THE MARINA—The Scoop has a few more details on that new restaurant in the Bistro Yoffi space from Sam Josi, Nate Valentine and Company: "Inspired by the public houses of England, Valentine says they'll turn the restaurant into an American gastropub, with a casual menu served in a setting of button-tufted brown leather banquettes, rustic wood floors and antique lamps. The enticing backyard space will also get a face-lift, becoming a focal point for the restaurant." [Chron, previously]
NAPA—A massive deal has down in the wine world, where Bordeaux's Cos d'Estournel has bought Napa's Chateau Montelena. From Vinography: "While not the first bit of investment from Bordeaux in the Napa Valley, it is certainly a significant one, given both the landmark historical status of Chateau Montelena as well as the prestige and success of Cos d'Estournel, whose star has certainly been rising in Bordeaux over the past decade. Exact details of the transaction aren't available, but speculation of amounts nearing $110 million dollars have been thrown about on various web sites" [Vinography]
Sausalito: Because for a new restaurant boasting a chef with a pair of Michelin stars in his pocket, there has been precious little written about Murray Circle, Team Eater recently took a mini excursion across the bridge to check out the state of affairs at Fort Baker. As you can tell, even though there are nice vistas to be had, you're not exactly working with a waterfront view by any means, especially once in the dining room. Inside, the restaurant occupies one side of the building, with the classical Farley Bar on the other. Though the crowd and general vibe might remind you you're in a resort (for better and worse), Joseph Humphrey is doing magic in the kitchen, especially if the first round of reports are to be believed. Plus, it's physically closer than you may think. As always, reports are encouraged.
· Spring Tracking: Humphrey's Murray Circle Delayed a Bit [~ESF~]
· First Look: Joseph Humphrey's Cavallo Point Project [~ESF~]
Originally slated for a May 1st debut, the entire Cavallo Point development—including its restaurant Murray Circle and neighboring bar Farley, named after late cartoonist Phil Frank—has been pushed back a month to June 1st. The entire complex, literally a hop across the Golden Gate Bridge, is still under construction and closed to the public. However, Joseph Humphrey, last seen accepting two Michelin stars at Meadowood, has revealed his menu, and looking at the sample online, it's a locavore dandy. In addition to a la carte dishes (listed first by main ingredient and its source, then by preparation), there are two tasting menus: a five-course chef's menu ($95) and a veggie version ($75). The entire dinner menu, as it currently stands, follows:
Since both of the Chronicle's reviews this week focused on the North Bay, it seems like a good time to take a preliminary gander at Joseph Humphrey's upcoming restaurant situated within the picturesque Cavallo Point cove, just on the Marin side of the bridge. Humphrey, you'll recall, notched an impressive two Michelin stars during his time at Meadowood, only to leave soon thereafter to take on the new restaurant project dubbed Murray Circle. As you can see from the gallery, the new place is just part of the Cavallo Point complex. Details on the restaurant are still vague: high-end French-Californian, 100 seats, outdoor patio, adjacent bar with more casual fare. Unfortunately, while the cove itself is indeed pretty much right under the Golden Gate Bridge, the actual restaurant is several hundred yards away from the water. The views from up the hill are still nice, but not nearly as dramatic as the waterfront ones. Opening date is set for May 1. Further color on the entire complex here.
· Cavallo Point - the Lodge at the Golden Gate Ready to Open [MarketWire]
· EaterWire: Chefs Out at Meadowood, Myth [~ESF~]
Comments
THE MARINA—The Scoop has a few more details on that new restaurant in the Bistro Yoffi space from Sam Josi, Nate Valentine and Company: "Inspired by the public houses of England, Valentine says they'll turn the restaurant into an American gastropub, with a casual menu served in a setting of button-tufted brown leather banquettes, rustic wood floors and antique lamps. The enticing backyard space will also get a face-lift, becoming a focal point for the restaurant." [Chron, previously]
