In my latest article for The Bold Italic, published August 4, 2020 (all Bold Italic articles here):
Ichido at home with Sequoia Sake
Dining rooms are out. Pancake pop-ups, breakfast in bed, and meal kits are in. I cover chefs, bar managers, food and drink industry who are creatively experimenting with other revenue streams and projects outside of restaurants and bars:
—Robert Dorsey: Meal kits, curbside meals, community aid
—Hilda & Jesse: Pancake pop-ups, breakfast in bed, and dining for Democracy
—Geoffrey Reed: Ichido ToGo, a collab between fishermen, sake brewers (Sequoia Sake) and a chef
—Chef Melissa King: Multiple projects sans brick and mortar
—PCH (Pacific Cocktail Haven) & Pinoy Heritage: Filipino feast — with cocktails
—Italy-worthy pasta chefs craft pasta at home: “SF Nonna” Christine @sfnonna, Nardello’s Fresh Pasta, Tango With Chef
—SingleThread: Taking the restaurant on the road and partnering with a nonprofit to feed families in need
—Elixir’s H. Joseph Ehrmann: Multiplying the bar business (Fresh Victor, etc.)
—Arepas en Bici: Victor Aguilera’s family arepas recipes from home and giving back to the neighborhood
—Dabao, Local Kitchen, and more: SF’s Singaporean renaissance, Breadbelly, S+M Vegan, Gai Chicken Rice, Local Kitchen, Dabao, Makan Place
Breadbelly’s kaya toast
SingleThread appetizers on rooftop