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Courtesy Sorso<\/p>\n
Raw bar selections include local oysters with granita mignonette; sea urchin on brioche with lemon-butter and ikura; a tuna tostada with chili-lime shallot; citrus marinated seafood crudo; and coming soon: a full-on \u201cplateau\u201d seafood tower. Among the hot and cold small plates are bruschetta with early girl tomatoes; beef tartare; breaded-and-fried lamb chop Milanese; and prawns with celery, bottarga, olives, and cannellini beans. House cocktails, meanwhile, range from a Sorso spritz with tequila, sherry, amaretto, and orange aperitif to the Kuro Kage with wagyu beef\u2013infused bourbon Japanese whiskey infused with cherry wood smoke.<\/p>\n
For Carsano, who helped launch Montesacro and Mint 54 in the Bay Area, Sorso\u2019s debut is particularly special, not just because he lives in Orinda, but because of how it marries his Italian and California influences.<\/p>\n
\u201cIt\u2019s very unique,\u201d he says. \u201cItalian in the spirit and quality of food and service, but modern California urban in the ambiance and variety.\u201d<\/p>\n
Sorso will be open 4\u201310 p.m., Wednesday\u2013Sunday.<\/p>\n
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Get ready, Lafayette!<\/p>\n
Courtesy Hog Island Oyster Co.<\/p>\n
Hog Island Co-founder\u2019s Plans for Lafayette<\/p>\n
Dish broke the news<\/a> last Tuesday that famed North Bay oyster farm and restaurant group Hog Island Oyster Co.<\/a> was eyeing downtown Lafayette for its first East Bay outpost. Since then, the company confirmed the rumors, releasing a statement last Thursday and unveiling plans to open a new \u201coyster bar\u201d in the former Barranco space at 3596 Mt. Diablo Boulevard.<\/p>\n We spoke with Hog Island co-founder and CEO John Finger about the new project, a 120-seat restaurant expected to open early next year. When asked why Hog Island chose Lafayette (versus Berkeley or Oakland), Finger said they wanted the first East Bay location a little farther from their Larkspur and San Francisco restaurants. After scouting around Walnut Creek and Lafayette, the team ultimately fell in love with the Barranco spot.<\/p>\n \u201cSpaces have to have a certain feel or soul for us to want to go in and do something,\u201d he says. \u201cThis had a rustic-ness that we like, plus it’s a four-minute walk to the BART station. It\u2019s sunny and bright, and it felt like we could make it a Hog Island place.\u201d<\/p>\n The city’s vibe was a factor, says Finger. \u201cThere was something about the soul, and the feel of Lafayette,\u201d he says, adding that he is also \u201clooking forward to the warm nights.\u201d<\/p>\n Remy Anthes<\/p>\n Hog Island will make cosmetic changes to the space, including a semi-private back patio section, a re-energized streetside patio, and a large oyster bar that will be front and center as you enter. \u201cWe want it to be really visual, so you\u2019ll be able to see the oyster bar from the entrance and the bar and dining room. We want it to feel very fun and upbeat.\u201d<\/p>\n The menu will be like the Larkspur and Ferry Building restaurants with seafood-centric offerings highlighted by Hog Island\u2013farmed oysters and clams and local, sustainably caught fish. There will, however, be specials unique to Lafayette, which Finger hinted could include non-seafood offerings such as steak or other meat.<\/p>\n As for oysters, Lafayette will serve a wide range that should include Hog Island\u2013grown Kumamotos; sweet and high water Pacifics and eastern-style Atlantics; and the occasional Olympias and French Hogs. Other varieties will likely be sourced from friendly oyster farms in Washington, North Carolina, and Rhode Island. All of the oysters will also be available to take home.<\/p>\n Indeed, the company\u2019s headline product remains a source of great pride for Finger. That\u2019s not only because of their environmental importance as vital filtration feeders for the Bay Area\u2019s estuaries and as the lynchpins of Hog Island\u2019s goal to grow the \u201cblue food economy\u201d along the Pacific coast. (\u201cThere\u2019s just a connection to place that oysters have as a food that is unbelievable.\u201d). But also, for the unique, joyful place the bivalves hold in our dining culture.<\/p>\n \u201cThey are a celebratory food,\u201d Finger says. \u201cYou know, our places aren\u2019t quiet: they\u2019re boisterous, they\u2019re fun, people are laughing and talking loudly. I think oysters are just an experience; a social food. Whether you\u2019re shucking your own and inviting people over or grabbing a stool at the counter.\u201d<\/p>\n Facebook<\/p>\n Triple Rock Brewery and Ale House Closing in Berkeley<\/p>\n Bittersweet craft beer news in Berkeley as Triple Rock Brewery and Ale House announced it would be shutting down its longtime brewpub on Shattuck Avenue near downtown. Brothers John and Reid Martin\u2014who opened the acclaimed 40-year-old institution in 1986, making it the country\u2019s oldest continually operating brewpub\u2014told SFGate<\/a> they would likely stay open until December, then put the property up for sale or lease. John, who also runs Drakes and Bear Republic breweries, cited a combination of the brothers getting older\u2014they\u2019re in their 60s\u2014along with the recent historic dip in alcohol sales at bars and restaurants across the country as factors in the decision. Until then, look out for the return of favorite archival beers and throwback nights offering beers at 1986 prices.<\/p>\n Dan\u2019s Bar Likely Exiting Its Downtown Home in October<\/p>\n Meanwhile, in downtown Walnut Creek, another old-school watering hole and popular sports bar looks like it will be exiting its space. Short of a \u201cHail Mary,\u201d 55-year-old Dan\u2019s Bar is set to be pushed out of its longtime home at 1524 Civic Drive, owner Saul Tallarico told KPIX,<\/a> after failing to come to terms on a new lease agreement with the property owner. Tallarico is currently in litigation<\/a> with the property manager, alleging unethical business practices and defamation, but acknowledged that he will likely be forced to find another location, with a new business reportedly set to take over when Dan\u2019s lease ends in October. Tallarico has pledged, however, to reopen in a new space if and when that happens.<\/p>\n Small Bites from Around the East Bay<\/p>\n It looks like Top Dog hot dogs and sausages are already being served<\/a> at downtown Berkeley\u2019s BreakRoom bar and pool hall.<\/p>\n Moraga\u2019s annual Pear and Wine Festival<\/a> is happening this Saturday, 9\/26.<\/p>\n Virtue & Vice shuttered last week<\/a> after four years in downtown Danville.<\/p>\n Popular Oakland slice house and Barstool Sports favorite, Mama\u2019s Boy is expanding<\/a> with new locations in San Leandro and San Francisco.<\/p>\n N\u00e9kter Juice Bar opened a new East Bay location<\/a> in Pittsburg at 2261 West Leland Road.<\/p>\n A new dim sum restaurant, Dumpling Harbor,<\/a> opened near the Sunvalley Shopping Center in Concord.<\/p>\n Smish Smash, one of the SF Chronicle\u2019s favorite smashburger operators, is expanding<\/a> to the East Bay with a new location set to open at 1823 Solano Ave. in Berkeley early next year.<\/p>\n Dumont Creamery and Caf\u00e9 is now open<\/a> in Livermore at 7375 Railroad Avenue.<\/p>\n Sleepy Alameda is gaining a reputation<\/a> for its dynamic pastry scene.<\/p>\n North Italia in Walnut Creek debuted a new Happy Hour menu<\/a> from 3\u20136 p.m. Mon.\u2013Fri. with $10-12 bites and discounted drink specials.<\/p>\n Don\u2019t forget to check out Taste of City Center<\/a> offering special prix fixe menus, limited-time dishes, and curated pairings at restaurants and bars in San Ramon\u2019s City Center Bishop Ranch.<\/p>\n Remembering<\/a> Berkeley sourdough pioneer and pasta maker Eric Pease Sartenaer.<\/p>\n Five & Dime, a new neighborhood pub from Town Fare and Lucy Blue\u2019s Michelle McQueen, debuted in downtown Oakland.<\/a><\/p>\n Is a 7 Brew Coffee drive-through coming to Livermore?<\/a><\/p>\n <\/p>\n
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