Bubble le glaze12/29/2023 ![]() “I’m ready to see the energy of the dining room,” Robbie says. ![]() Most of all, the chef and team are ready to see people again, though there’s no such thing as good timing in these uncertain times. “I always refer to it like a nice restaurant in the 11th arrondissement in Paris and a recording studio from the 70s in Los Angeles.” A private listening lounge has been dubbed “the Record Shop,” where guests can have drinks and plates of raw fish while enjoying Robbie’s featured records. “It’s really simple and clean and comfortable,” says Robbie. We wanted diners to be able to hear that crackle of the needle to give that little detail.”ĭesigned by Studio Ren, the restaurant is a mix of classics and urban artwork, from the leather banquets and marble-topped tables to a graffiti mural that lines the bar. ![]() We take inspiration from the listening bars of Tokyo to old, classic music. “And we are focused on music that is made for vinyl and sounds like vinyl. “We invested a lot in how we designed the sound in the space,” Robbie says. Inside, there’s a decidedly midcentury-inspired look, starting with diners’ first sight when they walk in: a 1970s turntable and hand-built McIntosh sound system with oversize speakers and tube amps. But also, “It wasn’t about drinking expensive Burgundy.” Expect Champagne and beers from the Savoie, says Wilson, from a clean, aromatic, and not overly expensive list. “There are so many talented winemakers throughout California and the states, but we’re staying true to the origin story,” Robbie says. An aggressive by-the-glass selection will be available, allowing multiple pairings and exploration. Joe Hou (Angler) is leading that charge, as well as the pastry program, which will include fluffy mountains of kakigori for dessert.Īs for the wine: There will be lots of it, all of it white, and much of it French. Caviar set, warm madeleines, kaluga Patricia ChangĬrispy padrons with bonito vinegar Patricia Chang Paris Brest Patricia Chang Kakagori, pistachio praline, chocolate mousse Patricia Changīread is also a mainstay, featuring a very specific loaf that Robbie describes as the “marriage of sourdough and shokupan,” the perfect San Francisco mashup, served alongside cultured butter whipped with spicy crab fat and espelette pepper, and seaweed from Marin. ![]() The result is a tribute to that friendship and an extension of the Wilsons’ hospitality. Before Robles passed away from cancer, the friends dreamt up a restaurant concept to match their specific interests, drinking Champagne and chablis together, listening to records, and wondering why there wasn’t a restaurant that was as fun as their get-togethers. White wine from France, raw fish, and serious dedication to vinyl is at the heart of Le Fantastique, inspired by the duo’s friendship with fellow wine professional Chris Robles. Le Fantastique is a longtime dream of owners Emily and Robbie Wilson, and it’s opening at the end of August (see update, below) with a very distinct vibe. A new option is on the horizon, as the veteran restaurateur couple behind Palo Alto’s Bird Dog bring their own vision of the ideal hangout focusing on seafood and wine to the neighborhood. San Francisco’s Hayes Valley is filled with little nooks and crannies that offer some of the city’s finest low-key drinking and snacking options, from natural wine bars Fig & Thistle and Birba to the Linden Room’s craft cocktails.
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