The first FasTrak adopters remember how quickly they could speed through the Bay Bridge toll plaza in the mornings. Now, 12 years after the technology was introduced, all Bay Area bridges are pushing the electronic toll collection. On the Golden Gate Bridge, they're going so far as to get rid of human toll takers. So why is it that there seems to be more backup at the Bay Bridge FasTrak lanes than the cash lanes? Long lines jam the lanes every day. Lots of people want to know why there aren't more FasTrak lanes and why the lines that do exist seem to take so long. The Bay Area Toll Authority has this response: It's all in your head. The backup, they say, doesn't actually ... Continue reading →
She describes herself as a wine novice, and the book as an ever-evolving snapshot of what interests her at the moment. What makes it so appealing, though, is Williams' wide-eyed enthusiasm and ability to communicate the allure of wine—the places, movements, and histories that draw people to it—through the wine list. It's the sort of thing that will make anyone who has come to know wine well wish they could start all over from the beginning again. The book dedicates pages to producers, places, and even helpful hints on how to cure a hangover, remove red wine stains, or make a proper martini. There is a "Vins Naturels" page that showcases one natural wine producer (at the moment it is Olivier Cousin) and a brand ... Continue reading →
John Storey / John Storey The mushroom Wellington spring rolls at Goose & Gander Restaurant in St. Helena. Goose & Gander: The magic is back at the old Martini House, where restaurateur Andy Florsheim has revived one of Napa Valley's most beloved spaces. The original 1920s entrance has been restored, and the dining room - now outfitted in a rich red and dark-toned duck club motif - is dazzling. But it's the downstairs bar that locals have always loved flocking to, and Goose & Gander's version doesn't disappoint. Here, you'll find cocktail czar Scott Beattie slinging drinks alongside a supporting cast that includes Michael Pazdon (SolBar) and Bob Copeland (BarBersQ). The vibe: Energetic and infectious. It's smiles all around in this cozy lair, with decor ... Continue reading →
"When the economy tanks everything changes; what people want changes," says Meehan. "The lack of ostentation and discreetness that the speakeasy places offered became more appealing. For us it was a right place, right time." But in just five years since PDT opened, the word "speakeasy" is already eliciting eye rolls. Trends move much faster in cocktails than they do in wine. Back in 2003 there were very few cocktail-specific bars in New York, let alone DC, Chicago, San Francisco, or Milwaukee. Then, as Meehan explains, the "Omakase-style" cocktail bar — which hinges on the bartender crafting something special for you based on your spirit preference — was leading the way, but those bars were very few and far between. "People like Audrey Saunders at ... Continue reading →
Posted on 05/24/2012 at 10:20 am by Paolo Lucchesi in Sommeliers, Wine The new masters: Kelly, Sagaria, Price and Micu. Photo: Court of Sommeliers Late yesterday, the results came back for the most recent crop of hopeful wine experts aiming to be crowned as Master Sommeliers. 63 people took the exam, held at the Little Nell in Aspen, but only four passed: Thomas Price of Seattle’s Metropolitan Grill, Sabato Sagaria of the Little Nell, and two Bay Area faces: Roland Micu (formerly of Coi) and Dennis Kelly of the French Laundry. The invitation-only exam is the last of four stages of certification and exams from the Court of Sommeliers, and consists of a theory examination, blind tasting and “practical service component.” For those keeping score ... Continue reading →
