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Clear Skies with A Chance of Great Chicken at the New Fog City

Friday, 1. November 2013 5:25

Chef Bruce Hill cutting up a chicken cooked with his patented method at Fog City.

Chef Bruce Hill cutting up a chicken cooked with his patented method at Fog City.

 

Fog City Diner has a most storied past in San Francisco.

Long ago, the establishment nourished sailors before they shipped out to do battle in World War II. Then in 1985, Chef Cindy Pawlycn opened the doors there to what was then called Fog City Diner, serving up burgeoning California cuisine in the shiny Airstream-like restaurant.

A month ago, after an extensive remodel by owners Bill Higgins and Bill Upson, it reopened with veteran Chef Bruce Hill at the helm. It jettisoned the “diner” to become just Fog City.

The whimsical artwork on one wall.

The whimsical artwork on one wall.

With Hill’s vast experience as co-owner also of Bix, Picco, Pizzeria Pico and Zero Zero, it’s no surprise that the restaurant charged out of the gate with an impressive showing, as evidenced by the media dinner I was invited to there the week it opened. All around me, booths were crowded and seats at the bar filled with patrons enjoying specialty cocktails such as the gingery “Inside Job” (James E. Pepper Rye, Nocino, Orgeat, ginger shrub and lemon; $11).

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Category:Chefs, Donuts, Enticing Events, General, Restaurants | Comments (7) | Autor: