Bay Area Restaurants

Bon Appetit's resident "Nitpicker" Jason Kessler went after an SF restaurant today for losing his reservation and handling it poorly: "The hosts, who couldn't find record of my reservation, decided to get management involved...Never once did [the manager] address me directly...After half an hour, she finally deigned to give us a table (of the many that were sitting empty). At that point, however, I didn't want to eat there. In fact, I don't ever want to eat there." He declines to name the restaurant, but based on the clues (20 years old, across from the Ferry Building, lost its Michelin star in 2013), we're 99.9% sure it's One Market. [Bon Appetit]

We may not get the dramatic announcements of spring's arrival that other parts of the country get, like crocuses jetting out through the snow, but we do get our own subtle declaration of a new...

Burger hunger games generally start with the basics: find red meat between bread. Province of the meat, prep method and fat content are open for debate -- wide, wide open -- and texture is ever...

Chez Panisse before the blaze. [Photo: banky177/Flickr] Iconic Berkeley restaurant Chez Panisse, which sustained a horrible fire in March, had already announced that they were hoping to return June 10, but given the inevitable delays in construction, that wasn't a sure bet. Now, it looks like there's a set opening date of June 21, as they're selling tickets for an opening-night benefit that will raise funds for Alice Waters' Edible Schoolyard charity. With other Berkeley school gardening programs in peril due to USDA budget cuts, it's an important effort. Given the first-night status and the charitable cause, Waters is turning her lemons into extremely pricey lemonade: dinner at the restaurant will go for $2,500 a plate on opening night, while a meal at the upstairs cafe will be $1,000 per head. Those looking to attend the opening party can make reservations by calling (510) 843-3811, and others who want to celebrate the glorious return but don't have deep pockets should note that phone reservations will be back next Monday, May 27, with OpenTable and online reservations coming back the following day. · Chez Panisse rebuilds after fire, to reopen on summer solstice [L.A. Times] · Chez Panisse Reopening Now Targeting Early June [~ ESF ~] · Fire Hits Chez Panisse, Waters Hopes to Reopen "Soon" [~ ESF ~]

Dextoxifying vegetables and fruit. Photo: Wendy Goodfriend As the weather warms and the days get longer our bodies naturally gear up for a long-awaited cleanse. Traditional cultures around the globe use spring and summer as a time to shed excess weight and eliminate toxins that have built up during the winter. This can happen naturally as hearty stews are exchanged for fresh salads and cozy days on the couch are replaced with outdoors activities. But this cleansing process can also be gently encouraged with food choices. By selecting foods that support the liver and kidney, the primary detox organs, cleansing becomes part of a balanced and tasty diet. Some people use extreme diets like fasting and juice cleanses. But these aren’t necessary for most people and may be dangerous without medical supervision. Take juice fasting as an example. The goal in this popular regime is to consume concentrated vitamins and minerals from fruit and vegetable juices and to supply the body with enough sugar to function without having to digest food. But the problem with consuming only juice for any extended length of time is that it lacks protein. All of the liver detox pathways require protein to function properly. In addition, fiber is necessary in order to adequately eliminate toxins from the gut. Liquid diets that eliminate fiber and protein may cause a lot of negative symptoms because toxins cannot be fully processed and excreted. Below is a list of five foods that support the body while cleansing. Most of these foods have a direct benefit on the liver; chemicals need to be processed by the liver in order to be eliminated from the body. It is a huge job and it leaves the liver vulnerable to injury from numerous toxic substances. The good news is that there are many foods that protect the liver from harm. It is not necessary to consume these foods in excess to receive benefit. Normal consumption as part of a healthy diet is all that is needed.* Garlic The health benefits of garlic have been known for centuries and modern scientific studies support many of the traditional uses. Not only does garlic make food taste great is has the power to reduce fatty liver disease and improve the production of detox enzymes. In fact it is so protective to the liver that it can block the development of liver cancer even after exposure to cancer causing chemicals. The protective affects of garlic aren’t limited to the liver. It is such a potent antioxidant that it also protects the kidneys from the toxic effects of many drugs. Fortunately for people who are sensitive to the heat of raw garlic, most of its beneficial properties are also present in the cooked root. Garlic. Photo: Wendy Goodfriend Artichokes Members of the thistle family (artichoke, blessed thistle, milk thistle, etc.) are traditionally used as liver tonics. But few of them are as tasty as the artichoke. Often thought of as a delicacy, artichokes are powerful medicine. They have the ability to protect the liver from injury even when exposed to chemicals known to cause liver cancer. Artichokes are often eaten with oily dips like melted butter or mayonnaise. It is a perfect combination because the artichokes help the body to break down the oil and use it appropriately. In fact artichoke extract was shown to work synergistically with omega-3 fatty acids from fish oil. Artichokes. Photo: Wendy Goodfriend Lemons The tart refreshing juice of lemons is often used in cleansing protocols. However the bulk of research focuses on the benefits of citrus peels. The peels are extremely rich in flavinoid compounds, which reduce inflammation and help to repair damaged tissues. These flavinoids are also potent antioxidants and can protect the liver from oxidative stress. Damage from alcohol, toxic mold, and even excess exercise is blocked by the consumption of citrus peels. Citrus peels are often included in teas and candies, but the versatile zest adds a complex flavor to many dishes, both savory and sweet.

The Mind of a Chef, the Beard Award winning PBS television series from Zero Point Zero, Anthony Bourdain, and WGBH, is back for a second season, and this time it will feature chefs Sean Brock (Charleston) and April Bloomfield (NYC). Eater National has the teaser trailer. [-EN-]

The bar scene at Maven. [Photo: phildokas/Flickr] · 7 Hot Cocktail Trends in San Francisco (and Where to Try Them) [Zagat] · Sips and Bites from the Ferry Plaza Anniversary Cocktail Party [Serious Eats] · At Berkeley's Cottage Food Market, 'Homemade' Means Homemade [EBX] · A Pair of Belgians Hoists Adventurous Eaters High in the Air [WSJ] · NASA Is Funding a 3D Food Printer, Starting With Pizza [The Verge] · Restaurants Slim Down Cocktail Calorie Counts [Ad Age] · "Water" Is One of the Top 10 Culinary Trends at 2013 NRA Show [NRN] · A Sociology Professor on Our Love of Service [Rationalist] · Behold the Iron Chef America Frozen Meals [-EN-] · Amy's Baking Cancels Press Conference After Legal Threats From Fox [-EN-]

It’s too hot to live, so Vegansaurus is now a cold-food-only recipe appreciation blog until the heat breaks again. Up next, Vegan Food Addict’s raw nut butter cookie balls. Just five ingredients and you can put them directly into the fridge and eat them when cooking is a terrible idea, because all you can do is lay in bed in the dark under a fan drinking aperitif cocktails.

If you want a beer and a sausage, there's no place like Rosamunde. (Seriously, comb the galaxy and report back if you find something better.) Paprika, newly open basically around the corner fro...

Pal's owner Jeff Mason serving up sandwiches during Sunday Streets. [Photo: sanfranannie/Flickr] THE MISSION—Pal's Takeaway fans, be advised; the popular Mission sandwich shop is going dark on Friday, May 31 at its original location. It'll return in mid-June, when, as previously announced, it co-opens a space at 24th and Folsom with wine bar La Movida. [Tablehopper] COLE VALLEY—Padrecito is now open on Sunday nights, and is looking to launch Monday nights and weekend brunch shortly. [Tablehopper] THE MISSION—It's one hell of a day for local Kickstarters: in addition to the already-discussed Chefs Feed guidebook and Sandbox Bakery parklet, Anthony Myint and Andrew Barnett have put their previously-announced Linea Caffe project up on the site in hopes of raising funds for an entrance on San Carlos Street and sidewalk seating. The prizes range from $10 for a coffee and waffle when the cafe opens, to $35-45 logo cups made by Heath Ceramics. And for coffee addicts, $800 buys a lot: a year of a free coffee and waffle every week, a coffee subscription, a signed Mission Street Food cookbook and T-shirt, and more. Check it out here. [EaterWire] OAKLAND—This Sunday is World Sherry Day, and all this week, Duende is celebrating in style with tons of deals. First off, they're offering free tastes of a daily sherry to anyone over 21; just ask at the counter and they'll offer up a sample. Special sherry cocktails will also be available all week. Then, on Sunday, they'll offer a $10 tasting of 10 different sherries from 2:30-5:30 pm, followed by discounted tapas and sherry pairings and 50% off sherry bottles from 6 pm onwards. Teatro Flamenco will perform at 8 pm, and all ticketholders will also be given some free sherry to enjoy. All the info is here. [EaterWire] BERNAL HEIGHTS—Pop-up wine bar Mugsy is returning to El Rio on Friday, May 31, in a celebration of Bayview-based Gratta Wines, which recently took home double gold medals at the Finger Lakes International Wine Competition (one of only two competing Cabernet Sauvignons to do so). In addition to the winning 2010 Cab, poured by winemaker Barbara Gratta, they'll also have bubbly from Rock Wall Wines and French sparkling rosé, as well as salumi. The event runs from 5:30-8:30 pm; more info here. [EaterWire]