Three years in the making, this 30,000 sqft ode to Chinese food opened its doors in March, 2017. The complex is on Broadway between Stockton and Columbus in San Francisco.
It all begins with a ticket, an “é” ticket if you will. I was fortunate to book a seat at é to coincide with my trip to Las Vegas for a photo workshop. A week before my reservation, a gold ticket arrives in the mail admitting you to an evening of culinary delights. From there, the anticipation builds! (Warning, this post is long…)
Since 2015 this family owned bakery in Dublin, CA has been serving up fresh baked artisanal breads, sweet treats, sandwiches, salads, and Peet’s coffee drinks. Premium Montana wheat berries are stone ground into whole wheat flour daily to ensure freshness, flavor, and maximum nutrition. No preservatives, additives, or dough conditioners are used and breads are pulled hot from the oven between 9:30 am and 11:00 am daily.
Chefs Lon Symesma and Ryan Gorby serve up contemporary interpreations of the street food of Vietnamese and Singaporean hawker fairs. Both trace their culinary history to the venerable Jean-Georges Vongerichten.
Since 1996, Parker-Lusseau has been serving up extraordinary pastries, desserts, and wedding cakes in Monterey. Chefs Anne Parker Johnson and Yann Lusseau met in Belgium and were married in 1991. Everything is baked fresh daily at the main Munras location and sold there as two additional locations.
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