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News for Restaurants in San Francisco
November 2008 Archive

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Want to know who's doing what in your city? Gayot has the restaurant news you want to read on openings, closings, special events, and more. Learn everything you need to know about the restaurants in San Francisco here.

RESTAURANT NEWS

Openings

The 8,000-square-foot Brazilian restaurant Espetus Churrascaria has opened in downtown San Mateo, featuring prix-fixe rodizio service (spiced grilled meats, presented tableside on skewers until diners say stop). The restaurant boasts between 12 and 14 cuts and preparations nightly, including filet mignon, pork loin with Parmesan, and bacon-wrapped chicken breast, as well as a laden salad and side bar that includes rice, beans, fish, and various prepared dishes, including some vegetarian. An exhibition window provides a view onto the roasting meats from the high-end dining room and lounge. The restaurant is the second in the Bay Area from owners Paulo and Maris Klein---the first Espetus Churrascaria is in San Francisco. Lunch & Dinner daily. Espetus Churrascaria, 710 S. B St., San Mateo, CA 94401, 650-342-8700.
 
Gitane Exotic Gitane (meaning "gypsy") has opened near sister restaurant Café Claude down narrow Claude Lane in the Financial District. The decadent little restaurant features predominantly French, Iberian and north African cuisine and an elaborate, seductive décor of boudoir-worthy tapestries and furnishings, lit by vintage French chandeliers. French-born chef Lisa Eyherabide (Le Charm, Piperade) has created an approachable menu of strong flavors---sardines en escabeche, bacon-wrapped prunes stuffed with goat cheese, tajines, Portuguese fish stew---along with upscale wood-fired pizzas (Eyharabide is a certified pizzaiolo). Local mixologist Dominic Venegas (Range, Bourbon & Branch) has created an expressive, complementary cocktail program with a focus on sherry, and Sean Diggins' wine list features small-estate Spanish, French and Portuguese wines, including cava and Madeira. The small interior fills up quickly, but an outdoor patio on the alley provides comfortable seating under heat lamps. Dinner Tues.-Sat. Gitane, 6 Claude Ln., San Francisco, CA 94108, 415-788-6686.
 

News Bytes

Holiday Road
Nick's Cove & Cottages, Pat Kuleto's compound for coastal accommodations and dining near Point Reyes, provides refuge for groups large and small throughout the holidays. Restaurant Nick's Cove is open throughout the season for celebratory, seasonal dining with a focus on fresh, local seafood and ingredients from the region. Both the restaurant and cottages will be open for Christmas. Call for details and reservations. Nick's Cove & Cottages, 23240 Hwy. 1, Marshall, CA 94940, 415-663-1033.
 
Recover from the Weekend at Park Chalet
Weekend revelers can now rest and recuperate at the Park Chalet's Recovery Brunch. The garden restaurant and microbrewery near the ocean at the foot of Golden Gate Park features outdoor seating on sunnier days and, in foggy weather, cozy indoor dining next to a roaring fire. A heaping brunch buffet of American mainstays such as french toast, carved meats, chilled shrimp, and biscuits and gravy is available every Sunday from 10 a.m.-3 p.m., followed by live music in the park from 2 p.m.-5 p.m. Cost is $30 per person, $35 with bottomless Champagne. Reservations strongly suggested. Park Chalet, Golden Gate Park, 1000 Great Hwy., San Francisco, CA 94121, 415-386-8439.
 
Paint the Town Beaujolais Rouge
French chef Roland Passot (La Folie, Left Bank brasseries) celebrates the release of this year's Beaujolais Nouveau on November 20 at 6:30 p.m. at the San Mateo location of the Left Bank brasserie. Passot's party will include can-can girls, a vintage fire truck and all kinds of lively mayhem as he delivers the inaugural case of 2008 Georges Duboeuf. Can-canning will last through November 22, along with grape stomping, live bands and strolling accordionists. In addition to the nightly dinner menu, chef Chris Joslyn will craft a Beaujolais-inspired supplemental menu, and the whole venue will be transformed into a lively Moulin Rouge. The festivities will culminate on the 22nd with a "wine down" party where the price of Beaujolais will drop by $2 each hour until closing. Call for details and reservations. Left Bank Beaujolais Celebration, 1100 Park Pl., San Mateo, CA 94403, 650-345-2250.
 
Dio Deka in Los Gatos is now offering its house olive oil for purchase Dio Deka’s Olive Oil Now Available
Dio Deka in the Hotel Los Gatos & Spa is now offering its house olive oil for purchase in the dining room or online at www.diodeka.com/#/impress. Priced at $25 for 500 mL, the oil is first-cold-pressed extra virgin Kalamata oil. It is made exclusively for Dio Deka by Martinis Inc. from the oldest trees on George Martinis' estate in Greece. Restaurant gift certificates are also available online. Dio Deka, Hotel Los Gatos & Spa, 210 E. Main St., Los Gatos, CA 95030, 408-354-7700.
 

Chef Shuffle

In an amicable split, chef Alex Marsh has left laid-back neighborhood restaurant-lounges Brick and Solstice for other pursuits. He is replaced by sous chef Nate Cooper at Brick and Jorge Romero at Solstice. Brick, 1085 Sutter St., San Francisco, CA 94109, 415-441-4232.
 
Executive chef Ryan Scott, known nationally for his appearance on the reality show "Top Chef," is leaving Mission Beach Café to pursue his catering company, Ryan Scott 2 Go, and other opportunities. Taking his place will be 22-year-old Thomas Martinez, who, despite his youth, has made the kitchen rounds of some local heavy hitters, including Greens, Aziza and Foreign Cinema, and describes his cooking style as "seasonally progressive." He will take over the kitchen on December 1. Mission Beach Café, 198 Guerrero St., San Francisco, CA 94103, 415-861-0198.
 

Closings

Check back soon for more news.

CULINARY EVENTS
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