New + Hot in the Bay with Chey
I’m a San Francisco Bay Area food journalist sharing where I’ve been eating, what’s new, and what’s actually worth booking—plus conversations with the chefs shaping the dining scene.

The Amuse Bouche

I’ve been to over 100 wineries—at least—and I can safely say that none are doing what Stags’ Leap Winery is doing right now. Let’s be honest: there are levels to wine tasting, and sometimes, no matter how good the wine is, these experiences can be super boring.

Nothing’s worse than sitting at a tasting while someone talks at you for an hour about the nitty-gritty details of wine production when you didn’t sign up for it.

That’s why I was surprised by Stags’ Leap Winery’s limited-time-only experience, which was super immersive and engaging. You’re invited to follow the history of this property through a journey that traces the winery’s past as you move through four distinct rooms featuring interactive elements. The experience was fun and educational, ending in a seated, hosted tasting of four Stags’ Leap wines.

We were assembling things, looking for clues and living out the history that has made this winery so iconic. Through narration, lighting, sound and hidden clues, each room explores a different chapter—from the dramatic Palisades to the intrigue of Prohibition.

Altogether, it’s a 90-minute experience that feels part wine tasting, part theatrical production and part history lesson—in the most entertaining way.

Here’s what you can expect.

That idea of bringing history to life in an unexpected way also carries into this week’s interview with Chef Patrick Gabon and partner Celine Wuu of the new upscale Filipino restaurant, Naides.

The Tasty Dish: Inside Naides, San Francisco’s Michelin-Starred Filipino Restaurant

Filipino food has been globally popular for years, but fine dining has been slow to give the cuisine the recognition it deserves. The team behind Naides is helping change that. Less than a year after opening in San Francisco, the restaurant earned a Michelin star—making it one of only two Filipino restaurants in the country to do so.

Using fermentation and preservation techniques, the team presents the classics through a fine-dining lens while preserving the bold flavors that make them distinctly Filipino.

As someone who is half Filipino and grew up eating this cuisine, I was blown away by dishes highlighting ingredients like bagoong, a fermented salted shrimp condiment, paired with caviar, as well as sinigang made with dry-aged beef broth and abalone.

What stands out about Naides’ approach is that the team isn’t trying to “improve” these dishes. The sourness, richness and sense of familiarity are still there, but they’re presented in a way that feels balanced, high-end and completely unexpected. It’s an evolution rooted in respect rather than a departure from tradition.

I caught up with Chef Patrick Gabon and partner Celine Wuu to talk about why fine dining has been so slow to take Filipino cuisine seriously, how they reframe classics without losing their identity and what their Michelin recognition means for the future of Filipino food. Here’s what they had to say!

This is one of only two Filipino restaurants in the country with a Michelin star. Does it change the way you think about the future of Naides—or your role in shaping how Filipino cuisine is perceived?

Receiving a Michelin star in less than a year is incredibly humbling. It’s an honor not just for our team but for Filipino cuisine as a whole. Filipino food has deserved a place in conversations about world class dining, and to see it gaining that recognition is meaningful. At the same time the star doesn’t change anything and why we do what we do. Our focus remains the same, to tell stories through food and continue evolving with integrity.

Adobo is one of the most recognizable Filipino dishes—so when you turn it into something like a dry-aged duck course, what’s the line between evolution and losing the essence of what makes it adobo?

I think evolution happens when you’re building on the identity of adobo rather than trying to reinvent it completely. A dry-aged duck version can work because adobo has never been limited to one protein—it’s always been about technique and flavor.

The challenge is making sure the dish still is comforting, bold, tangy profile people associate with adobo. The goal is to honor the tradition while expressing it in a new way, not to replace its identity.

Filipino food has been globally popular for years—so why do you think fine dining has been so slow to take it seriously?

You’ve opened in San Francisco, home to one of the largest Filipino communities in the country. Who are you cooking for: the community, the fine dining world, or both?

We’re cooking for people looking to experience familiar flavors, but seen in a different lens. We utilize a lot of fermentation and preservation methods to highlight those bright and pronounced flavors found in traditional Filipino dishes while keeping it balanced and unexpected in the world of fine-dining. We cook with the Filipino palate in mind.

Are you ever concerned about alienating diners by refining or recontextualizing classic Filipino dishes like sinigang?

The way I think about refinement or recontextualizing is that it should start with respect for the original dish rather than a desire to “improve” it. The sourness, the balance of flavors, the sense of comfort and familiarity are still present, so presenting those elements in a different format can be a way of highlighting the dish rather than distancing it from its roots.

What’s your creative process for elevating a traditional Filipino dish while still making sure it unmistakably tastes like itself?

Balance is everything. acid, richness, salt. Filipino food already has all that. We just highlight it.

And for Celine: Why was it important to build a beverage program that demands that level of attention?

Having a non-alcoholic beverage program that is as complex as a wine pairing makes the experience more inclusive for everyone. It’s a way to engage with guests and translate an equally exciting experience without the effects of alcohol.

Want to know what to expect? Here’s a look at my Restaurant Naides experience.

Know a chef I should talk to next? Tell me in the comments!

Leave a comment

New + Hot in the Bay

Openings, launches, collaborations, and pop-ups worth having on your radar this week.

The Post Room at Beacon Grand — Union Square
The Post Room has unveiled a new look, menu and cocktail program, transforming the space into a vintage-inspired American brasserie. The refreshed menu pairs bistro staples like oysters, steak frites and bouillabaisse with California touches, alongside updated Martinis, Manhattans and house cocktails.

Rise Over Run at Timbri Hotel — Mid-Market
Rise Over Run is expanding its rooftop programming with weekly Wednesday R&B sets from DJ Heartbreak and brunch every Saturday and Sunday. August also brings an R&B brunch party on August 23 and the cigar-friendly Stogies on the Skyline event on August 29.

Besharam — Dogpatch
Chef and co-owner Heena Patel has introduced a summer menu at Besharam pairing peak Northern California produce with the vegetable-forward traditions of Gujarat. New dishes include Mango Salad, Chili Paneer Salad and Undhiyu Wellington, alongside signatures like Drunken Pani Puri and the restaurant’s handcrafted pickle flight.

Tried something new in the Bay recently that I should know about? Send it my way.

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Worth Watching

Restaurants and experiences I featured on Instagram this week.

Bosco — Inside the city’s newest live-fire restaurant—and everything you should order.

Parachute Bakery — We tasted our way through the seasonal sweets at this award-winning bakery. Spoiler: they’re excellent.

Khao Tiew — We waited two hours to try what some people are calling the best Thai food in San Francisco.

Check out the full reels over on Instagram ↓

Follow @cheycheyfromthebay on Instagram

Book This, Order That

If you only take two recommendations from this week’s newsletter, make it these.

Book This

Matthiasson Wines at GiGi’s — August 13

GiGi’s is hosting a five-course dinner pairing Chef Tu David’s Vietnamese-inspired California cuisine with wines from Napa Valley’s Matthiasson Wines. Dishes include Dungeness crab deviled eggs, Hokkaido scallop ceviche, Wagyu skewers, ginger-scallion confit salmon and a brûléed cheese tart with dulce de leche. Founders Steve and Jill Matthiasson will guide guests through the pairings, personally selected by General Manager and Wine Director Madison Michael. Prepaid $191.25 per person. More information and booking link here.

Order That

Mango & Tapioca Danish at Parachute Bakery
The best thing I ate this week was this insanely delicious croissant pastry filled with baked mango custard and vanilla tapioca, then topped with ripe Golden Lady mangoes and a makrut lime glaze. Maybe the best pastry I’ve ever had.

Don’t Miss Next Week’s Post

What does it take to build your own identity when you grow up with one of the most recognizable names in American dining?

Next week, I’ll be sitting down with Chef Reed Palmer of Folia, who worked in acclaimed kitchens like Blue Hill at Stone Barns, Amass and Ilis before returning to Healdsburg to work alongside his father, Charlie Palmer.

We’ll talk about the expectations attached to the Palmer name, letting Sonoma’s seasons shape the menu and the realities of overseeing a 200-plus-seat restaurant. We’ll also find out what’s ahead as Folia and Appellation Healdsburg enter their second year.

If you enjoyed this issue of New + Hot in the Bay with Chey, share it with a friend who loves discovering new restaurants.

Share New + Hot in the Bay with Chey: Chef Chats & the Recs You Actually Want

New + Hot in the Bay with Chey
I’m a San Francisco Bay Area food journalist sharing where I’ve been eating, what’s new, and what’s actually worth booking—plus conversations with the chefs shaping the dining scene.

The Amuse Bouche

I was in Napa Valley this week on a full immersion trip with Beaulieu Vineyard, one of the country’s most historic wineries and home to the Georges de Latour Private Reserve Cabernet Sauvignon—widely considered one of the most historically important wines ever produced in the U.S.

If you told me when I was younger that wine—what I used to think was just bougie grape juice that fancy people drank at dinners and soirées—would be such an integral part of my career decades later as a journalist, content creator and lover of culinary experiences, I would have laughed. And yet here we are.

As I’m writing this poolside from the Rancho Caymus Inn—a historic boutique hotel (with a Michelin Key)—with a glass in hand, reflecting on the week, one thing is clear: the best wineries prioritize honoring their history, while educating guests in ways that are interesting and insightful (not boring!) as much as they do ushering in a new generation of drinkers who want unique, exceptional tasting experiences that don’t feel antiquated, stuffy or pretentious.

That’s exactly what BV is doing. The winery just unveiled its new hospitality center, and it’s stunning. Think floor-to-ceiling glass, a light-filled atrium, and an open-air 1885 courtyard. What stood out most, though, was how much of the original buildings—dating back to 1885 and 1887—they preserved in the redesign. It’s a thoughtful blend of history and modern hospitality that never loses sight of what made the winery special in the first place.

I’ll be diving much deeper into the redesign, the winery’s history and why it continues to shape Napa Valley in an upcoming feature, but for now, consider this your sign to add BV to your next wine country itinerary.

One thing I didn’t expect this week was how often the same idea kept coming up—whether I was in Napa Valley or back in San Francisco. The best food and drink experiences aren’t just about what’s in the glass or on the plate. They’re about preserving history while making it relevant for a new generation.

Like Beaulieu Vineyard, Passport to Peru is ultimately about preserving culture while inviting new audiences to experience it.

And that’s exactly what I discussed with Chef Victoriano Lopez of La Mar and Master Pisco Distiller Johnny Schuler ahead of this year’s Passport to Peru. For both, the goal isn’t simply introducing people to Peruvian food and pisco—it’s helping diners understand the stories, traditions and craftsmanship behind them.

The Tasty Dish: Peruvian Food Beyond Its “Greatest Hits”

For three weeks each summer, Passport to Peru invites Bay Area diners to explore one of the world’s most diverse cuisines by dining at 26 participating restaurants across the region.

But according to Executive Chef Victoriano Lopez of La Mar, the event isn’t just about getting people to try Peruvian food—it’s about changing how they think about it. I also spoke with Master Pisco Distiller Johnny Schuler, who has spent decades introducing Peru’s national spirit to audiences around the world.

Their answers made one thing clear: this isn't just about celebrating Peruvian food anymore—it's about redefining its place in the Bay Area dining conversation.

Together, they explained why Peruvian cuisine has evolved, why pisco deserves to be treated as more than a cocktail ingredient, and why the Bay Area has become one of the country’s most exciting places to experience both. Here’s what they had to say.

If Passport to Peru could change one perception about Peruvian food, what would it be?

How has the Bay Area’s appetite for Peruvian cuisine changed, and what excites you most about where it’s headed?

Chef Victoriano Lopez: Three years ago we spent a lot of time explaining our food. Today, guests arrive already curious—they ask about ají amarillo, about pisco, about the regions. The palate here has grown up with us. What excites me most is that we’re moving past the “greatest hits.” Diners are ready for the dishes we grew up eating at home, the ones from the mountains and the jungle that rarely leave Peru. That’s the next chapter, and the Bay Area is finally hungry for it.

What story are this year’s 26 restaurants collectively telling?

Chef Victoriano Lopez: That Peruvian cuisine in the Bay Area has become a community, not a trend. Twenty-six kitchens, each with its own accent and its own family recipes, all standing together—that tells you this food has roots here now. We’re no longer guests at the table; we helped build it. Collectively, we’re saying Peru belongs in the story of Bay Area dining, and we’re just getting started.

Pisco is Peru’s national spirit. What do you wish people understood about pisco’s history, craftsmanship, and cultural significance after tasting it?

What we want people to understand is that pisco is an absolutely clean spirit. It has no additives, no preservatives, no coloring, and not even water.

Caravedo Pisco represents Peruvian pisco in its most complete form because it allows people to experience the purity, tradition, craftsmanship, and many nuanced styles that make the category so unique. It is aromatic, complex, elegant, and deeply connected to the grapes, the land, and the culture of Peru.

One of the grand prize experiences is visiting the Caravedo distillery in Ica. What makes that experience so special, and why is it something you believe every spirits or food lover should experience at least once?

Johnny Schuler: When you go to La Caravedo, you find expressions of Peru in many different forms. You see the original 1684 distillery complex, which still works perfectly today, with its own type of stills—the falcas.

But the experience is more than just the distillery. You walk through history. There are archaeological elements, even mummies nearby. There is a little bit of everything — the vineyards, the Peruvian Paso horses, the land, the culture, and the people.

La Caravedo brings together the historic roots of the category, the modern standards of production, the diversity of grape varieties, and the nuanced styles that define authentic Peruvian pisco.

Looking at today’s cocktail scene, how has the perception of pisco evolved, and what do you think is still the biggest misconception holding it back?

Johnny Schuler: In the last 16 years that we have been involved in the American market, pisco has grown quite a bit. But I do not want pisco to be seen only as ethnic. I believe we are convincing bartenders and mixologists in the United States that pisco is an extremely versatile product.

It can blend into almost anything you want to make because of the different grape varieties, tastes, aromas, and flavors we have in our piscos.

The biggest drawback, of course, is still the lack of knowledge. We still have to educate. It is made from wine, not from pomace. It is single distilled, not double distilled. It is distilled to proof, meaning we cannot use water to regulate the alcohol. We cannot add anything, and we cannot pass it through wood because pisco is not aged.

These are the singular elements that make pisco an absolutely unique product in the world of spirits.

The misconception is that people still do not fully understand why pisco is different and why it is so good, but we are on our way. Bartenders are absolutely happy with the product. They love the quality, but they also love the versatility.

Want to know what to expect? Here’s a look at my La Mar experience.

Know a chef I should talk to next? Tell me in the comments!

Leave a comment

New + Hot in the Bay

Openings, launches, collaborations, and pop-ups worth having on your radar this week.

The Mess Hall — Presidio
Opening in late July at Presidio Tunnel Tops, The Mess Hall will bring six concepts under one roof, including three restaurants, a café, cocktail bar, and gourmet market. With panoramic views of the Golden Gate Bridge and Alcatraz, it's poised to become one of San Francisco's most exciting, new all-day dining destinations for both locals and visitors.

Bar Malone's — SoMa
Bar Malone's has quietly opened in the former District space near Oracle Park. Named after Sam Malone, the fictional bartender from Cheers, the new neighborhood hangout from industry veterans Gabriel Freiberg and Eric Passetti features a retro-inspired redesign by restaurateur Anna Weinberg while preserving District's iconic horseshoe bar, along with cocktails and a comfort food-driven menu.

Maggie & Mac’s — Inner Sunset
Just weeks after opening, Maggie & Mac’s has expanded with weekend brunch, now served Saturdays and Sundays from 11 a.m. to 3 p.m. The new offering rounds out the neighborhood restaurant from the owners of MoMo’s and gives the Inner Sunset another all-day spot worth keeping on your brunch radar.

Tried something new in the Bay recently that I should know about? Send it my way.

Leave a comment

Worth Watching

Restaurants and experiences I featured on Instagram this week.

JUSTIN Winery — A look at the only winery in the U.S. home to a Michelin-starred restaurant, plus award-winning wines, cave tours, and one of the most beautiful estate settings in Paso Robles.

Restaurant at North Block — A hidden gem tucked inside the two Michelin Key North Block Hotel, serving coastal cuisine, live-fire cooking, and inventive cocktails in a lush courtyard.

Stags’ Leap Winery — I experienced the winery’s immersive Leap of Legend tasting, an interactive journey through the property’s history that runs through August 22.

Check out the full reels over on Instagram ↓

Follow @cheycheyfromthebay on Instagram

Book This, Order That

If you only take two recommendations from this week’s newsletter, make it these.

Book This

Miller & Lux Maritime — San Francisco

Only two sailings remain for Miller & Lux Maritime, Chef Tyler Florence’s limited dining experience aboard a City Cruises yacht on July 16 and 17. Guests will enjoy a three-course, wine-paired dinner while cruising past the Golden Gate Bridge, Alcatraz, and the San Francisco skyline—making this one of the summer’s most unique dining experiences on the Bay. Learn more here.

Order That

“Peking Duck” with Kumquat Glaze + 5 Sesame Pockets

If you haven’t had Chef George Chen’s (of China Live and the new Asia Live) stone-oven roasted Peking Duck, get ready. This duck comes served with the traditional garnishes + sauce with perfectly lacquered, crisp skin and succulent meat. I would drive back to San Jose right now for it.

Don’t Miss Next Week’s Post

Filipino food has become one of America's fastest-growing cuisines—but why has fine dining been so slow to embrace it? Next week, I'll be sitting down with the team behind Naides, which earned its first Michelin star last month, becoming one of only two Michelin-starred Filipino restaurants in the country. We'll talk about the barriers Filipino cuisine has faced in fine dining, how they reinterpret familiar dishes while honoring tradition, and what this milestone means for the future of Filipino food.

If you enjoyed this issue of New + Hot in the Bay with Chey, share it with a friend who loves discovering new restaurants.

Share New + Hot in the Bay with Chey: Chef Chats & the Recs You Actually Want

New + Hot in the Bay with Chey
I’m a San Francisco Bay Area food journalist sharing where I’ve been eating, what’s new, and what’s actually worth booking—plus conversations with the chefs shaping the dining scene.

The Amuse Bouche

It’s officially summertime, and with that comes travel. Whether it’s a weekend staycation or an overseas vacation, one of the biggest decisions isn’t just where you’re going—it’s where you’re staying. For me, what separates a memorable property from a forgettable one is the food. Not only does it need to be good, but it shouldn’t feel wildly overpriced. I truly hate being price-gouged for mediocre food.

Last month I stayed at several hotels, each of which prioritized dining as part of the experience rather than an afterthought, and it completely changed how I thought about each stay. They weren’t long stays either, so being able to have an exceptional meal without leaving the property felt like a luxury.

The whole checking in at 4 p.m. and having to vacate by 11 a.m. is honestly one of the biggest scams in hospitality, but if that has to be the case, being able to maximize time at the property is clutch.

From bopping around Central California—mostly Paso Robles—to a whirlwind stop on the Mendocino Coast and a few relaxing days in Napa Valley wine country, the best meals all had something in common: they felt rooted in where I was. Local ingredients, thoughtful sourcing, and restaurants that matched the personality of their surroundings made each stay feel that much more memorable. It reminded me that the best hotels aren’t just selling a room—they’re creating a sense of place.

And this concept applies to restaurants, too. Few chefs embody that better than George Dingle. Although he grew up in England, he spent years trying to cook anything but British food. It wasn’t until moving to California that he found himself craving the familiar dishes from home, a realization that ultimately led him to open Dingles Public House in San Francisco.

The Tasty Dish: How Chef George Dingle Found His Way Back to British Food

British food hasn’t exactly had the best reputation, but Chef George Dingle is hoping to change that. After opening Dingles Public House in San Francisco earlier this year, it was soon added to California’s Michelin Guide—a recognition that came as no surprise. The English-born chef has quickly earned a following for serving classic pub fare rooted in tradition but elevated through technique and thoughtful sourcing. Think Scotch eggs, London-style beef and Guinness pie, sticky toffee pudding, and yes, plenty of pints.

After dining there, what stood out to me wasn’t just the nostalgia behind the menu—it was how delicious each dish was, despite typically being dismissed as simple comfort food. Behind every flaky pie crust and rich sauce is a surprising amount of craftsmanship, proving that some of the most satisfying meals don’t need to reinvent the wheel.

I caught up with George to talk about why he spent years avoiding British cooking before ultimately embracing it, the hidden work behind seemingly humble pub classics, and the one British ingredient he wishes more Americans would give a second chance. Here’s what he had to say!

You grew up in England but now cook in California. How has your perspective on British food changed since moving to the U.S.?

Is there a dish on the menu that best tells your story as a chef?

I would have to say our beef and Guinness pie. I’ve always enjoyed working with pastry, especially savory pastry. I’ve been practicing making pies since I became a chef. After much trial and error, this recipe resulted in a filling made with ground beef, which is traditional for London-style pie and mash. But there’s a lot of hidden work that goes into the sauce, taking it from something pretty humble to surprisingly delicious.

Many cuisines go through periods of reinvention and trend cycles. What do you think makes a classic dish timeless, regardless of where or when it’s served?

I think dishes that have stood the test of time are the ones that are instantly recognizable. They don’t require a table-side explanation for you to understand what you’re eating. Fish & chips, a great steak or burger, and sticky toffee pudding are all the kind of dishes you could crave once a week.

What is one British dish or ingredient you wish more Americans understood or appreciated, and why?

My favorite secret British ingredient that I use a lot is Marmite. Most people don’t get it. When you try it on its own, it has quite an aggressive, salty flavor. But you can use it as a seasoning in food, just like miso or soy sauce. It gives a really great umami, savory flavor to dishes.

Opening a restaurant is always a risk, but opening one centered around British pub culture in San Francisco feels bold. What pushed you to open this, and where does your inspiration come from?

It was a huge risk, but when we found out that Monsieur Benjamin was going to close, it just felt like one of those now-or-never moments. Chef Corey suggested we look at the space over at 333 Fulton, and the next thing we knew, Anissa and I were signing a lease and figuring out how to raise money for the first time. The whole process took about 10 months longer than we hoped, so there was a lot of praying and manifesting to get the space open.

We were inspired by all the cozy and quirky British pubs from back home, but we also love old-school classic restaurants like Tadich Grill and John’s Grill. That’s why I think we went with the white tablecloth.

If someone has never had British food before, what are you ordering for them, and why?

If someone came in having never had British food before, I feel like a Scotch egg, beef pie, and sticky toffee pudding would be the three-course meal I’d recommend. You might need to take a walk and a nap afterward, but you’d be full and satisfied.

Want to know what to expect? Here’s a look at my Dingles Public House experience.

Know a chef I should talk to next? Tell me in the comments!

Leave a comment

New + Hot in the Bay

Openings, launches, collaborations, and pop-ups worth having on your radar this week.

Merchant Roots — SoMa
Merchant Roots has unveiled its newest themed tasting menu, Around the Summer in 42 Plates, running from July 2 through Oct. 3. The restaurant's signature immersive dining experience expands the restaurant’s signature format into 42 small plates celebrating peak summer produce, from corn and tomatoes to melons, berries, and stone fruit.

The DeLuxe — Haight-Ashbury
The beloved former Club Deluxe has reopened as The DeLuxe, bringing live music back to one of the neighborhood’s most iconic venues. Led by former Club Deluxe bartender and musician Christian Beaulieu alongside Mr. Tipple’s Jazz Club owner Jay Bordeleau, the revived space now features live music seven nights a week, expanded genres, and a refreshed cocktail program while preserving the intimate spirit that made it a local favorite.

Saluhall — Mid-Market
Saluhall continues to grow its lineup of local operators with two new concepts opening July 7. Spirited at Saluhall, from the Bay Area’s Always Fishing Hospitality Group, will oversee the food hall’s three bar spaces with a craft cocktail program, local beer and wine, and thoughtful zero-proof options, while Oklava Cafe, from the team behind Turquaz, will bring Turkish coffee, Mediterranean pastries, all-day breakfast, meze, and traditional flatbreads to the ground floor. The additions continue Saluhall's evolution into one of downtown's most interesting places to eat and drink.

Tried something new in the Bay recently that I should know about? Send it my way.

Leave a comment

Worth Watching

Restaurants and experiences I featured on Instagram this week.

The Ava Hotel — Paso Robles
I checked into Paso Robles’ newest boutique hotel to see if it lives up to the hype—and here’s why I’d happily book another stay.

Clementine — Napa Valley
A coastal Italian-inspired brunch, vibrant interiors, and one of Napa Valley’s most photogenic restaurants make this spot worth adding to your weekend itinerary.

Sergeant Ma — San Francisco
I got a behind-the-scenes look inside San Francisco’s highly anticipated waterfront restaurant before opening day. Here’s a sneak peek at what’s coming to China Basin.

Check out the full reels over on Instagram ↓

Follow @cheycheyfromthebay on Instagram

Book This, Order That

If you only make two reservations this week, make them these.

Book This

Bun Khao — The Rice Experience on July 10

Inspired by Bangkok's vinyl listening lounges and midcentury Thai social clubs Chef Tobb’s cozy Montclair restaurant, Payakk, has become a gathering place where food, music, culture, and community intersect in unexpected ways. Her latest one-night-only dinner, The Rice Experience, is a seven-course tasting menu dedicated entirely to rice, exploring the ingredient through savory dishes, desserts, and beverages while showcasing unique varieties sourced in collaboration with New York-based Rice Factory Co.

Via Aurelia × Chez Noir on July 8

Chef David Nayfeld is kicking off Via Aurelia’s new chef collaboration series with a one-night-only dinner featuring Chef Jonny Black of Michelin-starred Chez Noir. The five-course menu brings together two of California’s most respected chefs for an evening celebrating seasonal ingredients and Italian-inspired cooking. Tickets are $175 per person. More info here.

Order This

Bosco — Sourdough Focaccia

This is the best bread I’ve had all year. Served warm with herb oil and sea salt, it’s worth ordering on its own—but adding the warm caciocavallo cheese and spicy ‘nduja salumi dip takes it to another level. The inside is so soft and spongy, while the crust has just the right amount of crispness.

Eating My Way Through Paso Robles

Since my parents moved to Paso Robles, I've been spending a lot more time there, and I love how it feels like a vacation from San Francisco without being too far away. I checked into the town's newest boutique property, The Ava Hotel, for the weekend, and the vibes were California chic—laid-back, lush, and luxurious without feeling pretentious. Think open-air courtyards, fire pits and scenic hilltop views from Paso's largest rooftop bar and poolside lounge, Esperanza on the Rooftop.

The property offers three distinct restaurants including the signature Mediterranean-inspired restaurant EMRE by acclaimed local Chef Julien Asseo and Pine Street Bistro. Dinner at EMRE was the highlight. Flooded with natural light and anchored by an open kitchen, EMRE was the standout meal of the weekend. Stand out dishes included the EMRE souvlakis; Niman Ranch double pork chop with beurre blanc; and the shrimp mafaldine.

If you’re planning to go wine tasting, I’d make JUSTIN Winery a priority. It’s home to the only winery in the U.S. with a Michelin-starred restaurant, and it’s led by Executive Chef Rachel Haggstrom—one of the small percentage of women at the helm of Michelin-starred kitchens. Between lunch overlooking the vineyards, culinary gardens, rows of fragrant lavender, and one of the country’s most acclaimed wine programs, it was easy to spend an entire afternoon there.

We started with an al fresco lunch and an Estate Wine Tasting overlooking the vineyards and the property's culinary gardens before heading underground for the Cave Tour and Barrel Tasting. I'm a sucker for an overflowing culinary garden, so I ended up lingering there with a glass of wine, taking everything in while rubbing fresh herbs between my fingers and soaking up the sun.

Walking through the wine caves and tasting the newest vintage of ISOSCELES straight from the barrel was easily one of my favorite parts of the day. I love experiences that go beyond just drinking the wine, and getting to learn more about the winemaking process while tasting it before it even hits the bottle made the whole experience feel that much more special.

Don’t Miss Next Week’s Post

Passport to Peru is back! July 6–26, this unique event invites diners to explore 26 restaurants celebrating the diversity of Peruvian cuisine, encouraging guests to discover everything from cebiche and anticuchos to modern interpretations of Peruvian classics.

I’m especially looking forward to July 8, when I’ll be sitting down with master pisco distiller Johnny Schuler and La Mar Executive Chef Victoriano Lopez to talk about Peru’s culinary identity, the role pisco plays in its culture, and why Peruvian cuisine continues to resonate around the world. If you’ve been looking for an excuse to dive deeper into one of the world’s most exciting food cultures, this is a great week to do it.

If you enjoyed this issue of New + Hot in the Bay with Chey, share it with a friend who loves discovering new restaurants.

Share New + Hot in the Bay with Chey: Chef Chats & the Recs You Actually Want

New + Hot in the Bay with Chey
I’m a San Francisco Bay Area food journalist sharing where I’ve been eating, what’s new, and what’s actually worth booking—plus conversations with the chefs shaping the dining scene.

The Amuse Bouche

It’s not often I get the chance to dine at a restaurant that’s still an active construction site, but that’s exactly what I did this week.

I actually remember when China Basin was just dirt. Decades later, it’s become an AI hub—and soon, one of San Francisco’s newest dining destinations. Located directly across from Oracle Park, Sergeant Ma is set to open at the end of August.

Designed by renowned architect Cass Calder Smith, the space will feature expansive indoor and outdoor seating, floor-to-ceiling retractable windows, teak wood accents, fire pits and sweeping views of Mission Creek. If the renderings are even half as good as the finished product, this restaurant is going to be stunning.

The culinary program, created by Chef Jason Halverson, is a tribute to his mother, “Sergeant Ma,” drawing on Asian flavors, techniques, and traditions while showcasing Northern California’s seasonal ingredients and coastal bounty.

I had the chance to preview a 10-course menu, with standout dishes including bluefin tuna noodles; lobster in a coconut broth with corn; and duck pâté and liver mousse served with a warm pineapple bun. The stuffed salt-and-pepper chicken wings with jalapeño aioli were another favorite.

The whole grilled branzino arrived in a super flavorful fermented chili sauce, while the coriander-crusted duck confit was rich, tender, and finished with perfectly crisp skin.

A restaurant like this is exactly what China Basin—one of San Francisco’s fastest-growing neighborhoods—has been waiting for.

Spending time between this sneak peek and the Ferry Building—one of my favorite dining destinations—got me thinking about what makes certain hospitality projects compelling. The ones people get most excited about aren’t just great restaurants; they’re destinations. That’s exactly what the team behind Arquet and Parachute Bakery is creating, where coffee and pastries seamlessly transition into elevated, seasonal wood-fired dinners.

The Tasty Dish: Behind Parachute Bakery's Award-Winning Pastries

Less than a year after opening in the Ferry Building, Parachute Bakery has quickly become one of the Bay Area’s most sought-after bakeries. And we all know San Francisco loves to wait in a line! They recently swept the 2026 Best Croissant San Francisco Contest, taking home both the Grand Prize for its classic butter croissant and Best Original Creation for its s’mores-inspired croissant.

I was able to try every single pastry when they first opened (journalist perks) and creations like the Everything Kouign Amann and the Vanilla + Passionfruit Cube made me an immediate fan. Since then, the team has continued to push its pastry program with inventive seasonal creations that showcase local produce. Recent standouts? A heavenly danish layered with olive oil cake, yuzu crémeux, and blood orange marmalade.

But there’s more to Parachute than award-winning pastries. The bakery blends classic French technique with seasonal Northern California ingredients and nostalgic flavors, resulting in a pastry case that’s constantly evolving.

I caught up with co-owner Alex Hong to talk about the vision behind Parachute, how the bakery balances classic French technique with nostalgic flavors and seasonal Bay Area ingredients, and why creating an all-day experience alongside Arquet has been part of the plan from the very beginning. Here's what he had to say!

Since opening Parachute Bakery, what have been your favorite pastries, and which are your current favorites?

Some of our favorites have been with us from day one. The cube which gets stuffed with pastry cream and season fruit puree that changes every quarter and pain au chocolat are great examples of pastries that showcase the technique and craftsmanship that are at the heart of Parachute. We’ve also loved seeing guests embrace more unexpected creations, like the charred banana and pecan pastry, the everything kouign amann, and our signature chocolate entremet.

You launched Parachute Bakery just before Arquet. What inspired you to open a bakery alongside a full-service restaurant? Was that always part of the vision?

From the beginning, we were excited by the idea of creating two distinct but connected experiences. The Ferry Building is active throughout the day, and we saw an opportunity to contribute to that rhythm. Parachute allows us to welcome guests first thing in the morning with coffee and pastries, while Arquet offers a more immersive restaurant experience later in the day.

Having both concepts also lets us showcase different aspects of our team’s strengths. Parachute is focused on pastry craftsmanship and casual daily rituals, while Arquet is centered on ingredient-driven California cuisine and wood-fired cooking. Together, they create a fuller picture of what we’re passionate about as hospitality professionals.

Parachute’s pastries balance nostalgia and innovation. How do you and Executive Pastry Chef Nasir Armar collaborate creatively?

The collaboration starts with a shared respect for technique and ingredients. Nasir brings an incredible pastry background, from growing up in his family’s bakery to working at some of the country’s most celebrated restaurants and bakeries. That foundation gives us the confidence to experiment while maintaining a high standard.

What does it mean to have Parachute and Arquet side by side in the Ferry Building?

It’s incredibly meaningful because the two concepts create a dialogue throughout the day. Someone might stop into Parachute for coffee and a croissant in the morning and then return to Arquet for dinner with friends in the evening. The proximity allows us to create a continuous hospitality experience while maintaining distinct identities.

Operationally, there are also advantages. The teams can share ideas, ingredients, and a commitment to quality, while guests get to experience different expressions of the same philosophy. One is fast-paced and casual; the other invites guests to linger. Together, they help activate the space from morning through night.

How does being in the Ferry Building strengthen your connection to local producers, farmers, and the Bay Area community?

It also places us in the center of a larger food ecosystem. We get to interact with locals, commuters, visitors, and fellow food businesses every day. That sense of community is important to us. Whether it’s featuring seasonal produce in a pastry, highlighting local ingredients at Arquet, or collaborating with neighboring vendors, being part of the Ferry Building allows us to contribute to and learn from one of the Bay Area’s most vibrant food communities.

Want to know what to expect? Here’s a look at my Parachute Bakery experience.

Check out my full interview on the opening of Arquet with Chef Alex Hong.

Know a chef I should talk to next? Tell me in the comments!

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New + Hot in the Bay

Openings, launches, collaborations, and pop-ups worth having on your radar this week.

Asia Live — Santa Clara

George Chen and Cindy Wong-Chen have officially opened Asia Live at Westfield Valley Fair, an expansive new dining destination featuring regional Asian cuisines, live cooking stations, bars, and a curated retail marketplace. It’s worth the drive for everything from pan-fried pork buns and Peking duck to freshly made noodles and Japanese yakiniku.

Michelin Guide California — Bay Area

San Francisco added two new Michelin-star restaurants this year: Naides and Wolfsbane, while Californios became the first Mexican restaurant in the world to be awarded three stars. Over in wine country, Enclos earned its third star after achieving two stars within its first six months of opening. I interviewed several of these chefs this year, making this recognition especially exciting to see! See here for Enclos and here for Wolfsbane.

Passport to Peru — Bay Area

Passport to Peru returns July 6–26 with its biggest celebration yet, bringing together 26 Bay Area restaurants for three weeks of Peruvian food and culture. Restaurants include La Mar, Altamirano, Chotto Matte and more. Dine at participating restaurants to collect passport stamps for a chance to win prizes—including a five-day trip for two to Lima, complete with flights, hotel stays and more.

Tried something new in the Bay recently that I should know about? Send it my way.

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Worth Watching

Restaurants and experiences I featured on Instagram this week.

Enclos — A look inside the 10+ course tasting menu at the newly three-Michelin-starred restaurant.

PAYAKK — Inside the Bay Area’s newest Thai supper club and listening lounge.

Burgers and Half Bottles — What happens when a Michelin-starred chef opens a burger joint.

Check out the full reels over on Instagram ↓

Follow @cheycheyfromthebay on Instagram

Book This, Order That

If you only take two recommendations from this week’s newsletter, make it these.

Book This

The Lore x Petite Percebes - July 17–18

If you’re looking for a special summer dinner, book one of Chef Seth Stowaway’s first collaborative dinners at San Francisco’s intimate tasting salon, The Lore. Joining him are Natalie Avitia and Lucas Dai Pra of Oakland’s Petite Percebes for a one-time tasting menu celebrating pristine seafood, seasonal produce, and Northern California’s bounty. Each dinner is limited to just 20 seats. Tickets are $285 per person (plus a 20% service charge), with optional wine pairings for $150 or non-alcoholic pairings for $65. More info.

Chef Phillip Moratin & Chef Azalina Eusope: California Craft, Malaysian Soul - June 26

Chef Azalina Eusope and Chef Phillip Moratin are joining forces for a one-night-only collaboration at Azalina’s in the Tenderloin that brings Malaysian flavors together with seasonal California cooking. Expect a multi-course menu featuring dishes like Hamachi Kilawin Crudo, Roasted Liberty Farms Duck with Mamak adobo duck jus, and a Haupia Hot Pocket dessert. Tickets are $108 plus tax. More info.

Order That

Spicy Buttermilk Fried Chicken Sandwich & Lobster - Burgers and Half Bottles

This monstrous sandwich features a perfectly deep-fried chicken topped with coleslaw, house dill pickles, “Hoc” sauce mayonnaise on a griddled Bouchon Bakery viennois bun. Pro tip? Get it topped with lobster.

Don’t Miss Next Week’s Post

How do you open a British pub in San Francisco—and convince people to fall in love with British food? Next week, I'm sitting down with Chef George Dingle of Dingles Public House, one of the city's newest Michelin Guide–recommended restaurants, to talk about bringing classic British cooking back into the spotlight.

From Scotch eggs and Beef & Guinness pie to sticky toffee pudding, Dingles is serving comforting pub classics rooted in tradition but executed with the precision of a fine-dining chef. We’ll talk about why he spent years avoiding British cuisine before ultimately embracing it, the hidden craftsmanship behind seemingly simple dishes, and the ingredients he wishes more Americans understood.

If you’ve ever written off British food—or wondered what makes a truly great pub—this is one conversation you won’t want to miss.

If you enjoyed this issue of New + Hot in the Bay with Chey, share it with a friend who loves discovering new restaurants.

Share New + Hot in the Bay with Chey: Chef Chats & the Recs You Actually Want

New + Hot in the Bay with Chey
I’m a San Francisco Bay Area food journalist sharing where I’ve been eating, what’s new, and what’s actually worth booking—plus conversations with the chefs shaping the dining scene.

The Amuse Bouche

One of the most fun dinners I've had in a long time was my recent culinary adventure—and I use the word adventure intentionally—at Merchant Roots, arguably San Francisco’s most immersive and theatrical restaurant. At a time when many chefs are embracing simplicity and restraint, Chef Ryan Shelton and his team are doing the exact opposite. This is maximalism at its finest, where surprise is just as important as flavor.

It’s a tasting menu inspired by the spirit of Lewis Carroll’s Mad Tea Party that blends English classics, high tea traditions, and their signature brand of culinary chaos. The evening begins with a “magic potion” before guests wind through a Wonderland-inspired hedge maze lined with tea sandwiches. Then comes a parade of dishes that were both playful and tasty.

Fish and chips arrive in a garden of mushy peas topped with caviar. Lobster emerges from a teapot. Cuckoo clocks suddenly begin ringing throughout the dining room, prompting guests to open hidden compartments that reveal a freshly baked vadouvan chicken pot pie tucked inside.

And somehow, the surprises keep escalating.

A bean tostada is dramatically revealed from inside a book that’s set on fire. A juicy Beef Wellington arrives hidden inside a hat, inside another hat. Scones are paired with pancake-flavored tea. My favorite moment involved smashing a candy hourglass with a hammer, though seeing my own eye printed on top of an apple cake came in as a close second.

The best part? Beneath all the antics is genuinely good food. Merchant Roots could easily rely on spectacle alone, but every dish earns its place on the menu. In a dining landscape that often takes itself too seriously, it’s refreshing to dine at a restaurant willing to embrace whimsy, nonsense, and a little bit of madness.

As over-the-top as Merchant Roots is, it actually made me think about this week's conversation with Chef Julian Silvera of Vicinity. On the surface, the two restaurants couldn't be more different. One relies on the show, the other on intimacy. But both are using food as a storytelling medium.

The Tasty Dish: Why Every Course at Vicinity Tells a Story

After helping establish Tasting House as one of the South Bay’s most respected dining destinations, Chef Julian Silvera recently opened Vicinity, an intimate 16-seat tasting-menu restaurant in downtown Los Gatos. Rooted in personal memories, life experiences, and a deep connection to California, the restaurant draws inspiration from everything from coastal landscapes and local ingredients to Silvera’s New York upbringing and the people who shape his daily life.

Rather than building a menu around a single cuisine or concept, Vicinity is designed as an evolving collection of stories translated through food. Each course serves as a snapshot of a place, moment, or memory, creating an inimitable dining experience.

I caught up with Chef Silvera to talk about storytelling through food, finding inspiration in everyday experiences, and why operating one of the Bay Area’s smallest tasting-menu restaurants gives him the freedom to create exactly the kind of experience he wants to share. Here’s what he had to say!

You’ve built Vicinity around a tasting-menu-only format with just 16 seats—what made you commit to that level of intimacy, especially in the South Bay?

This format gives me a lot of flexibility, a nimbleness I guess to quickly pivot or adjust, whether it’s driven by seasonality or a sudden spark of inspiration, and I still have peace of mind knowing that I am putting out something that reflects who I am and what I believe in. In this small dining room, I’m able to really guide the storyline, the bespoke plating, all those little details, while keeping the menu constantly evolving in a really intentional and genuine way.

The menu is framed as a series of personal memories rather than pure technique—how do you translate something like a hike or a trip into a dish that still feels cohesive in a tasting menu?

I think, as a creative, there are points in your career where you have to step away from that restrictive throughline of a restaurant, in order to make something that is poignant and moving. I can’t tell you exactly what dish I’ll create next, but I do know that whatever I plate in this space will come from a very thoughtful, earnest place.

When you’re building out a new course, where does it start—and how does it evolve into what ultimately makes it onto the menu?

My latest dish was inspired by the idea of “Californian” cuisine, and what that actually means to me. Most of my staff right now is Filipino, and they are constantly bringing me food that they cooked at home and share with their families. I’ve just been really touched by this, so I created the last savory course as an homage to them and what it means to be a “Californian” through their eyes.

You’re weaving in nods to your New York upbringing, like the Katz’s-inspired dish. How did you decide on what moments from your life you wanted to bring to life here? And will they be seasonal and changing with each menu? Which ones are you most excited about right now?

Some of the NYC-inspired dishes reflect such a formative time in my life that they’ll likely stay on the menu, but beyond that, things will be changing pretty often. A lot of it is driven by what I’m experiencing in real time. I go on a hike, that might turn into a dish; if we go crabbing as a team, that becomes something too.

With such an intimate format, there’s also room for really personalized touches—how do you come up with those moments that make each diner feel seen and special?

Our GM, Mary (also my fiancée), is really good at finding those great nuggets that we can fold into service. Guests have actually now started reaching out to us beforehand to share things about loved ones they’re taking to dinner: certain hobbies, a memorable vacation, favorite flower, a special song. We love to use whatever we can to ensure the most extraordinary experience.

Want to know what to expect? Here’s a look at my Vicinity experience and here’s what I wrote about it!

Know a chef I should talk to next? Tell me in the comments!

Leave a comment

New + Hot in the Bay

Openings, launches, collaborations, and pop-ups worth having on your radar this week.

Omakase World Market — South San Francisco

The Omakase Restaurant Group—the team behind Niku Steakhouse, Omakase, and Dumpling Time—has unveiled Omakase World Market, a sprawling new dining destination in South San Francisco. Bringing six concepts under one roof, including a second location of The Butcher Shop by Niku, Dumpling Time, Ichiba by Omakase, and a new Kyoto-inspired café, the 50,000-square-foot space is equal parts food hall, community hub, and workplace amenity—making it one of the Bay Area’s most ambitious hospitality openings of the year.

The Lucky Spot — North Beach

The team behind For The Record has officially opened The Lucky Spot, a new neighborhood bar. With playful cocktails, a San Francisco-inspired design, and a focus on genuine hospitality over gimmicks, it’s bringing a fresh option to North Beach’s bar scene.

Rise Over Run — Mid-Market

Rise Over Run, the rooftop restaurant at the Timbri Hotel, has unveiled new brunch and dinner menus featuring seasonal California-inspired dishes sourced in part from the Ferry Building Farmers Market. The refresh arrives alongside new weekly R&B nights, adding another layer to one of downtown’s more under-the-radar rooftop destinations.

Tried something new in the Bay recently that I should know about? Send it my way.

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Worth Watching

Restaurants and experiences I featured on Instagram this week.

PABU x FIFA Culinary Kickoff — What happens when some of San Francisco’s biggest names come together to carve a 250-pound tuna? Barry Bonds, Dominique Crenn, and plenty of action at PABU.

Merchant Roots — Here’s what to expect from the restaurant’s wildly imaginative Mad Tea Party tasting menu, complete with fire, hidden surprises, and plenty of culinary theatrics.

Telegraph Avenue Guide — Where to eat, drink, shop, and explore along one of the Bay Area’s most eclectic and iconic streets.

Check out the full reels over on Instagram ↓

Follow @cheycheyfromthebay on Instagram

Book This, Order That

If you only take two recommendations from this week’s newsletter, make it these.

Book This

Crustacean x Radio-Coteau Wine Dinner — San Francisco

If you’ve been looking for an excuse to revisit Crustacean, this is it. On June 25, the restaurant will host an intimate six-course dinner with Radio-Coteau winemaker Eric Sussman, featuring signature dishes like Garlic Noodles and Roast Dungeness Crab paired with some of Sonoma Coast’s most respected wines. More info.

Order That

Crab Curry with Betel Leaves - Payakk

This rich, gently spiced coconut-turmeric curry is prepared Southern-style with locally sourced betel leaves and served with pickled vegetables and rice vermicelli. It’s highly seasonal, so don’t wait too long to order it.

Don’t Miss Next Week’s Post

How do you create one of San Francisco’s most sought-after croissants? Next week, I’m sitting down with the team behind Parachute Bakery, the Ferry Building fan fave that’s quickly become one of the Bay Area’s most talked-about pastry destinations.

From seasonal fruit-filled cubes and perfectly laminated pain suisse to unexpected creations like everything kouign amann and wagyu pastrami ruben pastries, Parachute has built a devoted following by balancing technical precision with playful creativity. We’ll discuss how the team develops new pastries, the relationship between Parachute and neighboring restaurant Arquet, and why the Ferry Building continues to be one of the region’s most important hubs for culinary innovation.

If you’ve ever wondered what separates a good pastry from a great one—or how a bakery becomes a citywide obsession—you won’t want to miss this conversation.

If you enjoyed this issue of New + Hot in the Bay with Chey, share it with a friend who loves discovering new restaurants.

Share New + Hot in the Bay with Chey: Chef Chats & the Recs You Actually Want

New + Hot in the Bay with Chey
I’m a San Francisco Bay Area food journalist sharing where I’ve been eating, what’s new, and what’s actually worth booking—plus conversations with the chefs shaping the dining scene.

The Amuse Bouche

I closed out AAPI Month with one of the most memorable meals I’ve had all year: a collaboration dinner at Michelin-starred Nisei featuring Chef David Yoshimura and Chef Dae Kim, formerly of New York City’s Michelin-starred Nōksu.

What struck me most was how both chefs used food to tell stories about identity, memory, and heritage. Yoshimura, whose restaurant takes its name from the Japanese word for second-generation Japanese Americans, and Kim, known for his contemporary Korean perspective, created a menu that felt less like a guest chef dinner and more like a conversation between two culinary identities.

The 13-course tasting menu showcased both chefs’ personal histories and cultural influences through dishes that felt simultaneously nostalgic and inventive. Familiar flavors appeared in unexpected forms, from a crispy squab wu gok reminiscent of a dim sum taro puff to a showstopping omurice topped with caviar, sliced tableside, and finished with a rich umami demi-glace. Later, a wild boar course stuffed with liverwurst and served with Luna rice, butter beans, and tonjiru showcased the menu’s ability to balance refinement with comfort.

Some of the most surprising moments came later in the meal. There was a sweet foraged seaweed ice cream topped with fresh uni and almond “sea foam,” a playful 7-Eleven-inspired shokupan dessert layered with duck liver and whipped cream, and a caramelized pea ice cream with mulberries and caviar that somehow tasted like the most decadent PB&J.

The final dessert—a stunning bonsai cheesecake finished with black sesame, kinako, goat cheese foam, and the season’s first strawberries—was almost too beautiful to eat.

Even the sake pairing was among the most memorable I’ve tasted. The evening concluded with delicate wagashi, bringing a thoughtful end to a dinner that felt equal parts technical showcase and personal storytelling.

That idea of food as personal storytelling stayed with me—and it became a recurring theme in my conversation this week with chef and co-owner Laura Ozyilmaz of Maria Isabel, who is building a restaurant rooted in identity and the flavors that shaped her.

The Tasty Dish: Inside Maria Isabel with Chef Laura Ozyilmaz

After establishing Dalida as one of San Francisco’s most acclaimed Eastern Mediterranean dining destinations, chef and co-owner Laura Ozyilmaz recently opened Maria Isabel alongside her husband and fellow chef, Sayat Ozyilmaz. Rooted in the regional flavors, memories, and traditions that have shaped her life, the restaurant draws inspiration from Guerrero, Sinaloa, Oaxaca, and beyond while highlighting Northern California’s seasonal ingredients.

From house-nixtamalized heirloom corn to communal tasting menus designed for full-table participation, Maria Isabel is built around the idea that food can be a powerful vehicle for connection, storytelling, and shared experience.

I caught up with chef Ozyilmaz to talk about translating memory into food, the importance of regional specificity, and how Maria Isabel is helping expand the conversation around Mexican cuisine in the Bay Area. Here’s what she had to say!

Dalida introduced many diners to Eastern Mediterranean cooking in a nuanced way. With Maria Isabel, you’re stepping into something more autobiographical. How does it feel to shift from interpreting a cuisine to telling your own story through food?

It feels more vulnerable, but also more honest. At Dalida, I was working with a cuisine I deeply respect and studied with care, but Maria Isabel comes from a more intimate place. For me, these are flavors tied to memory, family, geography, and identity. I’m not just expressing taste preferences here, I’m expressing where I come from, what shaped me, and the women and communities that taught me how food carries emotion.

Your childhood flavors span Guerrero’s tropical seafood traditions and Sinaloa’s bold aguachiles and chilorio. How are you translating those memories through Northern California’s seasonal lens without losing their soul?

For me, the soul of a dish doesn’t live only in exact replication, it lives in structure, balance, technique, and intention. San Francisco and Northern California give us incredible product, so I’m not trying to force ingredients to be something they’re not.

I’m asking instead: what made those dishes so powerful in the first place? Was it the brightness, the salinity, the heat, the texture, the way acidity wakes up seafood, the way smoke or fat grounds a preparation?

That’s where translation happens. I can use pristine local seafood and peak-season produce, but the emotional logic of the dish has to remain intact. The flavors still need to evoke Guerrero’s coastal freshness or Sinaloa’s assertive, almost electric style, so I’m adapting ingredients to place, but not compromising on the point of view. I want the dish to feel alive in California while still unmistakably rooted in where it comes from.

A great example is our Ceviche Acapulqueño, which we make with marigold flowers and sour orange molasses that we preserved during winter.

You’ve emphasized depth within regional Mexican traditions rather than presenting a broad, generalized menu. What does “precision” mean to you and how do you avoid dilution in a market that often flattens Mexican cuisine?

Your menu leans coastal but still embraces heartier, everyday dishes. How do you balance seafood-driven lightness with the comforting, meat-forward traditions people associate with Mexican home cooking? What are the standouts on the menu and what’s most exciting?

That balance feels very natural to me because it reflects how people actually eat. Coastal cooking isn’t only light, and home cooking isn’t only heavy. There’s always contrast: fresh, bright, raw, brothy, rich, stewed, grilled, fried. I wanted the menu to move through those different energies in a way that feels complete rather than one-note.

Seafood gives us immediacy and brightness, especially in crudos, aguachiles, and preparations that really celebrate acidity and freshness. But the meal also needs grounding, dishes with more depth, more comfort, more slow-cooked character. That’s where meat and everyday staples become important. They create emotional familiarity, and they round out the experience.

Some of the standouts for me are the dishes that best express that contrast: the Tamalito de Elote, with corn sauce and Santa Barbara sea urchin and our Chicken Milanesa, stuffed with poblano peppers and oaxaca cheese and served with a bright salsa cruda.

You’re nixtamalizing local and heirloom Mexican corn in-house—which is labor-intensive and intentional. What does that commitment signal about how you want Maria Isabel to be perceived within the broader conversation around regional Mexican cuisine in the U.S.?

Nixtamalization is one of the clearest ways to say that we care about the core of the cuisine, not just the surface of it. When you do that work in-house, you’re making a commitment to flavor, texture, ancestry, and process. You’re acknowledging that corn is not incidental to Mexican food; it is central to its history and identity.

You’ve structured the tasting menu around full-table participation, which subtly forces diners into a shared experience. What does that say about how you believe a meal should unfold and how does communal dining shift the energy of the restaurant?

I believe a meal becomes more memorable when people are part of it together. So much of the food I grew up around was never meant to be experienced in isolation. It was served to the table, discussed, compared, passed around, argued over, enjoyed collectively. That shared rhythm creates its own kind of hospitality.

Designing the tasting menu for full-table participation encourages that energy. It asks people to surrender a little control, to stay present with one another, and to move through the meal as a group rather than as individuals ordering in parallel. In the dining room, that changes everything. The table becomes more animated, more generous, more conversational. People pay attention differently. They react together. That, to me, is what dining can do at its best: it creates connection.

Want to know what to expect? Here’s a look at my Maria Isabel experience.

Know a chef I should talk to next? Tell me in the comments!

Leave a comment

New + Hot in the Bay

Openings, launches, collaborations, and pop-ups worth having on your radar this week.

• Maggie & Mac’s — Inner Sunset

  The team behind MoMo’s has opened Maggie & Mac’s, a new neighborhood restaurant and bar in the former Social Kitchen & Brewery space in the Inner Sunset. The community-focused spot pairs comfort-driven American fare, pizzas, and cocktails with a family-friendly atmosphere designed for regular visits. Check out the menu here.

• Gumbo Social’s Bayview Block Party — Bayview

  Gumbo Social will celebrate its third anniversary with the Fourth Annual Bayview Block Party on June 27, featuring live music, local vendors, food, and community programming. The free event has become an annual celebration of Bayview’s culture, creativity, and small businesses. Click here for more info.

• Addendum Returns for Summer — Yountville

  Chef Thomas Keller’s seasonal outdoor dining destination Addendum is back through Labor Day Weekend, serving its cult-favorite buttermilk fried chicken alongside new pizzas, sandwiches, and soft-serve sundaes. The garden setting and picnic-style atmosphere have made it one of Napa Valley’s favorite summer traditions.

How to Enter

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Details

What: Voyage to Paradiso - more info
When: July 4
Where: San Francisco Belle, Pier 3, San Francisco
Price: $150 GA | $300 VIP
Eventbrite — Use code ASCEND for 20% off GA and VIP tickets

Tried something new in the Bay recently that I should know about? Send it my way.

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Worth Watching

Restaurants and experiences I featured on Instagram this week.

Anomaly — A look inside Chef Mike Lanham’s ambitious 11-course spring tasting menu, where Southern influences meet modern fine dining.

Dingle’s Public House — The Michelin Guide’s newest addition is serving some of the Bay Area’s best British pub fare, from perfectly executed classics to elevated comfort food.

Nisei x Dae Kim — A look inside Nisei’s AAPI Month collaboration dinner with Chef Dae Kim, featuring a 13-course menu rooted in heritage.

Check out the full reels over on Instagram ↓

Follow @cheycheyfromthebay on Instagram

Book This, Order That

If you only take two recommendations from this week’s newsletter, make it these.

Book This

Dalida x Madson Wines Winemaker Dinner — Presidio

Dalida will host Santa Cruz winemaker Cole Thomas of Madson Wines on June 22 for a summer solstice-inspired dinner featuring canapés on the patio followed by a five-course menu with wine pairings. Thomas has built a loyal following for his fresh, site-driven wines, including his cult-favorite carbonic Gamay, and will be pouring special bottlings from his cellar throughout the evening. Tickets: $214.20 pp. Book Here.

Order That

Brûléed Basque Cheesecake - Bourbon Steakhouse

One of my favorite desserts in San Francisco right now. Bourbon Steakhouse's Basque cheesecake has a perfectly brûléed top and a super creamy center, served with strawberries and a sweet strawberry sauce.

Don’t Miss Next Week

Next week, I’m sitting down with Chef Julian Silvera of Vicinity, the intimate 16-seat tasting menu restaurant recently added to the Michelin Guide.

We talk about turning memories into menus, why a hike or a family meal can inspire an entire course, and how he’s creating one of the Bay Area’s most personal dining experiences.

If you’ve ever wondered what happens when a chef treats a tasting menu like a journal, you won’t want to miss this one.

If you enjoyed this issue of New + Hot in the Bay with Chey, share it with a friend who loves discovering new restaurants.

Share New + Hot in the Bay with Chey: Chef Chats & the Recs You Actually Want

New + Hot in the Bay with Chey
I’m a San Francisco Bay Area food journalist sharing where I’ve been eating, what’s new, and what’s actually worth booking—plus conversations with the chefs shaping the dining scene.

The Amuse Bouche

When people think about the most exciting food scenes in the Bay Area, Pittsburg usually isn’t the first place that comes to mind. But after spending a weekend eating my way through some of the town’s tastiest spots—and more importantly, hearing the owners’ and families’ stories—it became pretty clear that while Pittsburg may still fly under-the-radar, it’s definitely not because there’s a lack of talent or really good food.

What makes the city feel special right now is that so much of the dining scene is being built by people who genuinely care about the people and the culture they’re bringing to the table. Most of these places aren’t polished “concepts” designed for Instagram. Some are just take out. They’re family-run businesses, neighborhood gathering spaces, and passion projects rooted in identity, hospitality, and family history.

Places like husband-and-wife-run Fiya Spice Caribbean are serving fiery jerk, slow-braised oxtails, curries, and comfort dishes influenced by both Jamaican heritage and Black American culinary traditions. Meanwhile, immigrant- and women-led Aldas Kitchen and Bakery serves authentic Filipino comfort food like beef kaldereta, Bicol express and adobo, alongside ube desserts inspired by the flavors owners Ren and Rina Pulido grew up with.

Family-owned Paulo Sausage Co. handcrafts nearly everything in-house, from bread to sausage, while importing specialty ingredients directly from Italy. And then there’s Doctorbird Market and Dále Vino—two very different wine bars, both rooted in the idea that hospitality should feel natural and locally rooted. Places where people can gather, relax, and connect over a good glass of wine.

The difference, at least for now, is that Pittsburg doesn’t really have a flashy “restaurant scene” in the traditional sense. A lot of the best spots are tucked into strip malls, hidden in Old Town, or quietly building loyal followings through word of mouth. What Pittsburg does have is a strong sense of place—and increasingly, a group of small business owners helping shape a food culture that feels authentic to those that live there.

That idea of hospitality rooted in identity was on my mind this week—especially while talking to Kevin Diedrich and Rhys Alvarado ahead of SF AAPI Cocktail Week.

At a time when so much food and cocktail culture can feel trend-driven or aesthetic-first, what stood out to me most is how much emphasis both Pittsburg’s small business owners and AAPI Cocktail Week place on culture, storytelling, and creating spaces that feel personal.

Check out my new Diablo Magazine story for more on the Pittsburg dining scene.

The Tasty Dish: SF AAPI Cocktail Week Is Back

As SF AAPI Cocktail Week returns for its fourth year, the event has evolved far beyond a series of guest shifts and cocktail parties. What started as an effort to revive San Francisco cocktail culture after the pandemic has grown into a global platform spotlighting AAPI talent, hospitality, and identity through the lens of cocktails.

This year’s theme, “Spice Routes,” explores the historic exchange of flavors, techniques, and traditions across Asia and beyond—brought to life through collaborations with internationally acclaimed bars from Bangkok, Seoul, Singapore, Kuala Lumpur, and across the Bay Area.

But at its core, the week is really about creating space for bartenders, chefs, and hospitality professionals to share not just drinks, but culture and stories.

Ahead of this year’s festivities, I spoke with co-founder Kevin Diedrich and Rhys Alvarado about how SF AAPI Cocktail Week has grown into one of the city’s most meaningful hospitality events.

You’ve helped build SF AAPI Cocktail Week into something global—what was missing from the industry conversation that made you feel like this had to exist in the first place?

Kevin Diedrich: San Francisco used to have a cocktail week years ago, but it faded out around 2010 as the local hospitality community shifted over time. For more than a decade, the city went without one. After the pandemic, San Francisco was receiving a great deal of negative press, and I felt the best way to show people the real spirit of the city was to bring cocktail week back.

I wanted it to be intentional—not just a celebration of cocktails, but a platform to highlight our rich AAPI culture and the deep connections we share across the Pacific with our neighboring countries, much in the way the East Coast has long been connected to Europe.

Rhys Alvarado: Here in SF, we’re extremely proud of our drink + food scene. We hold our noses high about it. With other cities hosting their own cocktail weeks, we felt it was about time SF rejuvenated one. We also wanted to do something different. A week with culture and identity at it’s core. And with SF being such a big hub of culture and personality, with both Kevin and I being of AAPI descent, we figured why not lead with this.

This year’s theme is “Spice Routes”—how are you seeing that idea translate beyond ingredients and into technique, storytelling, or even how bars collaborate across cultures?

You’re bringing in bars like Bar Us and Penrose—what do you think the Bay Area bar scene still has to learn from what’s happening in Asia right now?

Kevin Diedrich: As a community, we have the opportunity not only to learn from one another, but also to share what we do exceptionally well. Both Bar Us and Penrose are world-class bars, each bringing distinctive flavors, techniques, and perspectives that help broaden and inspire our local industry.

At the same time, San Francisco’s bar industry has its own rich cocktail history to showcase, along with the incredible abundance of fresh produce and ingredients that define our bars and restaurants.

How do you ensure this week stays rooted in cultural integrity rather than just inspiration?

Kevin Diedrich: All of our events are deeply rooted in culture. While the cocktails may be what initially draws people in, the true takeaway is the opportunity for bartenders from across the world and throughout the U.S. to come together and share their communities, traditions, and cultures with us.

Rhys Alvarado: Each year we continue to grow. And in January when Kevin and I begin to plan out the year’s festivities, we’re always thinking about ways we can do more, integrate more and get more people involved. This is a community-driven event with real people driving culture behind it. I think you’ll really see it this year, especially at our luau where we’ll have a Polynesian marketplace, Hawai’i bartenders, a Polynesian band and performances. Our annual luau is always my favorite event because the aloha spirit truly lives there..

When someone walks away from a night at Pacific Cocktail Haven during AAPI Cocktail Week, what’s the one thing you hope shifts in how they think about cocktails—or the people behind them?

Kevin Diedrich: I don’t see it as PCH changing the way people think about cocktails, but rather as our community coming together to share our stories, our bars, and our hospitality with others. My hope is that we can inspire bartenders and guests alike to use this platform to celebrate their cultures, share where they come from, and take pride in their own stories and traditions.

What are a few of your favorite bars in SF right now?

Kevin Diedrich: I’m a sucker for a great hotel bar, so with the Big 4 reopening, that’s become one of my go-to spots. For cocktails, Cavana has really come into its own, and I’ve enjoyed watching the team develop its identity and growth over time.

My wife loves wine, so Union Larder is another favorite for us. But honestly, most days you’ll find me enjoying an N/A beer and a little tequila.

Rhys Alvarado: Finally, my opportunity to shout out my neighborhood bar Pop’s in the Mission. They’ve always got a good DJ spinning vinyl, a solid 9ers crowd where I can dive into the sea of red and gold, vintage cars parked outside. When I feel like raising my pinky, I like window-side with an Espresso Martini at Starlite around sunset overlooking the city.

Want to know what to expect? Here’s a look at the preview party.

Know a chef, hospitality guru or culinary expert I should talk to next? Tell me in the comments!

Leave a comment

New + Hot in the Bay

Openings, launches, collaborations, and pop-ups worth having on your radar this week.

Alora x Pippal — Emeryville

Alora is heading to Emeryville for a month-long residency at Pippal inspired by the Silk Route and the overlap between Indian and Mediterranean flavors. Expect collaborative dishes blending spice, seafood, seasonal produce, and coastal influences from both restaurants.

PAYAKK — Oakland/Montclair

PAYAKK feels more like a hidden Bangkok listening lounge than a traditional tasting menu restaurant. Chef Tobb blends regional Thai cooking with food science and historical storytelling—all inside a cozy space filled with vintage vinyl bar energy, antiques, and artifacts collected through decades of travel.

Michelin Guide Additions — Bay Area

Michelin added seven Bay Area restaurants to its California guide this week, including Kitchen Istanbul, Maria Isabel, Minnie Bell’s Soul Movement, Via Aurelia, Joodooboo, Popoca, and Vicinity.

Mastro’s Steakhouse — South Lake Tahoe

Mastro’s Steakhouse is now open inside the Golden Nugget Lake Tahoe, bringing seafood towers, steaks, martinis, and live music lounge energy to the South Shore dining scene.

Tried something new in the Bay recently that I should know about? Send it my way.

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Worth Watching

Restaurants and experiences I featured on Instagram this week.

Paso Robles Wine — I spent a weekend wine tasting in Paso and here are my top three picks.

Sonoma Meat Co. — A look at our favorite butcher shop to stop at on the way to Guerneville.

Naides — Stand out dishes from the new fine dining Filipino restaurant, Naides.

Check out the full reels over on Instagram ↓

Follow @cheycheyfromthebay on Instagram

Book This, Order That

Book This

Stories From Home 13: From Guam, With Love — Merkado

On May 31, Chef Toby Shimizu of Pacific Smoke is hosting a six-course prix-fixe dinner inspired by the flavors and hospitality traditions of Guam. Expect Chamorro-style dishes meant for sharing, cocktails from Lance Milanao riffing on SF flavors, and an inclusive, welcoming atmosphere to close out AAPI Heritage Month. More info.

Bouchaine Winemaker Dinner — Indigo

On May 27, Indigo is hosting a multi-course dinner with Bouchaine winemaker Chris Kajani pairing estate wines with dishes like scallops beurre blanc, Dungeness crab Louie, filet mignon carpaccio, and Australian lamb chops with Andhra tomato kura. The lineup leans classic Napa wine dinner with a slightly more global flavor perspective. More info.

Order This

All Heat // No Hate Loaf — Rize Up Bakery

This limited-edition cheddar sourdough from Rize Up Bakery, Flor de Chile, and Pass the Sauced layers roasted fire salsa with spicy crunchy jalapeño chile. Created by La Cocina entrepreneurs Natalia Flores and Karla Rosales-Barrios alongside Rize Up founder Azikiwee Anderson, the collaboration was built as a show of solidarity with immigrant communities across the Bay Area—with a portion of proceeds benefiting La Cocina and its longtime support of immigrant, women, and BIPOC food entrepreneurs. Available throughout May for $20 at Rize Up’s SoMa bakery and Bay Area farmers markets. Order now.

Don’t Miss Next Week’s Post

Next week, I’m sitting down with Chef Laura Ozyilmaz of Maria Isabel, one of the Bay Area’s most exciting new Mexican restaurants and newest addition to the California Michelin Guide, to talk about regional Mexican cuisine, memory, and cooking from a more intimate place.

We get into how she translates the flavors of Guerrero, Sinaloa, and Oaxaca through Northern California ingredients without losing their identity, why Maria Isabel focuses on precision over broad interpretations of Mexican food, and the intention behind everything from seafood crudos to in-house nixtamalized heirloom corn.

We also talk about the bigger picture: why communal dining matters, how Mexican cuisine still gets flattened in the U.S., and what it means to build a restaurant rooted in culture, discipline, and emotional connection rather than trend-chasing.

If you’ve been paying attention to the evolution of regional Mexican cuisine in the Bay Area—or wondering why Maria Isabel is already getting Michelin attention—this is one you won’t want to miss.

If you enjoyed this issue of New + Hot in the Bay with Chey, share it with a friend who loves discovering new restaurants.

Share New + Hot in the Bay with Chey: Chef Chats & the Recs You Actually Want

New + Hot in the Bay with Chey
I’m a San Francisco Bay Area food journalist sharing where I’ve been eating, what’s new, and what’s actually worth booking—plus conversations with the chefs shaping the dining scene.

The Amuse Bouche

In honor of my birthday I headed up to Lake Tahoe for the week with my family to unplug and celebrate turning 36! We stayed at my go-to rental right off Ski Run Blvd—Black Bear Hideaway—which is perfectly positioned for everything happening around Ski Run Marina.

We did a boat day cruising around the lake, a sunset sail, and spent time kayaking, all within a five-ish minute walk from the house. Plus, having restaurants, sweet shops, crepes & gelato, and the Shops at Heavenly just minutes away makes the whole area incredibly easy to navigate (especially when you have a group with you).

While I’m not typically blown away by the dining scene in Tahoe, I came up a day early to check out the grand opening party for Mastro’s Steakhouse inside the Golden Nugget. The seafood tower was piled high with crab, prawns, and oysters, and the carving station alone made me want to come back for a full dinner next time I’m in town.

Even though we cooked quite a bit at the cabin, there are a couple South Lake Tahoe spots we always make time for. Himmel Haus remains one of my favorite comfort-food meals in Tahoe—from the kielbasa and spaetzle to the hearty German entrees and giant beer boots, it never disappoints.

And for something more casual that won’t wreck your wallet, Lucky Beaver is always a solid choice. It’s open 24/7, uses Pat LaFrieda beef sourced from small farms across the country, and the wings are so freaking good. Order them half honey garlic and half Beaver sauce.

But honestly, my favorite nights were the ones spent cooking, singing karaoke, blasting Spotify, and just hanging out together at the cabin. And realistically, with Tahoe prices these days, cooking at the cabin felt like the move.

That idea of slowing down—and intentionally gathering around a table—actually became a recurring theme for me this week. Which brings me to Wolfsbane, “the recently opened Dogpatch restaurant from the team behind Lord Stanley. At a time when many tasting menus lean toward spectacle, Wolfsbane takes a quieter approach centered on restraint, warmth, and the overall dining experience.

The Tasty Dish: From Lord Stanley to Wolfsbane

After ten years at Lord Stanley, co-owners Carrie and Rupert Blease and Tommy Halvorson, are entering a new chapter with Wolfsbane, their relaxed fine dining restaurant in Dogpatch. Recently added to the California Michelin Guide, Wolfsbane centers around abundance, creativity, and connection with a seasonal tasting menu and intimate bar experience.

It features elegant dishes stripped back to their essential elements—placing a strong emphasis on California produce, thoughtful technique, and flavors inspired by Blease’s culinary memories and travels. At a time when many tasting menus lean toward spectacle, Wolfsbane takes a quieter, more grounded approach focused on connection and the overall dining experience.

I caught up with chef Rupert Blease and Halvorson to talk about opening Wolfsbane after Lord Stanley, why simplicity is often the hardest thing to execute, what they intentionally left behind, and more. Here’s what they had to say!

In folklore, wolfsbane helped werewolves stay grounded when change felt inevitable. What does that metaphor mean for Wolfsbane in Dogpatch right now? What do you want guests to feel when they leave?

Tommy Halvorson: The metaphor is apt in this moment. There has not been a time in recent memory, or maybe even ever (1861?), where our society has felt more divided. Technology and media push us into our own echo chambers where perhaps even the smallest disagreements or differences of opinion or perception push us further and further away from each other. Sometimes even allowing or facilitating the rise of our worst selves.

After ten years at Lord Stanley, what insights are informing how you’re designing the food, flow, and experience at Wolfsbane?

Chef Rupert Blease: We just think about how we would like to enjoy the dishes and the drinks ourselves, we are trying to give our guests the best possible experience without being intrusive or too complicated. The decade at Lord Stanley gave us the opportunity to learn what really mattered to us and hopefully this is something that our guests at wolfsbane will agree with.

Your ethos has always been to let ingredients speak and let technique elevate—never overshadow. In a city full of maximalist tasting menus, where do you draw the line between restraint and “too simple”?

Chef Rupert Blease: It’s often the hardest thing to do, some of the simplest dishes we have on the menu have been stripped down to the state that they are in. The challenge is that if one of the few remaining elements on the plate isn’t spot on the whole thing would fall flat. The ethos is also by design since we are a small team, I have little interest in making dishes that need 10 hands to achieve, the freshness in the cooking hopefully comes through more in this format.

When you’re building a new tasting menu, what comes first: an ingredient, a memory, a technique, or a feeling? And how do you know when a course earns its place?

Chef Rupert Blease: It could be any of these, we are influenced by any number of things. The most important is obviously the produce. We make sure that the cooking will highlight the produce and we only put courses on when we feel that they are better than the one they replace but that doesn’t mean that they will stay on.

What excites you most about creating a tasting menu from scratch? What on the menu right now are you most proud of and what’s to come?

Chef Rupert Blease: We enjoy thinking about the flow of the courses and how the progression makes the guest feel after they leave, they must feel fulfilled and happy. We are happy with the current menu but we know that we are barely scratching the surface of the restaurant potential.

Lord Stanley closed after ten years at the top. What did you consciously leave behind and what absolutely had to carry forward into Wolfsbane?

Chef Rupert Blease: We left everything except the cabbage and the sourdough!

Want to know what to expect? Here’s a look at my Wolfsbane experience.

Know a chef I should talk to next? Tell me in the comments!

Leave a comment

New + Hot in the Bay

Openings, launches, collaborations, and pop-ups worth having on your radar this week.

• Ardbeg Day Celebration — North Beach
  Ardbeg is bringing its global whisky celebration to San Francisco on May 30 with an outdoor block party taking over Green Street between Grant and Columbus. This year’s “La Dolce Vita” theme pairs Sicilian-inspired flair with Islay peat alongside the release of Ardbeg Dolce, a limited-edition whisky from Dr. Bill Lumsden and the Ardbeg team. More info.

• Chotto Matte Debuts Terraza Brunch — Union Square
  Union Square’s Chotto Matte just launched a new Terraza brunch experience blending Nikkei flavors with rooftop luxury. New additions include torched salmon and yellowtail nigiri with parmesan snow, pomegranate ceviche, Wagyu empanadas, and a Pan con Chicharrón served on a croissant—all paired with cocktails, champagne, and DJ-driven energy on the terrace.

• Oklava Cafe Joins Saluhall — Mid-Market
  Oklava Cafe is officially joining Saluhall at 945 Market, bringing Turkish coffee, Mediterranean pastries, pizzas by the slice, and grab-and-go fare to Mid-Market. Created by the team behind Turquaz, the new all-day concept is designed specifically for the pace of downtown while adding another strong culinary anchor to Saluhall’s growing lineup.

• Shotski’s Alpine Lodge Opens Downtown — Financial District
  Shotski’s Alpine Lodge, the new concept from Future Bars, is bringing aprés-ski sports bar energy to Kearny Street just ahead of the 2026 World Cup. Expect games, DJs, shot specials, playful cocktails, and a lively indoor-outdoor setup from the team behind Rickhouse, Bourbon & Branch, Pagan Idol, and Long Weekend.

Tried something new in the Bay recently that I should know about? Send it my way.

Leave a comment

Worth Watching

Restaurants and experiences I featured on Instagram this week.

Outside Lands — The world’s only gourmet music festival is back this August and here’s all the food I’m looking forward to.

Lake Tahoe — How to spend the perfect long weekend in South Lake Tahoe.

Cinco de Mayo — I celebrated Cinco de Mayo at Donaji in the Mission and the food, culture & community was incredible.

Check out the full reels over on Instagram ↓

Follow @cheycheyfromthebay on Instagram

Book This, Order That

If you only take two recommendations from this week’s newsletter, make it these.

Book This

Capo’s Hosts One-Night Sensory Dinner Experience — North Beach
Capo’s is hosting a 50-person immersive dinner on May 26 blending pizza, mezcal, music, art, and cannabis culture into one intentionally unplugged evening. The experience includes a live performance from Tommy Guerrero, an off-menu pizza collaboration from Matt Molina and Grace Fentress, Agave de Cortez cocktails, a pre-rolled doobie, and a signed limited-edition Jeremy Fish screen print. More info.

Penfolds Hosts AAPI Heritage Month Wine Dinner — San Mateo
Penfolds is partnering with Palette Tea Garden for a multi-course dinner celebrating Asian American & Pacific Islander Heritage Month on May 21. The evening pairs Asian-inspired dishes with benchmark Australian wines—including the iconic Bin 707 Cabernet Sauvignon—for a rare look at how Penfolds’ powerful house style works alongside bold regional flavors. More info.

Order That

The Combo Vermicelli Bowl - Ben Tre

This after a long drive home from Lake Tahoe was HEAVENLY. It comes with grilled pork, shrimp, and crispy imperial rolls served with bowl of cool vermicelli, fresh herbs, and vegetables. Literally the best Vietnamese food in the Bay.

Don’t Miss Next Week’s Post

Next week, I’m diving into SF AAPI Cocktail Week’s biggest year yet with co-founders Kevin Diedrich of Pacific Cocktail Haven and Rhys Alvarado.

Returning May 24–28, this year’s “Spice Routes” theme brings together more than 30 bars and restaurants from across the U.S. and Asia—including globally recognized names like Bar Us, Penrose, Alice Cheongdam, and Night Hawk—for a week centered on cocktails, culture, and community.

We talk about rebuilding cocktail week in San Francisco, why representation matters in hospitality, and how the event has evolved into something far bigger than drinks alone.

If you enjoyed this issue of New + Hot in the Bay with Chey, share it with a friend who loves discovering new restaurants.

Share New + Hot in the Bay with Chey: Chef Chats & the Recs You Actually Want

New + Hot in the Bay with Chey
I’m a San Francisco Bay Area food journalist sharing where I’ve been eating, what’s new, and what’s actually worth booking—plus conversations with the chefs shaping the dining scene.

The Amuse Bouche

We all know the stereotype: British food is meh. I can attest—I wasn’t wowed by the food in London. So I wasn’t sure what to expect from Dingles Public House. But knowing it’s one of Michelin Guide California’s newest additions, my expectations were high.

Walking in feels like stepping into a polished pub—a red curtain entrance; dim lighting; bold, emerald walls; deep maroon booths. But the vibe? Warm, cozy, and lively—the kind of place that clearly builds regulars. We ordered a spread of British classics, and since it was Wellington Wednesday, that was a non-negotiable.

Chef George Dingle’s menu isn’t trying to reinvent anything—and that’s exactly the point. It’s not trying to be out-of-the-ordinary. But wow. Everything we ordered was just what you’d want British classics to taste like.

Nothing is over-cheffed or complicated and everything is executed really, really well. The standout? The bone marrow alongside the Guinness beef pie, taking an already meaty, rich dish to another level of unctuousness.

From a perfectly runny, deep fried scotch egg wrapped in sausage to a flaky sausage roll with tangy-sweet brown sauce, to the best fish and chips I’ve had (with tartare, curry, and mushy peas), and a classic beef wellington with a proper gravy boat—I will be back.

And yes, you must get the sticky toffee pudding with stout caramel.

Turns out, when you stop trying to reinvent the wheel and just focus on doing something really well, it hits.

And that tension—between tradition and evolution—is something I keep seeing across the best restaurants in the Bay right now.

It’s also exactly what Chef Brandon Jew is exploring at Mister Jiu’s.

The Tasty Dish: Inside Mister Jiu’s, Collaboration, and His Iconic Peking Duck

For more than a decade, Chef Brandon Jew has helped redefine Chinese American cuisine in San Francisco and beyond. At Mister Jiu’s, he’s built a restaurant that bridges tradition and modern California sensibility—while contributing to a broader shift in how the cuisine is understood both locally and globally.

Over time, Chef Jew has come to fully embrace the idea of Chinese American cuisine—not as a limitation, but as an evolution. Rooted in Chinatown, where generations of immigrants adapted Chinese techniques with local ingredients, his work reflects that same ongoing dialogue: honoring tradition while pushing it forward through regional identity, technique, and a California perspective.

Now, ten years into Mister Jiu’s, the focus isn’t on reinvention for its own sake, but on refinement—continuously improving, mentoring his team, and building on a decade of incremental progress. It’s a mindset that prioritizes the dining experience just as much as what’s on the plate.

I caught up with Chef Jew to talk about wrapping up his 10 year anniversary dinner series, the evolution of Chinese American cuisine, what it really means to keep raising the bar and more. Here’s what he had to say!

You’re about to wrap up a collaborative dinner series that brought together some of the biggest names in Chinese cuisine. What were you trying to create with this series?

With Chinese food—especially Chinese dining—a lot of it is about the dishes that come to the table, how they interact, and how they morph as things come on and off. It’s about seeing what goes together and trying to find a really great bite between a couple of things. That’s always a really fun way to dine with a group, especially in a banquet setting.

A lot of the collaboration is trying to find dishes everyone is comfortable doing that represent them, but also what feels right with each other in each course. It’s always really cool to see how other chefs get their inspiration and how it all comes out. We’ve been enjoying it.

I’m glad we’re doing something. I rarely take time to really celebrate anything. Usually when we’re given an award or recognition, I feel the bar go up. It feels great for the team, but I tend to think of that bar rising and wanting to make sure we can always try to beat it.

No matter what you’re doing, at any level, it’s about trying to supersede expectations. People come into the restaurant with very high expectations, and it’s a challenge for us to meet or surpass those.

This one felt more like: let’s just celebrate. It also brought together a group where we’re all dads—I love that—and I’ve been to all of their restaurants already. They’ve had me out, so I wanted to host them at Mister Jiu’s as well. It was nice catching up—we got to eat together and just spend time together.

How did you choose the chefs involved in the collaboration?

I’ve become friends with them mostly through our shared interest in Chinese food and continuing to honor the past while pushing into the future. We all share that, but how we take that inspiration into our own restaurants differs. We each have different approaches to balancing those ideas.

We also share a Western perspective of China and Chinese cuisine, which comes with its own challenges—cooking food that isn’t in its origin while trying to pay respect to a long tradition and develop regional aspects.

We’re inspired by where we cook. For example, Calvin’s lo bak go—his daikon cake—might be inspired by something like a latke with apples, which feels very New York. All of us are influenced by our regions while layering in our love of traditional Chinese cuisine.

How do you see Chinese American cuisine evolving—and where does your work fit into that?

It’s been really cool to see how far it’s progressed. I’ve been impressed with how it’s developed, especially how chefs incorporate regional identity into their food. I’m very supportive of how it’s evolved in America, but globally there’s still work to define what “hyphenated American cuisine” really is. That will take generations.

You can see it happening in Korean cuisine, especially in New York, and how it’s made an impact globally. It shows that in America, we can create high-level versions of cuisines that aren’t from the “motherland.” In Chinese food, we’re seeing more recognition—especially in places like Hong Kong—and a growing understanding of how complex and technique-driven the cuisine is.

After 10 years, what does “raising the bar” actually mean to you now?

It’s about actively challenging myself and the team to find ways to improve. I believe in incremental success—constantly refining recipes and details. Over 10 years, different teams have contributed to that growth. Now the challenge is maintaining that level of curiosity and commitment.

After the pandemic, it was about rediscovering that love for the restaurant. If I don’t feel it, I want to change things. At this point, raising the bar is about mentoring the team and watching them grow. Awards and lists can be motivating, but I don’t judge performance by them.

What matters is the dishes and the service—leaving each night feeling good about what we did and knowing guests had a great experience and want to come back.

Your Peking duck has become one of the defining dishes—how did that evolve?

I wanted something on the menu that was challenging and showcased what we could do. The idea was to achieve a duck breast cooked to a perfect temperature—juicy, pink—while also having that classic Peking-style crispy, glassy skin.

That’s been the challenge, and it’s taken years of refinement. It’s truly a dish shaped by 10 years of team contributions. There are so many variables—humidity, airflow, time, preparation—that make it complex. It’s far more rewarding than something more controlled like sous vide.

We serve about 20 ducks a night, and each one takes 8–12 days to prepare, so we always have around 100 ducks in production. The goal is to serve it at its optimal state—timed precisely from resting to slicing to hitting the table. It’s challenging, but when it’s right, it’s incredibly rewarding. People travel just to have it, so we want it to feel worth it.

Even now, we keep refining—smaller pancakes, thinner wraps, subtle adjustments—to improve the experience. You have to understand everything that can go wrong before you can consistently make it right.

Where do you personally go for Chinese food in the Bay Area?

I think Koi Palace really embodies the classic Chinese banquet experience—the dim sum, fish tanks, large tables, lazy Susans. It’s something I love and feel nostalgic about from childhood.

What’s next for these dinners and collaborations?

These dinners have been really rewarding to host. There are still many chefs I want to collaborate with, and I want to continue building our ability to host at a high level.

I’ve done enough traveling and collaborations to know what’s done well and what can improve. I wanted to get to a place where we can really deliver as hosts.

The goal is to keep bringing chefs from around the world into our kitchen—both for ourselves and for our diners—to experience different perspectives and see how Chinese food continues to evolve.

Want to know what to expect? Here’s a look at my Mister Jiu’s dining experience.

Know a chef I should talk to next? Tell me in the comments!

Leave a comment

New + Hot in the Bay

Openings, launches, collaborations, and pop-ups worth having on your radar this week.

Aya — Rohnert Park (Graton Resort & Casino)

Graton Resort & Casino has officially expanded its dining lineup with Aya, a new rooftop restaurant and bar led by Las Vegas–based chefs Roy Ellamar and Jennifer Murphy-Ellamar. Spanning 28,000 square feet, the $40M space offers two terraces overlooking Sonoma Mountain, a walk-through wine tunnel, and an extensive cellar.

The menu focuses on coastal California cooking with Asian influences, featuring oysters, wild-caught seafood, and Japanese wagyu cooked over a wood-burning grill, alongside produce sourced from the resort’s 40-acre farm.

Aya is one of three new concepts to debut at the property, alongside a sports bar and a doughnut and dessert shop.

Tinkering Table + Catalyst Coffee Lab — Embarcadero (Exploratorium)

The Exploratorium just added two new dining concepts: Tinkering Table is a family-friendly restaurant with customizable plates, while Catalyst Coffee Lab is a grab-and-go café open to the public on Pier 15.

STRĀTA — Downtown San Jose

The team behind Paper Plane and MINIBOSS is opening STRĀTA, a new chef-driven California restaurant in Downtown San Jose on May 13. Led by Chef Roberto Mendoza, the menu will shift every 6–8 weeks, with both à la carte and a $75 prix fixe designed to keep things dynamic and approachable.

Think: seasonal, globally influenced dishes like tuna tostada, rockfish crudo with white soy aguachile, and optional upgrades (think caviar and wine or sake pairings).

Public Market Emeryville — Emeryville

Public Market Emeryville is rolling out spring specials across its lineup of vendors, with seasonal dishes and drinks now available throughout the food hall. Highlights include a surf & turf po’ boy from Tease Southern Kitchen, rotating dairy-free ice cream flavors from Mr. Dewie’s, and a protein-packed burger and seasonal shake from Super Duper Burgers.

Tried something new in the Bay recently that I should know about? Send it my way.

Leave a comment

Worth Watching

Restaurants and experiences I featured on Instagram this week.

Livermore Guide - A 48 hour guide on where to eat, drink and play in Livermore Valley wine country.

Little Saint - What to order at my favorite 100% vegan restaurant.

SF Martini Trail - SF Travel just opened nominations for the next two stops on the #SFMartiniTrail! My top pick? The Big Four.

Check out the full reels over on Instagram ↓

Follow @cheycheyfromthebay on Instagram

Book This, Order That

Book This

Snout-to-Tail Dinner with Chef Nelson German — Camino (Edio Vineyards / Delfino Farms)

Chef Nelson German is teaming up with Edio Vineyards for a one-night, multi-course “snout-to-tail” dinner on May 16, featuring pasture-raised beef and pork from Delfino Farms, dry-aged exclusively for the event. Guests will enjoy a full tasting menu rooted in Afro-Caribbean and diaspora flavors—think tuna crudo with kiwi leche de tigre, whole hog porchetta, and charcoal-grilled dry-aged beef with bone marrow—paired with small-lot and library wines. Tickets: $250 pp. BOOK HERE.

Kamayan Feast with Chef Reina — NOPA (Laughing Monk)

A traditional Filipino kamayan feast is coming to Laughing Monk on May 12, with Chef Reina leading a family-style dinner served on banana leaves. Expect a full spread of rice, grilled meats or vegetables, seafood, noodles, lumpia, and tropical fruits—plus both vegan and non-vegan options. Tickets: $95 pp. BOOK HERE.

Order That

Chicken Pot Pie - The Big Four

This chicken pot pie is pure comfort. Think chicken, peas, carrots, pearl onions and potatoes in a creamy, rich sauce topped with a beautiful, flaky golden crust. Pro tip? Get it with the spice-poached shrimp cocktail and a dirty martini.

Don’t Miss Next Week’s Post

Next week, I’m sitting down with the team behind Wolfsbane, a new Dogpatch restaurant recently added to the California Michelin Guide, built around seasonality, restraint, and a more intentional way of dining.

We get into what came after ten years at Lord Stanley, how they think about building a menu from the ground up, and why removing elements from a dish can sometimes make it stronger—not weaker.

We also zoom out on the bigger picture—how Wolfsbane is designed to feel grounding, with the hope that sharing a meal can still bring people closer together in a time that often feels disconnected.

If you’re interested in where fine dining is shifting—and how restaurants can create something that goes beyond the plate—stay tuned (and subscribed!).

If you enjoyed this issue of New + Hot in the Bay with Chey, share it with a friend who loves discovering new restaurants.

Share New + Hot in the Bay with Chey: Chef Chats & the Recs You Actually Want

New + Hot in the Bay with Chey
I’m a San Francisco Bay Area food journalist veteran sharing where I’ve been eating, what’s new, and what’s actually worth booking—plus conversations with the chefs shaping the dining scene.

The Amuse Bouche

May is a crazy month of celebrations: it’s my mom’s, my sister’s, and my birthdays—plus, of course, Mother’s Day.

To kick it all off, I co-hosted a private party at one of the city’s most under-the-radar new fine dining spots: The Lore. There’s no posted address and no public menu—and each night seats just 10 guests. It’s the newest endeavor from Chef Seth Stowaway, former chef-owner of Osito, a live-fire concept that earned him his first Michelin star. The experience unfolds less like a traditional tasting menu and more like a narrative-driven rendezvous surrounded by your best friends!

The space is cozy and intimate, centered around an open kitchen and wood-fired hearth where you can watch 18–20 courses come to life. Each dish is tied to a story—pulling from his origins, sense of place, and sourcing—and transforms what could be a standard (albeit excellent) fine dining experience into something fun, approachable, and distinctly personal. Chef Seth brings a very real, down-to-earth and lively grit that can be felt throughout the all-wood tasting salon.

The menu changes constantly with the seasons and his inspiration, but highlights from the night included king salmon with blood orange and pistachio; beef tartare with anchovy and pear; and a jasmine honey flan with crab, caviar, and English pea—plus about a dozen other courses, all meticulously plated right in front of us.

Experiences like that are a reminder that the most interesting restaurants right now aren’t just focused on what’s on the plate—they’re building entire ecosystems around how we eat. It left me thinking about how much the structure of a restaurant can completely shape the way a meal unfolds.

That’s exactly what I dug into for this week’s feature: a conversation with executive chef Deborah Mullin of Little Saint, where the experience begins at the farm and carries through every part of the restaurant.

The Tasty Dish: Chef Deborah Mullin on Building Little Saint’s Farm-to-Table Ecosystem

At Little Saint, the idea of a restaurant operates far beyond a traditional restaurant model. It operates as a multi-layered space where dining, music, and community programming intersect—grounded in a plant-based philosophy and meaningful connection to regenerative agriculture.

That approach shows up in how the menu comes together. Rather than starting with a fixed concept, the kitchen builds around what’s coming out of the farm—using techniques like fermentation and layering to create dishes that feel both precise and expressive of place. The result is a system that prioritizes intention and adaptability over convention.

I caught up with Chef Deborah Mullin to talk about developing a farm-driven menu, expanding what plant-based cooking can look like, and how she approaches building a restaurant rooted in both creativity and responsibility. Here’s what she had to say.

What brought you to Little Saint? Describe how the experience has been thus far for you?

My background as a chef, restaurateur, and store manager leading large teams in the natural and organic grocery retail sector translates well into this kind of multifaceted environment, where you’re balancing creativity with operational discipline and an entrepreneurial mindset.

The experience has been incredibly meaningful. We’re in a constant state of evolution—refining menus, deepening our connection to the farm, and building systems that support both innovation and consistency. There’s a strong sense of shared intention across the whole team, and that translates directly to the guest experience.

It’s very much about aligning purpose with providing compelling experiences and passionate hospitality—creating something that is inspiring, inclusive, community-oriented, and operationally sound.

What are you currently growing at the Little Saint Farm? How are you using it on the menu at Little Saint?

We’re in a beautiful spring transition at the farm right now. The Little Saint farm team is harvesting tender greens, chicories, mustards, fresh herbs, and early root vegetables like carrots, radishes, and turnips. Spring peas are just beginning to come in, strawberries are arriving early, and we’re seeing a strong showing of bok choy. Herbs like cilantro, mint, and dill are especially vibrant and show up across the menu in sauces, salads, and garnishes.

What can diners expect from the new Spring menu? What dishes are you most excited about and why?

The Spring menu at Little Saint is bright, layered, and driven by what’s coming off our farm and from local producers. It’s built around freshness, acidity, and balance, moving from morning to night and spanning both sweet and savory expressions.

On the savory side, I’m especially excited about our herb-forward salads and composed bowls, where elements like preserved lemon vinaigrette and fermented Omero cabbage bring brightness, depth, and complexity. A great example is our Mediterranean Bowl, featuring our signature Swiss chard falafel—made with rainbow chard from Little Saint Farm—alongside tofu feta, herb-packed green tabbouleh, red beet hummus, and housemade tzatziki flecked with pickled kohlrabi.

On the sweet side, our pastry and bread program continues to push creativity and low-waste thinking, utilizing citrus zests, grating misshapen vegetables, and incorporating parts of plants that might otherwise be discarded.

Our Rainbow Carrot Cake is a great example—a decadently gluten-free, seven-layer cake with grated rainbow carrots folded in “funfetti”-style alongside bright flecks of lemon zest, filled with yuzu curd and a lemon balm buttercream infused with housemade lemon balm oil.

The menu reflects our broader culinary philosophy drawing from global influences while staying grounded in a distinctly Sonoma County, California-forward perspective, with Little Saint farm guiding our menu creation decisions and a circular hospitality model in place of a traditional linear one.

What does plant-forward eating and sustainability mean to you?

Plant-forward eating, to me, is about possibility. It’s exploring the full range of flavor, texture, and nourishment that plants can offer in a way that feels abundant, not restrictive.

How do you want diners to feel when they leave Little Saint?

I want guests to leave Little Saint feeling nourished, energized, and inspired—like they’ve discovered something both joyful and thought-provoking. Little Saint is rooted in connection: to the food, the environment, and a more intentional way of dining that supports people and planet. It’s about creating a place that not only excites in the moment, but one that guests want to return to and make part of their everyday lives.

What do you think makes Little Saint anniversary month and Earth Month so exciting for guests?

We’ve turned our anniversary, which falls on Earth Day, into something we call B-Earth Day—it’s a natural reflection of who we are. It brings together everything we care about: celebrating another year of Little Saint while honoring our commitment to sustainability, community, and a more circular approach to hospitality. Through special menus, collaborations, and programming, we’re able to show how food can be both indulgent and impactful—all while creating a sense of energy and connection that defines this time of year.

Anything else you would like to share with readers about what’s current and/or on the horizon for Little Saint?

We’re really excited about our expanding chef collaborations, bringing together vegan and non-vegan chefs to push the boundaries of plant-based cooking. It’s all about creativity, new perspectives, and showing just how exciting this style of dining can be.

Want to know what to expect? Here’s a look at my Little Saint experience.

Know a chef I should talk to next? Tell me in the comments!

Leave a comment

New + Hot in the Bay

Openings, launches, collaborations, and pop-ups worth having on your radar this week.

• Meyhouse — San Ramon
  Meyhouse Restaurant Group opens its first East Bay location at City Center Bishop Ranch, a new 5,200-square-foot destination bringing elevated Turkish cuisine alongside Meyhouse Jazz, the center’s first dedicated live music venue.

• The Post Room — Union Square
  The Post Room at the Beacon Grand debuts a new French brasserie-inspired menu alongside a more intimate, salon-style setting. With additions like seafood bouillabaisse and a grand ricotta pancake, it’s a strong reason to revisit one of Union Square’s longtime staples.

• Corzetti — Union Square
  Corzetti brings back its limited-time Afternoon Tea with an Italian twist, pairing curated teas and Lambrusco with a mix of sweet and savory bites like chocolate budino and veal parm meatballs. This is your last chance to try it before it ends on May 10.

  Tried something new in the Bay recently that I should know about? Send it my way.

Leave a comment

Worth Watching

Restaurants and experiences I featured on Instagram this week.

Aldas Kitchen & Bakery - This hole-in-the-wall offers the authentic Filipino comfort food I grew up with and delicious ube desserts.

The Lore - What to expect from a dining experience at Chef Seth Stowaway’s new tasting salon, The Lore.

SF AAPI Cocktail Week - Here’s a rundown of what events you should have on your radar.

Check out the full reels over on Instagram ↓

Follow @cheycheyfromthebay on Instagram

Book This, Order That

If you only take a few recommendations from this week’s newsletter, make it these:

Book This

Angler — Embarcadero
A one-night-only AAPI Month fundraiser dinner on May 18 at one Michelin-starred Angler featuring executive chef Joe Hou of Angler, joined by chef David Yoshimura of Nisei and chef Gizela Ho of Good Morning 96, blending Japanese American, California, and global influences. The $248 menu is designed as a collaborative tasting rooted in heritage and technique, with a portion of proceeds benefiting Asians Are Strong. Limited availability—book here.

Nisei — Russian Hill
One Michelin-starred Nisei closes out their AAPI Chef Celebration Series with a two-night special collaboration dinner on May 30th and 31st with David Yoshimura, and Dae Kim formerly of Noksu in New York, whose background in Michelin-starred kitchens and Korean heritage brings a precise, modern perspective to the menu. The $437.50 experience includes a 13-course tasting (18+ bites) with Dassai Blue sake pairings, with 5% of proceeds supporting Bay Resistance. Limited availability—book here.

Order That

Beef and Guinness pie - Dingles Public House

If you’ve ever been wronged by British food, consider this your reset—head to the recently opened Dingles Public House and order the beef and Guinness pie. It’s hearty, has a flaky crust and a rich, meaty filling that hits the spot. And the addition of bone marrow takes it to a whole new level of decadence. Plus it comes with a side of thick mashed potatoes, perfect for soaking up all the sauces.

Drinking My Way Through: Livermore Valley

Did you know Livermore Valley is one of the oldest wine regions in the country, dating back to the 1800s? It is—and after spending 48 hours here, I’m surprised more people aren’t talking about it. Located just 45 miles from San Francisco, it’s an easy, no-stress wine country escape with over 40 wineries to explore.

I maximized a quick two-day trip tasting my way through the region. There’s genuinely something for everyone here—and it doesn’t feel overly polished or crowded, which is part of the appeal.

Here’s where to go:

• McGrail Vineyards & Winery — Known for its award-winning Cabernet and sweeping vineyard views, this is the kind of place you come to linger—whether that’s on the patio, over live music, or a game of bocce.

• Las Positas Vineyards — A family-owned winery focused on small-lot, estate-grown wines, with a strong culinary program—our tasting and tapas experience here was a standout.

• Mitchell Katz Winery — A longtime Livermore staple producing small-batch wines in a relaxed, ranch-style setting, with estate-grown Chardonnay worth seeking out.

• Wood Family Vineyards — More than just wine—this is a go-to for live music and a laid-back tasting room vibe that makes it easy to stay longer than planned.

• The Steven Kent Winery — A go-to for Cabernet Sauvignon, but also experimenting with more unexpected expressions like white and rosé Cabernet Francs.

• Murrieta’s Well — Dating back to 1884, this historic estate blends sustainable winemaking with an elevated tasting and lunch experience—one of the better spots to actually sit down and slow things down mid-day.

• Concannon Vineyard — One of the most historically significant wineries in the region, and home to America’s first Petite Sirah.

Where to Stay? Purple Orchid Resort & Spa — Surrounded by vineyards and rose gardens, this is the kind of place you check into after a full day of tastings and don’t want to leave. Think spacious, country-style suites, a relaxing spa, and a complimentary breakfast worth taking the time to enjoy (coming from an “I’ll just take coffee” type of morning person).

If you’re looking for a wine country weekend that actually feels easy—but still delivers on quality, history, and variety—Livermore Valley is one to have on your radar.

Don’t Miss Next Week’s Post

Next week, I’m sitting down with Brandon Jew, the chef behind one Michelin-starred Mister Jiu’s, as he wraps up a series of collaborative banquet dinners bringing together some of the most thoughtful voices shaping Chinese cuisine right now.

We get into how these multi-chef menus actually come together, what it means to balance tradition with a modern, regional perspective, and why Chinese American cuisine is still very much evolving—both here in the Bay and on a global stage.

We also talk about the bigger picture: raising the bar after recognition, mentoring the next generation, and the level of precision behind dishes like their signature Peking duck—which takes over a week to prepare.

If you’re paying attention to how Chinese food is evolving right now—or want a closer look at what it takes to operate at this level—this is one you won’t want to miss.

If you enjoyed this issue of New + Hot in the Bay with Chey, share it with a friend who loves discovering new restaurants.

Share New + Hot in the Bay with Chey: Chef Chats & the Recs You Actually Want

New + Hot in the Bay with Chey
As a San Francisco Bay Area food journalist, I’m sharing where I’ve been eating, what’s new, and what’s actually worth booking—plus conversations with the chefs shaping the dining scene.

The Amuse Bouche

It’s not often I’m at a loss for words over a dish. But when Chef Julian Silvera approached our table at the end of a wild 13-course meal and asked, “does this look familiar,” I froze.

“Um… It looks like a sprinkled Krispy Kreme donut,” I said.

I wasn’t wrong—but I was completely off.

Chef Silvera and his team had scrolled through thousands of Instagram posts to find my very first food post—and recreated it as a customized extra dessert course. As someone who spends an embarrassing amount of time on Instagram, it was one of the most thoughtful things a chef has ever done for me. I was genuinely speechless.

And then I found out: this is something he does for every guest, every night.

It’s like Maya Angelou said: “people will never forget how you made them feel.” And I felt incredibly special.

Vicinity is Los Gatos’ newest tasting-menu-only restaurant, defined by storytelling, seasonality, hyper-local sourcing, and modern technique. It isn’t tied to a single cuisine—instead, it’s an expression of California through Chef Silvera’s lens, drawing from the state’s coastlines, farms, forests, and native flora and fauna.

Each course is inspired by a specific memory or moment from his life.

The menu took us from New York with a playful take on Katz’s Delicatessen’s pastrami on rye, to Pacifica with a Dungeness crab tostada inspired by a post-crabbing Taco Bell run (it is the most beautiful one in the U.S.!), and even to the Philippines with kare-kare, Jollibee-style fried chicken, and lumpia—each reimagined with his own perspective.

Not going to lie—I was confused at first by a restaurant with no defined cuisine. But after experiencing Vicinity’s ambitious culinary journey (and trust me, there were plenty more surprises), it all comes together in a beautiful, highly intentional way that, once again, left me speechless.

After a meal like that, I kept thinking about how much emotion and memory shape the way we experience food. The most meaningful dishes aren’t just about technique—they’re about memory, culture, and who you’re cooking for.

That brings me to this week’s feature: a conversation with Warriors champion Festus Ezeli, whose Nikkei-meets-Nigerian collaboration turns a childhood dish into something unique—and something that gives back to the community.

The Tasty Dish: Festus Ezeli on His Nikkei-Nigerian Collab Dish

For years, Festus Ezeli has been known for his time on the court as an Golden State Warriors champion—but off the court, he’s been building something just as impactful through food, culture, and community.

Through his Instagram, @FestusFeasts—and a following of over 100K—he brings people together around the table, using food to connect cultures and create shared experiences. That same ethos extends into his nonprofit, Vision C, dedicated to empowering underprivileged youth through education, life skills, and opportunity.

Born in Nigeria and raised in the Bay Area, his perspective naturally lives between worlds. That perspective comes through in this limited-time (only through April) Nikkei-meets-Nigerian collaboration at Chotto Matte. Good to know? 10% of the proceeds go to his charity!

I caught up with Festus Ezeli to talk about the inspiration behind the dish, blending cultures, and why food is one of the most powerful ways to show love. Here’s what he had to say.

This pairing of Nikkei and Nigerian flavors isn’t something you see every day. How did this collaboration come together—and how did you make it feel cohesive instead of clashing?

The collab happened organically through a friendship I had with the restaurant. They hosted me and 10 fans from my page. The fans loved the restaurant, and I did too—I loved the vibe and the people who work there. So we wanted to do more together, and the general manager felt the same.

We came up with the idea to not only share good food, but to share something that was really important to me while also supporting a good cause—helping kids, especially kids from my home.

How much of this dish is tied to personal memory, especially your mom’s cooking? And what do you hope people feel when they try it?

This was my favorite dish when I was a young kid. I remember coming home from school and smelling it as soon as I walked through the door. It takes me back to that moment in my childhood.

I hope people get to experience my culture and appreciate it. I feel like food is love—the way you show people love is by sharing your food. This is my way of sharing that with people all around the Bay.

The Dodo Nikkei Stew plays on something really traditional. What felt important to keep true to the original, and where did you want to push it in a new direction?

The original part to me is the tomato base and the flavor—that had to stay. But there are hints like mushrooms and ginger that we added in collaboration with Chef Cicero. He also added spices that brought in a Japanese Nikkei influence.

It still retains the original flavor, but gives it a different twist, which I really love.

There’s obviously a bigger purpose here with Vision C. How does this collaboration connect back to the work you’re doing beyond just raising money?

My whole ecosystem feeds into each other. I love that I’m supporting local restaurants in the Bay, and in turn, those restaurants are supporting the community and doing good work.

If someone’s coming in this month, what else should they order alongside the stew to get the full experience?

You have to get rice with it. The stew comes with plantains, so you get that balance of savory and sweet—but definitely add rice.

The dumplings are also great as an appetizer. And the drinks—I love the passion fruit mocktail. Definitely get that too.

Want to know what to expect at Chotto Matte? Here’s a look at my dining experience with Festus!

Know a chef, wine maker, entrepreneur or hospitality guru I should talk to next? Tell me in the comments!

Leave a comment

New + Hot in the Bay

Openings, launches, collaborations, and pop-ups worth having on your radar this week.

• Loveski x Mimi Cheng’s — Jackson Square (and all locations)
  Chef Christopher and Martina Kostow are hosting Marian Cheng of NYC’s Mimi Cheng’s for a weekend pop-up starting Saturday at 11 a.m. in Jackson Square, with dishes like chicken dumplings, a Taiwanese breakfast sando, and a lychee egg cream. Running from April 25-26th only, the menu will also be available across all Loveski locations.

• 19 Restaurant & Bar at Studio Golf — Financial District
  Opening today (April 23rd) inside 350 Mission Street, this new restaurant and bar pairs modern American comfort food (think: shareable starters, entrées, and elevated bar bites) with craft cocktails and high-tech golf simulators in a 6,500-square-foot clubhouse setting. This is a new kind of nightlife, dining, and entertainment destination in the heart of San Francisco’s Financial District. More info here.

• Roka Akor — Financial District
  For National Steak Day on April 25th, Roka Akor is offering a $115 Wagyu steak flight featuring Australian ribeye, Snake River striploin, and filet, all cooked over mesquite charcoal on their signature robata grill.

• Flavors of the Peninsula — San Mateo County
  Running April 23 through May 3, this new 10-day restaurant week brings together 130+ restaurants across San Mateo County with curated prix-fixe menus, special dishes, and events spanning coastside seafood spots to bayside standouts. Kickoff tastings include an event at Camber (April 23) and a coastal event at La Costanera (May 1), it’s a strong reason to explore the Peninsula’s increasingly relevant dining scene right now. More info here.

Tried something new in the Bay recently that I should know about? Send it my way.

Leave a comment

Worth Watching

Restaurants and experiences I featured on Instagram this week.

Cache Bistro - This California-inspired French bistro has one of the most under-the-radar brunches in San Francisco.

Mister Jiu’s - To celebrate 10 years in Chinatown, Chef Brandon Jew is hosting a three-part banquet dinner series—here’s a look inside the second.

Marley G’s - Did you know Marley G’s has a window inside the epic Almanac Adventureland? Get your NYC-style pizza here.

Check out the full reels over on Instagram ↓

Follow @cheycheyfromthebay on Instagram

Book This, Order That

If you only take two recommendations from this week’s newsletter, make it these.

Book This

Vicinity — Los Gatos
A 13-course, $195 tasting menu from Chef Julian Silvera, where hyper-local sourcing and modern technique meet personal storytelling—served to just 16 guests per seating. Inspired by California’s coastlines, farms, and forests (with 90% of ingredients sourced nearby), each dish reflects a moment from his life. Reservations and more info here.

Order That

Crispy pig ears — Niku Steakhouse
I’m not saying go to one Michelin starred Niku Steakhouse and just get the crispy pig ears, but I kid you not—this was one of the highlights of my meal here. Chili de arbol, fish sauce caramel, cilantro… topped with pretty allium flowers… get it.

Don’t Miss Next Week’s Post!

Last week, Little Saint in Healdsburg marked both Earth Day and its fourth anniversary—a moment that feels especially fitting for a restaurant built around sustainability, seasonality, and plant-forward cooking.

I caught up with Chef Deborah Mullin to talk about what’s currently coming out of Little Saint Farm, how those ingredients are shaping the new spring menu, and what it actually looks like to run a restaurant where sustainability isn’t a talking point—it’s the foundation.

We also get into the bigger picture: what plant-forward dining means right now, how her perspective has evolved since joining Little Saint, and the kind of experience she wants guests to walk away with.

If you’ve been paying attention to where this style of cooking is headed—or just want to know what’s worth trying next—this is one you won’t want to miss.

If you enjoyed this issue of New + Hot in the Bay with Chey, share it with a friend who loves discovering new restaurants.

Share New + Hot in the Bay with Chey: Chef Chats & the Recs You Actually Want

New + Hot in the Bay with Chey
As a San Francisco Bay Area food journalist, I’m sharing where I’ve been eating, what’s new, and what’s actually worth booking—plus conversations with the chefs shaping the dining scene.

The Amuse Bouche

San Francisco is certainly not in a deficit of Mexican restaurants. So when Chefs Laura and Sayat Ozyilmaz—the powerhouse husband-and-wife duo behind Dalida—entered the conversation last month with Maria Isabel in the Presidio, I had high expectations.

Drawing from her childhood in Mexico and regional cooking techniques from her heritage, the menu leans heavily into seafood alongside more classic dishes like duck carnitas enmoladas with an authentic mole.

From a robust masa program showcasing heirloom corn to a Mexican spirits–forward cocktail menu, everything here is about embracing community, sharing culture in a way that translates, and a strong sense of place. The space is lively, with a full bar and an open kitchen that pulls you into the experience.

The dishes go well beyond what you’d typically expect, with standouts like the Dungeness crab tortita swimming in a rich chile de árbol; an elevated buñuelo topped with guac and a heap of caviar; and a bright ceviche acapulqueño with poached shrimp and raw scallop in a vibrant, marigold sauce.

Speaking of defining a cuisine through a California lens, I also attended the second of three, epic banquet-style dinners at Mister Jiu’s, celebrating 10 years in Chinatown this spring.

Chef Brandon Jew has long been shaping what “Chinese-American” cuisine can look like—and this series reflects that evolution. To mark the anniversary, he’s bringing together 10 of the most influential chefs working in Chinese cuisine globally for Sup-sup sui 濕濕碎: Mister Jiu’s 10 Years in Chinatown.

Each dinner follows a traditional banquet format: four courses, with each course featuring one dish from one of four chefs—for a total of 16 dishes in one night.

Dishes ranged from Dungeness Crab cheung fun with yellow chicken to Shanghainese rice cakes with green chili pork sausage and drunken squab—each offering a different interpretation of Chinese cuisine today, all within a larger conversation happening here in San Francisco.

What’s interesting right now isn’t just how chefs define cuisine—but how they choose to evolve it.

That brings me to this week’s chef feature: a conversation with Chef Tu David Phu, who’s rethinking Vietnamese cooking through the lens of memory, diaspora, and personal experience.

The Tasty Dish: Chef Tu David Phu on Evolving Vietnamese Cuisine Beyond Tradition

For years, Chef Tu David Phu has been shaping how Vietnamese cuisine is understood in the Bay Area—not by replicating tradition, but by reinterpreting it through the lens of diaspora and personal memory.

Raised in Oakland by refugee parents, his cooking reflects a life lived between cultures—where the flavors of Vietnam meet the ingredients, communities, and experiences of California. Over time, that perspective has evolved from pop-ups to restaurants to his book, The Memory of Taste, each step refining what Vietnamese diaspora cuisine can look like today.

Now with GiGi’s, he’s entering a new phase—moving away from proving technical skill and instead creating something more intimate: a space designed to feel like a living room, where food becomes a vehicle for storytelling, connection, and slowing down.

I caught up with Tu David Phu to talk about cooking from memory, redefining Vietnamese cuisine beyond pho and bánh mì, and why evolving a cuisine sometimes means letting go of the idea of preserving it exactly as it was. Here’s what he had to say.

With GiGi’s, you’ve created something that feels more like a cultural space than a traditional restaurant. What kind of experience did you want guests to walk into—and how does it reflect where you are in your career right now?

GiGi’s was never meant to be just a restaurant. I wanted it to feel like stepping into someone’s living room—somewhere you can drink wine, share food, and spend time without feeling rushed. Vietnamese meals at home are rarely about a single dish; they’re about conversation, storytelling, and passing plates around the table.

At this point in my career, I’m less interested in proving technical skill and more interested in creating a space where people can slow down and experience culture through food. GiGi’s reflects that shift. It’s quieter, more personal, and more reflective of how I actually cook and eat now.

You’ve described your cooking as Vietnamese diaspora cuisine rather than strictly traditional Vietnamese food. How do you define that today—and has your interpretation evolved as you moved from pop-ups to restaurants to writing your book?

For me, Vietnamese diaspora cuisine is about cooking from a life lived between places. It acknowledges that the ingredients available in California, the communities we grow up in, and the stories we inherit all shape the food.

When I started doing pop-ups, I was still trying to define what that meant. Over time—and especially while writing The Memory of Taste—I realized that diaspora cooking is less about recreating a dish exactly as it exists in Vietnam and more about preserving the feeling of it. The flavors might shift, the ingredients might adapt, but the emotional memory stays intact.

You often talk about “cooking from memory.” Do you ever worry about losing those flavors over time, or do you see your role as translating them for a new generation?

I recently visited Phú Quốc and learned about its seafood traditions and dishes like bún quậy. Since your parents are from there, have the island’s ingredients, techniques, or flavors influenced your cooking?

Phú Quốc has always been present in our kitchen, even when I didn’t realize it as a child. The island’s relationship with seafood—fish sauce, fresh herbs, simple broths—shaped how my parents cooked at home.

What I appreciate now is how restrained that cooking can be. Dishes like bún quậy highlight freshness and balance rather than complexity. That sensibility has influenced how I cook today: letting ingredients speak for themselves rather than layering too many techniques on top.

Vietnamese food is hugely popular in America, yet it’s often reduced to dishes like pho or bánh mì. What do people still misunderstand about the depth of Vietnamese cooking?

Pho and bánh mì are beautiful dishes, but they’re just small windows into a much larger culinary tradition. Vietnamese cooking is incredibly regional and deeply tied to landscape—river deltas, coastlines, mountains, and farmland all shape what people eat.

What’s often misunderstood is the subtlety. Vietnamese food isn’t just about bold flavors; it’s about balance, freshness, and the way herbs, acidity, and texture work together. Many dishes are quiet and nuanced, and that subtlety can get lost when the cuisine is simplified for a broader audience.

The Bay Area dining scene is constantly evolving. What excites you most about the future of Vietnamese or Southeast Asian cuisine in California—and where does your cooking fit into that?

What excites me is that more chefs from the diaspora are telling their own stories. For a long time, Vietnamese food in America was framed mainly through nostalgia or tradition. Now we’re seeing chefs explore identity, migration, and personal history through their cooking.

California has always been a place where cultures meet, and that creates space for new interpretations of Southeast Asian cuisine. My cooking fits somewhere in that conversation—rooted in memory, but open to change.

Know a chef I should talk to next? Tell me in the comments!

Leave a comment

New + Hot in the Bay

Openings, launches, collaborations, and pop-ups worth having on your radar this week.

• Wolfsbane — San Francisco

  The beloved Turntable series is officially back. The team is excited to re-introduce this unique, collaborative experience and welcome world-renowned and emerging chefs to their culinary incubator, first conceived at Lord Stanley. More information here.

• Cultivar Sausalito — Sausalito

  Cultivar Sausalito celebrates its grand opening April 18 with a waterfront ribbon cutting and block party featuring live music, food, and drinks along Bridgeway. Learn more here.

• SF International Spring Tea Festival — San Francisco

  The first-ever SF International Spring Tea Festival takes over the Ferry Building’s Grand Hall May 2–3, bringing together 30+ local and global tea producers for unlimited tastings and educational programming. Tickets and more info here.

• Torani Treat Truck Pop-Up — Embarcadero

  Torani’s nationwide “Treat Truck” tour kicks off in San Francisco April 24–25 at Embarcadero Plaza, offering a free, all-ages pop-up with interactive flavor quizzes and custom drink tastings. More info here.

• Vine to Farm Dinner at Malibu Farm — Tiburon

  Malibu Farm Tiburon is hosting a five-course “Vine to Farm” dinner with LIOCO Wine on April 29, pairing seasonal California dishes with cool-climate wines. Tickets and more info here.

• Bottomless Brunch at ERIA — Sausalito

  ERIA Sausalito is hosting a bottomless brunch on April 26 with a menu by celebrity Chef Ryan Scott, set against waterfront views along Bridgeway. Tickets and more info here.

Tried something new in the Bay recently that I should know about? Send it my way.

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Worth Watching

Restaurants and experiences I featured on Instagram this week.

Maria Isabel - A look at San Francisco’s newest upscale Mexican restaurant by the husband & wife duo behind award winning Mediterranean spot, Dalida.

Scolari’s Good Eats - These may be the best burgers in Alameda… get the Blueberry Bacon Blue Cheese Burger.

Chotto Matte X Festus Ezeli - Festus Ezeli aka @festusfeasts teamed up with Chotto Matte for a limited-time culinary collab (only until April 30th)—the Dodo Nikkei Stew which brings together Festus’ Nigerian culture with the flavors of Japan and Peru

Check out the full reels over on Instagram ↓

Follow @cheycheyfromthebay on Instagram

Book This, Order That

Book This

Wolfsbane — San Francisco

Wolfsbane is bringing back its Turntable series April 14–18 with a collaborative tasting menu featuring Chef Julio Martín Báez of Julia in Buenos Aires. The 10-course experience blends global and California influences in a more intimate, chef-driven format. $238 per person—reservations and more info here.

PABU Izakaya — San Francisco

PABU is hosting a one-night-only omakase pairing dinner on April 17, bringing together Champagne, sake, and Louis XIII cognac across a four-course tasting menu featuring Miyazaki A5 ribeye and an o-toro “cigar” with caviar. $400 per person—more info here.

Order That

Cache Bistro - Smashed Dungeness Crab Croissant Sandwich & Pistachio Creme Brûlée

This California-inspired French bistro just launched weekend brunch, and the Smashed Dungeness Crab Croissant is the move—loaded with fresh crab on a perfectly flaky croissant with avocado. Pro tip: add their housemade hot sauce.

And don’t skip dessert—the pistachio crème brûlée is rich and actually tastes like pistachio.

Eating My Way Through: Healdsburg

Food-led travel recaps from wherever I happen to be eating that week.

I recently spent a weekend in Healdsburg, California wine tasting at several standout Dry Creek Valley wineries including Lambert Bridge, Mauritson, CAST, and Dutcher Crossing. From the garden-style tastings at Lambert Bridge (we visited during peak wisteria bloom) to Mauritson’s six-generation farming legacy and bold Rockpile wines, each stop offered something distinct.

CAST offered sweeping valley views and a standout late harvest Zinfandel, while Dutcher Crossing brought a more relaxed, farmhouse-style charm with small-lot wines and a laid-back vibe. Together, it was a reminder of just how much depth—and range—Dry Creek Valley has to offer.

When it comes to food, our first dinner was at Folia, Healdsburg’s newest dining destination from acclaimed Chef Charlie Palmer. We kicked things off at Andy’s Beeline Rooftop, a chic, open-air lounge where the cocktail program leans into Sonoma’s agricultural roots with bee-inspired ingredients like burnt honey syrup, pollen, and fresh herbs.

Then it’s downstairs to Folia, the property’s signature restaurant—and really the heart of the entire stay at Appellation Healdsburg. The space is designed to feel more like a residential gathering place than a traditional hotel restaurant, with an open-hearth kitchen featuring live-fire cooking.

They offer an incredible $85 three course prix-fixe menu that was filling and left me beyond satisfied with standouts like the spaghetti alla limone and roasted duck breast. Do not sleep on the snacks or sides—the kampachi crudo with leche de tigre was one of the best I’ve had and the curried potato? It’s thinly sliced into countless deep fried layers of perfection with a rich, creamy curry sauce. So good.

And I finally experienced an excellent vegan spot. Little Saint is a fully plant-based restaurant, coffee bar, and wine lounge located in downtown Healdsburg designed by Ken Fulk. A lot of the ingredients come straight from their nearby farm, so the menu is super seasonal and intentional. With highlights like the sunflower kale caesar (seriously one of the best salad’s I’ve ever had with with sunflower seed-nori brittle and parmesan and the spinach and fennel sausage lasagna, I really didn’t miss the meat.

Don’t Miss Next Week’s Post

Next week, I’m sitting down with Warriors champion Festus Ezeli to talk about his limited-time collaboration with Chotto Matte—and how this unexpected pairing of Nikkei and Nigerian flavors came together.

We get into the story behind the dish, how it’s rooted in his childhood and his mom’s cooking, and what it took to balance traditional Nigerian flavors with a Japanese-Peruvian influenced approach without losing its identity.

We also talk about the bigger picture—how this collaboration ties into his nonprofit Vision C and why, for him, this is about more than just food—it’s about community, culture, and creating real impact.

If you’re curious about how personal stories translate to the plate—and how collaborations like this can go beyond the restaurant—stay tuned (and subscribed!).

If you enjoyed this issue of New + Hot in the Bay with Chey, share it with a friend who loves discovering new restaurants.

Share New + Hot in the Bay with Chey: Chef Chats & the Recs You Actually Want

New + Hot in the Bay with Chey
As a San Francisco Bay Area food journalist, I’m sharing where I’ve been eating, what’s new, and what’s actually worth booking—plus conversations with the chefs shaping the dining scene.

The Amuse Bouche

While not everyone sees it, I’m half-Filipino and grew up with my grandma making classics like chicken adobo and beef kaldereta. I’ve never eaten at Jollibee (people get very upset about this), and my allegiance has always been with Goldilocks (their desserts win every time), but one thing is certain: Filipino food is freaking delicious—whether you’re at a hole-in-the-wall, fast-food spot, or a full-service restaurant.

From longtime favorites like Isla in San Bruno and Karilagan in South City to more modern restaurants like Abacá in San Francisco and F.O.B Kitchen in Oakland, the Bay Area has no shortage of places to go beyond lumpia.

That said, I’ve never experienced Filipino food in a true fine-dining context. Enter: Restaurant Naides. Chef Patrick Gabon and Beverage Director Celine Wuu’s debut takes over the former Sons & Daughters space, bringing Filipino cuisine into the fine-dining conversation with a 13-course tasting menu—the only one of its kind in the Bay Area.

Every dish is stunning and intentional, balancing bold, familiar Filipino flavors with ingredients not typically found in traditional cooking. The cuisine is rooted in techniques like fermentation, preservation, and foraging. Some components are transformed over weeks—or even months—to build depth.

Starters included a take on lumpia with banana miso and pickled jackfruit. Dishes I grew up with—like sinigang—show up here as a dry-aged beef broth with abalone. Adobo levels up as a 14-day aged duck with soy jus.. It was eye-opening to see flavors I grew up with elevated like this—while still tasting, at their core, like the original dishes.

If Restaurant Naides is pushing Filipino cuisine into fine dining, Crustacean has been doing it for Vietnamese cuisine for decades—long before anyone recognized it.

That brings me to this week’s chef feature: a chat with Monique An of Crustacean, who’s evolving one of San Francisco’s most iconic restaurants while carrying forward a family legacy that helped shape the city’s dining scene.

The Tasty Dish: Inside Crustacean’s Next Chapter with Monique An

For more than 50 years, the House of AN has helped define Vietnamese cuisine in San Francisco. That legacy continues under Monique An, who has played an integral role in growing her family’s restaurant dynasty on the West Coast.

Born in Saigon and brought to San Francisco during the Fall of Saigon, An’s story is deeply tied to the restaurant itself—one built on immigration, adaptation, and redefining what Vietnamese cuisine could look like in America.

Now in its new Financial District home, Crustacean is entering another phase: evolving the experience, expanding the menu, and introducing the restaurant to a new generation of diners—without losing the dishes that made it iconic.

I caught up with Monique An to talk about how the restaurant is changing, what’s stayed the same, and how you evolve a legacy brand without losing its soul.

Chef Helene An introduced Vietnamese flavors to American fine dining over five decades ago. How does Crustacean San Francisco continue to honor that groundbreaking legacy through its culinary philosophy today?

Our signature House of AN Secret Kitchen™ dishes are based on treasured family recipes created by my mother, Master Chef Helene An. A true culinary trailblazer, she was never afraid to break away from “traditional” Vietnamese cooking, reimagining classic ingredients like garlic, ginger and fresh herbs in innovative ways that blended flavors to feel indulgent yet light.

Our treasured family recipes remain unchanged, but we introduce new flavors by elevating classic Vietnamese foundations, such as adding caviar, crafting dumplings with Wagyu beef and bone marrow in a traditional bò kho jus, or preparing branzino with lemongrass and turmeric.

What makes recipes like your iconic Garlic Noodles and Roasted Dungeness Crab so enduring—and how do they continue to evolve without losing their soul?

Over time, we’ve introduced thoughtful adaptations while preserving their original flavors. The Roast Crab, once served whole with bibs and crab crackers, is now also offered cracked or de-shelled for easier enjoyment. We’ve also expanded to meet the needs of today’s diners, including allergy accommodations. For example, our Garlic Noodles are now available gluten-free.

Since opening in the Financial District in the Summer, how has it been received? Has anything evolved or changed based on how the downtown crowd has reacted to the new opening?

The response has been wonderful and rewarding. Being in the Financial District has brought a new rhythm to the restaurant. During the week we see professionals coming in with colleagues for lunch, often still in business attire, which gives the dining room an elevated energy. In the evenings and on weekends, we welcome longtime guests who followed us from the previous location alongside new diners discovering Crustacean for the first time.

What’s been especially meaningful is meeting travelers who have heard about our garlic noodles or the An family story for years but never had the opportunity to visit before. The new location has made the restaurant more central and accessible, so it has naturally broadened our audience while still feeling very much like home for our longtime guests.

If someone hasn’t dined at Crustacean in five or ten years, what would surprise them most about the restaurant today?

I think what would surprise them most is how much the restaurant has evolved while still staying true to its roots. The dishes people have loved for decades are still here and our commitment to quality and hospitality remains exactly the same. At the same time, the new space allows us to grow the House of AN brand in a more contemporary way. The design is striking and elevated, and we’ve expanded the bar program to bring a new level of creativity to the beverage experience.

As a multi-generational family brand, how do you navigate leadership and decision-making today? Has your approach to running the business changed as the company has grown?

Working together has always felt natural for our family because the restaurant has been part of our lives for as long as we can remember. Over time, we’ve each naturally stepped into roles that suit our strengths. My sister manages our Beverly Hills location, while my husband Ken and I manage Crustacean and Thanh Long in San Francisco.

As the company has grown, we’ve learned how to balance collaboration with independence. We stay closely connected on the vision and the values of the brand, but we also trust each other to lead our respective spaces. That structure allows us to maintain the spirit of a family business while still evolving and adapting as the brand continues to grow

You’ve launched a lunch menu! Why now?

The goal is to create a lunch that feels special enough for a business meeting or client lunch, but still approachable for someone who simply wants a beautiful midday meal. As the Financial District continues to come back to life, we’re excited to see the lunch program grow and to welcome both our longtime guests and first-time visitors discovering Crustacean in the FIDI.

Want to know what to expect? Here’s a look at my Crustacean experience.

Know before you go:

• Crustacean just launched their “FiDi Power Lunch” prix-fixe menu

• Tuesdays through Thursdays from 11:30 a.m. to 2:30 p.m for $46 per person

Guests can begin with Shrimp and Lobster Dumplings or Spicy Butter Chicken Dumplings, followed by new lunch offerings including Pan-Seared Airline Chicken Breast with celery root purée and bok choy or Crispy-Skin Wild King Salmon with saffron nage and spring mix and finished with a light and delicate dessert, Tapioca “Che” with coconut sorbet.

Know a chef I should talk to next? Tell me in the comments!

Leave a comment

New + Hot in the Bay

Openings, launches, collaborations, pop-ups and news worth having on your radar this week.

• SF Restaurant Week — San Francisco

  Spring SF Restaurant Week returns April 10–19, with restaurants across the city offering prix-fixe brunch, lunch, and dinner menus at a range of accessible price points. It’s one of the easiest ways to try new spots (or revisit favorites) for less—see participating restaurants here.

• Clementina — Inner Richmond

  Clementina has taken over the former Bettola space on Clement Street, a fully gluten-free and celiac-safe Italian trattoria from the team behind Montesacro. They’ve also just expanded with weekend lunch service and housemade focaccia paninis.

  

• MICHELIN Guide Additions — San Francisco

  The MICHELIN Guide inspectors spend the entire year scouting restaurants—and these newly added spots are their latest finds, now live on the Guide ahead of any Stars or Bib Gourmand announcements. The newest additions to the San Francisco Selection include Dingles Public House, La Cigale, Naides, and Wolfsbane.

• Berkeley Restaurant Week — Berkeley

  Berkeley Restaurant Week runs April 2–12, with more than 65 restaurants, wineries, and breweries offering prix-fixe menus across four price tiers inspired by the season. See participating spots here.

• The Big Four — Nob Hill

  The Big Four has reopened inside The Huntington Hotel after a six-year hiatus, bringing back its classic American menu with faves like chicken pot pie and crab Louie and old-school dining room just in time for its 50th anniversary. It’s been refreshed by designer Ken Fulk and now offers nightly live piano.

Tried something new in the Bay recently that I should know about? Send it my way.

Leave a comment

5. Worth Watching

Restaurants and experiences I featured on Instagram this week.

Movida - This Michelin Guide–recommended restaurant just launched Sunday DJ brunches.

Clementina - A first look at the new 100% gluten-free and celiac-safe restaurant in the Richmond.

Vicinity - The South Bay’s newest tasting menu–only restaurant from Chef Julian Silvera.

Follow @cheycheyfromthebay on Instagram

Book This, Order That

If you only take three recommendations from this week’s newsletter, make it these:

Book This

Naides — San Francisco

The Bay Area’s only fine dining Filipino tasting menu, Naides delivers 13 courses rooted in tradition but elevated through fermentation and preservation techniques. It’s a highly intentional tasting menu that proves Filipino cuisine belongs in the fine dining conversation. $205 per person - book here.

Bourbon Steak — San Francisco

Celebrate Easter at Bourbon Steak San Francisco with a three-course brunch featuring dishes like the Crab Cake “Pop-Tart,” Bourbon Steak Benedict, and Michael Mina’s signature Tuna Tartare. Optional add-ons like caviar service, shellfish platters, and a 40 oz Australian Wagyu tomahawk make it feel like a true occasion. $85 per person - book here.

Order That

Maria Isabel - Dungeness Crab Tortita Ahogada

Drowned in chile de arbol sauce, charred pineapple and oregano shallots, this sandwich does not skimp on the crab. The sauce is similar to a bisque with a slight kick. Easily one of the best things on the menu.

Don’t Miss Next Week’s Post

Next week, I’m sitting down with Chef Tu David Phu, the Top Chef alum, Emmy-nominated, and James Beard semifinalist chef behind GiGi’s, to talk about why he’s stepping away from traditional restaurant expectations—and building something that feels more like a living room than a dining destination.

We get into his perspective on Vietnamese diaspora cuisine, what it means to cook from memory, and why he’s less interested in preserving dishes exactly as they were—and more focused on translating them for a new generation.

If you’ve ever thought about how culture, identity, and storytelling show up on a plate—or where Vietnamese food in California is headed next—you won’t want to miss this one.

If you enjoyed this issue of New + Hot in the Bay with Chey, share it with a friend who loves discovering new restaurants.

Share New + Hot in the Bay with Chey: Chef Chats & the Recs You Actually Want

New + Hot in the Bay with Chey
As a San Francisco Bay Area food journalist, I’m sharing where I’ve been eating, what’s new, and what’s actually worth booking—plus conversations with the chefs shaping the dining scene.

The Amuse Bouche

I spent the last week eating my way across Taiwan—moving from the hot springs of Beitou to the bustling night markets of Taipei, the stillness of Sun Moon Lake, Chiayi during this year’s Lantern Festival, the tea-covered slopes of the Alishan Mountains, Tainan (home to some of the best noodles I’ve ever had), and finally Taoyuan—and it ended up being one of the most consistently impressive food trips I have ever had.

What stood out wasn’t just how good everything was, but how layered Taiwanese cuisine feels. Indigenous traditions, regional ingredients, and deep-rooted techniques all show up in distinct ways depending on where you are—from mountain cooking shaped by tea agriculture to lakeside dishes tied to local tribes. A few dishes showed up everywhere we went—President fish, braised pork belly, and different takes on cold poached chicken (no complaints).

I’ll get into more of what I ate and where in my travel section, but it’s the kind of place where every stop feels like a completely different lens on the same cuisine—and each meal was memorable for more than just the food.

Coming back to San Francisco, that same level of intention—how ingredients are sourced, handled, and presented—was hard to ignore.

That’s exactly what I kept thinking about heading into this week’s chef feature: a conversation with Chef Marc Zimmerman of Superprime Steakhouse.

The Tasty Dish: Chatting with Chef Marc Zimmerman of Superprime Steakhouse

Coming back from a week where every meal felt connected to place, Chef Marc Zimmerman’s approach at Superprime Steakhouse feels especially relevant.

In a category that often leans into excess and tradition, Zimmerman is taking a more restrained approach—one rooted in live-fire cooking, expert sourcing, and a reverence for the product itself.

In a city that doesn’t exactly need another steakhouse, that distinction matters.

After eight years away from the steakhouse world, he’s back with a concept that reflects that evolution. The focus isn’t just on premium beef from Japan, Australia, and the U.S., but on the relationships behind it—and the level of precision required to do it well.

Zimmerman describes Superprime Steakhouse through its ingredients and technique, but the philosophy is even more direct: start with the best possible product, and don’t overcomplicate it.

I caught up with Chef Zimmerman to talk about what brought him back to the steakhouse world, how Yokai shaped this next chapter, and what it takes to build a restaurant around sourcing at this level. Here’s what he had to say.

After eight years away from the steakhouse world, what drew you back with Superprime Steakhouse—and how did your experience launching Yokai influence this next evolution of your culinary journey?

Honestly, I’ve missed working with the farmers and purveyors I was working with back in my Alexander’s days (2010-2017). When we grabbed this location and built out the kitchen we did it with the idea that if the opportunity arises, this would be a great place for a steakhouse.

I’ve always had a love for very high quality ingredients, beef in particular, simply cooked correctly over fire—something requiring more skill and intuition than one might understand. Yokai was a great way to hold our place for this location and get an idea for how business operates in this corridor. Its given us a great rolling start into this evolution.

Superprime Steakhouse blends live-fire cooking with premium sourcing from Japan, Australia, and the U.S. How does this refined yet elemental approach set the restaurant apart from traditional steakhouses in San Francisco?

We’re certainly not the first to cook our beef over live fire—many great restaurants are doing that here in SF. I’d say what we do have is a Chef (Shanna Vatsaloo) and a team that is very, very experienced in this method of cooking and understands the nuance and care needed to do it correctly.

What are the must-tries and what has stayed on the menu by popular demand from Yokai?

The beef is obviously the primary focus. We’re featuring beef from Flannery, Brant Farms, Wanderer, Iowa Premium and about a dozen small farms from Japan. My idea of the perfect meal at Superprime Steakhouse would be to start with some chilled seafood, then move into some greens and Hokkaido milk bread with caviar butter and then right into the beef. For dessert, we’ve kept our well known Kakigori on the menu and added a calamansi souffle. We’re planning a few more changes to the menu and are always evolving.

Since opening in the Financial District in the summer, how has it been received? Has anything evolved or changed based on how the downtown crowd has reacted to the new opening?

We’ve had a great response and can really feel the energy shift here. People are out and enjoying the city. We’re seeing everyone from corporate events to pro athletes, artists, musicians, and couples on date nights. I was pleasantly surprised by the appetite for Japanese beef/wagyu and have amped up that side of the menu significantly. We’re now working with about a dozen small and private farms from Japan, Australia and the US.

You’ve launched a lunch menu. What’s on it, why should people need to try it and why’s it special?

My goal with lunch is to give people a short midday break without taking up their entire afternoon. We’ve put together a menu of snacks like steak tartare, Dungeness crab dip, and deviled eggs; salads like burrata and beets with market citrus; sandwiches like a steak sandwich with caramelized onion, wasabi thousand island, and charred kale; and steaks that aren’t too heavy and allow you to leave in under 45 minutes if you’re headed back to the office.

If you’re looking for a larger steak, we happily offer all meats from the dinner menu, as well as some non-beef items like Mt. Lassen trout with miso, sunchoke, Meyer lemon, and dill. We’ve also got a great vegetarian dish on the menu: ancient grains with wild mushrooms, baby Brussels sprouts, local seaweed, and a poached jidori egg. We also offer strong menus for team and business lunches.

Talk about the sourcing process for your coveted meat and seafood, particularly the wagyu. What does it look like? How challenging is it and what makes it all worth doing?

We’re fortunate to have some really great relationships in both the US and Japan. I try to travel regularly to meet the people behind these incredible places. It seems that no matter how many farms I visit there is always something new to learn. There are over 300 wagyu brands in Japan now so the challenge comes in selection.

We have brokers that I’ve known for a long time that bring farms to our attention that they know could fit nicely on our menu which helps a great deal in narrowing things down. Traveling Japan, meeting great people, experiencing culture and tasting wagyu... life is good!

What to expect? Here’s a look at my Superprime Steakhouse experience.

Know a chef I should talk to next? Leave a comment!

Leave a comment

New + Hot in the Bay

Openings, launches, collaborations, and pop-ups worth having on your radar this week.

• Lazy Bear Team Opens JouJou — Design District
  Lazy Bear partners David Barzelay and Colleen Booth opened JouJou on March 6 at 65 Division Street. It’s Barzelay’s first French concept, blending classic technique with broader “big tent” influences.

• Azalina Lands at Canela for Malaysian x Spanish Collab — Castro
  Chef Azalina Eusope is joining Canela for a Malaysian–Spanish collaboration from March 26–29. The menu blends street food and tapas through dishes like coconut milk béchamel croquetas and Malaysian-style BBQ.

• North Italia Makes Bay Area Debut — Walnut Creek
  North Italia opens its first Northern California location on March 25 at Plaza Escuela. The large-format concept brings housemade pastas, arancini, and regional Italian dishes to the East Bay.

• Fitoor Celebrates Two Years — Santana Row
  Fitoor marked its two-year anniversary with specials from March 23–29, including daily happy hour, a guest cocktail, and weekday lunch perks.

• Downtown SJ Bar Crawl Celebrates 3 Concepts — San Jose
  Alter Ego, Still O.G., Miniboss, and Paper Plane are hosting a weekend bar crawl from March 27–29. Expect exclusive drinks, food specials, and a high-energy downtown circuit.

Tried something new in the Bay recently that I should know about? Send it my way.

Leave a comment

Worth Watching

Restaurants and experiences I’ve been featuring on Instagram this week.

The View SF - One of the most under-the-radar bars in San Francisco for skyline views.

Terrene - A look at the 1 Hotel’s Terrene’s new spring menu and celebration of the lights returning to the Bay Bridge.

Restaurant Naides - San Francisco’s newest Filipino fine dining restaurant features a hyper elevated 13-course tasting menu.

Follow @cheycheyfromthebay on Instagram

Book This, Order That

The reservations worth making—and the dishes worth ordering—right now.

Book This

Bourbon Steak × Boisset Women in Wine Dinner — Financial District

On March 26, Bourbon Steak is partnering with the Boisset Collection to host a Women’s History Month dinner with Master of Wine Clare Tooley, featuring wines from her Dream Cellar selection paired with a multi-course menu. Designed as an intimate, at-home style experience, the evening includes curated pours and take-home keepsakes ($225)—book here.

Hestan Napa Food & Wine Experience — Napa Valley

On March 27 and 28, Hestan Napa will host an intimate five-course lunch and dinner from Chef Mark Dommen, paired with estate wines selected by Ted Davidson. With just 12 seats per seating, the experience is designed for a more personal, seasonal tasting menu ($180)—book here.

Order That - 🍰 nostalgic desserts edition 🍰

Baked Alaska — The Vault Steakhouse (Financial District)
A classic done right: pineapple ice cream wrapped in toasted meringue and finished with a tableside brandy flambé.

Tangerine Pudding — Early to Rise (Nopa)
A creamsicle-inspired dessert layered with mandarins, whipped cream, almond cookies, olive oil, and dark chocolate—bright, creamy, and just sweet enough.

Hazelnut Semifreddo — Alter Ego Cocktail Club (San Jose)
A Ferrero Rocher–inspired dessert with roasted hazelnut semifreddo, dark chocolate shell, and hazelnut crumble—smooth, crunchy, and indulgent.

Lemon Pie — Macarena (Palo Alto)
An elevated take on lemon meringue pie with velvety lemon cream, salted cookie crumble, and toasted lime meringue.

Icebox Pie — RT Bistro (Hayes Valley)
Desserts nod to Sarah Rich’s childhood, with simple, seasonal icebox pies like Meyer lemon—clean, nostalgic, and intentionally unfussy.

Eating My Way Through: Taiwan

Food-led travel recaps from wherever I happen to be eating that week.

The hype around Taiwan’s food scene—across the entire country—is real. After countless meals, what surprised me most wasn’t just how good everything was, but how diverse the influences on Taiwanese food really are.

Sun Moon Lake
We experienced Thao Indigenous cuisine with dishes like bamboo tube rice, “President” fish steamed with ginger and soy, stir-fried mountain pork, and a super unique seafood dish served in melon.

Alishan — Lin-Yuan Tea Factory
In the mountains, surrounded by high-elevation tea fields, we had a traditional Alishan meal tied to the region’s environment, Indigenous culture, and tea agriculture. The menu leaned into wild ingredients with dishes like fried tea oil chicken, deep-fried crunchy tea leaves, and pork with tea-braised cabbage.

Taiwanese Homestyle — Dad’s Dining Hall
We experienced authentic Taiwanese home cooking in a traditional setting, with dishes like flavorful cold poached chicken, a stir-fried omelette, and the best braised pork belly I’ve ever had. Dessert was a traditional red turtle mochi cake.

Night Markets — Across Taiwan
Of course, we ate plenty of street food—scallion pancakes, popcorn chicken, pepper buns (hu jiao bing) filled with peppery pork and scallions, and skewers. Exploring the night markets was an absolute highlight.

Taipei & Tamsui — Din Tai Fung + Old Street
While in the capital, we made our way to the top of Taipei 101 before finally doing a full dumpling feast at DTF. We also spent time in Tamsui Old Street, where I had one of the most umami-rich beef noodle soups of the trip.

Snacks + Bubble Tea — Everywhere
I had one mandatory bubble tea per day, plus a constant parade of snacks—from mochi and peanut nougat to tanghulu, and even cilantro Doritos and Wagyu-flavored Lays—basically anything I wouldn’t find back home.

Tainan — Du Xiao Yue Danzai (Michelin Guide)
We came here for their famous danzai noodles, perfected since 1895. You can watch each bowl being prepared with precision, the noodle-to-sauce ratio dialed in. It’s a small bowl, but packed with flavor—springy noodles in a rich shrimp-based broth topped with savory soy-braised minced pork.

Taoyuan — Luma’an
Taiwan’s Indigenous communities are part of the Austronesian cultural group, with ties across Southeast Asia and the Pacific. The experience here is immersive, with live music, traditional dress, and a menu spanning BBQ pork and shrimp skewers, coconut curry, and grilled quail.

Tainan — Zhu Xin Ju (Bib Gourmand)
Located in Tainan’s West Central District inside a restored 1846 red-brick mansion, this spot leans into traditional Taiwanese banquet cuisine. Dishes included milkfish with pickled cucumber, soy-glazed dongpo pork, sweet-savory eel, prawns with glass noodles, and even escargot soup.

Don’t Miss Next Week’s Post!

Next week, I’m sitting down with Monique An, proprietor of Crustacean, to talk about the restaurant’s move to the Financial District—and how she’s evolving one of San Francisco’s most iconic dining institutions for a new era.

Monique has played an integral role in the growth of her family’s House of AN restaurant group, which has shaped the West Coast dining scene for more than 50 years. Born in Saigon, Vietnam, she immigrated to San Francisco with her family during the Fall of Saigon—an origin story that continues to influence the restaurant today.

We get into how the new location is changing the rhythm of the dining room, what’s evolved (and what hasn’t), and how they’re balancing a deeply rooted family legacy with a more modern experience.

If you think you know Crustacean—or haven’t been in years—this one’s worth a closer look.

If you enjoyed this issue of New + Hot in the Bay with Chey, share it with a friend who loves discovering new restaurants.

Share New + Hot in the Bay with Chey: Chef Chats & the Recs You Actually Want

New + Hot in the Bay with Chey
Each week I’m sharing where I’ve been eating, what’s newly opened, the chefs worth knowing, and exactly what’s actually worth booking in the Bay right now.

The Amuse Bouche

This week I did something I’ve never done before: walked into a Michelin-starred restaurant on a whim to treat myself.

San Ho Won has been on my list for a while. I literally run past it every week during my workouts through the Mission District—my hood. Because the exterior is basically an unmarked, all-white building that looks like it could house a tech company, I lol-ed when I finally realized that was the restaurant I’d been passing all this time.

I’m a big Korean BBQ fan and honestly haven’t stopped craving it since my trip to Seoul for Asia’s 50 Best Restaurants over a year ago. This meal exceeded my expectations.

Every dish—from the starters and banchan to the double-cut galbi and desserts—had layers of complexity and unexpected ingredients while still feeling unmistakably Korean.

The attention to detail was exceptional. Even as the dining room quickly filled after opening, there was never a hint of rushing the experience (even while we asked a million questions about the menu).

It felt special and celebratory—but the vibe was upscale without being stuffy or pretentious. The kind of place that makes you think: why don’t I do this more often? Just enjoying exceptional food for what it is—without trading my time or labor as a journalist or content creator.

Nights like that remind me why restaurants operating at the highest level matter.

That brings me to this week’s chef feature: a conversation with Chef Mike Lanham of Anomaly, who’s been building one of San Francisco’s most technically ambitious tasting menu experiences as he pushes toward that same level of Michelin excellence.

The Tasty Dish: Chef Mike Lanham on Chasing Michelin Without the PR Machine

After a week thinking about what separates a great restaurant from a truly exceptional one, Chef Mike Lanham’s philosophy at Anomaly feels particularly relevant.

In a dining landscape where many restaurants lean heavily on narrative—sometimes more than the food itself—Lanham is pushing in the opposite direction.

Eight years after launching the project, and three years into operating as a full restaurant, the kitchen has entered a new phase of refinement. The tasting menu is increasingly technical and the execution more precise.

Lanham describes the restaurant as Modernist cuisine with Southern accents, but the philosophy behind it is even more direct: be a great restaurant first. Not a concept. Not a story.

I caught up with Chef Lanham to talk about the restaurant’s winter menu, the realities of running an independent restaurant in San Francisco, and why delicious food still has to come first. Here’s what he had to say.

Your new winter menu just launched. What themes, ingredients, or techniques are defining this season—and is there a dish that best captures where Anomaly is right now creatively?

Honestly the black cod poached in smoked beef fat is a great example. The crispy skin is something old, the poach in smoked animal fat is very new, and the champagne scallion sauce takes something we used to do and makes it new again. Basically, our editing process has really refined what we put out there. That comes with hundreds of thousands of hours of focused effort. Having had 8 years of Anomaly, and three as a proper restaurant, we’re just now starting to have had time to get to where we want to be.

When you opened, you described Anomaly as Modernist Cuisine with Southern accents. Has that philosophy evolved?

While it is easier to win awards that way, I think a solid, unforced identity based on pushing all aspects of our dining experience to be better every day is a better use of our time. The best way to experience the best, and most current evolution of Anomaly is to come eat. We are ever evolving. The food is increasingly technical. The fact that I grew up in Georgia remains the same. There are many nods to my origin. That being said, we have no plans to change.

Walk me through how a dish actually comes to life. Does inspiration start with a memory, an ingredient, a technique?

It starts with products, fish, meat veg. Then I add techniques. We are perpetually searching for delicious oddities. A smoked, hot preparation of avocado with fermented sauce is infinitely more interesting than sliced avocado on a salad.

Next, we search for things that add interest, texture temperature, ingredients in an unusual state of matter. After this, we look at plating. How does it look? How does it eat? Will it hold up?

Lastly, I look at cultural significance. More often than not, the things I cook have a strong thread connecting the food to my upbringing, somewhere I’ve worked before, something we’ve done before, or fennel. We’re fortunate not to have to be obsessed with “the story” of every dish on our menu. They all have a sort of cultural relevance, but it’s not the driving force behind our creativity. At the end of the day, you have to want to eat something. Delicious food matters most.

What do you think you—and other independent restaurateurs—are struggling with most right now?

I did not choose to open self funded in San Francisco because I was hoping for an easy win. I am fortunate that the restaurant is doing very well. That being said, it’s never easy. There is always a new restaurant with a new story that is backed by big money and a large PR machine. Anomaly is a rejection of that model. We stand for consistent innovation and performance day after day and year after year.

To me that is more valuable than vying for table scraps in traditional media. Large restaurant groups will always out compete us in a resource battle, but if we are cunning and passionate, we can reach a greater audience for less money and we can do it more personally and meaningfully.

If someone dines at Anomaly this winter, what do you want them to feel when they leave? And what would success look like for you over the next year—beyond accolades?

I would like them to feel like they had an experience unlike anywhere they’ve ever dined before. I want them to be comfortable, entertained, and relaxed. I’d like for them to leave better than they arrived.

For us, there is obviously one ver large accolade casting a big shadow over the restaurant right now. That elephant notwithstanding, I’d love for the people that work at Anomaly to become better, more capable adults. If the day to day got easier for me and they became more autonomous problem solvers, and were able to take some of the lessons learned in hospitality, and successfully apply them to their private lives, I would feel incredibly fulfilled.

I feel like operating at a high level in a restaurant really sets you up to operate at a high level in life. I have a tremendous amount of gratitude for the impact that restaurants have made on me. I wish that gratitude for others as well.

You’ve been open about your long-term Michelin ambitions. What does operating at a Michelin level actually require behind the scenes?

There is no rubric for Michelin. We are always going to give every effort possible to create the best experience. If Michelin ceased to exist tomorrow, that’s still how I would operate. Anything less than full effort would be a disrespect to the people in my life that have made sacrifices to help me get to where I am, as well as the guests. For this reason, I think we are uniquely positioned to be successful in this endeavor.

We already taste everything many times and have many redundant processes. It’s all about consistency. If you are trying to impress an anonymous diner that is virtually unidentifiable, then you’d better err on the side of caution and try to make it perfect for everyone.

Competitive cycling requires endurance, discipline, and an almost obsessive attention to marginal gains. How have those traits translated into the way you run your kitchen and business?

Before cycling there was wrestling. When I was wrestling in college (switched to cycling after freshman year), we would do these horrible workouts that were designed to completely tear you down physically and mentally. It would always be something like 15 minutes of sprints followed by 20 minutes of running stadiums carrying someone on you back, followed by an hour of circuit training and then a 9 mile run.

They would never disclose exactly what we were going to do or how long it would last. It was obviously designed not to be survivable or viable. The point of it was not the physical workout. The point wasn’t the physical workout—it was the mental one. Can you just not stop moving and do the next thing until there was nothing left. Can you stay relatively calm while you’re doing it?

I always loved these workouts. I think this mindset is perfect for restaurants. Do the next thing as well as you can until there are no more things to do.

Want to know what to expect? Here’s a look at my Anomaly experience.

Know before you go:
Anomaly’s winter tasting menu is currently running in San Francisco, book here. Also? Chef Mike is offering a special $99 five-course menu Monday-Friday that is refined & perfectly paced for a weeknight. It’s one of the best deals in San Francisco right now.

Know a chef I should talk to next? Leave a comment!

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New + Hot in the Bay

Openings, launches, collaborations, and pop-ups worth having on your radar this week.

• Atelier Crenn × Zilte — Cow Hollow

  On Thursday, March 12, Chef Dominique Crenn will host Belgium’s three-Michelin-starred Zilte for the next installment of Atelier Crenn’s Continuum collaboration series. The one-night event will feature a collaborative tasting menu from both teams at 3127 Fillmore Street. Book here.

• Café Mélange — Civic Center

  Chef Dontaye Ball, founder of Gumbo Social, has taken ownership of Café Mélange located on the ground floor of San Francisco City Hall. A grand reopening with Mayor Daniel Lurie will take place March 18 from 10:30 a.m.–2 p.m. at 1 Dr. Carlton B. Goodlett Place.

• Turtle Tower — Marina

  Turtle Tower has opened a new location in the Marina, continuing Chef Steven Pham’s expansion after reopening in the Financial District last year. Check out the new location at 3145 Fillmore Street.

• Bar Tako — San Jose

  Now open in San Pedro Square, Bar Tako is a limited-time Mexican–Japanese robata concept running through July 3, 2026, blending dishes like yakitori with tortillas and shoyu short rib tamales. The bar focuses on tequila, mezcal, and Japanese whisky, with Happy Hour Mondays and Fridays from 3–5 p.m. at 17 N. San Pedro Street.

• Eclipse Kitchen & Bar — Financial District

  Hyatt Regency San Francisco has appointed Gregory Grohowski as executive chef, debuting a refreshed menu at Eclipse Kitchen & Bar focused on California ingredients. The hotel has also launched a new “Faster Fresher” in-room ordering program alongside expanded happy hour offerings.

Tried something new in the Bay recently that I should know about? Send it my way.

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Worth Watching

Restaurants and experiences I’ve been featuring on Instagram this week.

Zaytinya - Inside Chef José Andrés’ new mezze restaurant in Palo Alto.

Pachitas Pupusaria - Arguably the best pupusas in San Francisco (since 1989!).

Culinary Clash - A recap of the first night of Culinary Clash—the CCSF student cooking competition at the InterContinental San Francisco (don’t miss out, book here).

Follow @cheycheyfromthebay on Instagram

Book This, Order That

The reservations worth making—and the dishes worth ordering—right now.

Book This

TIYA — Marina

From March 1–8, TIYA is participating in Indian Restaurant Week 2026 with a five-course tasting menu ($125) inspired by heritage, home, and the spirit of Holi. Highlights include pani puri with passion fruit and avocado, paneer bhurji cannoli or bhuna chicken taco, and classics like butter chicken with garlic naan, with optional $55 wine pairings and add-ons—book here.

Astra at The St. Regis San Francisco — SoMa

On March 19, The St. Regis San Francisco will host its fourth annual Veuve Clicquot Champagne Pairing Dinner ($215) at Astra, featuring a multi-course menu paired with La Grande Dame, Rosé, and other cuvées. Held in honor of Women’s History Month, a portion of proceeds will benefit Les Dames d’Escoffier International—book here.

Order That

San Ho Won — Double Cut Galbi
The star of the menu: perfectly charred marinated short rib with caramelized edges, served on a hot grill with rich ribbons of fat that melt as you eat. Pro tip: order the ssam—the immaculate lettuces for wrapping your BBQ.

Don’t Miss Next Week’s Post!

Next week, I’m sitting down with Chef Marc Zimmerman of Superprime Steakhouse to talk about why he returned to the steakhouse world after eight years away—and why now felt like the right moment to open a live-fire steakhouse in the Financial District.

We get into the art of cooking beef over live fire, the challenge of sourcing wagyu from farms across Japan, Australia, and the U.S., and how the downtown dining scene is starting to feel alive again.

If you’re curious about the new generation of steakhouses—and the global sourcing behind some of the most coveted beef in the world—you won’t want to miss this one.

If you enjoyed this issue of New + Hot in the Bay with Chey, share it with a friend who loves discovering new restaurants.

Share New + Hot in the Bay with Chey: Chef Chats & the Recs You Actually Want

This week I was a true Baydestrian—all over the Bay—and because I don’t have a car, me, BART, and Caltrain remain tight BFFs. And of course Uber/Lyft is basically family at this point.

This week I ventured out to Palo Alto to check out Chef Jose Andre’s newest restaurant, Zaytinya, at the immaculate Stanford Shopping Center. I literally felt richer just being entering the parking lot. The restaurant itself is gorgeous and the dining experience is centered on the culinary traditions of Turkey, Greece, and Lebanon—specifically Mediterranean mezze. There were lots of bright, fresh, shareable plates and I love a good communal dining moment. And honestly? It exceeded my expectations for a “mall restaurant.” Then again, this mall is in a league of its own.

A few days later, I was in Pittsburg—a very under-the-radar city—where you can absolutely find good food, but not many restaurants built around the idea of experience. And that’s the distinction: good food fills you up. A great restaurant makes you stay.

Good food ≠ good restaurant.

Because yes, good food matters. Ingredients matter. Technique matters. But that alone doesn’t always make somewhere feel like a place you want to come back to.

It made me think about what actually makes a restaurant stick. Is it hospitality? Is it design? Is it the feeling that you belong there? That it fits into the rhythm of your life instead of just being a one-off meal?

Which brings me to RT Bistro.

The Tasty Dish: Chatting with Chefs Evan and Sarah Rich

After more than a decade shaping Hayes Valley’s dining landscape, Executive chef-owners Evan and Sarah Rich aren’t chasing reinvention—they’re leaning into refinement.

With RT Bistro, the husband-and-wife duo behind Rich Table and RT Rotisserie are embracing something more intimate, more personal, and rooted in what they call “well-executed simplicity.”

It’s not about theatrics. It’s about restraint. A now famous burger that earns its permanence (seriously it’s worth the hype). A one-layer lasagna that changes with the seasons. A room designed for repeat visits, not just special occasions.

In a neighborhood they’ve helped transform into what’s now known as SoHa (South of Hayes), RT Bistro feels less like a departure and more like the next logical chapter—one shaped by experience, community, and the kind of food they genuinely want to eat right now.

I sat down with Evan and Sarah to talk about evolution, longevity, and why simplicity might be the most complex thing they’ve done yet. Here’s what they had to say.

After Rich Table and RT Rotisserie, what felt unfinished—or newly necessary—that this bistro format finally allowed you to explore?

We have always developed restaurants where we want to eat. RT Bistro is no exception—we have always loved bistros and now we get to introduce our version of a truly San Franciscan bistro. It’s what we want to eat—done with care and well executed. We just want to make delicious food. A neighborhood place that you can return to again and again.

Talk about how the name “SoHa” came to be. And how your concepts have helped shape the neighborhood into a walkable dining district.

We have seen the evolution of our neighborhood and are so proud to be part of the fabric of SOHA (South of Hayes). We are thrilled that we can offer 3 distinct experiences all within walking distance—Rich Table provides an elevated experience but one that is still casual, relaxed and fun. The food speaks for itself. Our Rotisseries offer delicious food in more of a fast casual experience, and now RT Bistro adds another destination—a neighborhood restaurant that offers a convivial, casual dinner party vibe with comfort food that is well-executed. The community we serve is a part of who we are and our core identity and infrastructure. We are so proud of this city, and we want our restaurants to be reflections of that.

The menu balances restraint with deep technique—from the off-menu RT Burger finding a permanent home to a one-layer, seasonal lasagna. How do you decide when a dish deserves complexity versus when simplicity is the point?

We just want to make delicious food and not overcomplicate things. Simplicity is extremely complex, but we choose the best purveyors, with the best ingredients, and that informs the menu. The Bistro offers timeless dishes, interpreted through our experience, making them ours.

I don’t think we will ever take the lasagna off the menu, based on early feedback, but we will bring seasonality to it –maybe with asparagus, peas or corn, depending on what speaks to us.

Talk about the menu highlights and the inspiration behind your favorite dishes on the menu.

We both love a good burger and it got such incredible feedback when we had it off-menu at Rich Table, that we knew it would have a permanent place on the Bistro menu. Sometimes, you just need a good burger.

The sweet potato tempura is one of my current favorites, the light, crisp coating, saffron aioli and the candied walnuts.

RT Bistro is personal—from Sarah’s childhood desserts to nods to skiing, music, and California itself. At this stage in your careers, how important is it that your restaurants reflect who you are now, rather than who you were when Rich Table first opened?

All of our restaurants are deeply personal. In fact, we just did an update at Rich Table. It doesn’t feel like a different restaurant but as we continue to grow as people and operators, our spaces and our food evolve with us.

RT Bistro, Rich Table, and the RT Rotisseries are chapters of the same story, each reflecting different moments of our lives—as chefs, partners in life, and of this community.

Here’s a look at my RT Bistro experience—and exactly what I’d order.

Worth Watching

Arquet - Here’s everything you should be ordering at the Ferry Building’s newest restaurant.

Sand City - Part one of a two day itinerary on what you should do in Sand City, Monterey’s artsy sister city.

Sugar Bowl - A look at what’s new and worth experiencing at Lake Tahoe’s Sugar Bowl Resort.

Follow @cheycheyfromthebay on Instagram

New + Hot in the Bay

• Chefs Laura and Sayat Ozyilmaz, the team behind Dalida, are opening Maria Isabel in Presidio Heights March 3rd. This is a 56-seat restaurant celebrating Laura’s Mexican heritage through coastal dishes inspired by Guerrero and Sinaloa.

  

• On March 10, Mission District cocktail bar and #17 on North America’s 50 Best Bars 2025, True Laurel hosts a one-night-only pop-up featuring award-winning bars including North America’s 50 Best Zapote Bar (Rosewood Mayakoba). More info.

• Cultivar has opened its third Bay Area location, Cultivar Sausalito — a flagship waterfront restaurant in a renovated 1915 space featuring a new kitchen, 20-seat bar, expansive patio, and a menu centered around estate wines and seasonal wine-country cuisine.

• Broadway Masala in Redwood City is offering a special Jashn-e-Iftar menu through the end of Ramadan (around March 20), with Chef Dev Raj spotlighting Mughlai and North Indian dishes traditionally enjoyed when breaking the fast.

• La Mar San Francisco has launched a new Whole Fish Experience, a multi-course tasting for 3–4 guests that highlights one whole fish prepared five to six ways—from ceviche and tiradito to a warm, tableside-finished course.

Book This, Order That

Book This

• GiGi’s Sunday Supper Series on March 8, $125 per person, book here
  GiGi’s launches its Sunday Supper Series with a six-course Vietnamese Mangrove Shrimp Dinner, spotlighting regenerative shrimp farming and honoring the communities who cultivate it in partnership with Real Good Fish. Chef Tu David Phu is joined by guest chefs Reem Assil, Francis Ang, and Monique & Paul Feybesse for an evening exploring Vietnamese and diasporic flavors across two seatings (4–6 p.m. and 7–9 p.m.).

  

• Mister Jiu’s 10 Years in Chinatown, $285 per person, book here
  Mister Jiu’s celebrates 10 years this spring with Sup-sup sui 濕濕碎: Mister Jiu’s 10 Years in Chinatown, a three-night dinner series bringing 10 influential chefs who’ve championed Chinese cuisine globally to San Francisco’s Chinatown. Chef Brandon Jew and team will serve a banquet-style, four-course menu (16 dishes total) alongside guest chefs including Danny Bowien, Dan Hong, and Eddie Huang.

• Culinary Clash Night #2 - $78 per person, book here
  Featuring student chefs Logan McGovern & Sonal Ruparel, this marks the second of three March dinner events in partnership with City College of San Francisco. Part cooking competition, part scholarship fundraiser, student teams take over the kitchen at the InterContinental San Francisco alongside Chef Norma Whitt to execute their own menus and compete for top honors.

Order That

• Zaytinya $$
  Order all the mezze—the crunchy veggies and fresh dips were a highlight, despite just being the starters. Don’t skip the za’atar pide, octopus Santorini, or the lamb chops. It’s built for sharing, which is honestly half the experience.

• Happy Crane $$
  Speaking of Hayes Valley newcomers, Happy Crane is still one of the toughest restaurants to book. Standouts: roasted quail, crab rice roll, firecracker shrimp, beef shin & artichoke, the golden coin... Every dish delivered—and absolutely do not skip the chocolaty rocher mochi. Here’s a look at everything I ordered.

• Aldas Kitchen and Bakery $
  This Pittsburg hole-in-the-wall isn’t about ambiance—it’s about flavor and authenticity. Order the Bicol express (spicy Filipino stew made with coconut milk, peppers and shrimp paste), pork belly adobo, kaldereta and the sushi bake (okay this isn’t Filipino, but it’s tasty) which you eat using crunchy seaweed as the utensil. They also run Ube Area—their ube-centric bakery concept—out of the same take-out shop. The ube tres leches was my favorite! Order online here.

Don’t Miss Next Week’s Post!

Next week, I’m sitting down with Chef Mike Lanham of Anomaly to talk about what’s driving his new winter tasting menu—and where “Modernist Cuisine with Southern accents” stands today.

We get into how a dish actually comes to life (from first spark to final plate), the realities of chasing Michelin-level standards as an independently-owned restaurant, and what success really looks like right now—beyond the stars.

If you’re curious about what it really takes to operate at that level in today’s dining landscape, you won’t want to miss this one.

Share New + Hot in the Bay with Chey: Chef Chats & the Recs You Actually Want

Last week, I thought I could escape the rain with a short-and-sweet San Diego getaway. Wrong. Still, even in a storm, the fact that I could spend two relaxed days in Temecula wine country and then hop over to Oceanside in under an hour for a laid-back, beachy second act is such a reminder of how uniquely California this state is—easy access to totally different (and equally beautiful) scenery and vibes.

You can’t be in San Diego and not have some bomb Mexican food. But I was also surprised by how many spots are raising the bar on thoughtful, sustainable, farm-driven cuisine that goes far beyond the usual buzzwords. More in Eating My Way Through below.

Which got me thinking about craft—and the people who dedicate decades to perfecting it. Few chefs in the Bay Area (or honestly, the world!) have shaped a category the way Tony Gemignani has shaped pizza.

And that brings me to this week’s feature.

The Tasty Dish

If you love pizza, you already know the 13-time World Pizza Champion Tony Gemignani, whose flagship Tony’s Pizza Napoletana ranks #3 in the U.S. and #10 globally. As the unofficial mayor of North Beach, his footprint on the dining scene here—and across the Bay Area and beyond—is undeniable.

In addition to Tony’s Pizza Napoletana, he’s behind Chicago-style Capo’s, fast-casual Slice House, Italian specialty market Giovanni’s, Italian bakery Toscano Brothers, and Dago Bagels tucked inside.

The latest milestone? Slice House is celebrating 15 years in North Beach. What began as a humble slice shop next door to Tony’s Pizza Napoletana has grown into one of the most recognizable fast-casual pizza brands in the country.

I stopped by Tony’s to try the new winter menu and caught up with the pizza master himself to talk about handling the pressure of global recognition, where he finds inspiration after nearly 35 years in the industry, what’s next, and more. Here’s what he had to say.

1. What does this 15 year milestone for Slice House mean to you?

   This anniversary is a celebration of where we started and the incredible community that’s fueled our journey for the past 15 years. Opening Slice House in North Beach, right next to Tony’s Pizza Napoletana, was the beginning of something special and the Super Gold Margherita is a tribute to those early days, rooted in tradition, elevated by craft, and driven by the same pursuit of flavor that inspires us every day.

2. You’ve created so many different styles of pizza — how many distinct types are currently offered at Tony’s Napoletana Pizza alone? Where do you draw inspiration for pies that don’t exist anywhere else?
   At Tony’s Napoletana, we currently offer about 14 distinct styles of pizza, including gluten-free. My inspiration really comes from travel and experience. Over nearly 35 years in the industry, I’ve been fortunate to explore and taste pizzas around the world - from Detroit and St. Louis to classic Neapolitan styles. Those early experiences shaped how I think about pizza and continue to influence how I develop new styles that feel authentic but still push boundaries.

3. What are your personal favorites from the new winter menu at Tony’s, and what excites you most about these new pies?
   I genuinely love everything we created for the winter menu. One standout for me is the Upside Down Anchovy pizza. Anchovies are seriously underutilized in our industry, and I wanted to showcase them in a new way. I’ve done upside-down pizzas across several styles—Jersey, coal-fired, grandma—so I thought, why not bring that concept into the wood-fired oven? I cook this one a bit differently, similar to my Eddie Muenster pizza. Funny enough, the idea really came together while watching Stranger Things with my wife and son—if you’re a fan, you know what “the Upside Down” is. Even when I’m relaxing at home, my mind is still on pizza.

4. Tony’s Napoletana recently ranked #3 in the world! Does that level of recognition create pressure, or does it give you more confidence to trust your instincts?
   Thank you—it’s incredibly rewarding, but it definitely comes with pressure. You always want to live up to that recognition. We’ve been ranked multiple times, which is amazing, and it’s a direct reflection of our incredible team. Of course, I’d love to hit number one someday, but every year is different and you never know when judges might visit. It’s a bit like Michelin - you’re always striving to be at your best, every single day.

   

5. You’re always working on multiple projects. Looking ahead to 2026, what are some of your biggest goals and what’s currently in the works?
   We have several Slice House locations opening almost week after week, which is exciting and keeps us busy. I’m also working on something consumer-facing that I can’t quite share yet. We recently opened at SFO, which has been a great success, and we’re continuing to expand our frozen pizza line—it’s grown tremendously over the years. On top of that, I’m focused on expanding the Pizza, Bagel & Beer Festival, though we’re still working through the logistics.

What to expect? Here’s a look at my Tony’s experience.

Worth Watching

Montesa - The Ritz-Carlton’s new Mexican cantina (and possibly the best tacos in Lake Tahoe).

Alter Ego - Check out their Lunar New Year specials before the month’s over.

RT Bistro - Here’s everything you should be ordering at Hayes Valley’s newest restaurant.

Follow @cheycheyfromythebay on Instagram

New + Hot in the Bay

• Zaytinya, José Andrés Group’s signature Mediterranean restaurant, is now open in Palo Alto Stanford Shopping Center, marking the restaurant’s first Northern California location.

• Culinary Clash 2026 returns to Luce at the InterContinental San Francisco, spotlighting rising talent from City College of San Francisco.

• Salt & Straw’s Cereal-sly Delicious Series returns February 27, bringing five cereal-inspired flavors to their scoop shops.

• Public Market Emeryville has launched Sound Bites, a new weekly live music series spotlighting local artists across genres from folk to R&B and jazz. The series pairs live performances with bites from vendors like Super Duper Burger, Alma y Sazon, and Tease Southern Kitchen. More info.

• Cow Hollow’s popular cocktail bar Left Door reopened February 13 with a renovated space and revamped food & beverage program.

• Walnut Creek’s Buttercup Diner celebrates 30 years on Feb. 24 with a 5 p.m. ribbon-cutting—plus a weeklong ’90s nostalgia menu at all locations with throwback favorites at retro prices.

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Eating My Way Through: San Diego

Food-led travel recaps from wherever I happen to be eating that week.

This week, I headed to Southern California for a quick 2.5 days thinking I’d outrun the rain. I didn’t—but I was reminded how easily you can pair two completely different worlds in one easy road trip.

In just a couple of days, I went from waking up to vineyards and rolling hills at South Coast Winery Resort & Spa in Temecula Valley—where the maker mindset is integral to the distinct small businesses that make Old Town Temecula special, and where winemakers actually pour (generously) for you—to waking up to ocean air and beach views at The Seabird in Oceanside, where surf history, skate culture, and eclectic murals drive the city’s ethos.

Temecula surprised me with its depth. Yes, wine is the draw (there are over 50 wineries), but it’s the accessibility, the unexpected gems, and the ability to build your own experience—whether that means wellness, outdoor adventures, or just tasting your way through the valley—that makes it feel different from other wine regions.

Oceanside, meanwhile, balances laid-back beach energy with a culinary scene that genuinely impressed me: farm-driven restaurants, tons of craft breweries and character-filled cafés, taco shops, and even Michelin-recognized spots, all coexisting seamlessly.

Temecula Highlights

Stay – South Coast Winery Resort & Spa
Wake up to vineyards and rolling hills. Easy, relaxed wine country energy.

Relax – Spa Pechanga at Pechanga Casino & Resort
The Journey of the Payomkawuchum Massage (Zero Gravity Soundscape Relaxation Experience) was life changing. You spend the first 20 minutes listening to an immersive soundscape to unwind and then indulge in a full-body massage.

Eat & Drink –

• E.A.T. Marketplace
  Clean, sustainable, locally driven food that’s super fresh without sacrificing flavor. They work closely with local farms, ranches, and artisans, and you can genuinely taste the care in every dish. Also: excellent coffee.

• Wilson Creek Winery
  It’s like Disneyland for wine lovers—lively, tons of wine options ranging from flavored bubbles to crisp, juicy whites and they have some very unique wines including a white cabernet sauvignon.

• Domenico’s Italian Chophouse at Truffle Pig Winery
  Amalfi Coast inspiration, classic steakhouse energy, and a diverse menu that isn’t just huge cuts of meat.

Oceanside Highlights

Stay – The Seabird
Beach views, walkable location, easy home base for exploring.

Relax – Sunny’s Spa
Yes, I tried the robot massage. Very effective, plus there’s no awkward small talk.

Eat –

• The Plot
  We’re meat eaters, but dinner here was phenomenal. An award-winning plant-based restaurant and San Diego County’s first zero-waste concept—creative, thoughtful, and delicious. Did not miss meat.

• Harbor Fish & Chips
  Exactly what you want at the harbor: crispy, no-frills fish and chips in an iconic family owned and operated restaurant started in 1969.

• Handel’s Ice Cream
  Award-winning homemade ice cream since 1945

• Craft Coast Tacos
  The Craft Coast–style birria (crispy melted cheese + pinto beans) is easily one of the top three tacos I’ve ever had.

  

Book This, Order That

Book This

• Culinary Clash Night #1 - $78 per person, book here
  Featuring student chefs Ed Castorena and Maliah Chin on Sunday, March 1, this marks the first of three March dinner events in partnership with City College of San Francisco. Part cooking competition, part scholarship fundraiser, student teams take over the kitchen at the InterContinental San Francisco alongside Chef Norma Whitt to execute their own menus and compete for top honors.

• Limited Edition Truffle Menu at Palmaz Vineyards - $250 per person, book here
  Palmaz Vineyards has launched a new winter tasting menu inside its underground cave, pairing rare estate Cabernet Sauvignons and limited-production wines with chef-driven seasonal bites like a Point Reyes truffle toma frittata and smoked Muscovy duck breast with pan-fried truffle polenta.

Order That

• Equal Parts $$
  Most unique thing on the menu is the green cioppino made with tomatillos, a savory broth and selection of mussels, shrimp, clams, and squid. We also enjoyed the brown butter whole branzino.

• Shuggies $$

  One of the most interesting examples of their sustainable menu is their Wild Boar Chop, which is an invasive species. Here they make in a katsu-style, panko breaded with a stonefruit karashi mustard, pork jus, and a frisée salad with roasted thomcord grapes.

Don’t Miss Next Week’s Post!

Next week, I’m sitting down with the team behind Rich Table to talk about their newest opening, RT Bistro—and why this more intimate, approachable concept felt necessary after more than a decade shaping SoHa (South of Hayes).

We get into the evolution of their neighborhood into a true walkable dining district, the philosophy behind “well-executed simplicity,” and why dishes like their famous RT Burger and a one-layer seasonal lasagna are exactly the kind of food they want to eat right now.

We get into why this moment in their careers called for a true San Francisco neighborhood restaurant—and how they’re thinking about longevity, evolution, and building places people actually return to.

If you care about where the city’s dining scene is headed—and the chefs shaping it—this one is for you.

Share New + Hot in the Bay with Chey: Chef Chats & the Recs You Actually Want

Coming off a very busy Super Bowl week, the city is pivoting hard into Lunar New Year celebrations, with some of the Bay Area’s top restaurants and bars crafting special menus, cocktails, and one-time-only chef collaboration dinners. It’s my year—the Year of the Horse—so I’m expecting big things.

This week, I found myself at downtown San Jose’s sleekest listening bar, Alter Ego, which just launched its Lunar New Year specials, including five new cocktails. The interiors are decked out with the perfect balance of festive, yet moody, and I 100% recommend going specifically for this LNY menu—because where else are you getting a silky milk punch made with actual mooncake (more on what to order below)?

Good to know? It’s in the same space as Still OG, which has its own LYN specials, countless cubby holes packed with vinyl, and a DJ booth with chiller vibes if you want to switch it up—or keep the festivities going in a new setting.

In my opinion, themed craft cocktails—let alone an entire menu of them—that are actually well-made and use ingredients that genuinely speak to the culture or holiday, are such a flex.

And while the city leans into Lunar New Year celebrations, winter in Tahoe is in full swing with possibly five feet of snowing dumping this week—making it the perfect time to check out what’s happening up the mountains.

The Tasty Dish: Chatting with Chef Christopher Bean

Winter in Lake Tahoe calls for two distinct dining moods: sometimes I want something fast, lively, yet still high-quality after a day on the slopes—other times, I’m settling in for a 2+ hour, dress-up dinner that feels worthy of celebrating the fact that I’m in one of my favorite places on earth!

At The Ritz-Carlton, Lake Tahoe, Executive Chef Christopher Bean is building both types of restaurants under one roof.

Montesa, the resort’s brand new cantina moderna, leans into heirloom masa, slow-cooked carnitas, and high-energy, tequila-driven libations—approachable, but grounded in real technique and authentic recipes. Just steps away, Manzanita has been reimagined with a more restrained, mountain-driven point of view, where seasonality, fire, and local ingredients guide the menu.

I caught up with Chef Bean to talk about shaping two distinct culinary identities, drawing from heritage and seasonality, and how Tahoe’s local bounty and dramatic winter landscape show up on the plate. Here’s what he had to say.

Montesa: “mountain roots with Mexican soul”

1. How did you strike the balance between creating a fun, high-energy cantina and maintaining the elevated culinary standards that define The Ritz-Carlton brand?

From the moment you step into Montessa, you can feel the vibe shift. We wanted to create a fun and relaxed ambiance that is still refined and elegant. We created a style of service that is approachable and not fussy. A place that guests can come in off the slopes or a day of hiking and relax, have fun, and still feel genuinely cared for.

2. Montesa’s menu showcases real technique behind approachable dishes. What guided your approach to making street-inspired fare feel refined yet authentic? Why Mexican food?

I wanted to feature authentic techniques and recipes as the foundation of the menu while blending in the highest quality ingredients and local products. For example, our Hamachi tostada is a very traditional style ceviche, but we use fish flown in from Japan because it has a tender texture and mild flavor that make the dish shine.

3. Collaborations like the Osita beer with Alibi Aleworks and the partnership with Mijenta Tequila add a sense of locality and authenticity. How important are these collaborations to Montesa’s identity and the guest experience?

Our partnership with Alibi Aleworks felt very natural. Not only are they a local company, but they also make excellent beer and share our passion for craft. With Osita beer, we get to showcase the creativity happening right here in our community. We approached Mijenta about a partnership because they are a high-end tequila with a commitment to sustainability and a brand with a playful, modern personability that aligns with Montesa’s spirit.

4. What are some of the dishes you’re most excited about at this new restaurant?

I am so excited about the offerings in Montessa. The chefs and I have put a lot of effort and passion into every dish, and I am so proud of this menu. My favorites on the menu are the Hamachi tostada, Quesobirilla, and the pozole.

Manzanita: Reimagined Mountain Elegance

5. The reimagined Manzanita brings together mountain elegance and culinary craftsmanship. What inspired the redesign and how does the refreshed atmosphere complement the new menu direction?

The restaurant space needed to be modernized, and the colors now blend well with the natural surroundings. Like the design of the restaurant space, we have dishes that are modern yet soulful.

6. Signature dishes like the 32oz Dry-Aged Côte de Boeuf and Ahi Tuna Tiradito highlight California ingredients and global influence. How did you craft a menu that feels both elevated and rooted in local seasonality?

We let seasonality lead the way. Chef Edgar Pulau’s brings a Latin influence from his Mexican heritage, and we balance that with global flavors and exceptional local ingredients. Guest favorites are the 32oz dry aged ribeye, local black cod with Chef Edgar’s signature poblano sauce, bone in smoked Durham Ranch venison chops, and the smoked babaganush with crispy fried flatbread.

Chef’s Heritage, Inspiration & Culinary Creativity

7. As Executive Chef overseeing multiple dining concepts, how do you approach developing distinct culinary identities for each while maintaining a cohesive Ritz-Carlton ethos?

I am lucky to collaborate with an incredibly talented team of chefs. When it came to Montesa, Chef Jimena Frias was instrumental in shaping the menu. Born and raised in Mexico, she drew from heirloom recipes and traditional techniques that gave the concept its soul. I helped guide the creative process and focused on curating the fantastic local products that elevate our menu.

8. Can you share more about your personal culinary journey — and how your background or heritage influences the way you cook and lead your kitchen teams?

I have been working in kitchens since I was 15. My first job was as a kitchen porter in Florida then I found my way into kitchens at luxury hotels in San Francisco. I really developed my style in San Francisco, where I was exposed to Michelin star kitchens and chefs. I became very connected to seasonal and unique ingredients through meeting farmers at the farmers market and visiting local farms in the Bay Area.

9. When creating new dishes, where do you draw inspiration from — is it seasonal produce, travel, local purveyors, or personal memories?

I get most of my inspiration from seasonal and unique ingredients. Cooking in Northern California is so fun because of all the beautiful produce that we are surrounded by. I like to think globally when creating dishes and not just stick to one genre of cuisine.

10. How do you balance honoring traditional recipes with introducing modern techniques and global influences that surprise guests?

I believe that it is important to learn traditional recipes and utilize those techniques as a foundation, then blend in things that excite me. Using a certain technique with an uncommon ingredient can be a fun way to experiment.

11. Lake Tahoe has such a rich natural environment — from forests to farms to freshwater fish. How does the region itself inspire your menus across the property?

The mountains, forests, and weather are so dramatic and beautiful it is easy to be inspired. I love to forage items, whether its pine or manzanita blossoms for garnish, or elements of the surroundings for inspiration. I often think about elements like fire and smoke when thinking about winter menus.

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Worth Watching

Equal Parts - North Beach’s newest restaurant-meets-nightlife destination giving Tulum vibes in one of SF’s best areas to go out

Guy Fieri’s Flavortown Tailgate - In case you’re curious what the “biggest tailgate” in the world looked like

Smoke Door Lake Tahoe Saryo - Lake Tahoe’s only fine dining Japanese-inspired wood fire restaurant serving 6 and 10-course omakase menus

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New, Hot + Upcoming in the San Francisco Bay Area

• The Oakland Museum of California (OMCA) is hosting its 25th Annual Lunar New Year Celebration on Saturday, February 21st featuring vibrant performances, hands-on activities, storytelling, and food. More info here.

• Florence Fang Community Farm’s Lunar New Year × Black History Month celebration is back, bringing live performances, food, and community together in one cultural crossover event. More info here.

• Thrive City celebrates the Year of the Horse with Lunar New Year festivities, including food from Dumpling Time and Boba Guys and live performances. More info here.

• Bosco, recently opened Italian concept that pairs regional Italian cooking with NorCal seasonality just revamped their menu. Expect dishes like the Dungeness Crab Ricotta Gnocchi, Paccheri with Wild Boar and more.

Book This, Order That

Book This

• The Happy Crane X Yeobo, Darling, $208.85 per person book here - As a part of their Lunar New Year series, the acclaimed new comer is teaming up with Menlo Park’s Taiwanese-Korean restaurant Yeobo, Darling up for a one-night-only collaboration dinner with Happy Crane on Feb. 25. Dinners will be in tasting menu format and feature up to six courses including dessert.

  

• Empress by Boon Chinese New Year Prix Fixe Menu, $138.00 per person book here - Ring in the Lunar New Year with a vibrant prix fixe menu crafted to celebrate abundance, prosperity, and togetherness. Chef Ho Chee Boon showcases bold flavor combinations that honor Cantonese tradition while embracing modern creativity. Feb 16-28, 2026.

• The Next Table | Honoring Charles Phan’s Impact, $214.20 per person book here - The Next Table launches February 19, honoring the legacy of Chef Charles Phan. The first of three rotating chef-led evenings features Dong Choi (Slanted Door), Philip Tessier (PRESS), and Darryl Bell (Stateline Road Smokehouse), with communal seating, off-menu dishes, and an interactive format. Seats are limited.

Order That

• Alter Ego $$
  Start with the potato pave, grilled pork tenderloin and the LNY special—the BBQ duck bao. The five LNY cocktails are delicious, my favorites were the Breakfast in Hanoi with egg cream and Mr. Black; Mooncake which is a silky milk punch; and the Yin-Yang, a tropical cocktail served in a panda.

• Fusion Dumpling $$
  Xiao Long Bao: Crab, Pork, and Shrimp Giant XLB; Spicy Pork XLB; Black Truffle and Wagyu XLB
  Dim Sum & Dumplings: Peking Duck Potstickers; Tea Smoked Duck; Dong-Po Pork Belly; Pan-Fried Pork Soup Bao
  Main Entrees/ Noodles: Noodle Soup with Short Rib; Fish Filet with Housemade Pickled Mustard Greens; Crab Meat Lomein; Chicken with Explosive Chilli Pepper

  

• Go Duck Yourself $$
  Not to be confused with Peking duck, their specialty is Cantonese Roast Duck. Get it. Also delicious? The Crispy and BBQ Pork Combo featuring six ounces of crispy skin pork belly and six ounces of honey-glazed BBQ pork.

• Z & Y Peking Duck $$
  You have to get the crispy Beijing Peking duck served with the classic pancakes, green onion, cucumber, and sauce. Or go all out and get the Caviar Beijing Roast Duck paired with a 12-year-aged caviar.

  If you like knowing what’s actually worth booking & ordering, subscribe. New issues drop every Friday— for FREE!

Don’t Miss Next Week’s Post!

Next week, I’m chatting with the 13X World Pizza Champion and unofficial mayor of North Beach, Tony Gemignani, founder of Tony’s Pizza Napoletana, Slice House, Capos and more, about what it takes to offer 14 distinct styles of pizza under one roof—and still rank among the best in the world. Tony recently earned two spots on the 50 Top Pizza USA 2025 list (#3 for Tony’s Pizza Napoletana and #33 for Pizza Rock), and his flagship also ranked #10 globally on the 50 Top Pizza World 2025 list.

We get into the new winter menu—including his Upside Down Anchovy pie inspired by Stranger Things—how he handles the pressure of global recognition, and what’s next as Slice House expands and new projects roll out in 2026.

Share New + Hot in the Bay with Chey: Chef Chats & the Recs You Actually Want

It’s a big week in the Bay Area—hellooo, Super Bowl! Every restaurant, venue, and brand has an excuse to throw a party and I’m here for it.

San Francisco nightlife is fully popping off right now. One of the buzziest recent openings is Equal Parts, a vibey North Beach spot that makes you feel like you’re in Tulum while standing inside the former Old Spaghetti Factory building. Think tropical house mid-week, then full Tulum- and Ibiza-inspired beats Thursday on.

Another one to know: Bella. By day it’s a laid-back aperitivo hideaway and at night? A refined, music-driven cocktail club—rotating DJs included.

Keeping the momentum going is Dante’s Inferno, a restaurant–nightclub hybrid that feels very New York City (love that for us). I checked it out during a one-night-only Super Bowl kickoff party which offered an immersive, sensory experience complete with performances, standout craft cocktails, and Jamaican-inspired bites.

The culinary highlight of the week, however, was Chef Michael Mina’s 12th Annual Culinary Kickoff at Pabu featuring top-notch chefs, wineries, spirits, and musical performances with special appearances by NFL stars. I’m still dreaming about the Mina signature full Bluefin breakdown and the hand rolls, sashimi and sushi that followed. So fresh!

And while some of SF’s newest restaurant-nightlife hybrids are going big with the flash, others—like Shuggie’s in the Mission District—are channeling that same energy into something more neighborhood-driven and intimate.

The Tasty Dish: Chatting With Owners Kayla Abe and Chef David Murphy

What began as an upcycled pizza joint has grown into a climate-positive dinner club. At Shuggie’s, whole-animal cooking, live music, and nostalgic American flavors come together in a way that feels celebratory, not forced.

Led by husband-and-wife duo Chef David Murphy and Kayla Abe, the Mission favorite now pairs a DIY Old Vegas–inspired redesign with live jazz and a rotating dinner-club format—blurring the line between dining and nightlife without losing its neighborhood soul.

I caught up with the Shuggie’s founders to talk about what the shift unlocked creatively, how invasive species and offcuts became craveable, and why they believe caring about the planet should feel like a party. Here’s what they had to say.

1. How does your new shift unlock ways for you to highlight whole-harvest cooking, overlooked proteins, and your partnerships with small farmers and fishmongers?

The dinner club format has been incredibly liberating for our mission. We are no longer confined to pizza, and now, we can feature dishes like our Wild Boar Chop, using an invasive species that’s actually harmful to the environment, or our Beef Three, which celebrates three different cuts from the same animal—oxtail, beef cheek, and ribeye—showing diners how delicious offcuts can be. Our Tuna Rib Crudo lets guests interact directly with a part of the fish that would typically be discarded, scraping delicious meat right off the bone.

The flexibility also means we can change our menu more frequently based on what our local farmers, fishmongers, and ranchers have available. We can respond in real-time to what would otherwise go to waste and turn it into something nostalgic and celebratory.

2. Talk about what exactly a climate-positive dinner club means and what you hope this brings to the neighborhood.

A climate-positive dinner club means we’re not just reducing our environmental impact, but actively improving it, while creating a celebratory experience. We’re proving that sustainability can be glamorous, theatrical, and fun.

The dinner club format allows us to integrate entertainment directly into the dining experience. Our live jazz performances on Tuesdays and Sundays, in partnership with Jazz In the Neighborhood, create this intimate, community atmosphere where food, music, and mission come together.

We want to be a place where the community can gather for something special and where sustainability feels celebratory rather than restrictive. The Old Vegas aesthetic, the interactive food presentations, and the live music all demonstrate that caring about the environment doesn’t mean sacrificing joy or indulgence.

We’re hoping to change how people think about climate-conscious dining and show it can be the kind of raucous, fun evening the Mission is known for.

3. How do you approach making more unconventional ingredients feel fun for diners who might be trying them for the first time? What have been some of your favorite dishes since making the switch?

Changing minds is easiest through people’s stomachs. So when we use less common upcycled ingredients, offcuts, or byproducts, our first priority is to make them dynamic, fun, and absolutely delicious. Reimagining Americana dishes through this upcycled lens gives people some foundation of what to expect.

Like with one of my favorites, Le Fish Stick, we’re taking cod or other fish in oversupply from our fishmongers, preserving them like bacalao, and folding them into potatoes to make a fun fritter as a modern version of everyone’s nostalgic freezer classic.

If guests come in with open minds, their assumptions about food waste fall away quickly. Nothing on the plate looks or tastes like “waste”—that’s the point, especially when nearly 40% of the U.S. food supply is lost to overproduction and cosmetic imperfection.

Presented through a vibrant, craveable meal in a space with a little gritty glamour, eating with the planet in mind feels less like a sacrifice and more like a celebration.

4. Shuggie’s transformation isn’t just culinary—the space itself is now full Old Vegas glam. Most of it was DIY, right?

Yes, everything was DIY! David built the booths, and I upholstered them, painted new murals, and worked with him on new art installations. We wanted a clear visual shift for this new era; the warmer orange felt right after living with the old yellow, which was harsh and showed every scuff.

The new palette sets the mood, and the built-in seating makes the space cozier—somewhere people can actually settle in for a long dinner or live music. Everything was either handmade by us or reused, reinforcing our belief that sustainability and style can coexist.

It’s still the high-energy, maximalist space we love, just more dialed in—and finally aligned with what we set out to build.

5. Weekly programming adds a whole new layer to the experience. How do these themed nights deepen your connection to the community?

We’ve always intended our restaurant to be like the neighborhood’s living room, where people can casually drop in and run into friends, meet strangers at the bar, or catch a live show or a special menu.

It’s become this very fulfilling ecosystem where we offer special programming that David and I are interested in, that the community also desires, and in return, they give us space in their lives and share their celebratory moments with us at the restaurant.

Also, people have come to expect more than just great food and drinks from restaurants. And we’ve learned over the years to really listen to what people want and give it to them, in Shuggie’s style. We were surprised at how many people wanted pizza back, so we knew we had to incorporate it into the new space, if even in a small way.

Now having our pies one day a week feels like a celebration, and is in line with the way people want to eat on Sunday—no fuss, easy choices, plus we have happy hour all day. Constant programming and events keeps the space alive and ever-changing.

Our interests aren’t static and the desires of our guests aren’t either. Change and evolution are essential to living—we need be able to adapt our menus regularly in order to eat with the planet and farmers in mind, we needed to change our look and feel to fit our evolving style, we want to offer new events to cater to peoples’ dynamic interests. It is all about adaptation, in every sense.

What to expect? Here’s a look at my Shuggie’s experience.

Worth Watching

Dante’s Inferno - A sneak peek at San Francisco’s soon-to-open, multi-level supper club and nightlife destination.

Crustacean - Hands down the best garlic noodles and Dungeness crab—tiss the season!

Sabor Gaucho - Me tasting every cut of meat at San Francisco’s newest AYCE Brazilian Steakhouse.

Follow @cheycheyfromthebaynon Instagram

New + Hot in the San Francisco Bay Area

• Opened in Nob Hill in December 2025, Restaurant Naides features a $185, 11–13 course tasting menu reimagines traditional dishes balancing bold Southeast Asian flavors with restraint and precision.

• Anomaly just launched their new winter menu, spotlighting shinkei jime fish from the Sonoma coast, Dungeness crab, and locally raised beef from just south of the Bay Area.

• Bodega launched their Lunar New Year specials with highlights like the “Bún Riêu” Angel Hair and Lobster Yee Mein (only on 2/17)

• BIGFACE Coffee to SF via a long-term residency at Square’s Mission District Corner Store. Backed by Jimmy Butler, the pop-in runs through mid-April.

• Vicinity, a new fine-dining restaurant opened February 3 in downtown Los Gatos. The 16-seat restaurant serves a 13-course, $195 menu focused on hyper-local California ingredients and modern technique.

• Canela & Friends, a new monthly collaboration series at Canela Bistro Bar, launches February 19 featuring Chef Paul Iglesias of Parche.

Book This, Order That

BOOK THIS - 💕 Valentine’s Day Edition 💕

• Bourbon Steak San Francisco — 3-course prix fixe, $150 pp. Luxe steakhouse energy inside the Westin St. Francis, live saxophone, heart-shaped ravioli, premium wagyu cuts and steaks, gold-topped dessert.

• PABU Izakaya — 5-course prix fixe, $175 pp. Upscale Japanese-forward menu with wagyu, duck gyoza, otoro deviled egg, optional sushi and caviar add-ons.

• International Smoke San Francisco — Chef’s tasting menu, $95 pp. Global crowd-pleasers, optional Maine lobster spaghetti for two, plus wine pairing option.

• The Bungalow Kitchen — 3-course tasting menu, $129 pp. Waterfront setting, coastal Italian dishes, gold-finished dessert.

• The Tailor’s Son — Valentine’s à la carte Italian. Lobster bucatini $39, truffle tagliatelle $38, NY strip $55; strong Champagne list.

• Corzetti — Italian classics à la carte. Crab risotto $34, whole branzino $50 (great for sharing); also offering afternoon tea with Lambrusco.

• a Mano — Regular menu + Valentine’s specials. Standouts include Dungeness crab cannelloni $32 and duck pappardelle $29.

• Trestle — 4-course prix fixe, $95 pp. Cozy, refined, with lobster bisque, scallops or duck, and polished desserts.

• Canela Bistro Bar — Multi-course Spanish prix fixe, $79 pp (Feb 13–15). Tapas-style menu with lamb chop or veggie paella, plus sundae for two.

• Limewood Restaurant — 5-course prix fixe, $150 pp. Bay views, bone marrow rolls, lobster, duck crown, chocolate ganache tart (à la carte also available).

• MAMA Oakland — 4-course prix fixe, $85.95 pp. Italian-forward menu with Dungeness crab, signature pastas, and lobster-accented mains.

• Parche — Valentine’s weekend programming. Prix fixe in the dining room Saturday; à la carte bar/lounge seating Friday + Sunday with festive cocktails.

• Sushi Roku — Valentine’s Izakaya Feast (multi-course, for sharing). Wagyu, uni, chu-toro, surf & turf roll, chocolate bomb dessert.

ORDER THAT - 🦀 Dungeness Crab Edition 🦀

• 7 Adams — Saffron Cavatelli with Dungeness Crab. Handmade saffron pasta in deeply reduced crab stock with Meyer lemon and wild foraged fennel.

• Copra — Crab Ghee Roast. Southwestern Indian–inspired Dungeness crab cooked in aromatic ghee and chili paste, finished with tamarind and jaggery.

• Eylan — Crab Mutabar (stuffed flatbread with fennel, poppy seed, mint) and the new Dungeness Crab Roll at brunch.

• Dalida — Dungeness Crab & Squid Ink Hilopites. Greek-inspired pasta with oven-dried tomatoes and fennel.

• Hog Island Oyster Co. — Whole Dungeness Crab. Back in season from Bodega Bay—served roasted or chilled with herb butter.

• Yeobo, Darling — Dungeness Crab Risotto. Finished with hedgehog mushroom foam and a garlic-oil–brushed grilled crab leg.

Don’t Miss Next Week’s Post!

Next week, I’m chatting with Christopher Bean, Executive Chef of The Ritz-Carlton, Lake Tahoe, to talk about building two very different dining experiences under one roof. We get into the opening of Montesa, the high-energy, Mexican-forward cantina serving an elevated take on street food and spirits. We also talk about Manzanita’s reimagined menu of refined mountain cuisine, and how heritage, seasonality, and Tahoe’s dramatic landscape shape both restaurants—plus the dishes he’s most excited about right now.

Share New + Hot in the Bay with Chey: Chef Chats & the Recs You Actually Want

Update: On Jun 24, 2026 Enclos earned its third Michelin Star!

The Amuse Bouche

I spent the entire week in Lake Tahoe, so this issue is for anyone planning a snowy getaway this winter! While my main objective was mastering toe side (or at least improving!) I still made plenty of time to eat—checking out both new fine dining restaurants headed by some of the Bay Area’s top culinary talent and casual dines that impressed just as much (more on this in Eating My Way Through).

But let’s back up, because if you’re anything like me, the Tahoe trip starts with the absolute need for the best road trip snackies.

Two non-negotiable stops: Pedrick Produce, which offers everything crave-worthy—think walls of chocolate-covered goodies and gummies, countless yogurt-covered pretzel flavors, and authentic tamales. We crushed half a dozen before we even hit the mountains.

And then there’s Ikeda’s. Yes, the produce is great at both farm fresh spots, but the real draw here is the bakery. They bake over 20 fruit pies (including the cream variety!) and—cobblers—which are out-of-this-world with their buttery crumb topping... and while you literally can’t go wrong, I always gravitate to the marionberry.

Also good to know? Ikeda’s has a restaurant with some upscale fare like the wagyu burger and even a seasonal dungeness crab sando.

While Tahoe fueled the week, one of the most compelling conversations I had came from closer to home—with a chef reshaping the fine-dining conversation in Sonoma.

The Tasty Dish: Chef Chat With Brian Limoges

Two Michelin stars in six months—plus a Green Star—is the kind of debut most restaurants never experience. At Enclos, that moment wasn’t just about recognition; it was validation of a philosophy rooted in conservation, restraint, and a deep respect for place.

At the center of it all is Chef Brian Limoges, whose path through some of San Francisco’s most impressive kitchens—Atelier Crenn, Quince, Birdsong, and Saison—has shaped a cooking style defined by discipline, intention, and clarity.

At Enclos, that experience converges with Stone Edge Farm’s closed-loop agricultural ecosystem, where sustainability is the framework guiding every decision.

I chatted with Chef Limoges about what that onstage Michelin moment actually felt like, how Sonoma’s terroir continues to shape the menu, and why ambition only works when it’s paired with restraint. Here’s what he had to say.

1. What was going through your mind onstage at the Michelin awards—especially when it seemed Enclos might leave with only the Green Star before the surprise reveal?
   What was going through my mind in that moment was a deep sense of gratitude—gratitude for the opportunity to stand on that stage and for the feeling that the work our entire team poured into this project had truly paid off.
   
   Our late founder placed conservation at the heart of both the farm and the restaurant, so receiving the Green Star carried a profound meaning for me. It felt like a moment that belonged to him as much as to us.

2. What do you feel this win says about Sonoma’s culinary identity right now and where it’s headed?
   I think this recognition speaks volumes about the remarkable diversity of this region. Any cuisine or concept can thrive here because the terroir enriches everything it touches.
   
   Diners today aren’t just seeking a well-executed, delicious meal—they want an experience filled with moments of inspiration. For us, that means expressing the beauty of Sonoma through the lens of a dish. That’s the experience we strive to create.

3. What are some of the top lessons from working in Michelin-starred kitchens that have helped you with opening Enclos?
   I’ve always been eager to contribute as much as possible in every kitchen I’ve worked in. Once I reached the limits of my impact in a particular role, I knew it was time to take the next step.
   
   Each move in my career has been a progression in responsibility. I trusted that, no matter the environment or challenge—even ones I had never faced—I could find solutions through resourcefulness.
   
   Every chef I’ve worked for had distinct philosophies and styles, so part of my growth was identifying what resonated with me and shaping my own voice from those experiences.
   
   Whether it was choosing between the depth of a classic French veal jus or a modern interpretation that was more efficient but equally compelling, it was always about discovering what I believed in—and trusting that my perspective would speak to future guests.

4. Stone Edge Farm’s MicroGrid is such a distinctive part of this restaurant, especially in the context of the Green Star. How does working within a closed-loop, sustainably powered ecosystem actually influence the way you create dishes day to day?
   The microgrid is both a symbol of our sustainability efforts and an example of the innovation that has defined our founders and, by extension, the ethos of our restaurant.
   
   It forces us to ask: What are we passionate about? How do we translate that passion into a gift for our guests while mitigating the traditional waste and inefficiencies of fine dining?
   
   For us, the answer lies in using as much of our farm as possible—preserving, fermenting, composting, and building systems that honor every ingredient. The microgrid itself is a remarkable achievement, though often challenging to explain succinctly at the table. The produce becomes the bridge: the most natural and engaging entry point for sharing the story of the farm and the energy that powers it.

5. How would you define the culinary identity of Enclos in your own words?
   We call our cuisine “modern California coastal cuisine” because it draws inspiration from both coasts—New England, where I was born, and California, which has become home. It’s shaped not only by my experiences, but by the collaborative creativity of our team.
   
   I spent two years cooking Middle Eastern food with James Beard Award–winning chef Ana Sortun at Oleana, where I learned the nuances of spices. I also grew up with a Greek grandmother, so those influences are woven in. At its core, our cooking blends Japanese foundational flavors—like dashi—with French technique and a Nordic sense of time and place.
   
   Those are the main pillars, but inspiration can come from anywhere. If there’s a flavor profile from Vietnam we love, we’ll incorporate it subtly—just enough to spark recognition without turning the dish into a Vietnamese dish. Everything is filtered through the lens of California’s ingredients.

6. Your menus are hyper-seasonal and technically intricate. How do you keep pushing that level of creativity and discipline without losing the soul and simplicity guests connect with?
   When we talk about simplicity, we’re referring to the restraint we show once a dish reaches the plate. The process to get there can be incredibly meticulous, but we try not to over-manipulate the final result. Our goal is to amplify an ingredient rather than transform it into something unrecognizable.
   
   Take our tomato dish: we might juice and clarify tomatoes to intensify their purity, but when paired with a freshly peeled tomato, the effect is simple and honest. Technically complex, yes—but at its essence, it’s just an extraordinary tomato expressed in multiple forms.

   

7. What were the inspirations that shaped the restaurant’s earliest vision and continue to guide how the menu evolves?
   When Enclos was being developed, our guiding star was always Sonoma. With Stone Edge Farm and its collectors as a foundation, our mission was to offer them the best possible experience while staying true to the character of this place.
   
   I’ve always been a sponge for inspiration—for better or worse—so the process became a combination of years of ideas, research, and experiences I had in kitchens where I wasn’t always able to fully express them.
   
   Bringing those elements together with my upbringing and the identity of Sonoma felt natural. It all aligned into the creative language we speak today.

8. Now that the restaurant has landed two Michelin stars and a Green Star in record time, how are you thinking about ambition versus intention? Is the three-star goal something you actively plan for?
   Our goal is to continue evolving—creatively and in our approach to hospitality. We center everything around how the guest feels and what we’ve learned over time. No one can plan for three stars; it’s not something you can secure by checking boxes.
   
   Of course, it’s a dream we hold, but if it happens, it will be because we remained authentic—driven by creativity, grounded in hospitality, and committed to offering something meaningful.
   

   At Enclos, Stone Edge Farm isn’t just the source of the wines or ingredients—it’s the philosophical backbone of the pairing program, grounding each menu while leaving room for surprise, contrast, and global perspective. With that said, my last questions is for General Manager, Ian Cobb:

9. What’s your philosophy when building pairings and how do you decide when to lean into the estate wines versus when to surprise guests with something unexpected?
   When I’m building pairings, I like to keep an open mind. Curiosity is oftentimes the greatest teacher. If you lock into one wine too early, it usually ends up feeling predictable.
   
   Before I even taste a dish, Chef Brian walks me through the ingredients and how it’s prepared, that gives me a sense of where to start. A wine will often pop into my head right away, and that becomes my jumping-off point.
   
   From there, I look for ways to make it interesting, maybe choosing a varietal I think fits but from an unexpected region, or swapping it for something similar that’s a little more adventurous. I think it’s important to respect the classics, but improvisation often feels the most intentional.
   
   Stone Edge Farm wines are always at the heart of what we do at Enclos. The Sauvignon Blanc and Semillon are super versatile, and for the first part of the menu, it’s tough to find a dish they don’t work with. Toward the end, the Cabernet Sauvignon and Surround (our Bordeaux blend) usually take center stage and can always pair with game birds, beef, and lamb.
   
   The wines always find a way to complement each dish and often they will guide themselves into the menu.

What to expect? Here's a look at my Enclos experience and a sample tasting menu.

Reels Recap

I may have been in the mountains, but these are the SF restaurants and experiences worth your attention right now.

RT Bistro - Why the brand-new spot from the Rich Table team may also be home to the best burger in the city.

Splash Bar - Why you should be watching any game at SF’s largest sports bar complete with foosball, pool tables, golf suites, fire pits, and 30,000 square feet of game-day chaos.

Happy Crane - I ate 12 of the 17 dishes at this acclaimed modern Chinese debut. Here’s what stood out.

Parachute Bakery - From the Michelin-caliber chefs behind Arquet comes San Francisco’s newest bakery in the Ferry Building.

Precita Social - Chef Greg Lutes (of 3rd Cousin) brings elevated comfort food inspired by Japanese, Italian, and French traditions to Bernal Heights with his new restaurant.

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New + Hot in the San Francisco Bay Area

Back in San Francisco, here are the timely events to keep on your radar.

Don’t have Super Bowl plans yet? Here's a few more…

• Off the Grid Tailgate Tasting Menu lands at Gold Bar Whiskey Distillery Feb 6–7 with tastings from six top Bay Area BBQ chefs, Joe Montana Double Gold canned cocktails, and whiskey pulls straight from the barrel. Get tickets here.

• Shaq’s Fun House festival-meets-carnival experience hits the Cow Palace Feb 6. with rides, live performances (Tiësto, T-Pain + more), immersive activations, circus performers and a six-hour open bar + food activations. Get tickets here.

• Sports Illustrated Super Bowl Party returns Feb 7 with live music from The Chainsmokers and Ludacris, plus game-day energy meets nightlife theatrics. The event blends game-day energy with party-style activations. Get tickets here.

• From Feb 6-7th, Ghirardelli Square will transform into the Ultimate Fan Zone experience, which includes a limited-edition Super Waffle Bowl Sundae, topped with a festive football, music and fun for fans of all ages. Also, in attendance is BÉIS Bowl Sunday from Feb 6-8th, which brings a full watch-party setup with Super Bowl trivia, BÉIS Bingo, giveaways and big-game energy all day long. More info here and here.

Already planning for Valentine's Day?

• The Jay Valentine’s Market (Feb 14–15) brings together local SF makers, cocktails, and bites on the hotel’s outdoor terrace. Expect specialty vendors, alongside cocktails and seasonal dishes from The Third Floor. Free and open to the public—more details here.

• Love Bites! at the Ferry Building (Feb 12) invites guests to eat and drink their way through the marketplace and enjoy Napa wine tastings, a silent disco, Bite Bingo, and hands-on crafts—benefiting Foodwise. Get tickets here.

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Still New, Still Buzzing

A look at Lake Tahoe restaurants continuing to build momentum well beyond opening week.

The Edge Restaurant & Lounge - Launched in summer 2025 at Edgewood Tahoe in South Lake Tahoe, this upscale concept delivers a refined, multi-course tasting experience paired with an expansive 1,000+ wine list.

Wolf by Vanderpump - Opened in early 2024 at Caesars Republic, Stateline, Wolf is bringing the Vegas level glitz + glam to South Tahoe. This is easily Lake Tahoe’s most vibey restaurant featuring dramatic decor and an indulgent menu of hearty entrees, pastas, seafood & prime cuts. & the cocktails? Equally impressive.

Have a Tahoe dining rec for me? ⬇

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Eating My Way Through: Lake Tahoe

Food-led travel recaps from wherever I happen to be eating that week.

Tahoe has changed a lot since I started coming up here as a kid, especially on the South Shore. There are more upscale restaurants than ever—and somehow, approximately 100% more Thai spots than I remember.

The best Thai food in Tahoe? Thai On Ski Run. It recently reopened inside Kung Pao Hustle whose tagline is literally “fast delicious Chinese food”. It’s the most hole-in-the-wall situation ever, but I promise you the Thai fried chicken is the best move after a long drive (make sure it doesn’t get soggy)!

Between tubing and snowmobiling with Tahoe Snowmobiles, hiking the trails around Van Sickle Bi-State Park and Emerald Bay, and carving down the slopes at Sugar Bowl, we ended each day starving. Our go-to post-mountain feast? Himmel Haus for German food and brews that will satisfy.

Aside from our regular spots (including Bert’s on the South Shore or Fire Sign Café when we’re closer to Tahoe City for breakfast) what really impressed me were the new comers to the Tahoe dining scene that went far beyond your typical American fare.

Dining highlights included:

• Smoke Door - the live-fire, Japanese-inspired restaurant from Chef Tyler Burgess (alum of Michelin-starred Saison and Angler)

• Yarrow - the new opening at Sugar Bowl Resort from two-time James Beard Award winner Traci Des Jardins. This is a vibrant spot focused on seasonal, locally sourced cuisine. Ideal after a full day on the mountain.

• Montesa at the Ritz-Carlton - the newly opened, more relaxed, cantina-style counterpoint to their signature restaurant Manzanita. Combining authentic techniques, recipes, and regional inspiration, it’s hands down the best Mexican food I’ve had in Lake Tahoe.