Oliveto Restaurant recently got a much-needed facelift and with it, addressed a huge problem in restaurants… acoustics. With their new updated look, the owners tackled not only aesthetics, but thought deeply about providing a comfortable dining experience. Doing so, they collaborated with award winning, renowned, Berkeley-based Meyer Sound to address noise pollution in restaurants. Meyer Sound tailor made Constellation and Libra acoustic systems to install an integrated system of microphones, advanced signal processing, and small, self-powered speakers distributed throughout the upstairs dining room.
Striking photography of a historic California olive orchard conceals acoustic panels that provide the right level of absorption. As a result, conversation becomes effortless and natural, heard clearly and without interruptions or distractions from background noise or voices from a neighboring table — setting the perfect tone for conversation and connection, while maintaining the all-important buzz of an exciting, busy restaurant.
Next time you find yourself in the East Bay, visit Oliveto for their rustic, Italian cuisine while experiencing the benefits of their revolutionary sound system in the newly redesigned dining room.
Another great time to visit, would be for their upcoming Whole Hog Dinners in March. See the details on their website at: Oliveto.com
Rockridge Market Hall, 5655 College Ave, Oakland, CA 94618
I’m a Capricorn but I’ve sang, hummed, jammed to Metronomy’s I’m Aquarius more in the last few months than to my own astrological sign. The beat is hypnotic, and Joseph Mount’s voice sinks into your soul when listening. It’s my recent go-to tune for blasting in the car while zipping around the city or playing on my iPhone when sweatin’ it on the bike after eating a pound of “crack and cheese” and a “vegan” doughnut (no, the vegan doesn’t make it healthier). But yup, I fell for that marketing trick earlier today…ate two in fact.
The incredible wall of musical past at The Fillmore
Oh, and I recently experienced Metronomy live at the Fillmore. If you haven’t been, the venue is historic with the likes of Grateful Dead and Pink Floyd having performed there in the past. Next time you see a show at The Fillmore, arrive to the San Francisco neighborhood early and visit Fat Angel for some pre-show comfort food including the chicken pot pie or the gruyère, cheddar, parmigiano-reggiano, cayenne mac and cheese. Be sure to wash it down with one of their signature cocktails, bubbles, or their generous selection of beer. Shoop-doop-doop, ah…
Dine at the bar under the sparkly chandelier at Fat Angel – just hope there’s not an earthquake
Learn more about Metronomy at metronomy.co.uk
Learn more about Fat Angel at fatangelsf.com
Learn more about The Fillmore at thefillmore.com
PRESS Spring Vegetable Soup (Photo: Morgan Bellinger)
With its close access to abundant produce, non-brutal winters and a sunrise and sunset in an idyllic setting, Napa Valley offers a very enticing lifestyle to a chef. So, it’s absolutely no surprise that another talented New York chef has chosen to relocate and start a new life chapter in Northern California. Chef Trevor Kunk spent the last seven years as the chef de cuisine of Blue Hill New York, winner of 2013’s James Beard Award for Outstanding Restaurant. At Blue Hill, he worked closely with renowned chef Dan Barber, working his way up from cook to sous chef and then finally on to chef de cuisine, a position he held from 2007 to 2014.
St Helena’s farm-driven steakhouse PRESS was in need of a chef to take full advantage of the agricultural bounty with its exclusive relationship with local Rudd Farms and the Chef’s Garden at Edge Hill. The timing was right since the farms were ramping up production of their sustainable produce and herbs, free-range eggs, heritage-breed pigs, and honey. PRESS found an ideal match with Chef Kunk and his extensive knowledge and experience in the industry along with his passion and commitment to the sustainable food movement and land stewardship.
With summer quickly approaching, PRESS just opened up their new outdoor patio with fire pits, heated seating and a wine country view. Did I also mention that they have an award-winning wine list and some pretty creative cocktails? Just another reason to head on over to PRESS and experience Chef Kunk’s cooking.
(photo credit: Morgan Bellinger)
“The Northern California growing season is simply remarkable. To be able to showcase asparagus for four months out of the year, instead of just a few weeks, is incredible.” - Chef Trevor Kunk
Learn more about PRESS Restaurant at pressnapavalley.com
Plating with Lark Creek Steak Chef Ismael Macias
I’ve recently partnered with Westfield Labs and restaurant Lark Creek Steak to create an exclusive dish with Chef Ismael Macias. Starting today, you can order this dish with the Westfield Dine on Time app or on the website for scheduled pick-up or delivery for easy and convenient dining. It’s incredibly easy and convenient which makes it absolutely ideal for busy folks who don’t want to skip out on taste with their hectic work schedules.
It was wonderful working with Chef Macias. He’s been with the Lark Creek Group for over fifteen years, and recently decided to venture out of San Francisco to the world culinary stage to stage at some of the best restaurants in the world. He’s already an experienced chef, but with his new-found skills and techniques working with the most-experienced chefs from around the globe, it’ll be exciting to see what he’ll bring back to the Bay Area.
Chef Ismael Macias of Lark Creek Steak and I created the Bacon-Wrapped Mary’s Free-Range Chicken Breast which includes artichoke, maitake mushrooms and chicken jus. It’s well-balanced and satisfying. The Niman-ranch bacon is finished slightly crisp and adds a bit of much-needed saltiness to the tender and juicy chicken breast. No surprise for the Bay Area, but we made sure to hand-pick and incorporate all local ingredients.
Chef Macias and my Free-range Chicken dish. Doesn’t it make you hungry!
Make sure to try out the app and order this exclusive dish or the one of many other temptations on the menu. Westfield will make a donation on behalf of the Tastemaker with the most exclusive dish orders to the San Francisco-Marin Food Bank,
My fellow participating Tastemakers and their Westfield Dine on Time pairings include:
Download and learn more about Westfield Dine on Time HERE
Chef Todd Shoberg’s new restaurant Molina opens tonight in downtown Mill Valley. The intimate Doug Washington-designed restaurant is both chic and cozy creating an inviting backdrop for Shoberg’s casual and comforting cuisine. The daily changing menu will highlight just-plucked produce from nearby Marin farms and seafood from local rivers and ocean waters. There will also be an available vegetarian or vegan offering for the health conscious, non-carnivore. Try the Manila clams with pork belly and Calabrian chile in uni broth or the Monterey Black Cod in Douglas fir miso broth. On a side note, the tunes spinning on the record player are groovy, but the acoustics in the place are a bit roaring. They are very aware of the issue and working on a solution.
Details = fresh flowers, lit candles, dim lighting
Half Chicken with roasted asparagus panzanella, Monterey Black Cod, Hand cut Kennebec fries (oops, ate a few fries pre-photo)For more info, visit Molina