Our clients are often featured in San Francisco Magazine, Bon Appetit, Saveur and The New York Times. Below are the most recent stories.
“Creating an experience that is ‘transportative’ is critical,” he adds, acknowledging the made-up word as he confesses that Barvale isn’t even trying to be a truly authentic tapas bar; rather, it’s a Californian moment inspired by the culture of Spain without being too obvious.
La Boulangerie partners Nicolas Bernadi and Pascal Rigo say they became fans of the frozen yogurt shop, which is owned by couple Liz and Dez Fiedler, as the result of frequent visits from their cafe to the nearby Hayes Valley Loving Cup location. SF Eater
Long term CGI clients, Martin Yan (MY China) and Mathew Dolan (Tap 415) collaborate on a cooking demonstration and book signing at Westfield San Francisco Centre.
Fresh pappardelle at Donato & Co.
“Like at his restaurants DESCO and Donato Enoteca, chef and co-owner Donato Scotti is upping the Bay Area’s pasta game, yet again. The runaway must-order dish at this Berkeley concept with Gianluca Guglielmi (previously A.G. Ferrari’s executive chef) is the fresh pappardelle…”
“This Italian restaurant is in its premier season on Hayes Street, but it seems destined for a long run. Pizza here is among the best around, and the small plates make the best ofz the season: fried pole beans with caper aioli, cauliflower with lemon and chiles, and squid with corn and shishito peppers…”
“Little Gem, in the bustling Hayes Valley neighborhood, distinguishes itself in a crowded space with its stand-out dairy-, gluten-, and refined-sugar-free dishes sourced with ingredients from local farms.”
Condé Nast – Traveler
“In honor of the ratification of the 19th Amendment to the U.S. Constitution in Seneca Falls, New York, Pure Liquid Wine & Spirits would like to celebrate four leading women winemakers for the months of August and September.”
“The first couple of months since opening their new location in NewPark Mall, Jacks’s Restaurant & Bar has enjoyed a very successful introduction to the community, and the new patrons have come out in droves. Now, Jack’s officially celebrates its GRAND OPENING with a Ribbon Cutting and Party.”
Newark Chamber of Commerce
“San Francisco king restaurateur Adriano Paganini (Beretta, Lolinda, Super Duper) can’t stop, won’t stop opening restaurants. Next up is his previously under-wraps Hayes Valley project, which he has now revealed to be a handmade pasta restaurant called A Mano.”
Noe Valley Bakery Debuts Second Location In West Portal
Owner Michael Gassen and his wife Mary purchased the original 24th Street bakery in December 1994, and the mom-and-pop business has been steadily growing ever since.
It’s quick, cheap, and you won’t have to talk to people in the morning. Eatsa, the fully-automated fast food quinoa restaurant that is not actually run by robots, will now serve breakfast. Check out a sneak peek of some of the menu items below:
“When creating a new concept, we are careful to select the right personality to build a brand,” says Paganini. “We start with their passion and take into account the neighborhood to create a place that we ourselves want to frequent.”
Why this San Francisco restaurateur is putting tips back on the menu: Ten months after eliminating gratuities at his popular San Francisco restaurants Bar Agricole and Trou Normand, owner Thad Vogler is reverting to the conventional tipping model. “Basically, we haven’t been able to keep servers,” Vogler said of the switch. Bizjournals.com
“Tang says that they will also add house-made pastas, bar bites and a “California Chop” category to the menu… The space will be designed by San Francisco architecture firm Tecta Associates, and at 230 seats, plus a large outdoor patio, it’s twice the size of Presidio Social Club, says Tang.”
Henry Meer, the chef who ran City Hall restaurant for 17 years and closed it last December, now owns a [Pure Liquid] shop in the Westfield development of the Oculus in the World Trade Center area.
Several of CGI’s clients are featured in this article! SF Chronicle
“Instead of a mall restaurant, I peg Volta as the grandest restaurant to open since Mourad a year ago… Umberto Gibin and chef Staffan Terje, who also own Perbacco and Barbacco, have created a restaurant that reflects a modern approach to the Scandinavian and French menu.”
SF Business Times
CGI’s President and CEO, Carol Gilbert, is featured Click here
Amazeballs – Barbacco’s polpette recipe