A glimpse of the dining room’s wall panels, wood tables and chairs, and concrete floor. Photo: © tablehopper.com.
Central Kitchen Opens in the Mission This Thursday
This past Saturday, I took a tour of Central Kitchen, slated to open its doors for dinner this Thursday May 10th. Partner-chef Thomas McNaughton will be overseeing a menu of Northern California cuisine with refined plating and a natural sensibility,...
Owner David Lynch. Photo: © tablehopper.com.
Presenting David Lynch's St. Vincent, Now Open in the Mission
Saturday evening, I was fortunate to be invited to a preview/test dinner at St. Vincent, David Lynch’s New American tavern that opened last night in the Mission. Lynch, previously at Quince and Cotogna, has transformed the former Heart wine bar...
The Progress, a New Project from State Bird Provisions Due to Open Next Door
Last year, when I was touring the State Bird Provisions site on Fillmore Street before it opened, I noticed a huge and empty space next door. Owners Stuart Brioza and Nicole Krasinski mentioned that they had plans for this adjacent...
Comal interior; photo by Tara Blazona.
Comal Fires Up on May 4th
As mentioned in tablehopper a while back, Comal is opening in Berkeley on Friday May 4th, just in time for Cinco de Mayo. Owner John Paluska, formerly manager for the band Phish, and chef Matt Gandin, previously chef de cuisine...
There Will Be Meat: Let's Talk and Taste Salumi
Gorgeous culatello (at Il Boscareto Resort). Photo: © tablehopper.com.
Wanted to give you first crack at this upcoming event with yours truly: on Friday June 15th, join Peter Temkin and me, your tablehopper, for a conversation and tasting all about salumi, uh huh. Yeah, There Will Be Meat. Peter...
Options for Mother's Day Dining and More
Don’t forget the flowers. Photo from Flickr’s audreyjm529.
Okay folks, there’s still time to consider your options and make reservations for Mother’s Day, so here are some ideas to get you going. (Don’t forget the fab 707 options posted last week.) But don’t wait too long—you know how...
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