Openings, Openings, and More Openings

I can certainty sense the recent recession recovery here in SF. I’m not sure what our current unemployment rate is (last I checked ~12%), but you’d never guess with all of the restaurant openings in the city. Last week, the long awaited American Grilled Cheese Kitchen finally opened it’s doors much to the delight of the SoMa residents and office dwellers alike,  although I don’t know who has time to wait in a line that wraps around the corner (which has been the norm everyday for the past 3 weeks). Let’s just say that on my next day off, I will be biting into the Mushroom Gruyère sandy with fontina, gruyère, roasted wild mushrooms and gold potatoes, melted leeks, and thyme butter.

Also opening last week in SoMa? The Dartealing Lounge which features 36+  teas and infusions with a menu showcasing traditional teahouse dishes. Nothing wrong with acting high society in an urban playground.

Here’s another one I have my eye on: Fondue Cowboy. I’ve never had fondue, but who doesn’t like the idea of dipping bread in creamy Gouda and blue cheese? And with extras like spicy sausage, truffle oil and infused salts, this place takes melted cheese to a whole new level.

The Mint Plaza seems to be adding more restaurant real estate with the opening of Thermidor. I love the Mad Men-esq decor Urban Daddy described — whatever happened to dirty martinis in the office? Anyway, the Lobster Thermidor, a baked half-lobster drenched with brandy béchamel sauce, sounds pretty darn appetizing (and like I’d have to run 10 miles to burn it off).  Since this a 1960s-era inspired restaurant and bar is right down the street from mi casa, I should not miss this one.

For all you Mill Valley/Corte Madera residents, I have to give a plug to Brick & Bottle. Chef Scott Howard is back in Marin slingin’ dishes like Duck Confit Pizza with caramelized onions with fontina cheese; Pimento Cheeseburger with cabbage slaw, chili, pimento cheese; and the Dungeness Crab Cake with saffron aioli, smoked bacon potato salad, and mâche (recipe featured on Tasting Table for all you at-home chefs out there). California Comfort Food never tasted so good.

And of course I saved the best for last, which would be Chef Tyler Florence’s Wayfare Tavern in the old Rubicon space. Some people may have said he sold out when consulting on the Applebee’s menu, but he must be laughing all the way to the bank because that gave him funding for his first restaurant venture. Go Ty baby! Totally looking forward to the opening events.

Where ever you choose to spend your dough, you will surely not be disappointed.

xo.

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