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Displaying all articles tagged:

Paulcanales

  1. What to Eat
    Check Out the Menu at Duende, Now Open in OaklandThe new restaurant from former Oliveto chef Paul Canales opened last week after many delays.
    By Jay Barmann
  2. Openings
    At Long Last, Duende Opens Wednesday in OaklandPaul Canales’s big Oakland restaurant makes its debut.
    By Jay Barmann
  3. Previews
    Duende Hosting a Pre-Opening Event Tonight in OaklandChef-owner Paul Canales is aiming for a late December opening.
    By Jay Barmann
  4. Nonstaurants
    Preview Duende at an Underground Dinner In S.F. This WeekendIt’s pretty exclusive!
    By Jay Barmann
  5. Pre-Previews
    Paul Canales’s Oakland Project Gets a Name: DuendeIt means ‘a heightened spirit of emotion’ in Spanish.
    By Jay Barmann
  6. Pre-Previews
    Paul Canales’s Ambitious ‘Collision of Spaces’ Due By FallThe unnamed project *might* make it open by late summer.
    By Jay Barmann
  7. Pre-Previews
    New Paul Canales Place in Oakland May Include Wine Shop
    By Jay Barmann
  8. Pre-Previews
    Paul Canales to Open Large Restaurant in Historic Floral Depot Building inBut it won’t be Italian!
    By Jay Barmann
  9. Foodies With Benefits
    What You Missed at the Japan Benefit Dinner at Prospect Last SundaySee a food porn slideshow from Sunday’s benefit dinner.
    By Jay Barmann
  10. Chef Shuffle
    Updated: Oliveto Chef Paul Canales Takes His Leave to Open His Own Place inThe longtime chef at this Rockridge resto is opening something else in Oakland.
    By Jay Barmann
  11. Trends
    Goat: Coming Soon to a High-End Menu Near YouIn S.F., N.Y., Philly, and Chicago, goat is being embraced by chefs and diners, at least the slightly adventurous ones.
    By Jay Barmann
  12. The Food Chain
    North Pond’s Candied Beets Blow Paul Canales’s MindA creative beet salad impresses a California chef.
    By Nick Kindelsperger and Jay Barmann
  13. The Food Chain
    Matt Greco Goes Wild for Oliveto’s Charcoal-Grilled SquabOliveto chef Paul Canales explains the secret of their local squab, which never leaves the menu.
    By Jay Barmann and Helen Rosner
  14. Beef
    Oliveto’s Review Rebuttal Calls Out Bauer’s MethodsAn Oliveto intern steps to the restaurant’s defense, questioning Michael Bauer’s methods.
    By Adam Martin
  15. What to Eat
    Tasting Tomatoes with Oliveto’s ExpertsAs tomato season ramps up, Oliveto chefs taste ‘till it hurts.
    By Adam Martin
  16. Trends
    SF Chefs Using Miso in Strange New WaysChefs embrace miso after junket to Japan.
    By Adam Martin