— Inspired Modern Indian & Nepalese: Spice of America
Chefs Krishna Timsina and Ram Ghale have cooked in India, the US and their native Nepal. At their recently debuted Spice of America, experience their fresh take on Indian and Nepalese food. Handmade Nepalese momo (dumplings), toasted shrimp in pineapple anchovy relish and ginger froth, and a killer chicken tikka masala dum biryani showcase the creative comfort this talented crew is turning out of the kitchen.
— Rustic Italian, Cal-Med in the Tenderloin: Dispensa Italian Charcoal Kitchen
Opening Dispensa Italian Charcoal Kitchen with Tiziana Costamagna (Vinity Wine Company) and Stu Gerry (former Cafe Flore owner), chef Michele Bevilacqua’s hospitality and cooking recalls his restaurant days in Venice. In a lofty, brick-walled space Michele restored himself, he cooks from an eco-friendly Italian X-Oven. But this is Cal-Med cooking — no pasta and pizza here. Try tender grilled squid in a heartwarming tomato sauce or rosemary and lemon-scented chicken over roasted eggplant, cooked to rustic Italian perfection.
— Cozy, Neighborhood Turkish Haven in Outer Richmond: Lokma
Outer Richmond Turkish, Cal-Med newcomer, Lokma, opened with brunch and lunch in a sunny corner space from owner and Turkey native Emre Kabaye. Here, California avocado toast co-exists with a “Turkish Breakfast for Two” platter and Turkish coffee. They just added evening hours serving the likes of carrot hummus scooped up with housemade pita bread or manti (Turkish dumplings) in garlic yogurt and tomato butter sauce.