Now, let's be honest: does it really matter what you wear in the kitchen? Meaning, is your food inspired by what you're wearing when you concoct it? Probably not. Or, at least, not likely in professional kitchens, where they're almost invariably wearing chefs' whites and sterile accessories like starched aprons and clogs. But, deep down inside, I secretly hope that instead of clogs my chef will instead be shod in these fabulous Marc Jacobs heels, replete with multi-colored semi-psychedelic flare for good measure (and a lot of inspiration). Everyone, meet Jamie Lauren, '05 SF Chron Rising Star Chef and soon-to-be fabu food purveyor at Prana Resto.

Jamie, who I had the pleasure of meeting at the Prana Restaurant opening party last week here in the city, has fantastic fashion sense in addition to her culinary prowess. I don't have to dwell on the latter since she's got a heck of a pedigree to be heading up a "big deal" new destination dining spot in one of the world's hottest dining cities. Instead, what struck me when I met her was how VERY HIP she is. I mean, take a look. What's not to like?

And, besides Jamie's being very fabulous, the food's not bad either. In fact, I really enjoyed the tray passed hors d'oeuvres that were offered at the swank opening, which gave a promising glimpse at what this new spot's going to turn out: Cal-Indian fusion, with an emphasis on organic, locally grown and seasonal ingredients.

Jamie grew up in NYC, where she sampled the best Indian cuisine that could be found in that city's many fabulous neighborhood Indian joints. Now a SF gal, she's striving to bring the two worlds together. And if the nibbles I tried last week are a preview of what's to come, we should be excited.

Besides just good eats and a hot chef, Prana will apparently be a destination party joint as well. After dinner the lights will go down and tables will make way for a club. I'm a little nervous about the timing - the Prana folks promise the partying won't go down 'til the dining ends, something that sounds diff in this late night dining town - but otherwise it sounds like a go to me. Sort of like Supper Club without having to remain chained to your table after hours. Why not? Hopefully, Jamie will make a cameo at the club in her MJ's. ;)

11.5.06 - Quick update - looks like Jamie's moved on from the Prana project due to some logistical glitches. Marcia Gagliardi of Tablehopper.com has the latest:

"A number of you have asked what's going on with ~PRANA--well, things have been on hold due to some tricky permit issues on the 70-year-old building, primarily an easement issue (CalTrans owns the land on the Natoma exit side of the building). The day they hoped to get their final sign-off (a couple months ago) is when the issue was raised of verifying easement--without totally boring you with nightmarish details, the unfortunate outcome is construction was halted and most of the staff had to be let go (including Executive Chef Jamie Lauren, Beverage Manager Alison Harper, the new pastry chef, servers, and others involved in the project) due to financial constraints. The folks behind the project are hoping to get this all squared away with the city soon, and since revenue is obviously their priority, the club, Temple, will be opening before the restaurant. More will be revealed in the coming months..."

www.pranasf.com
A few more snaps from the eve, including one of me with G, a cute bag & boots, and Marcia Gagliardi (of Tablehopper fame) with Jamie

Posted by Courtney at 11:00 PM • Comments (1)

When I got the invite to attend a rather exclusive opening event for a very hush hush new bar in town I must say my interest was piqued. Now that I've been to Bourbon & Branch and get what all the fuss is about I've got to say I'm glad I went. It's a Speakeasy, sort of, or at least a nod to the era when speakeasies were necessary. Clearly they're not now, which makes this place more about nostalgia and good cocktails than anything else. Oh, and because they plan to operate on a strictly reservation basis, you'll always be able to find a seat when you're there - the best thing I've heard about a bar in this town in a while.

The catch? The spot's phone # won't be published, meaning that if you're LUCKY enough to figure out how to get a reservation you're guaranteed a seat. As I have said phone number in my possession and plan to use it I'm hoping this means that guests of Bourbon & Branch will be able to avoid the always irritating jostling that accompanies waiting to buy drinks in normal bars, and the pithy (at best) conversations you're often forced to have as you mingle with the masses.

FOLLOW UP 9/6/06 - Hm, turns out the whole unlisted number thing was just a ruse: Daily Candy blasted it out to most of the Internet-connected Bay Area in their Sept 1 email. It even touted B&B's "original speakeasy" downstairs as the new best place to have your birthday party or similar special event; something that, in my mind, takes things 180 degrees away from "hush hush" and "under the radar" as far as this place is concerned. But, in the end, I guess they have to make a buck to pay for all the fabulous decor they've installed and lush drinks they're serving up, so I can't really blame them. That # is, then: 415-673-1921

Does this sound elitist? Sorry if it does. I'm just really into the idea of partaking in a civilized bar scene where great cocktails are served and annoying interactions are kept to a minimum. Now, I'm not sure that stumbling out of the joint into the heart of the Tenderloin's crack infused mayhem after having too many drinks qualifies as any sort of civilized, but that's neither here nor there. pic - me with cocktail maestro Camper

Bourbon & Branch's interior is very slick with low lighting and it definitely hits the right notes in terms of evoking an era gone by. They've got this gorgeous old school register behind the bar and an old record player looking thing peeking out of an alcove. There are three "rooms" including the main bar area, which is equipped with stools, a side room and a little upstairs hamlet from which you can check out the other "in the know" types below.

My only question is this: if everyone's there with a reservation and folks are supposed to be sitting down the whole time, how do you meet people? I'm all for giving up the elbowing and the arguing that invariably accompanies regular bar trolling, but there is also the excitement that comes with the possibility of bumping into someone, well, interesting. Not sure what the chances are of that at B&B. Guess I'll have to test drive my theory soon in real life.

What's up with the name? My friend Marcia over at Tablehopper.com was kind enough to share this with us in a recent post: "Branch is an old Southern term for river water, which is what you'd sprinkle in your bourbon. Nowadays a number of folks drink their bourbon on the rocks, which is basically 'branch' by the time it melts." - tx Marcia!

Quick aside: The fete was thrown in collaboration with Plymouth Gin, a British spirit that's launching a new bottle, this Art Deco inspired gem. To celebrate the occasion - as well as B&B's opening - they flew in Peter Dorelli, the famed bartender from Savoy's American Bar in London. I thought the Gin was excellent and I enjoyed my Gin & Tonic. I definitely liked it more than Bombay, which seems to be everyone's go-to Gin, and I recommend trying this one if you're looking for a more dry, serious style.

Here are some other miscellaneous snaps from the evening, including one of PR maven-about-town Deb Rizzo with B&B owner Dahi Donnelly and some stylish guests. Signing off - perhaps I'll see you (or half the Bay Area) there soon.

bourbonandbranch.com
Link to Camper's review in the SF Chron

Posted by Courtney at 12:10 AM • Comments (2)