Latest news with #Saison
Yahoo
3 days ago
- Yahoo
Bring Scott Clark's Pre-Surf Fire Cider To The Beach This Weekend
Scott Clark knows a little about being on the coast. His restaurant, Dad's Luncheonette, is a train caboose parked on the Pacific Coast Highway in Half Moon Bay. This casual destination, which serves simple but thoughtfully prepared sandwiches, bowls of soup, and slices and pie, overlooks the Pacific Ocean. 'That's the water I'm in every day of my life, fishing and kayaking, foraging and surfing,' Clark writes in his recent cookbook Coastal: 130 Recipes from a California Road Trip. It is a decidedly different life than the one he was leading as chef de cuisine of Saison in San Francisco, a restaurant with three Michelin stars and ranked 27 on the list of the World's 50 Best Restaurants while he was there. The grueling workload of fine dining doesn't leave much time for surfing in the Pacific Ocean or, as the name of his train caboose restaurant suggests, being a parent. The recipes in Coastal illustrate Clark's decision to leave behind fine dining in 2017 and embrace a more casual lifestyle with his family, without forgetting the knowledge and skills that made him a great chef. (MORE: Kick Off The First Days Of Summer With A Tomato Sandwich) This recipe, which Clark calls 'Pre-Surf Fire Cider' shows both sides of his personality. It's the perfect companion to an early-morning beach trip, when you need a sip of something to warm you up and get you ready to dive into the cold waters of the Pacific Ocean. It's also a sophisticated, cheffy spin on the health-conscious fire cider trend, which leans on insights from folk medicine to boost the immune system. 'This is a digestive, immune-boosting ripper. I go nuts for it. I chug a hefty pour before surfing because it gets me loose,' Clark writes. 'You can also slam it into cold water, pour it over ice, make a tea with it, whisk it into salad dressing, or if you're feeling real frisky, blend it into a Bloody Mary. But beware: It's not the easy sipper you're looking for; it's a shot of nature's high-octane fuel.' Pre-Surf Fire Cider Ingredients 2 cups unfiltered raw apple cider vinegar ½ cup unpeeled, chopped fresh ginger ½ cup peeled, chopped fresh horseradish root ½ cup garlic cloves, peeled and smashed ¼ cup peeled, chopped turmeric 3 Tbsp honey, plus more as needed 2 serrano chiles, halved lengthwise Peel of 1 lemon, preferably Meyer, pith removed Peel of 1 navel orange, pith removed Peel of 1 grapefruit, pith removed ½ tsp black peppercorns ½ tsp pink peppercorns ¼ tsp fine salt, such as Maldon Instructions In a large mason jar, combine all the ingredients. Use a wooden spoon to push the solids down to submerge them in the vinegar. Crank a lid on the jar, give it a good shake, and store it somewhere dark and cool for 4 weeks. Pour the cider through a fine-mesh strainer lined with cheesecloth into a clean mason jar. Discard the solids. Taste the cider and add more honey, as needed, 1 teaspoon at a time, until it's perfect for you. The cider keeps, in the fridge, for a few months. Excerpted from Coastal: 130 Recipes from a California Road Trip by Scott Clark with Betsy Andrews, © 2025. Published by Chronicle Books. MORE ON - Think Spring With This Pasta Primavera - Feeling Spicy? Make This Thai Chili Oil - Refreshing Spring Sips
Eater
3 days ago
- Entertainment
- Eater
Fine Dining Chef Josh Skenes Opens a Spicy Fried Chicken Restaurant in Arts District
One of the world's most acclaimed chefs is getting into the fried chicken business. Joshua Skenes, the founding chef of Saison and Angler in San Francisco (and part of Angler LA at opening), is opening a fast-casual restaurant on June 6 called Happies Hand Made in the Arts District in the space adjacent to Tatsu Ramen. Skenes, who opened Leopardo in mid-2024 and temporarily closed it in early 2025 to work on Happies, is serving thick, spicy, Sichuan-inflected fried chicken tenders with fruit and tea drinks; heavily seasoned beef tallow fries; soft serve topped with passionfruit and strawberry; and frozen cocktails. The tenders will be served atop crispy waffles, milk bread slices, or a pile of dressed salad greens. The surprise debut comes after months of speculation about the fate of Leopardo, Skenes' Italian American pizza and seafood restaurant that opened in 2024 along La Brea Avenue. Leopardo had garnered some local and national recognition for its pizza and was included in the California Michelin Guide. The restaurant quietly closed in early 2025 and has yet to set a reopening date, but promises a renovated interior design. Prior to Leopardo, Skenes founded Saison, which reached three Michelin stars (it's currently at two after his departure), and Angler, which still has a single Michelin star. Angler in Los Angeles operated at the Beverly Center from 2019 to 2023. His only previous foray into casual dining was with Fat Noodle, a venture with Umami Burger founder Adam Fleischman that never fully opened. In the meantime, Skenes' Happies Hand Made restaurant opens its doors today at noon with limited hours of operation from Friday to Sunday. The fried chicken tenders are possibly the biggest in the city, encrusted with a crispy Southern-style exterior and dressed with a mildly spicy Sichuan-style chile sauce. A gentle smokiness comes through with each bite, which distinguishes these tenders from other versions around town. Craggly fries are coated in black pepper and heavy seasoning, resembling Chinese and Korean snacks, and they're fried in beef tallow for good measure. Skenes has always excelled in soft serve ice cream, with compelling renditions at Angler and Leopardo. Here, soft serve swirls are topped with strawberry sauce, passionfruit, or whole honeycomb. Prices are fairly reasonable, with fried tender combos at $26 for two tenders, a choice of crispy 'liquid' waffle, milk bread, or salad, and a housemade soda. Fries are $5, and soft serve is $8. To round out the menu, Skenes has a huge array of beverages, like fruit sodas; lemon mint, honey oolong, and hojicha tea, cold brew coffee with a whole doughnut on top; boozy slushies flavored with coconut or kyoho grape; and a few other fruity cocktails. The wood-lined space conjures a retro diner, with a slatted divider barely separating the rest of the high-ceiling industrial space from the next-door Tatsu Ramen. Still, a few wall counter stools and plush booth seating make for decent on-premise dining. The restaurant is currently dine-in only, with take-out and delivery forthcoming. Happies Hand Made is open Friday to Sunday, 12 p.m. to 8 p.m. and is located at 427 S. Hewitt Street, Los Angeles, CA, 90013. Sign up for our newsletter.
San Francisco Chronicle
4 days ago
- Business
- San Francisco Chronicle
Which Bay Area restaurants landed on the World's 50 Best list?
Two of the Bay Area's most decorated restaurants, SingleThread and Atelier Crenn, have landed on a global stage once again. Influential restaurant ranking group World's 50 Best Restaurants included the fine dining institutions on its extended list of restaurants, from 51 through 100, which includes 37 cities around the globe. Atelier Crenn in San Francisco placed at No. 96, while Healdsburg's SingleThread was named No. 80. 'We are grateful when our name appears, a sign that our labor is seen,our flame recognized,' Atelier Crenn executive chef and owner Dominique Crenn wrote on Instagram. The restaurant has appeared on the main 50 best list, at no. 48, as recently as 2021, but fell off the list completely last year; SingleThread, meanwhile, fell from its place last year at No. 37. Past Bay Area honorees on World's Best 50 Restaurants' main list include Saison, Benu and the French Laundry, which has been inducted into the organization's 'Best of the Best' hall of fame after being placed in the No. 1 spot. The World's 50 Best Restaurants, published by the British media company William Reed, put out its first rankings of top fine dining destinations in 2002. The group has been criticized in the past for a lack of diversity in its organization, not requiring members to pay for their meals, as well as uneven gender and geographic representation in past lists. The main list, which will rank restaurants from 50 to No. 1, will be revealed in Turin, Italy on June 19.
San Francisco Chronicle
29-04-2025
- San Francisco Chronicle
Book your table at this new Wine Country restaurant before it gets a Michelin star
Over a year ago, my colleague Jess Lander gave readers a preview of Enclos, a fine dining restaurant in Sonoma owned by Stone Edge Farm Vineyards & Winery. ' Can this winery bring a Michelin star to Sonoma?' she teased. Enclos opened in December, and my verdict is in: Yes, it absolutely will. This is not a formal review of Enclos — a distinction that may matter less to readers and more to my editors and me. I've only visited one time as opposed to the customary three for reviews, but that was enough to certify that chef Brian Limoges has made good on his ambition. There is much to find charming about Enclos, from the Victorian building in which it is housed, half a block from Sonoma's downtown plaza, to the copper pots and dried flowers framing the kitchen — a touch that reminded me of Saison and Angler, where Limoges oversaw operations for two years. Waiting for us at our table was a note of welcome, a pen and ink illustration of two deer in a meadow of wildflowers, shaded in with colored pencil. These personalized cards are the work of Larry Nadeau, a nearly 20-year veteran of the French Laundry who now oversees the excellent service at Enclos. If there's a conceit to the restaurant, it's that the 13 or so courses ($235, not including 20% automatic gratuity) in Limoges' menu refract his New England upbringing through a California lens. There's a chawanmushi that nods to clam chowder, venison tartare tarts (tartartes?) that reference the state animal of New Hampshire, where Limoges grew up. The concept is lightly sold and not always a clear throughline for the meal, but those tartlets are so exquisite that had our server told me they were an homage to Chef's favorite movie 'Bambi,' I'd have said, uh huh, any chance I can have another? The raw venison, served in a shell made with smoked oats, is crowned with a dramatic tuft of salty, wispy fried lichen that somewhat resembles nori in texture. In advance of a course of aged tuna belly over Koshihikari rice, a server will visit your table with an intact slab of the fatty fish to demonstrate how 60 days can transform the flesh. The toro was the highlight of my meal. A miraculous brown butter passion fruit zabaglione pitted richness and acidity against one another, and gleaming succulents added crunch. Pastry chef Sophie Hau, most recently of Californios, ensures the meal ends on an operatic high note. The evening's final bites, two wee ice cream sandwiches that resemble Choco Tacos in form, arrive perched on a frame of honeycomb. The two-bite delights left me outraged that honey is not more frequently viewed as a main character rather than just a sweetener. There were a few misses among the hits, most notably a course where duck tortellini were finished at our table with brodo poured from a vintage silver urn. Sipping the broth from the cup left my lips slicked with fat and my tongue wishing for acidity. The gorgeous urn, the honeycomb, the tuna belly show-and-tell — for the most part the dramatic flair works marvelously. But by the end of the evening, my dining companion and I found ourselves sneezing. A course of smoked Wolfe Ranch quail legs is presented tableside, smoke billowing out of a handcrafted wooden box. We were seated in the narrower of the two dining rooms, and my sensitive sinuses grew to dread the arrival of the quail course at the tables around us. (Of note, a friend who was seated in the larger room did not share my sneezy experience.) Regardless of which room you end up in, ask to poke your head into the other. The space, which housed Stone Edge's previous restaurant, Edge, has been overhauled by Jiun Ho, the designer behind Saison. The result feels like a Scandinavian tiny house, one room moody with ebony shou sugi ban'd walls, the other light and clad in cedar. While an astonishingly intricate papercut artwork is a holdover from Edge, the new sheep's wool tapestries that adorn other walls not only add textural dimension but also absorb sound — a thoughtful touch in a restaurant full of thoughtful touches.
