Category Archives: Restaurants

On Kids’ Cooking, Feel-Good Desserts and the Future of Literacy

Posted on by One comment
Kids can learn how to decorate their own cookies and cupcakes. (Photo courtesy of The Village Bakery)

Kids can learn how to decorate their own cookies and cupcakes. (Photo courtesy of The Village Bakery)

Kids’ Cupcake and Cookie Decorating Class

The little ones will be in sugar heaven at this “Kids Cupcake and Cookie Decorating Class,” 2 p.m. April 28 at The Village Bakery in Woodside.

Executive Pastry Chef Janina O’Leary will guide kids through this hands-on class that will take them through glazing, frosting, piping and sprinkling.

The kids will take home their sweet creations, as well as a surprise gift from O’Leary.

The class is designed for kids 5 years and older. Kids are asked to arrive at 1:45 p.m. Parents can hang out there or drop off the little ones, then make a reservation to dine at the Village Bakery dining room next door.

Tickets to the class are $45.

Tapestry Suppers Presents An Afternoon with Sam Shem

Tapestry Suppers, which celebrates the myriad of immigrant cuisines in Silicon Valley, will host an intimate gathering, “Dream of the Other,” 12:30 p.m. April 28 in Palo Alto.

The brainchild of South Bay photographer Danielle Tsi, Tapestry Suppers brings people together to share authentic food and stories from all over the globe.

Read more

At Old Kan, It’s A-OK

Posted on by One comment
Old Kan -- aka OK -- serves up a more than OK time.

Old Kan — aka OK — serves up a more than OK time.

 

It seems that everything that Chef James Syhabout, Oakland’s shining son, touches turns to gold. It’s not just his Commis, which boasts two Michelin stars, the only restaurant in the East Bay to garner that illustrious ranking, it’s also the care he puts into his other more casual restaurants in the city.

Case in point: Old Kan Beer & Co.

This brewery-gastropub is in an old industrial area of the city off the beaten track. It’s welcoming from the get-go and feels like a genuine part of the community.

My husband and I visited one lazy, sunny Sunday afternoon, paying our own tab at the end. A DJ was spinning tunes outside. And a pop-up had been invited to grill Japanese street-food specialties on the deck.

Gotta love the logo.

Gotta love the logo.

A great place to take it easy on a sunny day.

A great place to take it easy on a sunny day.

Syhabout teamed up with Adam Lamoreaux, who founded the pioneering Linden Street Brewery in Oakland with his wife Alice. The Old Kan Classic goes down easy with a good hoppy kick of an IPA. The Old Kan Light Cream Ale is brewed with corn, and is light and refreshing.

Read more

Finally Making Time for Sammies at B. On The Go

Posted on by 3 comments
A chicken salad sandwich on house-made bread at B. On The Go.

A chicken salad sandwich on house-made bread at B. On The Go.

 

I confess that my sweet tooth often rules my life.

Which is why it’s only now that I’ve finally made it to B. On The Go in San Francisco.

Typically, I’ll be so laser-focused on getting to its sister site, B. Patisserie to snag my favorite kouign-amanns that I forget everything else.

Not this time, though.

I finally made it into B. On The Go a couple weeks ago to buy two delicious sandwiches.

Just steps away from B. Patisserie.

Just steps away from B. Patisserie.

Just order at the counter.

Just order at the counter.

The sandwich shop is kitty-corner to the pastry shop. The light-filled corner spot offers soups, salads, and a few baked treats in addition to sandwiches, which are served on house-made bread, of course.

Read more

Saffron Bistro’s Unique Brunch

Posted on by One comment
Owner Ajay Walia debuts an inventive new brunch pop-up at his Saffron Bistro.

Owner Ajay Walia debuts an inventive new brunch pop-up at his Saffron Bistro.

 

If you’re tired of the same ol’ waffles, scrambled eggs and corned beef hash for brunch, then you’re in for a treat at Jugaad Cafe.

That’s the name of the pop-up brunch offered on Saturdays and Sundays, 10 a.m. to 2:30 p.m., at Saffron Bistro in San Carlos.

Owner Ajay Walia, who also has Michelin-starred Rasa in Burlingame, started this hybrid brunch in March. It features a few classic Americana dishes, but also a bevy of Indian-influenced ones so potently flavorful that they’re sure to jolt anyone to rise and shine.

The name “Jugaad’’ is a colloquial term in Hindi and Punjabi that roughly means “hack.” It’s what Walia did to traditional brunch, turning it on its head.

Who wants hashed browns when you can have masala tater tots instead?

Who wants hashed browns when you can have masala tater tots instead?

He was prompted to create the menu from his own experience of craving a more adventurous brunch on weekends, even if his kids only wanted pancakes with maple syrup. As such, this menu has something for everyone — expected fare like a strawberry-topped Belgian waffles for the kids, plus more unusual items such as savory South Indian lentil beignets with coconut chutney for folks desiring something different. Walia invited me in as his guest a few weeks ago to try some of the dishes.

Read more

First Look At the Hotly Anticipated Protege

Posted on by 6 comments
Gilded hush puppies on a bed of popped sorgham at the new Protege in Palo Alto.

Gilded hush puppies on a bed of popped sorgham at the new Protege in Palo Alto.

 

After more than a year of permitting and construction delays, Protege, arguably the most highly anticipated restaurant around, finally opened its doors to the public on Tuesday.

Passersby have been peeking in the windows for months, streaking them with hand prints and even nose prints, so eager to experience this restaurant by French Laundry alums, Executive Chef Anthony Secviar and Master Sommelier Dennis Kelly. They are joined by Pastry Chef Eddie Lopez, who also hails from the French Laundry, as well as Grace in Chicago and Vintage Cave in Honolulu.

With that kind of culinary star-wattage, is it any wonder that the night this California Avenue restaurant quietly debuted, there were already half a dozen people anxiously waiting outside half an hour beforehand to be one of the very first inside?

Head Chef Anthony Secviar readying a dish a few weeks before the grand opening.

Head Chef Anthony Secviar readying a dish a few weeks before the grand opening.

The kitchen on opening night.

The kitchen on opening night.

I was one of them, along with two friends, snagging seats at the chic, back-lighted bar, and paying our tab at the end. There are purse hooks underneath, of course, along with some of the most comfy nappa leather bar stools I’ve ever sat in.

Sit on the stools closest to the kitchen and you can peer in at all the activity as Secviar calls out the orders, and the cooks all respond in unison, “Oui, Chef!”

Read more

« Older Entries Recent Entries »