Billed as "a new type of concept restaurant," forthcoming Charin will boast an unconventional approach to fine dining. It comes from Charles-C Onyeama, a self-trained California native who's logged time at high-end spots like SPQR, Manresa and Benu.
Set in an intimate 15-seat space in the Noe Valley/Bernal Heights area, Charin definitely isn't out to get rich quick: it aims to only be open for a weekend at a time, once every three weeks or so. Whether it's designed to cultivate an air of exclusivity and mystique, or to give the chef time to work on other projects, the concept is certainly a unique one.
Onyeama has spent over ten years honing his skills in Japan, and according to Tablehopper, the rest of the Charin team has cooked at the likes of Saison, Coi, Baumé (Palo Alto), and Atelier Crenn. Onyeama has a seven- or eight-course tasting menu in mind for the new spot, with an eye towards the concept of terroir and a stated interest in connecting with local farmers and cultivating a connection between chef and diner. Reservations will be limited to mostly two-tops, given the space restrictions, and wine pairings will also be on offer.
Though the team is staying mum on Charin's precise location for the moment, the space will feature eco-friendly furniture designs from Franc Zamudio of Mod Timber. For now, they're targeting a late August/early September opening.
· Charin, a 15-Table Restaurant Open One Weekend a Month [Tablehopper]
· All Coming Attractions [~ ESF ~]