Latest news with #Daytrip
San Francisco Chronicle
17 hours ago
- Business
- San Francisco Chronicle
Sushi handroll expert expands, and more East Bay restaurant openings
The newest restaurants to hit the East Bay offer a wide spread of flavors. The anticipated return of Daytrip as a casual, chicken-oriented restaurant and the latest from the chef behind popular sandwich shop Ok's Deli are now live. Other new arrivals include a German street food favorite and a wine bar that's heavy on the French vibes. Handroll restaurant grows Fourth generation Japanese-American chef Kyle Itani has expanded his temaki sushi restaurant, Yonsei Handrolls. The second location in Albany brings a selection of handrolls that include dungeness crab with miso butter, soy-cured tuna or seared albacore with black garlic, among others. These are available in sets of five or by the piece. Cocktail selections incorporate rare Japanese whiskeys and ingredients like yuzu cordials and miso honey. Berlin-style doner arrives Spots for shawarma and kebab aren't hard to find around the East Bay. But a new Oakland restaurant is bringing Berlin-style doner kebab into the mix. Black Forest Kitchen shaves chicken off a rotating spit onto warm flatbread, with the addition of red onions, cucumbers feta and a spicy sauce. Owner Pierre Slack, born and raised in Frankfurt, told East Bay Nosh he hopes the brick-and-mortar sets off a doner revolution in the Bay Area. 478 25th St., Oakland. Oken, the newest Oakland restaurant from chef Albert Ok of the perennially popular Ok's Deli, is now open. The former fine dining chef told the Chronicle the restaurant will combine Korean, Japanese and Southeast Asian flavors in dishes. The influences are visible in offerings like a tsukune dumpling soup, made with a chicken dashi spikes with gochugaru, and a grilled half chicken accompanied by sauces like Lao jeow som and a house hot sauce. Ok's hit Sichuan chicken, which goes into sandwiches at his deli, appears on the menu as popcorn chicken bites ready to dip into honey mustard. 6200 Claremont Ave., Oakland. Awaited seafood spot finally lands In a day that was seven years in the making, Peninsula favorite Cook's Seafood is now serving diners at its second location in Pleasanton. The Mercury News reports that the restaurant announced its first-ever expansion in 2018, but the project ran into delays and was set aside for years. The original Menlo Park restaurant has operated for nearly 100 years and is well known for its classic fish and chips made with Alaskan halibut. Nouveau vibes on Piedmont Wine bar La Loulou is now pouring glasses of French vintages and serving small bites. Step in and take in the art nouveau flair, with flowy wood details over mirrors, ornate lamps and scarlet walls. 4250 Piedmont Ave., Oakland. A Temescal favorite returns The latest from Daytrip owners Finn Stern and Stella Dennig, is now open. Daytrip Counter reanimated the same Telegraph Avenue space where diners took to dishes like a hit celery salad and funky miso-butter noodles. The new focus is a rotisserie chicken brined in a vinegar solution, coated in a flavorful rub and injected with a rich sauce made from chicken fat and stock. Sandwiches stuffed with pickled vegetables, salads and quinoa bowls will also make use of the dripping birds. Smoothie shop back on Smoothie shop Drink Thicc opened at its new location in Uptown Oakland. The shop offers smoothies with ingredients like tropical fruits, vegetables and berries. Its website claims all smoothies have a minimum of 28 grams of protein, leaving no intake gaps for customers counting macros. It previously operated inside Swan's Market in Old Oakland. 372 24th St. Oakland. Bakery and restaurant reopens Wingen Bakery owners Bryan and Aimee Wingen are preparing their sourdough loaves once again. The couple reopened at a new location, where customers can continue to pick up their favorite baked goods during cafe hours in the morning. Dinner offerings lean Italian with a selection of classic pizzas, salads and antipasti. 50 S. Livermore Ave., Livermore. Bagel empire pushes on Boichik bagels continues its march to take over the Bay Area with its crusty, chewy bagels. The Berkeley-born bakery announced its anticipated Concord location. Find bagels covered with all the hits, from salt to 'everything' seasoning, with your choice of shmear and fillings. 2980 Treat Blvd., Concord. Mexican dishes fly into the Laurel East Bay Nosh reports Golondrinas Mexican Grill has made its nest in Oakland. The restaurant offers mole made in-house along with more commonly found dishes like tacos and burritos and flan for dessert. Golondrinas is the newest tenant at the former Communite Table space. 4171 MacArthur Blvd. Oakland. A buzzy new bar Step past a secret door to sip on cocktails in a plush banquette, under sultry lights and oil portraits at Livermore's newest speakeasy. Honeycomb Cocktail Lounge, initially a private events venue, is now open to the public. True to its namesake bees are all over the menu, figuratively. House cocktails, like the Hive Mind and Royal Jelly, are fittingly made using honey. Similarly, riffs on classics include an Old Fashioned made with beeswax-washed bourbon and a whiskey sour using bee pollen and crowned with honeycomb. The hidden bar is the latest from Tom and Teresa Lawrie, owners of the adjacent Sons of Liberty Alehouse.
San Francisco Chronicle
6 days ago
- Business
- San Francisco Chronicle
How this restaurant quietly became one of S.F.'s hottest reservations
To paraphrase Oscar Wilde, it's good to be Ernest. My first visit was on a Saturday night, and the restaurant was a scene. The clientele appeared direct from central casting — interior, hip restaurant, night — with young couples on dates, a multiculti group of thirtysomething friends, a septet of men in slacks there to do Business. Aside from the VC party, the diners were noticeably fashion-forward for San Francisco, dressed for a special evening out. They had waited weeks for this primetime date with uni toast and an MSG martini, and they were making an effort in the form of strappy heels and denim bustiers. Perhaps none of this would be surprising if Ernest were new. But the restaurant, tucked behind an industrial gate on a corner lot in the Mission district, celebrated its fourth birthday a couple of months ago. The three- or four-year mark can be a treacherous time for a date night spot that's no longer shiny and new, particularly in a turbulent economic climate in a region where even a bad month or two can have lethal consequences. Just ask Daytrip. But Ernest is defying the laws of restaurant physics. Of all the San Francisco restaurants I've visited in the last year and change, it's one of the most challenging to book, particularly if you'd like a proper table in the dining room between 5:30 and 9:00 on a weekend. It's a success story in an industry that could use more of them. What's its secret? The answer might not be replicable. If you've done your math, Ernest opened in March 2021 — not an ideal time to launch a restaurant. But Brandon Rice, who was chef de cuisine at Rich Table before striking out on his own, had been building out the space, formerly a coffee shop, since pre-COVID. He anticipated opening in spring 2020, then fall 2020. By early 2021, he realized he didn't have a choice. He had to open, even if it meant doing only 40 covers a night, outdoors. As a business decision, it proved providential. New restaurants were scarce, diners were starting to get vaccinated, and we were all eager for something, anything to look forward to. Soon, Rice had over 1,000 people on a waitlist vying for those 10 tables on the sidewalk. When I asked Rice about his recipe for success, he explained the unlucky-lucky timing, and then paused. 'But we also cook really delicious food,' he clarified. He's right about that. Without the delicious food of it all, those thousand-plus would-be customers would have eventually checked Ernest off their lists and moved on to the next one. But Rice's food keeps them coming back. On one visit I saw an elegant older woman hug our server goodbye. ('That must be Joan,' said Rice. 'She's so kind.') Another regular is so passionate about Ernest's signature cocktail, the makrut lime fizz ($17), that they know to stock up on its key ingredients before he comes in. He must have been in the private dining room on my first visit, when I watched a bartender line up a dozen coupes and pour several rounds of frothy, opaque, pale yellow liquid from a shaker. An improbable sounding concoction of cachaça, makrut leaf vodka, egg whites, soda water and sour cream, it's an aromatic, adult egg cream, and if you're imbibing, it must be ordered. With the exception of a few core dishes, Ernest's menu changes with impressive frequency. During my three visits, only one main protein — a hanger steak ($47) with Bordelaise sauce and Robuchon potatoes, equal parts butter and spud — made a repeat appearance. If it happens to be on the menu during your visit, jump on it; it's one of the most flavor-packed steaks I've had in recent memory. Rice marinates the beef in shio koji, a fermented concoction powered by the mold behind soy sauce and miso, before hard searing it and then poaching it, low and slow, in garlic- and thyme-infused clarified butter. It reminded me of a dry-aged steak, basted with compound butter, but with the flavor turned all the way up. A large portion of the menu is given over to raw fish, and anything from this section is a wise bet. A recent dish of San Francisco Bay halibut ($23), simply cured with kombu, was a delectable vehicle for the kind of ginger scallion sauce you might find served with Chinese poached chicken. Asian flavors make frequent cameos in Ernest's dishes, as in his photogenic sushi rice dish ($23). If I were Rice's editor, I would tell him he's burying the lede. What you get when you order the 'sushi rice' is a generous portion of beef tartare, topped with a generous layer of salmon roe. There is also rice, smacking of mirin and vinegar, as well as sheets of toasted nori for DIY hand rolling. It's to be expected, with a menu that doesn't get complacent, that some dishes don't land as solidly as others. A riff on pork belly buns made with mortadella had a mantou-to-filling ratio that tipped towards the doughy. Artichoke and fava beans were overpowered by the accompanying anchovies, and I say that as an anchovy fanatic. But generally speaking, you are in ambitious, skilled hands at Ernest. Trust fall by springing for the $99 per person 'let the kitchen cook for you' menu, and you'll have a pleasurable evening. The only problem with that tasting menu is that it likely won't include all three desserts, unless you're dining with a large party. Each is better than the last: the custardy Basque cheesecake, barely holding its form in the middle; the towering sundae with hazelnut praline and chocolate magic shell ($13), like Kinder Bueno run through a soft serve machine; the enormous kakigori, shaved ice the size and shape of Wilson from 'Castaway,' dressed up in seasonal attire (peaches with jasmine tea and boba, strawberries with crème fraîche and crunchy shortcake crumbles). Ernest is one of the best places to eat dessert in San Francisco, and you should return until you've tried them all. Service is adept and friendly, as you might have gathered from the hugs, making the industrial space feel warmer than it should, and the playlist featuring Hot Chip and José González will make Millennials feel like they're back in the dorms. If you're waiting an unreasonably long time for the bathroom, sorry, it's me in there, parsing all the framed menus and business cards from international restaurants that Rice has collected on his travels. No one sensible thought it was a good idea to open a restaurant in early 2021, and Ernest's initial popularity can certainly be attributed to its counterintuitive timing. But when we recently asked Chronicle readers about the most unforgivable omissions from our Top 100 restaurants in the Bay Area list, Ernest came up again and again. Scarcity and hype don't create that type of loyalty. Ernest has earned it. Ernest 1890 Bryant St. Suite 100, San Francisco. Noise level: Moderate to loud. Meal for two, without drinks: $120-200; 'let the kitchen cook for you' option is $99 or $139 per person, depending on number of courses, and requires participation of the entire table. What to order: The menu changes often, but some recent favorites include Parker House rolls with house cultured butter and buttermilk ($9); SF halibut with ginger-scallion sauce ($23); hanger steak ($47); all the desserts. Meat-free options: Somewhat limited — maitake tempura with ranch ($19); Koshihikari fried rice ($23) Drinks: A well-curated list of about a dozen wines by the glass, in addition to beer, sake and cocktails. The makrut lime fizz is a must; don't be scared off by the sour cream. Best practices: There are two dining zones. Upstairs, open to the kitchen, is the main dining room, and downstairs, two tables and 10 seats at the bar. Book the former if you want a more traditional, and private, dining experience. Expect families with babies on Sundays at 5 and young folks ordering martinis on Fridays at 9:15.
Yahoo
03-03-2025
- Business
- Yahoo
Daytrip Introduces New Product to Give Travelers More Opportunities to Explore Off-the-Beaten-Path Places in One Day
PRAGUE, Czech Republic, March 03, 2025--(BUSINESS WIRE)--Daytrip, a global travel platform providing private door-to-door car transfers with English-speaking drivers and optional sightseeing stops in over 130 countries worldwide, announces the launch of its eponymous "day trips", expanding on its already existing one-way and return transfers. Travelers are able to book their day trips from March, with more than a thousand day trips available in over 200 locations, mostly in Europe. Daytrip aims to expand the availability of day trips, planning to cover 500 of the brand's most popular destinations by Fall 2025. This news comes following Daytrip's recent update to its customer-facing app, as well as the Spanish, German, French, Chinese, Swedish, Korean, and Portuguese localizations of its website. The launch of day trips provides travelers with a full-scale experience on top of Daytrip's signature product, city-to-city private transfers. With day trips, the brand gives travelers an option to explore the hidden gems as a part of a trip that brings them back to their original location. This service could be used in instances when travelers get off of a cruise but need to return to it ahead of their departure or when they are in a city and want to see smaller towns, castles, and other nearby attractions but return to the city on the same day. Daytrip's original services include: One-way transfers: For customers who are interested in a private transfer between points A and B, with the option to add one or more sightseeing stops along the way. For instance, if you want a private one-way transfer from Prague to Berlin and want to explore the city of Dresden or Moritzburg Castle on the way. Return transfers: For customers who wish to book transfers between points A and B with potential sightseeing stops, with the return on a different day. A potential scenario is a traveler flying into a city airport and needing a transfer to another location. Then, the traveler needs the same transfer but to the airport on another day. With the update of the customer-facing app, all three transportation options are now available in the iOS and Android versions. Travel Agents registered with Daytrip can offer the new day trips to their customers and receive a commission or a discount, depending on their preference, similar to how they use Daytrip for direct transfers. "At Daytrip, we are constantly improving our product to fit the needs of our customers and to complement the current travel trends," said Valeriia Pshenychna, Co-Founder and CPO at Daytrip. "Introducing day trips is a natural extension of our mission to connect travelers with authentic local culture. Even if you're staying in one place rather than traveling between cities, our carefully curated itineraries offer unique experiences and hidden gems that you can explore within a single day." For more information, visit and follow the brand on LinkedIn, Instagram, Facebook, and Tripadvisor. About Daytrip A global travel platform, Daytrip makes traveling between cities easy. With Daytrip, you can book a private car transfer in 130+ countries across six continents through a network of over 10,000+ English-speaking drivers. In total, they provide up to 40,000 possible routes for travelers, which customers can customize by arrangement if needed. This allows them to discover places they might not visit with traditional means of travel. Daytrip's goal is to simplify travel for people, enrich their experiences, and contribute to alleviating the impacts of mass tourism. Over the years, Daytrip has assisted more than a million people in transforming their journeys into comfortable experiences. View source version on Contacts Denisa CaldovaHead of Global Communications &
South China Morning Post
18-02-2025
- South China Morning Post
What you need to know if you're going to Italy on holiday in 2025
If you are planning a trip to Italy this year, remember it is Jubilee Year, a religious event that is held once every 25 years. Because it is a special event, it is expected to draw an estimated 25 million visitors to participate in Rome's religious rites and celebrations, with 90 per cent occupancy rates in hotels. Travellers who do not buy advance tickets for attractions may be disappointed. What is the 2025 Jubilee Year? The Jubilee Year is a religious holiday celebrated by Catholics. During the year, a whole calendar of events in Rome and at the Vatican promise times for papal masses and audiences, pilgrimages to sites in Rome including the Holy Stairs and St Peter's Basilica. Jubilee Year started when Pope Francis (above) opened the Holy Door in St Peter's Basilica, in Vatican City, on December 24, 2024. Photo: TNS It began on December 24, 2024, when Pope Francis opened the Holy Door in St Peter's Basilica, through which 32 million pilgrims are expected to pass this year. 'During the 2025 Jubilee Year, travellers should expect an influx of religious pilgrims, with an estimated 20 per cent to 30 per cent increase in visitors to the Vatican and other key religious sites in Rome. To avoid the busiest times, it's best to visit the major attractions early in the morning or later in the afternoon,' says Raffaele Di Santo, regional manager for Italy at Daytrip, a platform that provides vehicle hire with drivers for international tourists. 'Remember that the Jubilee is not just a tourist event; it's a deeply religious time, so respect for local customs, especially around sacred sites, is crucial,' he adds. The city's metro will experience 15 per cent to 20 per cent more passengers, and hotels are likely to charge higher prices and require much more time in advance to book. Christian and Catholic holidays will be especially busy times to visit Rome, with papal masses at Easter expected to draw crowds of one to two million.
