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Hutch Opens, Bringing Southern Comfort Food to San Francisco

Hutch Opens, Bringing Southern Comfort Food to San Francisco

The South comes to the West

Shrimp and Grits, a southern dish that will be served at Hutch.

San Francisco is known for its food scene, especially in the Mission District, but a new southern comfort food just opened up in Oakland called Hutch, bringing the South to the West.

Hutch replaces what used to be a lounge called 2022, which wasn’t particularly successful. It will offer food and drink with a focus on sustainable, ethical, and local ingredients. Chef David King told Eater that he wanted to "promote grits as the new mac 'n' cheese" in California with options like fish and grits and the more well-known, shrimp and grits.

Hutch will have a raw bar for different kinds of oysters, and will also feature a bar stocked with whiskey and bartenders who can whip up many interesting cocktails (like mai tais, or something called a Boulevardier).

King really wants to bring southern spirit to California through his menu, which will be prix fixe on Sundays featuring dishes like fried chicken and barbeque ribs. With items like these, as well as okra and hushpuppies, it can’t get much more Southern than this.

Share All sharing options for: Seamstress Team Debuts Belle Shoals, a Southern Comfort Food Bar in Williamsburg

The team from the Upper East Side's Seamstress is bringing Southern cocktails and comfort food to Williamsburg at Belle Shoals, a new bar and restaurant opening at 10 Hope St. on Monday night. Former Dead Rabbit bartender and Seamstress founding member Pamela Wiznitzer is in charge of the drink menu, while chef Aaron LaMonica, a San Diego implant who's executive sous chef at Chelsea Market's Cull and Pistol, is taking care of the biscuits and fried foods.

According to the proprietors, the food and drink menu is based around the idea that Belle Shoals is a fictional town with a love for blues. Cocktails include Southern themed options like the Lil' Slice of Heaven, which has mellow corn, blackstrap molasses, dry curacao, benedictine, pecan orgeat, and lemon and the Boss Peaches' Sunday Tea, with sweet tea syrup, peach moonshine, cinnamon, and lemon. For food, LaMonica offers a small menu including chicken-fried skate wing, fried duck leg, and a fried oyster po' boy. Take a look at the full menu below, and let us know if you stop by tonight.

BoneYard Opens in Uptown Today Here Come 'Pee-Paw' and 'Mama-Mo'

With its opening set for 11 a.m. today, BoneYard—the latest offering from the Kaskaid Hospitality Group (known for Union, Uptown Urban Eatery, the new Figlio, and the entire Crave empire)—will be bringing "Southern comfort" food to Uptown. The menu is officially online now (though it looks a lot like the sample that was up a few days ago) and features dishes like bacon wrapped duck meatloaf, St. Louis dry rubbed ribs, and "Mama Mo's Fried Chicken" (as well as "Auntie Ann's Hot Fry," which is Mama Mo's chicken kicked up a heat notch, and a $1 more expensive).

Some of the restaurant's language—that Mama Mo, Auntie Ann, and the "Pee-Paw" mentioned in the restaurant's description (who is Pee-Paw?)—seems to already be raising some eyebrows. Plus, a tipster writes in to point out the similarities between BoneYard's new website and the website for Florida's James Beard-nominated Yardbird.

There’s Now a BeltLine Restaurant for Post-Run Margaritas and Millennial Toast

OLD FOURTH WARD: Margarita bar Guac y Margys is opening this Friday, July 27 at 7 p.m. in Studioplex, the AJC reports. Nine different margaritas are listed on the menu like the Premium AF with reposado tequila and Grand Marnier and cocktails such as Nobody Calls it Hotlanta Anymore (did Atlantans ever?) a riff on the classic Southern drink Coke and peanuts with bourbon added. The weekday food menu is on the snack-y side, offering only varying portions of chips paired with salsa, queso, guacamole, and a drunken fondue consisting of queso, chorizo, and tequila. The weekend is when the menu expands to tacos and breakfast bowls. For those who need to refuel after a night of overindulgence or a run along the BeltLine, there’s the on-trend Millennial Toast — a toasted baguette served with avocado (obviously), hardboiled egg, and picked onions drizzled in olive oil and sea salt. [AJC]

ROSWELL: The environmentally-friendly Gracious Plenty Bakery & Breakfast is now open in Roswell at 1164 Canton Street. The bakery produces everything from buttermilk biscuits to cinnamon rolls and doughnuts to fresh breads daily. Over in the cafe, breakfast is kept simple and quick with biscuit sandwiches, breakfast bowls, scrambles, and a farmer’s salad made with okra, butterbeans, and cherry tomatoes. Gracious Plenty uses mostly local and in-season ingredients from nearby farms and is grinding Stumptown Coffee in the cafe. [Facebook]

ROSWELL: Southern taco and Latin tapas restaurant Babalu is opening on Canton Street in Roswell early next year and will occupy the old 1938 Roswell Theatre building. CEO Abe Ruiz is currently working with the Roswell Historical Society on maintaining the building’s character. The 155-seat restaurant’s menu offers tacos like citrus barbecue with short rib and pepper slaw, fish tacos using seared tuna, and vegetarian options with yellow squash, zucchini, and cremini mushrooms. Babalu’s also serves burgers, lamb sliders, and a torta with ham and pulled pork. [Official]

Florida Cracker Kitchen coming to San Marco in Jacksonville

Florida Cracker Kitchen is bringing its chicken and waffles, 10,000 island shrimp and grits, giant cinnamon rolls, smoked mullet dip and other Southern comfort food to San Marco.

The popular Brooksville-based restaurant plans to renovate a 6,000-square foot building at 1842 Kings Ave. for the new eatery, which is expected to open early next year. The 82-year-old building is the former home of Wimpee Fuel Oil.

It will be second Florida Cracker Kitchen in Jacksonville. The first is at� Beach Blvd. at San Pablo Road in the Pablo Station neighborhood.

The next closest one in Northeast Florida is 7154 S.E. County Road 21-B in Keystone Heights, which is in southern Clay County.

The restaurant's Jacksonville-area customers and would-be customers welcomed the news of the San Marco location in numerous Facebook posts.

"Awesome, congrats," one man said. A woman said "This is awesome close to my work!" and another woman simply exclaimed "Whoo Hoo."

When the San Marco site opens, Jacksonville will become the first city with two Florida Cracker Kitchen restaurants.

Renovating the building will cost $230,000, according to city Building Inspection Division records.

Plans call for a tap room, space for merchandise sales and patio seating as well as the kitchen and indoor dining room. The new restaurant is estimated to seat about 100 customers.

The property is owned by CLDG Kings Commercial L.L.C., which bought it for $1 million June 1, Duval County records show.

The Florida Cracker Kitchen menu and other information are available at Florida Cracker Kitchen or Facebook.

Good Azz Food Truck is bringing Southern-style cuisine made healthy to ravenous residents throughout Atlanta, GA. The chefs here are all about allowing patrons to adopt a healthier diet without giving up their go-to comfort foods. If you’re in need of a boost of feel-good fare that doesn’t sacrifice your diet, stop on by.

The chefs use only locally sourced ingredients to hand-craft their array of Southern classics. You can help yourself to a heaping helping of mac ‘n cheese, a pile of collard greens, or a mound of Southern cornbread dressing. Treat your sweet tooth with some sweet potato soufflé topped with toasted marshmallows. Sound delicious? Then book Good Azz Food for your next event.

5 Cheese Mac And Cheese — Warm mac ‘n cheese that packs a powerfully sharp, tangy taste via a medley of perfectly paired cheeses.

7 | El Matador Día de los Muertos Cocktails

Must-Order Cocktail: El Matador Margarita

Since 1966, El Matador has delivered original family recipes and delicious drinks. Devoted to the art of tequila, El Matador’s Tequila Wall of Fame is well-stocked with over 400 different tequilas made from 100% agave, including Milagro . Appreciate the nuances of the liquor through one of their signature margaritas.

El Matador
1768 Newport Blvd
Costa Mesa, CA 92627

Changes ahead at Capitola Hotel

CAPITOLA >> A new owner is bringing Southern hospitality to the Capitola Hotel and contemplating how to update the 10-room lodging tucked into the beachfront village at 210 Esplanade.

“I get asked all the time, 𠆍o you know where it is?’” said Corrie Sid, 45, a graduate of Auburn University in Alabama and a mother of two, who took over at the end of July.

The hotel was built in 1946.

Sid’s goal is to “make the hotel what we think it should be.”

She’s already begun talks with designers about the pineapple logo and with architects at Fuse down the street about potential room reconfigurations, trying to align everything for the hotel’s success.

“She has so much energy,” said Wendy Melrose of Lina’s Floral, impressed she is 𠇊 woman in business trying to do it all,” wearing a matching ensemble and full makeup and sharing her ideas to upscale the property.

“She introduced herself to all her neighbors,” Melrose said. 𠇊 lot of times, people don’t do that any more.”

Sid put her psychology major to work in the corporate world in the San Francisco Bay Area, training employees, improving business practices, enhancing the customer experience and boosting revenues.

When the hotel opportunity arose, she welcomed the chance to switch gears but she faced competition from another buyer.

She wrote the seller acknowledging she hadn’t worked in the hotel industry but pointed out she had a wealth of experience from managing long-term rentals and from entertaining at home in Palo Alto.

She and her husband, tech executive Jeffrey Sid, have two children, Zoe, 14, and Bry, 12, and she’s PTA president at Jordan Middle School but in six years, she said, they will be empty nesters.

The hotel purchase closed at the end of July for $2.8 million, about $280,000 per room, in line with other “high end” boutique hotels, according to Alan X. Reay, president of Atlas Hospitality Group, which tracks the industry.

Since then, Sid has made the drive to Capitola after her children are in school and then returning before they get home.

“We have learned when to come,” she said, referring to Highway 17 traffic.

She switched from peppermints in the rooms to taffy from Carousel Taffy in the Mercantile across the street.

She talked to folks at Armida Winery around the corner about a wine service for guests.

She joined the Capitola Village and Wharf Improvement Association and hopes to host gatherings at the hotel.

“My whole thing is local,” she said.

Her new computer system lets her log in at night and make rate changes if needed to attract more guests.

𠇊ugust was really, really busy,” she said. “Now is my challenge, to establish the draw for the winter.”

Sunday, December 19, 2010

Old School Biscuits

This week I got a little old school with a batch of biscuits.

Old school how? For starters, I used an old recipe. And by old I'm referring not to the age of the formula itself but rather the condition of the paper it's written on. I transcribed it from my mother's version some twenty years ago when I was first teaching myself to cook and trying to learn some of her stand-by recipes. This is one recipe that has been put to very good use.

The Recipe
But, age of the paper aside, I've actually gone more old school with this batch than I have in the past, and that's because just a few days ago I received my order from Columbia's Anson Mills and it included their Colonial Style Whole-Grain Wheat Flour. This is flour the way it used to be made before the era of the iron-roller mills. It's made from whole grains of Red May wheat, which you can tell right away from not just the coarser texture but also the little dark flecks scattered throughout it, which are the bran.

Anson Mills' Colonial-Style Red May Wheat Flour
I figured such old-school flour needed something a little better than plain old supermarket buttermilk, so I splurged for a bottle of buttermilk from Homestead Creamy. Their milk comes from just two farms--their own in Wirtz, Virgnia, and a neighbor's. It's bottled in real, old school glass bottles, and if you live in Roanoke, they'll deliver it to an insulated milk box on your doorstep via their old-fashioned milk delivery service. (Being a bit outside their delivery area, I picked up my bottle at Earthfare.)

Good buttermilk
It's remarkable stuff: very, very thick and creamy. In fact, it's much more like good yogurt in texture and flavor than the regular buttermilk you get at the supermarket. (As a side note, it is still cultured buttermilk, meaning that it is regular milk with bacteria added to create the lactic acid that gives buttermilk it's distinctive sour edge--much the way yogurt is made. True old-school buttermilk is the thin stuff left over after butter is churned. I am hot on the heels of acquiring myself a bottle of that, but that's another story altogether.)

Dough rolled out and ready for cutting

Place the biscuits on a greased or non-stick baking pan and bake in a 450 degree oven till brown and crispy around the edges. My old handwritten recipes says to start checking the biscuits at 8 minutes and every two minutes after that. For this batch, it took me a full twelve minutes to get them fully done smaller cut biscuits will likely take closer to eight minutes.

Remove from the oven and let cool on a wire rack, though in practice you can eat one as soon as it's cool enough to hold, and half of this pan disappeared within five minutes of its being out of the oven.

This recipe would work just fine with regular old all purpose flour and cultured buttermilk, But, the Anson Mills flour makes an remarkable difference. The biscuits turned out a light brown color reminiscent of good whole wheat bread. And, the flavor of the old-fashioned flour is stunning. The biscuits are notably crispier than ones made with regular all-purpose flour, and there's a good, solid body to them. Little flecks of bran remain in the biscuit, too, giving it a touch of a grittiness to some of the bits that is unusual but not at all unpleasant--a lot like stoneground grits, in fact. The bottoms of the biscuit get a nice dark brown and crispy, too.

To serve, I simply sliced them in half and spread on a little butter and some good strawberry preserves. A perfect breakfast.

Brian Francis Slattery and “Lost Everything”

Brian Francis Slattery, of Hamden, will be reading and signing copies of his new book, Lost Everything, at 7 p.m. on May 8 at R. J. Julia Booksellers, 368 Boston Post Road, Madison.

This is Slattery’s third literary sci-fi novel. It’s been described as an “incandescent and thrilling post-apocalyptic tale in the vein of 1984 or The Road.”

The story: In the not-distant-enough future, a man takes a boat trip up the Susquehanna River with his most trusted friend, intent on reuniting with his son. But the man is pursued by an army, and his own harrowing past and the familiar American landscape has been savaged by war and climate change until it is nearly unrecognizable.

Lost Everything is a stunning novel about family and faith, what we are afraid may come to be, and how to wring hope from hopelessness.

Slattery is an editor, writer, and musician and is one of the editors of the New Haven Review. As a freelance editor, he specializes in publications about economics, public policy, and international affairs. His clients include the United States Institute of Peace, the United Nations Development Programme, the Peter G. Peterson Institute for International Economics, and Columbia University Press.

His previous two widely acclaimed novels are:

  • Liberation: Being the Adventures of the Slick Six After the Collapse of the United States of America (Tor Books, 2008).
  • Spaceman Blues: A Love Song (Tor Books, 2007).

To attend his book-signing and reading, call R. J. Julia at (203) 245-3959 for reservations.

Share All sharing options for: Fogo de Chão Bringing Southern Brazil to Downtown Summerlin

Fogo de Chão Brazilian Steakhouse Fogo de Chão

Fogo de Chão Brazilian Steakhouse, the east-side favorite for churrasco-style grilled meats, is making plans to head west. A fixture of the Hughes Center since 2011, they will build their second Las Vegas location at Downtown Summerlin in the ground floor spot next door to the forthcoming Shake Shack and facing Wolfgang Puck Bar & Grill.

The 8,024-square-foot project has already earmarked an early stage $1.2 million for their construction budget to fill a maximum occupancy of 284. Their original location clocks in at 14,000 square feet.

Fogo de Chão's main attraction is the choice of more than a dozen cuts of meat, sliced table side and available in unlimited portions. Guests receive a red and green card and display their preference to "go" for more food, or "stop" the parade of barbecued specialties served by waiters in gaucho uniforms. No timetable for Fogo's arrival has been announced.

Watch the video: Starsky u0026 Hutch 1975 - 1979 Opening and Closing Theme