Led by mixologist Casey Carr and wine consultant Nate Hudson, the beverage program offers rotating, internationally inspired cocktails as well as twenty beers on tap and small-production artisanal wines available by the glass.Ĭutting-edge artist Berk Visual created custom murals for the space as well as coasters, inlays, menus, and quirky bathroom stalls. San Rafael-based Crome Architecture provided the space’s modern design, which evokes a classic whiskey bar with modern touches such as tall windows, reclaimed wood, a fire pit, and a waparound patio, and “living walls” planted with succulents. Other fare includes pickle-brined chicken and house-made pastrami sandwiches kale, beet, cauliflower, and grilled ribeye salads the Shaved Ribeye Bao Slider and French fries topped with duck confit, Hatch chile verde, or pastrami and cheese.Ī brunch menu features numerous eggs Benedict options such as Salmon, Veggie, Southern, and Traditional, as well as PB&J Stuffed French Toast, Chile Verde with Eggs, and Chicken-Fried Ribeye Steak and Eggs. Signature burgers will include patriarch Zafer Abu-Ghaben’s Kufta Burger and Falafel Burger, Chef Suarez’s Steak au Poivre Burger, and Victor Ghaben’s Hatch Chile Burger, featuring the one-of-a-kind Hatch chile, which is grown only in New Mexico’s Hatch Valley. Reflecting the family’s roots in the Mediterranean, New Mexico, and the Golden State, the menu was developed by French Culinary Institute alum Suarez, the former culinary director of Rosa Mexicano in San Francisco. “At Batch & Brine, we have brought our multicultural background, creativity and extensive culinary experience together to create something absolutely amazing and unlike anything else in the East Bay.” “After years of successfully owning and operating more than a dozen restaurants for major franchising brands, we wanted to get back to our roots and create a place where we could make and share our own favorite foods and family recipes,” said Gonzales. The family also includes three generations of experienced restaurant owner-operators that oversee multiple East Bay locations of Mel’s Diners and Black Bear Diners and two Broderick Roadhouse locations. The Ghaben/Gonzales clan grew up amidst their family restaurants: Hof Brau and Hubcaps of Walnut Creek and La Ultima of Oakland, Danville, and Walnut Creek. Siblings Mike, Rolla, and David Ghaben, together with cousins Sam Ghaben and Celina Gonzales and their son Victor Ghaben, brought in executive chef David Suarez to lead the culinary creation process. Spotlighting American classics and treasured family recipes passed down through generations, Batch & Brine’s menu will include globally inspired burgers, loaded fries, salads, sandwiches, and shareable plates. Aside from California, the chain has restaurants in Nevada, Utah, Washington, Arizona, Oregon, Colorado and Idaho.Family-owned and operated craft cocktail bar and kitchen Batch & Brine is now open in downtown Lafayette. New work plans were submitted to city staff, the health department signed off, a building permit was issued and work began.Īll Black Bear Diner restaurants feature a bear-inspired and log-cabin theme, designed to “remind guests of a time when life was a little simpler and service and quality were the cornerstones of business,” according to a Black Bear press release.īlack Bear Diner was founded 20 years ago in Mount Shasta and has expanded rapidly in recent years. The diner then hired a new architectural group with experience designing Black Bear restaurants. The latest delay has followed a pattern of stops and starts for the restaurant.Ī sign went up in 2016 and the eatery was initially expected to open that November, but the diner hit regulatory snags when San Rafael officials slapped a stop-work order on the project after determining renovations were underway before a building permit was issued. Their mission was simple: create a fun and friendly atmosphere where the local community could enjoy huge portions of home-style cooking at a reasonable price. The 5,000-square-foot space was formerly occupied by Heirloom Grill and Chili’s. Specialties: In 1995 founders Bruce Dean and Bob & Laurie Manley opened the first Black Bear Diner in Mt. in Terra Linda - will be the 102nd diner for the expanding franchise and the 56th in California. The restaurant - at Northgate III, 490 Las Gallinas Ave. to 10 p.m., with weekend hours possibly extending to 11 p.m., Gogri said.
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