gobayview.com

Tamara PalmerWest of Pecos currently uses dorado for whole fish fajitas.West of Pecos (550 Valencia) opened May 15 in the completely transformed Bombay Bazar space. The former Indian ice cream parlor
SFoodie

[Photo: Courtesy of Laszlo Bar]

THE LUNCH BUNCH — Laszlo Bar (2526 Mission) launches the weekday Machine Deli on June 1, offering five sandwiches (roast beef, turkey club, pastrami melt, smoked chicken salad, and vegetarian) for between -12. Eat in or take out from 11:30 AM to 2:30 PM, with liquid “panaceas” (aka adult beverages) available for those who stay. [EaterWire]

CASTRO — Beginning May 16, Butter Love Bakeshop will sell two days a week out of Adorabella (4401 18th St.) on May 16. Look for a selection of flavors of Esa Yonn-Brown’s personal-sized pies, including butter pie, on Wednesdays and Fridays between 10 AM and 2 PM. [EaterWire]

SOMA — It’s already looking good for Forage Kitchen. Iso Rabins launched a Kickstarter to raise funds for it today, and it’s gotten pledges in the thousands in just a few hours. [Grub Street]

SNEAK PEEK — With Cochon 555 just days away on May 20 at the Fairmont, competitor Thomas McNaughton has teased out some details of one of his dishes: Pork broth with espelette, cracklings and brain aioli. Coincidentally, Bay to Breakers is that day as well, so you can do that early and earn the right to pig out, or simply just show up and get ready to oink. [EaterWire]

Eater SF

Chef Chu’s: Restaurant Info + Video | reviews | full episode video |

Other ways to watch episode online (and on video iPod):
Download episode (requires iTunes or QuickTime)
Subscribe to Video Podcast

View Larger Map

Location:
1067 North San Antonio Road (at El Camino Real)
Los Altos, CA, 94022

Parking: Free lot

Phone: (650) 948-2696
Website: chefchu.com
Facebook: Chef Chu’s

Restaurant Owner: Lawrence Chu
Executive Chef: Lawrence Chu

Type of Cuisine: Chinese: Sichuan-Hunan
Signature Dishes: Live Maine lobster over yee mein noodles, Hunan family style tofu, wok-seared basil beef
Vegetarian Options: 3+ items
Alcohol Served: Full bar
Corkage Fee:
Bottle Limit: None

Restaurant Hours:
Monday: 11:30am-9:30pm
Tuesday: 11:30am-9:30pm
Wednesday: 11:30am-9:30pm
Thursday: 11:30am-9:30pm
Friday: 11:30am-10:00pm
Saturday: 12:00pm-10:00pm
Sunday: 12:00pm-9:30pm

Meals Served: Lunch, dinner
Take-Out: Yes
Delivery: No
Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol): –
Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol): Under
Payment Options: Visa, Master Card, American Express
Accept Reservations: Yes
Do you accept reservations through OpenTable.com? No
Need Reservations: No

Accommodations for Children: Kid-friendly
Dining Style: Casual
Disabled Access: Yes
Restaurant Size: Large (100+ seats)
Accommodate Groups (10+): Yes
Private Dining Room: Yes
Tables with Scenic Views: No
Outdoor Dining: No
Entertainment: No

No related posts.

Check, Please! Bay Area

Check, Please! Bay Area’s seventh season episode 3 (#703) profiles and reviews these three Bay Area restaurants:

1) Chef Chu’s: | restaurant information + video | reviews |

2) Lanesplitter Pizza and Pub: | restaurant information + video | reviews |

3) chiaroscuro: | restaurant information + video | reviews |

Other ways to watch the episode online (and on video iPod):
Download episode (requires iTunes or QuickTime)
Subscribe to Video Podcast

View photo gallery (flickr.com)
Contribute your food photos! (flickr.com)

My name is Leslie Sbrocco and I’m the host of Check, Please! Bay Area. Each week, I will be sharing my tasting notes about the wine the guests and I drank on set during the taping of the show. I will also share some wine tips with each episode.

2010 Trione Sauvignon Blanc, Russian River Valley, Sonoma County, California
Grape growers in Sonoma for more than three decades, the Trione family is well known in the wine business. Only recently have they begun to bottle their own wines and their commitment to quality is evident. This white is juicy and fresh but with a creamy character that makes it ideal for pairing with foods from shellfish to cheese.

2009 Cliff Lede Cabernet Sauvignon, Stags Leap District, Napa Valley, California
I’ve long been a fan of Cabernet from the iconic Stags Leap District. This unique sub-zone of Napa produces reds that are elegant yet still powerful. They’ve been called “an iron fist in a velvet glove” and that sums up the supple style of Stags Leap Cab. A rising star, Cliff Lede winery is producing some of the best from the area and this is a stunning wine. Drink now or cellar for up to a decade.

Related posts:

1. Check, Please! Bay Area: The Peasant & The Pear, Spork, Ristorante Ideale
2. Wine Tips: About Shiraz, Syrah and Petite Sirah
3. Lanesplitter Pizza and Pub: Reviews

Check, Please! Bay Area

The Lusty Lady in North Beach made national headlines in the 90s when the strippers there organized an exotic dancers union, and ultimately formed a cooperative to buy out the club owners. Now the club has fallen on hard times, and they’re appealing to the city, or anyone, for some help to keep the club open. C.W. Nevius gets characteristically curmudgeonly about it all, noting the “the tattered and stained rug in the back room” and the sad, dollar-operated, window-booth structure they have now for watching the dancers. Also, he says, “This is truly a San Francisco place, but I can’t say there is a compelling reason to keep it open.” [Chron]

Read more posts by Jay Barmann

Filed Under: endangered, nightlife, the lusty lady

Grub Street San Francisco

Iann IvyA falafel platter from Sunrise Deli.SFoodie’s countdown of our favorite 50 things to eat and drink, 2012 edition

​An awful lot of restaurants like to make “Best [blank] in San Francisco” cla
SFoodie

Central Kitchen chef/partner Thomas McNaughton just came out saying his 53-seat Flour + Water offspring will open this Thursday for dinner at 5:30 p.m. Other new stats include a la carte first and second courses priced at -, mains at -27 and a tasting menu. 415-826-7004, 782 Florida St., Website. [EaterWire]

Eater SF

[Photo: Molly DeCoudreaux]

HEATMAP – Gioia Pizzeria is the local hotness on Eater National’s Heatmap of the 15 Hottest Pizzerias Across the Country right now. Find out where to seen with a pie in Los Angeles, Philly, Portland, D.C. and beyond, right this way. [Eater National]

BBQ WIRE – Time magazine columnist and meat enthusiast Josh Ozersky will be hosting the first Meatopia event outside New York in conjunction with Eat Real in Oakland in September. It will have three parts: a walk-around tasting event on Friday night, and a two-day barbecue contest that Ozersky hopes will change the face of competition BBQ. Read all about the Bare Bones BBQ Contest in his explanatory blog post from earlier today. [Rachael Ray]

BOWLING ALLEYS - Apparently San Francisco isn’t the only city putting restaurants in its bowling alleys. The Tampa-based Lucky Strike has been around since 2003, and Dallas, Denver, Austin and Portland all have concepts coming in the next year. Eater National asks, “why now?” [Eater National]

QUOTE OF THE DAY – Speaking of bowling alleys, the one person Mission Bowling Club owner Anthony Myint would really like to cook with is Christopher Walken. [Food GPS]

Eater SF

[Photo: Flickr/T.L.A.]

COMING ATTRACTIONS — The lineup for Cochon 555‘s San Francisco competition on May 20 at the Fairmont has finally been revealed. The powerhouses up for battle: Traci Des Jardins (Jardiniere), Jason Fox (Commonwealth), Nico Borzio (Bouche), Anthony Strong (Locanda) and Thomas McNaughton (Flour + Water). Hard to pick a favorite there. [EaterWire]

HAYES VALLEY — Bar Jules (609 Hayes) hosts a fundraiser for Jamie Oliver and his Food Revolution Day efforts on May 21. admission includes sherry tasting and tapas; reserve via info@barjules.com. [EaterWire]

BOURBON! — Jasper’s Corner Tap & Kitchen (401 Taylor) hosts a series of dinners meant to be paired with bourbon and bourbon cocktail from May 17-20. A prix fixe menu includes three courses featuring a grilled Duroc pork chop with whiskey BBQ glaze and three cocktails, with bourbon cocktail specials available for each for those who aren’t doing dinner. [EaterWire]

FOOD TRUCKS — Off The Grid McCoppin marks Cinco de Mayo on (just to be clear) May 5. Cinco de McCoppin features Mexican-themed specials by Pacific Puffs, Hapa SF, Fogcutter, Alicia’s Tamales, and El Norteno, with hours of 4-9 PM instead of the usual Saturday lunchtime service. [EaterWire]

Eater SF

Lou BustamantePeach Blanket BarbecueWhile cigarette smoke at bars may be out, smoke in cocktails continues to fill in the void left by the ban. It’s almost as if the allurement between liquor and smok
SFoodie