Tag Archives: Matt Gandin
Bites is Berkeleyside Nosh’s round-up of restaurant, bar and food-related news in the East Bay. To stay up-to-speed with all that’s going on locally, read our daily Nosh Wire, and check out previous editions of Bites. We always love receiving food-related tips at email@example.com.
TRIBUNE TAVERN The hot restaurant opening of the week happened Wednesday with the arrival of another big Chris Pastena eatery in Oakland (he’s behind Chop Bar and Lungomare and has others up his sleeve). Tribune Tavern is housed in the former Oakland Tribune building at 401 13th St., at Franklin. A meat-centric gastropub menu is overseen by chef Huw Thornton, who most recently worked at the short-lived Locanda da Eva in Berkeley. Before that he was at A16 and SPQR in San Francisco. One early review was more than positive. Oaklavore called the restauran’ts trotter and cheek fritters “nothing short of amazing.” … Continue reading »
What is always in your refrigerator?
Kimchi from Sinto Gourmet. They have a stand at the San Francisco Civic Center market on Wednesdays. They make several varieties of delicious Korean style pickles, nappa cabbage, cucumbers, turnips. They last forever and I can make an easy delicious meal by steaming some rice, and grilling chicken thighs or Korean cut shortribs to serve with the pickles.
What do you cook up for a late night snack?
I keep bagels in my freezer at all times. They’re from my friends Blake and Amy’s Montreal-style Oakland bagel bakery, Beauty’s Bagel Shop.
Where/what do you eat on your day off?
I know it sounds cliché since I worked there for almost nine years, but I still love Delfina and their pizzerias. I also like to check out the new restaurants that my colleagues are talking about. I don’t frequently have nights off, so I need to make it count.
Do you have a secret ‘junk food’ vice?
Butterfingers, Reese’s, or any peanut butter candy.
Any food you can’t stand?
Cooked farmed salmon. I can tolerate it cured as Gravlax, but cooked? Gross, metallic flavor and mushy texture. … Continue reading »
On Friday, John Paluska will throw open the heavy steel doors to his ambitious new restaurant, Comal, which he hopes will become a magnet for local residents and a cultural incubator. “I see it as a big tent that I hope will become the heart of the community,” he said last week as he stood in the expansive, airy space at 2020 Shattuck Avenue, overseeing a plethora of pre-launch preparations.
Comal will be cooking up Oaxaca-inspired Mexican food — masa-based dishes such as Tetelas, memelas, and tlayudas, whole grilled fish, chickens and fresh vegetables –– much of it cooked on an Italian wood-burning range and two “comals” — large round griddles which take center stage in the restaurant’s open kitchen and, says Paluska, also serve to evoke the “hearth as gathering place” ambiance he is seeking to create there.
Chef Matt Gandin, formerly of Delfina in San Francisco, says he wants to explore the complexities of a cuisine that he feels is “waiting to be discovered”.