Category Archives: Restaurants

New Cupcake Bakery, Food Truck Gathering in San Jose & Much More

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A chocolate cupcake from Sinful Bliss. (Photo courtesy of the bakery)

Who’s Hungry for Cupcakes?

Downtown Pleasant Hill welcomes a sinful addition in April — Sinful Bliss Cupcakes, to be exact.

Owner Tammie Parnell believes in celebrating life’s everyday moments with something sweet. After surviving breast cancer, being laid off from her banking job and watching her husband lose his own job, she decided to bet the future on her love of baking.

Her cupcake shop offers a dozen flavors, including chocolate peanut butter cup, Nutella, raspberry and Red Velvet cheesecake. Mini ones are $2 each; regular size ones are $3.25 each. Parnell also does custom designs upon request.

Sinful Bliss Cupcakes will celebrate its grand opening at 10 a.m. April 17 with a ribbon-cutting and free tastings. The event is also a fund-raiser for the Pleasant Hill Middle School Art Department, which will receive 100 percent of that day’s cupcake profits. The students will be creating inspired artwork, which will be displayed at the bakery.

Morever, during the grand opening, children are invited to make their own cupcake design. Fifty of the winning designs will be made and sold on April 23, with profits of the sales going to Pleasant Hill Elementary School.

Custom cupcakes from Sinful Bliss. (Photo courtesy of the bakery)

A Food Truck Meet-Up in San Jose

Aren’t you tired of hearing about all those great food truck gatherings in that city to the North and that other one to the East?

Well, South Bay foodies, you don’t have to feel left out anymore. Here’s the event you’ve been waiting for –  SJEats: A Moveable Feast, noon to 8 p.m. April 2 in the Fallon House parking lot at Saint John Street and Almaden Avenue in San Jose.

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Basking in the Glow of Quince

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Rack of rabbit done to perfection at Quince.

Quince, the much-heralded Italian restaurant in the Jackson Square neighborhood of San Francisco, is the kind of place where, on any night of the week, you might find the likes of food cognoscenti Ruth Reichl, and actors, James Spader, Roy Romano and Peter Krause, dining.

Because at this gorgeous, historic 1907 brick and timber building, it’s easy to feel like a glam celebrity, even if you’re not one at all.

That’s because Quince treats you with such utmost care that you can’t help feeling a bit special.

After hearing so many friends and chefs rave about the restaurant, which is a short stroll from the Club Quarters San Francisco hotel, my husband and I finally decided to splurge on dinner there recently.

There’s a warm glow to the restaurant, with its exposed brick walls, artsy chandeliers and gallery-ready, contemporary paintings. The waitstaff — both the men and women — are nattily attired in sharp, dark suits, giving them the air of serious professionalism.

They provide some of the best and most seamless service I’ve seen in a long time. Each and every time that a server pours a wine for you to taste, he/she will tilt the bottle at a particular angle just so as you try a sip — and continue holding it that way until you’re done — all the better for you to examine the label more closely.

Although two tasting menus are usually offered each night, we decided to order off the a la carte menu instead.

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All Spice Is All Charm

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Ahi tuna atop pickled watermelon at All Spice.

In a seemingly incongruous locale tucked back from busy El Camino Real in San Mateo sits a quaint 1906 Victorian house, where dynamic, modern Indian fare is now being created.

All Spice, which opened in November, is the latest venture by Chef Sachin Chopra, formerly of Sakoon in Mountain View, Mantra in Palo Alto, Amber India in San Jose, and Daniel in New York. It’s also the first time Chopra has partnered with his wife, Shoshana Wolff, in a restaurant venture.

Recently, I was invited to be a guest of the restaurant, which is a warren of small rooms that lend a feeling of warmth and intimacy.

Wolff greets you at the door with a cheery welcome. With a masters in Viticulture and Enology from the University of California at Davis, Wolff also is a wine-maker, growing her own grapes at her family’s vineyard in the Santa Cruz Mountains. Her Wolff & Father Wines, which she hopes to pour at the restaurant in the near future, will focus on Merlot and Zinfandel. At first thought, you might think those substantial reds jarring with Indian cuisine, but Wolff assures that they go exceedingly well with her husband’s style of cooking, which is boldly flavored but not at all searing in heat.

When I visited, the restaurant was still awaiting its wine and beer license, but offering a small, but well-crafted list of non-alcoholic beverages. I enjoyed a rosemary-infused pink grapefruit punch so much that I can’t wait to try making it at home.

Lentil-battered potato fritters show up as an amuse bouche.

After we were seated, our convivial server brought an amuse of lentil-battered potatoes with Indian-style aioli. The potato fritters were crisp on the outside, creamy within, and with bits of salty, porky bacon hidden inside.

Indian-style chicken wings with fall-off-the-bone tenderness.

My husband started with the star anise and fennel confit chicken wings ($9), a generous portion that is probably best shared. Fragrant with lemongrass and yuzu, as well as a red chili sauce, the wings weren’t crisp-fried like the Buffalo-version. Instead, the wings were braised until the meat was pull-away tender. It’s a messy dish, but one you’ll be happy to dig into.

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Healthful Pizza, Ruth Reichl Visit, Chef Demo & More

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The Mexican pizza at ZPizza in San Francisco. (Photo courtesy of the restaurant)

Organic Wheat Flour Pizzas in San Francisco

Laguna Beach, Calif.-based ZPizza, which has more than 90 locations nationwide, now has a locale in San Francisco at 833 Mission St., Suite C (at Fourth Street).

The pizza dough is made from certified organic wheat flour, the sauces are prepared fresh daily, and the cheese is part-skim, rBGH-free mozzarella from grass-fed cows. Gluten-free crust and vegan cheese also are offered. Gourmet ingredients include cremini and shiitake mushrooms, as well as truffle oil and the African hot sauce known as pili pili. For delivery, the pizzas are ferried via bicycles to reduce carbon emissions. Gourmet salads, pastas and sandwiches round out the menu.

Pizza choices include the Thai, with peanut sauce, mozzarella, spicy chicken, cilantro, bean sprouts and serranos; the Mexican with housemade salsa, mozzarella, spicy lime chicken, green onions, avocado, sour cream and cilantro; and the Casablanca, with roasted garlic sauce, mozzarella, ricotta, mushrooms, artichoke hearts and parmesan. Pizzas are $10.95 for a small, $19.95 for a large, and $24.94 for an extra-large.

The one and only Ruth Reichl. (Photo by Fiona Aboud)

Ruth Reichl at Stanford University

Join former Gourmet magazine Editor-in-Chief Ruth Reichl at a free event at the Cubberley Auditorium on the Stanford University Campus in Palo Alto at 6 p.m. March 29.

Reichl, now an editor and author at Random House, will be speaking on “The Intersection of Food, Culture and History.”

A Different Look at Vanilla, Saffron and Chocolate

Sure, they taste good. But did you know all three of those ingredients are rife with politics?

Learn all about the intrigue in getting these three ingredients from harvest to plate at “Politics of the Plate — What’s Behind the Silky Sexiness of Vanilla, Saffron and Chocolate,” 6:30 p.m. to 8:30 p.m. March 16 at the Unitarian Universalist Church of San Francisco (Starr King room), 1187 Franklin St. at Geary Street.

Experts Patricia Rain (vanilla), Juan San Mames (saffron) and Mark Magers (chocolate) will be on the panel with moderator Janet Fletcher, a San Francisco Chronicle food writer.

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A Fish Story in Napa

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Ahi tartare with lovely pine nuts.

This is not about the one that got away. It’s about the lunch that hooked me.

Fish Story, which opened late last year in downtown Napa along the Napa River, is all about sustainable seafood. The restaurant is part of the Lark Creek Restaurant Group, which has partnered with the Monterey Bay Aquarium’s Seafood Watch Program. Seafood Watch pocket cards are available for the taking at the hostess stand. The menu is printed daily because it adheres to what’s fresh, available and eco-friendly.

Last month, I was invited to dine as a guest of the restaurant, which evokes the spirit of the ocean in its decor. There are fish tanks, and fish murals that are reminiscent of aquariums. Fish lures dangle from the ceiling. And a raw bar behind glass is on view with crab, oysters and clams all arrayed on ice. It sounds kitschy, but it’s actually appealingly modern with large windows overlooking the river.

Lightly battered and fried calamari.

We started with fried Monterey Bay calamari ($10.50), the rings and tentacles hot, crisp and just a little spicy. A nice touch were the slivers of pepper and thin lemon slices that also had been fried and heaped on top of the calamari. A creamy roasted tomato aioli came alongside for dipping pleasure.

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