Also, they're doing the fried chicken Keane used to do at Market in St. Helena.
Plus: Craftbar's trivia night, a free Champagne tasting, and more neighborhood news.
When they reopen in March 2012, there will be a totally new menu and new look.
A Benedict riff with masa cakes and veal tongue, perhaps?
Launching this weekend.
The larder at Bar Tartine continues to expand, and the beverage program veers away from wine.
Yes, the foie-gras doughnuts will be available.
Chef Alicia Jenish took over the executive chef job at the Grand Café (Geary and Taylor) this fall, joining the Kimpton Hotel empire and revamping the French menu with more of a brighter-flavored, California bent. Jenish spent years in the...
Changes include renovations to the restaurant, plus a home store and boutique hotel next door.
Dishes like knishes and caviar, oysters Rockafella, lamb chops, and chicken "oysters" all have deep-rooted NYC origins, says team Torrisi.
We've gotten used to seeing over-$20 burgers, but $9 for popcorn and $12 for French fries?
The new menu was not inspired by the late great Steve Jobs.
Ferran Adrià will send a team to Chicago to help with the collab.