Puesto Mexican Artisan Kitchen & Bar Opens First Bay Area Locale — In A Big Way

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Soft shell crab, Baja fish, and seared ahi tacos (front to back) at the new Puesto.

Soft shell crab, Baja fish, and seared ahi tacos (front to back) at the new Puesto.

 

When I first read that a new Mexican restaurant in the Santa Clara Square Marketplace cost $8 million to build, I thought surely that must be a typo.

Oh, but it’s not.

One visit to Puesto Mexican Artisan Kitchen & Bar confirms its over-the-top design.

This is the Southern California restaurant group’s fifth outpost, and the first that’s in Northern California. A second one, in Concord, is in the works.

I was invited in as a guest of the restaurant a couple of weeks ago. It is a cavernous 9,000 square feet covered in a riot of colors, thanks largely to the dramatic artwork by Bay Area graffiti artist Chor Boogie.

A custom mural.

A custom mural.

And another.

And another.

The restaurant, done up in concrete tiles, copper touches and wood tabletops, can seat more than 300. There’s also an expansive patio.

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Get Your Mojo Working with Sweet Potatoes with Mojo Picon Sauce

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Jazz up your summer barbecue with sweet potatoes tossed with almonds, pumpkin seeds and a smoky Spanish dressing.

Jazz up your summer barbecue with sweet potatoes tossed with almonds, pumpkin seeds and a smoky Spanish dressing.

 

A chef of German heritage recently told me she was flabbergasted upon immigrating here to discover that Americans, for the most part, only cook turkey once a year — on Thanksgiving. In her native country, turkey is enjoyed with gusto year-round.

I often think that about sweet potatoes. We bring them to the table with great fanfare for Thanksgiving, and even Christmas. But after that, we kind of lose interest until November rolls around again.

Why not have them in June? I just did, and am so glad I did.

Because “Sweet Potatoes with Mojo Pican Sauce” is one of those great side dishes that feels right anytime of year. Heck, I even paired them with smoked baby back ribs, and they were a phenomenal accompaniment.

The recipe is from “The New Spanish: Bites, Feasts and Drinks” (Kyle), of which I received a review copy. The cookbook is by Jonah Miller and Nate Adler, native New Yorkers and childhood friends who opened Huertas in the East Village in 2014.

NewSpanish

Their food is Spanish to be sure, but flavored with their own twists. “Tortilla de Calabazi” adds butternut squash and fried sage to the traditional egg and potato tortilla; “Spanish Kimchi,” a European twist on the Korean staple with swett and hot pimenton; “Arroz Al Chino,” fried rice with saffron, bacon and shrimp; and “Flan de Maiz,” the classic flan turned on its head by the use of fresh corn.

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Get Ready for the Phenomenon of Ramen Nagi

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Chef-Owner Satoshi Ikuta realizes a dream by opening his first U.S. branch of his Ramen Nagi.

Chef-Owner Satoshi Ikuta realizes a dream by opening his first U.S. branch of his Ramen Nagi.

 

Ramen Nagi doesn’t open until June 25 in downtown Palo Alto, but you might as well get in line pronto for the first outpost in the United States of this Tokyo ramen chain that boasts 35 locations in Asia.

I can’t say I’ve eaten at every ramen joint in the Bay Area, but I’ve definitely enjoyed my fair share. And Ramen Nagi’s may be the best I’ve had.

Yes, it’s that incredible.

These noodles, made fresh on site every day, are a cut above.

These noodles, made fresh on site every day, are a cut above.

Basil and parmesan ramen -- yes, really.

Basil and parmesan ramen — yes, really.

At a sneak preview media dinner a week before the official opening, I had a chance to sample five different bowls of ramen, plus a variety of side dishes, most of which are not available at any other Ramen Nagi locale elsewhere.

Chef-Owner Satoshi Ikuta, who founded Ramen Nagi in 20014, even flew in from Tokyo for the occasion.

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Warm-Rice Hand Rolls and Okinawan-Style Doughnuts at the New Ozumo

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Salmon hand-roll made to order with warm rice -- available at the bar at Ozumo.

Salmon hand-roll made to order with warm rice — available at the bar at Ozumo.

 

As much as I love sushi and Japanese food in general, I rarely could bring myself to step foot inside this spot in San Jose’s Santana Row when it was the former Blowfish Sushi to Die For.

That’s because it was small, dark, and blared pulsating club-like music non-stop, making it impossible to hold any kind of conversation, let alone relax.

What a difference a new concept makes.

Late last month, Ozumo took over that spot, renovating it with a light, bright interior, as well as adding an outdoor beer garden in the Valencia Hotel alcove right below Burke Williams spa.

Lanterns overhead in the beer garden.

Lanterns overhead in the beer garden.

A much more soothing palette than the previous restaurant in this spot.

A much more soothing palette than the previous restaurant in this spot.

The dining room.

The dining room.

Jeremy Umland founded the original Ozumo in San Francisco in 2001. A New York native, he became passionate about Japanese food and culture when he played professional baseball in the Japanese Pacific League.

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Swirled Sesame Tea Cake Made With A New Artisan Tahini

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The taste of sesame galore in this tea cake made with a new artisan tahini.

The taste of sesame galore in this tea cake made with a new artisan tahini.

 

Just as all peanut butters aren’t created equally, neither are all sesame seed pastes.

Otherwise known as tahini, the vital ingredient in hummus, now’s there’s one that not only makes you sit up and take notice with its robust flavor, but also its mission to cross cultural divides.

New York-based Goni Light and husband Yonatan Sela created SoCo Tahini a year ago. The two are no stranger to business endeavors — or to tahini. They both grew up in Israel. Sela received an MBA from the Wharton School of Business, and worked for a venture capital firm before becoming chief business officer of YouNow, a live broadcasting-based social network. Light earned a master’s of science at New York University before working for years as a finance manager at Proctor & Gamble.

SoCo Tahini.

SoCo Tahini.

When they came to the United States, Light and Sela were dismayed that they couldn’t find any decent tahini. So, they sourced their own, first selling it at a stand at Burning Man, before establishing a bona fide company last year, Seeds of Collaboration or SoCo for short.

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