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Displaying all articles tagged:
Hibiscus
Amateur Hour
Nov. 12, 2012
U.K. Chef Continues Rant of Terror, Directed This Time Against French People
Someone woke up on the wrong side of the Michelin-starred bed.
By
Hugh Merwin
Ch-ch-ch-changes
June 13, 2012
Regarding Hibiscus, Their New Chef, and Their ‘Rocky Restart’
27-year-old Devin Gonzalez has taken the helm, and they’re now doing Sunday brunch.
By
Jay Barmann
Neighborhood Watch
Feb. 9, 2012
Chef Hires at Hibiscus, Ristobar, and Hecho; and More
By
Jay Barmann
Previews
Jan. 26, 2012
Miss Ollie’s, From Former Hibiscus Chef Sarah Kirnon, Headed to Oakland
The exact location is still a secret.
By
Jay Barmann
Neighborhood Watch
Jan. 20, 2012
Little Vine Now Sells Wine; Hibiscus Chef Departs; and More
Also, Bask is coming to the former Pickles in North Beach.
By
Jay Barmann
Where to Eat
Feb. 24, 2011
Where to Eat for Mardi Gras in San Francisco (and the East Bay)
From the Front Porch to Town Hall, our selection of places to ring in Fat Tuesday.
By
Jay Barmann
Lists
Oct. 19, 2010
Café Des Amis, Sons & Daughters Among Michelin’s 2011 Bib Gourmand
The new list of ‘best value’ restaurants for the Bay Area is released.
By
Jay Barmann
Neighborhood Watch
July 21, 2010
Spuds Coming to Fisherman’s Wharf, Locavore Coming to Bernal, and More
Also, the Mission gets a farmers’ market!
By
Jay Barmann
The Other Critics
June 17, 2010
Kauffman Calls Hibiscus ‘Awfully Good’; Reidinger Falls For a Server
Kauffman likes the food better than the service at Hibiscus; Reidinger likes his server better than the food at Ironside.
By
Jay Barmann
The Other Critics
May 25, 2010
Bauer’s a Good Sport About Public House; Another Rave for Hibiscus
By
Jay Barmann
The Other Critics
May 7, 2010
Bauer Adores CAV; Kauffman Respects Ruchi; Ness Cries Over the Crab and Grits at
Bauer raves about John Maher’s menu at CAV; Ness also raves about Oakland’s Hibiscus.
By
Jay Barmann
Lists
Apr. 28, 2010
Take a Tour of Oakland’s Booming Food Scene
Diablo mag does a thorough tour of all of Oakland’s new and notable eateries.
By
Jay Barmann