A restaurant that is as successful now as when it first opened its doors more than five years ago, Waterbar and Executive Chef Parke Ulrich continue to evolve on The Embarcadero.
“Most people are intimidated by making cocktails, but they shouldn’t be,” says Tony Abou-Ganim, a three-time winner on the Food Network’s cooking competition show Iron Chef America and author of The Modern Mixologist: Contemporary Classic Cocktails.
Walk down busy Chestnut Street on any weeknight and one thing is almost always for certain – A16 will have a packed house. Since opening its doors a little more than nine years ago, the Italian restaurant has dished out authentic cuisine to the masses.
Growing up in Massachusetts and with a culinary background that has taken him around the world, Michael Rotondo was approached with an opportunity he couldn’t pass up – to head the kitchen as Executive Chef of Parallel 37 in the Ritz Carlton, San Francisco.
Lined with boutique shops and popular eateries, Fillmore Street in Pacific Heights can be a daunting place to open a business. But finding and creating its own identity over the last year is Troya, the second location for the popular San Francisco Mediterranean restaurant.
Transitioning into the lead role in a kitchen can sometimes be tough, but new Executive Chef Benjamin Balesteri at Poggio in Sausalito said it has been fairly seamless after taking over for the departing Peter McNee last month.
She’s done it all in the culinary world – cookbooks, TV shows, cooking teacher. But in 2012, Joanne Weir finally crossed restaurateur off the list with the opening of Copita Tequileria Y Comida in downtown Sausalito.
Chef Ray Tang knows and understands San Francisco’s history and the importance of restaurants to each neighborhood. That understanding has led to a highly eclectic, yet classic menu at Presidio Social Club.
The expansion of Jack London Square has taken longer than anticipated. But the area is slowly becoming the restaurant hub planners envisioned. Leading that charge is Bocanova, with Chef John Ledbetter, who took over the kitchen in 2011.
Spending time in the kitchens at Haven and Plum in Oakland, Chef Robin Song worked on his craft and some of the fine dining techniques seen at both restaurants. And now, he’s bringing that repertoire to the more casual Hog & Rocks in San Francisco.