facebook twitter pinterest instagram You Tube

FrontRunners: Bay Watch

The Editors

Restaurateur Pat Kuleto has an original take on surf and turf. He recently opened Waterbar, a seafood restaurant, and the Epic Roasthouse (www.rinconparkrestaurants.com), a steak house, side by side in San Francisco. Waterbar features two 1,000-gallon aquariums and four live-catch tanks, while Epic uses a pair of wood-fired ovens to cook its bone-in cuts. . . . Elsewhere in the city, the new Spruce (www.sprucesf.com) restaurant offers wines and spirits made exclusively for the contemporary American eatery. Choices include 15 Summers Old Woodside Partners Reserve bourbon. . . . Another way to enjoy a custom beverage is to produce your own. Crushpad Commerce (www.crushpadwine.com), a new service from San Francisco’s Crushpad winery, allows you to create and distribute your own wines. For prices starting at about $20,000, the company will produce varietals of your design, bottle and market them, and fill orders. "One client had such success that his wine sells for over $200 a bottle," rel="nofollow" reports Crushpad CEO Michael Brill.

 

Read Next Article >>
It is fairly well settled among all but the grimmest misanthropes and most...
Las Vegas has long been defined by the blazing neon signs and often...
Photo by Ted Morrison
In the Piedmont region of Italy, where Cristiano Cremi­nelli’s family has...
Photo by Deborah Jones
Chef Thomas Keller and a coterie of fans toast the legendary restaurant’s...
While San Francisco’s Quince is temporarily closed for renovations this...
Santa Barbara County along California’s Central Coast, with its sprawling...
Seven of the world’s most influential chefs—each with a Michelin three-...
Photo by Olivier Pascaud
Alain Ducasse has redefined what it means to be a great French chef. He...
Copyright by Luc Castel
Moët & Chandon has teamed up with the Michelin three-star chef Yannick...
Photo credit Bonjwing Lee
From the briny perfection of May River oysters to the cutting-edge cuisine...