Despite his restaurant being much-anticipated and long-delayed, even Chef-Owner Scott Nishiyama was flabbergasted at how quickly reservations were snapped up when first released for the Sept. 3 opening of Ethel’s Fancy.
But such was the voracious appetite from the start for this downtown Palo Alto restaurant in the former Prolific Oven.
Not only has Nishiyama waited a long time for this, but so has the dining public that’s been eager to experience the very personal fare from a chef who honed his skills at the Michelin-starred establishments of Daniel in New York City, The French Laundry in Yountville, and Chez TJ in Mountain View.
The wait was definitely worth it, as I found out last week when I dined at one of the outdoor tables the restaurant has set up right by its front doors.
The one and only time I rafted down the American River was truly memorable.
It wasn’t just the camaraderie of friends laughing and paddling together in three rafts down the relatively calm part of the river.
It was also the wild blackberry bushes our guide had us maneuver our way to near the shore as we waited for the other rafts to catch up to us.
Truth be told, we were all secretly wishing those other folks would just take their sweet time, because we were as content as can be, reaching over the side of our raft to pluck berries that we devoured voraciously.
Nowadays, I get my blackberries from the farmers market or grocery store. Maybe it’s not as adventurous. But it is convenient, especially as blackberries are abundant even through early fall.
In fact, I eagerly picked some up recently specifically to highlight in “Blackberry & White Chocolate Muffins.”
It’s been a long eight years since husband-and-wife Jeff Banker and Lori Baker closed their eponymous San Francisco restaurant, Baker & Banker.
Now, they’re back — in a big way — cooking and baking as partners alongside good friend and fellow pastry chef-restaurateur-owner Aaron Toensing at Maybeck’s in San Francisco’s Marina district.
It’s a reunion for the three, who first met way back when they were all working at iconic Postrio in San Francisco.
Banker and Baker, who did private chef gigs and consulting in the ensuing years, are clearly happy to be back at a restaurant, as was evident from their smiles last weekend, when I was invited in as a guest of the restaurant.
If you’re like me, and still dining primarily outdoors, you’ll be glad to know that Maybeck’s recently added a couple of outdoor tables on the sidewalk. They might look a little spartan, as they’re small high-top tables with bar stools. But they’re dressed up with a bud vase and a heater in case it gets chilly.
Plus, if you haven’t been to the Marina lately, you’ll discover it’s really hopping post-pandemic, especially with outdoor dining. Many of the restaurants have sidewalk tables or parklets, creating a very festive street scene that can’t help but draw you in.
That is also the title of his new cookbook (W.W. Norton & Co.), of which I received a review copy.
Born in India, Bhatt has lived in Oxford, MS for more than 20 years and has been the executive chef of Snackbar there since it opened in 2009.
As he proudly and fiercely writes in the intro, “I want people to see me as I see myself: an immigrant, a son of immigrants, who chose to make the South his home, and in doing so, became a Southern chef. I claim the American South, and this is my story.”