Tagines are the centerpiece of the menu at Porta Blu.
Driving Highway 101 on the Peninsula, you cannot miss the swank new Hotel Nia. Its 11 stories of gleaming glass make quite the statement.
Step inside the just opened hotel, and you are sure to get whiplash. That’s because the upscale yet whimsical decor by Colum McCartan of New York’s McCartan, Inc. will have you looking every which way. Everywhere you turn, there are eye-catching, fun touches such as a cart full of luggage turned into a planter and rakes leaning against doorways that are actually light fixtures. Just when you think you’ve spotted every surprise, you discover yet another one.
Somebody sure left their luggage here a long time. LOL
Don’t try using these to sweep up anything.
Just a tandem bike on the property.
The property somehow manages to feel secluded, even if it is right off always-jammed 101, and has Facebook as a neighbor.
Enter the restaurant, Porta Blu, and the unique artfulness continues. The backs of the bar stools look as if they sport an abstract squiggle design. But start at them a little longer to discover it’s actually a silhouette of two faces kissing.
Presenting the new burger at Bird Dog (conveniently cut in half for the two of us to share).
It might very well be the best burger you’ve ever had.
But it’s not listed on the menu. At least not yet.
The only way you can try the sublime double-patty creation at Bird Dog in downtown Palo Alto is to know about it and ask for it.
So for those of you reading this, go for it. You won’t regret whispering this order to your server.
What makes this burger so special?
Make Mom feel extra special this Mother’s Day by bringing her with you to a delicious cooking demo at Macy’s Valley Fair in Santa Clara, 1 p.m. May 12.
Yours truly will be hosting it with Chef Pamela Keith of Taylor’s Bay Cafe and catering company, CuisineStyle, both in Burlingame.
Learn how to make a perfect treat to spoil dear Mom on her big day the following day after the demo. Of course, you’ll get to enjoy samples, along with a printed copy of the recipe to take home.
The chicken schnitzel sandwich plate at the new Wursthaus Restaurant & Bierhaus.
When is a bierhaus not just a joint to enjoy a beer and brat?
When J. Kenji Lopez-Alt is involved.
When Lopez-Alt joined forces with Adam Simpson, owner of nearby Grape & Grain craft beer and wine bar, and Tyson Mao, a Lyft project manager, they thought they’d open a low-key, no-big-deal restaurant in the city all three call home.
But Wursthall Restaurant & Bierhaus, which opens tonight, has drawn unprecedented attention far and wide.
That’s because of Lopez-Alt’s fame and following. The MIT grad is a James Beard Award-winning cookbook author and managing culinary director of Serious Eats, where he writes the popular “The Food Lab’’ column. His meticulously researched cooking techniques spark passion and discourse across the Internet.
All beers are on tap. None are sold in the bottle or can.
Wursthall is the first restaurant he’s partnered in. “Initially they were looking for just menu consultation,” he explains. “But I wanted to be more involved. My wife and I bought a house here a few years ago. We noticed there was no modern place geared to families in an affordable price range. I had been talking to her about getting more involved with restaurants. But this is way bigger than anything I envisioned. I’m at a point where I don’t do anything for a paycheck. I do only projects I want to put my name on and really get involved in.’’
Scallops with bacon vinaigrette at Viognier.
San Mateo’s Viognier restaurant sometimes gets forgotten about.
It’s only when someone brings up the name that you think, “Oh, yeahhhhh, I remember that place…”
After all, when it debuting in 1997, it was a big deal. It made a statement by opening on the second floor of a grocery store, of all things, albeit the uber gourmet Draeger’s. And it made an impression when it lured the illustrious Gary Danko from the Ritz-Carlton San Francisco to open the restaurant.
After Danko left to open his eponymous Michelin one-starred San Francisco establishment, Viognier went through a succession of chefs.
Executive Chef R.J. Subaba in the kitchen.
The latest one comes with impressive credentials, too. Executive Chef R.J. Subaba has cooked at the Restaurant at Meadowood in St. Helena, Murray Circle at Cavallo Point in Sausalito, Madera at the Rose Wood Sand Hill in Menlo Park, and the Village Pub in Woodside. He’s joined in the kitchen by Executive Pastry Chef Katelyn McCulloch, formerly of the Plumed Horse in Saratoga.
When I was invited in as a guest of the restaurant in December, the restaurant offered only tasting menus. But Subaba says a la carte options will debut soon. A new wood-fired grill also was recently installed.