Yes, Chef

by Sarah Henry on April 6, 2016 · 0 comments

in edible san francisco magazine,restaurants


In a series of cover stories for Edible San Francisco last year I wrote about independent chefs in the city and their culinary pursuits.

  • The Winter 2015 cover featured Michelin-starred Daniel Patterson who is turning his attention from fine dining to fast casual with a new kind of hamburger chain called Loco’l. Can this MAD man give McDonald’s a run for its money? He thinks so. In partnership with Los Angeles chef Roy Choi, Patterson’s first Loco’l outlet opened recently in Watts. Up next: Oakland. In the works: San Francisco.
  • The Spring 2016 issue featured the preservation palace also known as Bar Tartine. There, chefs Nicolaus Balla and Cortney Burns, the reigning king and queen of funky fermentation, have taken old-time preservation to new heights in their celebrated restaurant. Post publication came word that the culinary couple had bought the business and will debut a new menu and name, Crescent. Stay tuned.


  • Come Summer and it was all about the aloha vibe of Liholiho Yacht Club and talking story with chef-owner Ravi Kapur. This is a restaurant that knows how to have a good time as it dishes up good food. Liholiho is the sole San Francisco restaurant nominated for a James Beard Foundation Award in the Best New Restaurant Category for 2016.
  • The Fall 2016 issue focused on the recipe for success behind restaurants recently dubbed the best newcomers in the country by Bon Appetit. Aaron London’s vegetable forward Al’s Place took that title in 2015.  The food-cart centric State Bird Provisions, run by dining duo Stuart Brioza and Nicole Krasinski, nabbed that honor back in 2012. Their peers weighed in with a James Beard Best Chefs of the West in 2015 for the pair, who recently opened restaurant #2, The Progress, to critical acclaim.


Photography: Alanna Hale


Share this:
Share this page via Email Share this page via Stumble Upon Share this page via Digg this Share this page via Facebook Share this page via Twitter
Care to share

Leave a Comment

CommentLuv badge

Previous post:

Next post: