AQ Restaurant, which changes its menu and some of its interior design elements each season, debuted its new summer look and menu last night (June 19).
The bar's bright spring fabrics have been swapped for a distinctly beachy feel, with a new corklike bartop that sports glass portals that display sand, shells, and trashy romance novels. The static brick is a natural pairing for whatever seasonal changes in lights and foliage happen; right now, there are new domed and oblong lamps and giant branches to evoke an al fresco dinner party.
Chef/owner Mark Liberman tucks delicious adventure in unexpected places on his new summer menu, whether with the innocent inclusion of a lamb heart in a starter of summer squash and zucchini or via an entirely vegan "sausage"of chard, rice, and golden beets. A filet of eel hides under a Manila-clam topped mille feuille of potato, while cactus masquerades in a delicate dish of watermelon and buttermilk "smell."
The restaurant features stunning visuals that extend right down to the plate, but be forewarned: Even the main courses are all pretty delicate up in here, so don't come ravenous.
With its charmingly mismatched decor and dishware, Lovejoy's Tea Room feels like a step back in time. But the Noe Valley institution that welcomes tea enthusiasts with or without frilly white gloves has had a thoroughly modern makeover in its flavor and merchandise departments.
Perhaps to combat the impolite crime of stuffing extra lemon curd into one's handbag after high tea, there are now jars of Meyer lemon or cranberry curd ready to take home. Tea samplers in unconventional new flavors such as licorice spice, hazelnut, and lemon meringue sit across from the classics. And, perhaps most sharply, Lovejoy's has put its own twist on the meme of the old British "Keep Calm and Carry On" campaign with "Keep Calm and Make Tea" aprons and totes.
The full breadth of items (and many more impulse buys) are available in the retail annex across the street, Lovejoy's Attic (1351 Church).
SFoodie's Ben Narasin interviewed Francis Ford Coppola and his winemaker Corey Beck, for a he-said/he-said view of what making wine for and with the big man is all about.
Thanks for talking with us. How active are you in the wine-making process, or the direction of that process?
Coppola: I participate in goals and decisions but am not a winemaker myself.
Beck:Francis is extremely active with the designing of our products. In fact nothing gets approved without his blessing. I've always admired Francis for looking at different ways to package wine.
Is wine a singular pleasure or the other half of food?
Coppola: I rarely sip or drink wine on its own and almost always enjoy it along with food.
Beck: I grew up in a Italian family with my grandfather adding ice cubes to his red wine. His rationale was toning down the alcohol so it would pair better with food. I've always been a fan of more fruit-driven wines that are balanced and complement food. I can count on one hand the times I've had just a glass of wine-- that's what beer is for. Francis and I share the same philosophy when it comes to wine.
As you are the definitive standard to many in movie making, someone to aspire to be as good as, do you have anyone (or any brand) that you feel that way about in wine?
Coppola: Bacchus.
Beck: When it comes to California wines I would say it was Robert Mondavi. His vision wasn't just about Mondavi wines but included Napa Valley as well as California.
Coppola's wines deserve attention on their own, so we'll cover those in a separate post.
Contact Ben Narisin at sfoodieben@gmail.com . Follow us on Twitter: @sfoodie, and like us on Facebook.
The folks at Fifth Floor Restaurant have a couple busy weeks ahead of them. Chef David Bazirgan's kitchen is churning out a five-course foie gras tasting menu until the foie ban (or, "Great Depression 2.0") goes into effect. Bartender Brian Means' Wild Goose Chase'cocktail, with a rim coated in foie gras powder and a foie-stuffed prune garnish, should help ease your own liver if you're one of the people who mourns the impending loss of goose liver.
In addition to the foie feast, Fifth Floor is teaming up with beer and food ambassadors Almanac Beer Co. for one night of beer-fueled revelry. Diners will enjoy five courses (full menu below) paired with each of Almanac's bottled releases and a beer cocktail. The 'Farmer's Almanac' cocktail features Buffalo Trace bourbon, eucalyptus syrup, lemon, and Almanac's Winter Wit brewed with oranges and ginger. The beer comprises the largest quantity of liquid in the drink, offering a bright, citrusy flavor and aroma against a backdrop of oak, vanilla, and a pleasant herbal quality from the eucalyptus.
Bay Area Barbecue Championship
When: Saturday, July 7, starts at 10 a.m., judging begins at 11 a.m., game at 7:10 p.m.
Where: Oakland Coliseum (7000 Coliseum at Hegenberger)
Cost: $33 general/ $78 VIP; Kids: $12 general/ $41 VIP
The Rundown: Chefs will fire up the grills and prepare their best (and likely top-secret) BBQ recipes at the Bay Area Barbecue Championship early next month. These serious-about-BBQ chefs (from over 40 pro and amateur teams) arrive the night before to give pep talks to their grills and ready their favorite basting brushes. BBQ lovers and baseball fans are invited to arrive the following morning as early as 10 a.m. to watch the chefs work on their masterpieces before judging by the high-BBQ IQ panel which includes Hass Zare (Zare at Flytrap) and Scott Youkilis (Maverick, Hogs & Rocks). But don't worry the competing chefs won't torture the crowds, each ticket includes five tastings -- along with seats for the A's vs. Mariners game that evening and access to the rest of the day's festivities: a BBQ and beer pairing tent, chef demos, a firehouse vs. firehouse cook-off, and more. And after attendees have made their rounds, they'll be able to crown their own favorite BBQ in the "People's Choice" category.
