, marble tables, over-sized tufted leather banquettes, and cool cafe artwork.

The light fixtures.

The light fixtures.

The bar with its iconic artwork.

The bar with its iconic artwork.

A couple weeks ago, I was invited in as a guest of the restaurant. Naturally, my husband, aka Meat Boy, tagged along. After all, this carnivore’s paradise is right up its alley.

The restaurant is named for the northern French tradition of enjoying a small glass of brandy, usually Calvados, between courses to settle the stomach and awaken the palate. Gotta love the French, right?

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