Dogpatch Hawaiian spot 'Āina now serves dinner
'Āina, the six-month-old Hawaiian brunch spot in the Dogpatch, can no longer be called just a brunch spot. Starting tomorrow, Tuesday, October 18, dinner is now part of its repertoire, with dishes like spam bao, ahi poke with inamona, and more. See the full menu below. Dinner is served Tuesday through Friday from 5:30 p.m. to 10 p.m.
Manresa chef wins global cooking competition
This weekend, San Pellegrino held a Young Chef competition in which 20 chefs from around the world competed for that title. Taking home the gold this year was Manresa chef Mitch Lienhard with a roasted duck with spiced orange and yam. Lienhard’s mentor Dominique Crenn was there to cheer him on.
BareBottle wins beer medal
New brewery BareBottle has taken home a bronze medal at the Great American Beer Festival in Denver. The four-month-old brewery won in the Strong Ales beer-style category for its Coastal Red, an amber beer inspired by California’s redwood trees. Out of more than 7,200 entries, just 289 beers took him medals.
Oakland resident to compete on Food Network
Oakland dweller Cheryl Storms will be competing on Food Network’s Holiday Baking Championship. If you’d like to cheer on a local, tune in November 6 at 9 p.m.
OpenTable is trying a new VIP system
Online restaurant reservation service OpenTable is piloting a new VIP program in Boston where users can utilize points to score premium tables. Read all about it here, because SF may get to try it out, too, one day.
'Āina’s dinner menu
squid ink shrimp chips
with smoked trout furikake
pickles and banchan
kim chee, namul, cured daikon, fermented cucumber, pickled lotus root
Portuguese sweet bread, pork spam, yuzu kosho aioli, smoked trout roe
kiawe wood smoked bbq char siu pork ribs
binchotan grilled with a char siu glaze, pickled red cabbage & Thai basil
lomi lomi arctic char
smoked, paprika cured arctic char, green onion soubise, rouille, fried sunchoke
shoyu cured pipikaula
thinly sliced shoyu cured beef, okinawan sweet potato focaccia, black garlic puree & yuzu kosho aioli
charred octopus luau
binchotan grilled octopus, rainbow swiss chard with kalo coconut cream, vadouvan spiced almonds & german butterball potato
ahi limu poke with inamona
ahi tuna, Hawaiian hearts of palm, smoked sesame oil, shiso, salicornia
Stone Valley Farms heritage berkshire pork
alaea sea salt, broccoli de ciccio, ginger citrus chimichurri, radish, carrot top pistou
okinawan sweet potato gnocchi
banana leaf ricotta, inamona, charred eggplant puree, pickled yellow wax beans, easter egg radish
ti leaf steamed mcfarland spring trout
preserved black bean beurre monte, roasted baby beets, smoked mushrooms, pea tendrils and crispy shallots
portuguese butter bean cassoulet
Stone Valley Farms portuguese sausage, iocopi butter beans, edamame cream, pistachio brown butter panko
baked coconut mocha
yuzu curd, five spice compressed apple, guava-pineapple jam, candied walnuts