"The personality you see on Instagram, in confirmation emails, in the food, and the dining room is all the same. I'm a human, you're a human, and let's communicate like that. I mean it's not too long before the robots take over."
Nopa wasn't just seasonally inspired and farm-to-table at a time when seasonally inspired and farm-to-table hadn't yet permeated the city. It was a place whose ethos making everything in-house, from scratch and atmosphere were as much of a draw as its damn good Cal-Mediterranean menu and thoughtful cocktails and wine list.
"The magic of Tinder Hearth is the alchemy of Tim Semler and Lydia Moffet, husband and wife Mainers who began their business by selling homemade sourdough bread at local farmers markets and shops."
Petaluma's farm-to-table trend started during the California Gold Rush, supplying essentials like eggs and meat to mining towns and San Francisco, showcasing its agricultural significance.
David Mulvehill is known for creating vibrant cocktail spots like Dr. Funk and Five Points, and his new venture, Pressroom, on the corner of W. Santa Clara and Almaden, promises to elevate the dining scene further. With a focus on farm-to-table American fare, the restaurant aims to cater to both the breakfast and late-night crowds, becoming a key player in the San Pedro Square area's nightlife and dining options.