Have you been wondering about all of the excitement over at 3127 Fillmore Street? Well, Michelin-starred French chef, and our own local darling, Dominique Crenn, has just opened her new restaurant, Atelier Crenn! Crenn describes the restaurant as, “an epicurean adventure focused on the cuisine as a craft and the community as my inspiration.” The word “atelier” means a workshop, a studio for an artist (or, of course, a chef). The name reflects Dominique’s childhood in France and her close relationship to her artist father; his artwork is displayed throughout the restaurant. Anyone who has dined at Luce (where Crenn continues as consulting chef) knows of her imaginative flair and originality, promising a memorable culinary experience from the beginning to the end of your meal. Tuesday through Saturday, Crenn and her executive sous-chef, Benjamin Martinkovic, will offer a prix-fixe menu starting at $59 per person for three courses, $75 per person for five courses, and $95 per person for the Chef’s Tasting Menu. The 40-seat dining room evokes an artisan feel, combining French countryside details with a modern edge. Go!
It’s time to put the Fifth Floor back on your dining radar (call for your reservation now!), with the arrival of new executive chef David Bazirgan and his glorious debut menu. The former San Francisco Chronicle “Rising Star Chef” has been holding court at Chez Papa Resto in Mint Plaza, and now Bazirgan has a brand new showcase for his blend of classical French with modern interpretations. He says, “I love experimenting with new techniques and seeing how unexpected flavor combinations can strike a surprising, and often playful, balance. For example, one item on my new menu, the Mendocino Uni Flan, nests sea urchin and crab in a savory, warm flan. It’s perfect for the seasons of San Francisco.” While you are experiencing the new highlights at Fifth Floor, do not be surprised to see another familiar face, general manager Scott Chilcutt, most recently the manager of Restaurant Gary Danko. He is excited about working with Bazirgan and says, “In just our short time working together, I’ve been inspired by Bazirgan’s finesse in selecting ingredients from local purveyors and farmers and translating them into dishes that are distinctively unique. I’m looking forward to working with him to create an exciting, welcoming environment for our guests.” The Fifth Floor is located within Kimpton’s Hotel Palomar, and the dining room is open Monday through Saturday, 5:30 to10 p.m. The bar is open Monday through Saturday, from 5 p.m. to midnight.
“Oh baby, just behave!” Austin Powers would find himself right at home at the newly opened Brixton. A 135-seat restaurant and bar named after The Brixton Academy (a famed rock music venue in South London) is the newest addition to lively Union Street. Guests are offered continuous service from lunch to late night, plus weekend brunch, and, to keep a child-friendly vibe, a five-item kids menu, featuring dishes such as pasta with butter and cheese or tomato sauce, grilled cheese, and pizza (all priced at $8). Partners Andy Wasserman, Hugo Gamboa, and Adam Snyder are excited about their new “British” watering hole decorated with dark oak floors, wine colored walls, walnut wainscoting, black and white velvet wallpaper, and a very impressive black crystal chandelier centered over the u-shaped bar. The row of leather booths across the back wall are the “see and be seen” seats. The real standout for this location is executive chef Michelle Mah (Midi, Ponzu and San Franciscso Chronicle Rising Star Chef) and her chef de cuisine, Jon Hara, Mah’s longtime toque partner. She crafts American classics while adding her own vibrancy to make the menu pop. For your sweet tooth addiction, the maple-bourbon ice cream studded with gingersnap cookie crumbles was created exclusively for Brixton by Humphry Slocombe Ice Cream. Good food, loud music, a cacophony of voices (it does have rock and roll roots, after all). Even so, steer clear of the blue cheese martinis.
Looking for a reason to escape the city for some excellent food and wine? Look no further then the Sixth Annual Pigs & Pinot event March 18 and 19, where renowned chef Charlie Palmer will once again assemble an outstanding partnership of celebrity chefs and elite wineries for the weekend. The event will be held at the Hotel Healdsburg and the Dry Creek Kitchen in Healdsburg, where three of the area’s wine regions unite: Alexander Valley, Dry Creek, and Russian River. This year’s chef line-up and pork authorities include Marc Forgione, Nancy Oakes, Philippe Rispoli, and brothers Brian and Michael Voltaggio. The Voltaggio boys bring their showmanship as finalists on Top Chef Season 6, as well as their charming good looks. Tickets for the weekend and other events, classes, and dinners are available at pigsandpinot.com. All proceeds will benefit Share Our Strength® and local Healdsburg education, including: the Healdsburg Education Foundation, St. John School, and the Healdsburg School. If the dates above don’t work for you, Dry Creek Kitchen will be offering their “Sonoma Neighbor Dinner” throughout the month of March, Monday through Thursday, 5:30 to 9:30 pm, at $36 per guest. Executive chef Dustin Valette will offer guests a three-course menu featuring his pork inspired dishes ($2 of each menu donated to the Healdsburg Education Foundation benefiting Healdsburg area schools).
