A Barzelay dish: raw scallop, summer squash puree, young potato salad, creme fraiche, chive blossoms
When chef David Barzelay was looking for a name for his roving supperclub, he decided to go with an anagram of his last name: Lazy Bear. Now as Barzelay prepares to open his own full-fledged restaurant, he’s sticking with the theme and calling it Anagram. Barzelay tells Eater that he’s got a space in mind, but he won’t reveal it just yet, and he tells Grub Street today that this project is about a year off at this point, at the earliest. But he’s looking for a few more investors to come in with shares at $25,000, and that’s an entry-level price that may go up. Contact him at at david@lazybearsf.com if you’re intrigued. [Eater]
