A significant change is underway at the former Alamo Square Seafood Grill location at 803 Fillmore Street in San Francisco, as the new restaurant Polenta gears up to make its debut.
Owner Giulio de Monte Gaspardo, a former sommelier at Bottega in Yountville, is transforming the space into a regional Italian restaurant focused on the northern Italian region of Friuli.
Gaspardo intends to bring the flavors of Friulian cuisine to the San Francisco community, showcasing the region’s unique German and Eastern European influences.
Dishes such as goulash and, of course, polenta will feature prominently on the menu, alongside a carefully curated wine list primarily sourced from Friuli.
While an official opening date has not yet been announced, Gaspardo is hopeful for a launch by early fall.
In Healdsburg, excitement is building around the Folia Bar & Kitchen, part of the new Appelation Healdsburg hotel.
Celebrity chef-owner Charlie Palmer and executive chef David Intonato have tapped Reed Palmer, Charlie’s son, to serve as chef de cuisine.
Reed Palmer brings an impressive resume, with experience at renowned establishments such as Blue Hill at Stone Barns and Amass in Copenhagen.
Charlie Palmer described his son as “part of a new generation of chefs redefining what it means to cook with purpose.”
Folia, along with its rooftop lounge Andys Beeline Rooftop, is set to open in early September.
The focus will be on live-fire cooking, house-made charcuterie, and a wine list rich in Sonoma selections.
In a celebration of local agriculture, the Golden Gate Restaurant Association has announced SF Tomato Week, set for August 25 to 31.
Numerous participating restaurants will create special dishes highlighting the summer’s peak tomato harvest.
Delfina is crafting a tomato martini, or Tomatini, as well as a Caprese salad featuring Fryer Creek Farm tomatoes.
Canela will serve an Early Girl tomato gazpacho topped with feta, while A16 is offering a simple yet delightful dish of pachino tomatoes with mozzarella di bufala, Sweet 100s cherry tomatoes, grana padano, basil, garlic, and chili.
In another culinary highlight, the Chronicle’s food team conducted a blind tasting of Bay Area bagels, stirring a lively debate among readers.
Leading the pack was chef Christopher Kostow’s Loveski Deli, whose bagels received high praise for their quality.
Surprisingly, Noah’s New York Bagels placed well despite some critiques that their bagels do not conform to traditional standards.
Ranking second was Wise Sons, which has seen limited attention in the bagel scene in recent years.
Interestingly, iconic bagel shop Boichik was entirely absent from the top ten list, despite a considerable followership and notable quality.
Readers were quick to express their discontent, particularly regarding the omission of Boichik, which narrowly missed the top ten by three-tenths of a point.
As the bagel market in the Bay Area continues to expand, many local favorites, such as Tony Gemignani’s Dago Bagel, are making their mark, having ranked sixth in the Chronicle’s tastings.
Meanwhile, food critic MacKenzie Chung Fegan has introduced readers to Bijou, a new French restaurant in Petaluma from chef Stéphane Saint Louis, known for his previous venture, Table Culture Provisions.
Chung Fegan lauds Saint Louis for his innovative use of stocks in his dishes, particularly praising the chicken stock sauce paired with a beef filet and the duck stock sauce served with a breaded pork chop.
Additionally, she describes the beef Wellington as “outstanding” and a “technical marvel,” appreciating the precise execution that includes rosy filet, mushroom duxelles, and golden puff pastry enveloped in a rich beef stock sauce.
This encapsulation of the week provides a snapshot of the vibrant gastronomic scene in the Bay Area as new eateries and culinary events continue to emerge.
image source from：sfist
