Lake Chalet christens new Tequila Pier bar
To celebrate a new bar at Oakland’s Lake Chalet, the Tequila Pier, and to get ready for Warriors game 3 tomorrow, E-40 will be pouring his new line of tequila today from 4 to 6 p.m. The living Bay Area music legend and spirits entrepreneur launched his E. Cuarenta Tequila (E-40 in Spanish) earlier this spring. At 1520 Lakeside Drive, they’ll be mixing E-Cuarenta “E-margaritas” and specialty cocktails today, and serving E-40’s tequila at the new pier bar throughout the finals.
Zuni Cafe chef Rebecca Boice departs
Rebecca Boice — who started at Zuni in 2002, left in 2012, and then returned in 2015 after the death of founder Judy Rodgers — has parted ways with the restaurant. She’ll reportedly be taking some time off before launching into new projects.
Tacolicious Ferry Plaza Farmers Market guest chef series returns
T-Lish’s Ferry Plaza Farmers Market stand is bringing back its annual guest chef series starting June 14. Every Thursday (from 10 a.m. to 2 p.m.), a different chef will be at the helm with their own spin on tacos, like Daniel Sudar of China Live making a Betelnut style minced chicken taco (June 14), Adam Tortosa of Robin making a miso-roasted sweet potato version (June 29), and Blair Warsham of the Bird making a fried chicken taco (August 2).
Sara Hauman, Eater Young Gun and former Octavia chef, moves to PDX
Hauman, who was most recently chef de cuisine at Octavia and who opened Huxley and worked at Mister Jiu’s before that, has left San Francisco for the greener pastures of Portland. She’s now at Arden Wine Bar & Kitchen, a female-owned and operated Wine Bar & Kitchen.
Pacific Cocktail Haven’s new menu is here
Kevin Diedrich’s Sutter Street watering hole PCH has 13 new cocktails (and a host of past favorites) to choose from on a newly updated 2018 menu. New cocktails not to miss include the Jean-Claud Pandan: clarified milk punch made with pandan, a tropical leaf that Diedrich is pretty obsessed with. Peruse the whole menu:
PCH Spring Menu 2018 by Caleb Pershan on Scribd