Wursthall Restaurant & Bierhaus Debuts In San Mateo

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The chicken schnitzel sandwich plate at the new Wursthaus Restaurant & Bierhaus.

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.

The bar.

The bar.

All beers are on tap. None are sold in the bottle or can.

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.’’

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A Lesson in Taro

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Miso-glazed salmon, kalo soba and slaw at a taro-centric lunch at Heritage Restaurant and Bar.

Miso-glazed salmon, kalo soba and slaw at a taro-centric lunch at Heritage Restaurant and Bar.

 

When a contingent of Maui Visitors and Convention Bureau officials visit the Bay Area, they always bring a delicious taste of the islands.

Last week, they brought something extra special — a lesson in taro.

Invited media, including myself, were treated to a 6-course lunch at Heritage Restaurant and Bar in San Francisco in which almost every dish featured taro (or kalo, as the Hawaiians call it) in some way, shape or form.

As Kawika Freitas, director of public and cultural relations for Old Lahaina Lu’au and Hoaloha Farms, explains, “We want to make kalo the next Brussels sprouts.”

With an even bigger grin, he added: “Poi to the world!”

Taro illustration by Kawika Freitas.

Taro illustration by Kawika Freitas.

Indeed, if you only know taro from the pounded luau staple that often gets a bad rap by tourists, then you don’t really know taro.

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Mushroom Cookies

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Yup, those are little bits of mushroom on those cookies.

Yup, those are little bits of mushroom on those cookies.

Yes, mushrooms in cookies.

Not those kind of mushrooms, people. But Candy Cap mushrooms.

If you’ve never had Candy Cap mushrooms, you are missing out on one of the most captivating ingredients around.

Elusive Candy Caps grow in the wilds in the Bay Area. But their growing season is so short, and the mushrooms so perishable, that you find them mostly sold in dried form.

What makes them so prized is their fragrance and flavor. Think maple syrup on steroids — with a hint of curry on the finish that lingers on and on. In fact, bake with them and your kitchen will smell enticingly of maple for days. Eat an ample enough of them in a dish or baked good, and you will have the scent of maple syrup even exuding from your pores, which, heck, is way better than garlic, right?

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Have You Tried Pine Cone Bud Syrup?

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A most unusual syrup.

A most unusual syrup.

 

Imagine a syrup that’s the color of burnt amber and possessed of a beguiling taste that’s a mashup of burnt toffee, port, maple syrup, evergreen and pine needles.

That’s what Mugolio Pine Cone Bud Syrup is like.

When I had an opportunity to try a sample from Manicaretti Italian Food Importers, I jumped at the chance. After all, who even knew you could make a sweeter from pine cone trees?

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Go On, Have A Little Beer In That Cake

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A beer-y delicious cake.

A beer-y delicious cake.

 

Yes, this cake is two treats in one.

It’s not just brewski with cake; it’s beer in the cake.

“Big Honey Hefeweizen Spice Cake” is from the adorable cookbook, “Cake, I Love You” (Chronicle Books, 2017) by Jill O’Connor, of which I received a review copy.

O’Connor is a veteran cookbook author, as well as a food columnist for the San Diego Union-Tribune. And she obviously knows her cakes, as evidenced by the 60 recipes in this book.

CakeILoveYou

Whether you like to bake cakes that are no-nonsense or like to spend hours decorating them to the hilt, you’re sure to find a cake in here to please.

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