![]() A recent fave: ~SPINSTER SISTERS’~ (401 South A St. Though Americans tend to wrinkle their noses at such savory fare before noon, local chefs are serving up their own kitchen-pickled veggies throughout the day. Expect news of the official opening in the coming weeks.Īre pickles the new bacon? Gastronomers from around the world (most notably the Japanese and Northern Europeans) have long known the value of pickled vegetables as both sustenance and solid foundation at the morning repast. He was most recently winery chef for Foley Family Wines in Healdsburg. Heading the kitchen is chef Philippe Colasse, who’s toqued at several Michelin-starred restaurants in France and Thomas Keller’s Bouchon in Las Vegas. Wondering what happened to the old Zazu space? Nearby ~WALTER HANSEL WINERY ~ is lifting the curtains on the Walter Hansel Winery Bistro, a full-service bistro and wine bar, next week. Open for lunch and dinner Wed-Sun, brunch from 9am Sat-Sun, and dinner only on Mon closed Tue. The “bacon and eggs,” a honey whiskey sour with bacon bourbon and an egg, is a midnight tipple I can get behind. Or hit “after-hours” from 10pm-midnight on Friday and Saturday for wings and waffles, salumi and pickles, and cocktails from the full bar. The dinner menu includes more meaty slabs like pork belly, beef shank, and lamb, along with roasted bone marrow and a snout-to-tail sampler.įrom 3pm-6pm, you can grab a happy hour drink and a mini bacon burger or pizza. We missed out on the pig’s face “poutine” (fries slathered with piggy parts, Tabasco gravy, and blue cheese) and the pig’s heart, but loved the pimento macaroni and cheese with bacon salt and truffled salumi. For noshing, don’t skip the bacon caramel popcorn or chicharrones flavored with apple cider vinegar or rosemary. The menu and hours have also expanded now lunch, weekend brunch, and dinner have an all-star lineup of everything but the squeal, including plenty of salumi and bacon from the Stewarts’ Black Pig Meat Co. ![]() ![]() Because what else would you expect from the king and queen of pork? ![]() There are 30-foot ceilings, lots of nouveau barn and brushed steel details, and a giant pink pig’s head (made of recycled oil cans and other refuse, natch, by local artist Patrick Amiot) overseeing the operation. The expansive dining room and outdoor seating area have been custom-built to owner Duskie Estes and John Stewart’s growing needs. If you haven’t been since their summer opening, it’s worth putting on your to-do list. A quick hit on the new ~ZAZU~ at the food- and wine-centric Barlow Center in Sebastopol. ![]()
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