FrontRunners: Bay Watch

<< Back to Robb Report, April 2008

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.

 

 

Photo by Daniel Krieger for the New York Times
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