Category Archives: Bistro
LABOR DAY AUSSIE PIG ROAST
MONDAY, SEPTEMBER 4th, 12-6pm
BY THE GLASS & BOTTLE
& food by
pork rillettes “Ordinaire” 7
pork belly confit, capers, egg yolk 9
pork shoulder ragout, smoked pepper 10
crispy pork trotter, mushrooms, foie gras oil 10
pork chop for 2, eggplant caviar 19
gratin dauphinois, “Bayley Hazen” blue 8
Kosuke procured some Wagyu Bavettes from our good buddies at Cream Co. Meats. We recommend you come eat them. The menu this week is $43 for three courses.
yellowtail jack / smoked egg yolk / figs
wagyu bavette / duxelles / berry juice
nougat glacé / lemon / white chocolate
MONDAY, JULY 31st, 6PM-CL
$39 for three courses
Kosuke was in Yosemite last week and, inspired by mountain rivers, is now ready to serve you some trout. In fact, the whole menu is meat-free. Kosuke is nervous that Americans won’t eat octopus. Come prove him wrong.
grilled octopus / smoked beets
rainbow trout / burned tomatoes / bay leaves
shiso / berries / chocolate
Reservations are strongly encouraged. Please reply to this email (preferred) or call 510/629-3944. No share plates.
MONDAY JULY 17
$39 for 3 courses
Kosuke procured a whole lamb from our good friends Aaron and Cara at Frenchtown Farms (NB: If you are in SF on Friday (tonight!), go catch them pouring wines at Ruby). It was slaughtered earlier this week and Kosuke is currently prepping it for the grill. We are all pretty excited. Kosuke thinks this is his best menu yet.
albacore / figs / green onion oil
lamb / burned eggplant / ginger
smoked white chocolate / peach / rose
MONDAY JULY 19th, 6pm-close
Kosuke is back after a week of doing absolutely nothing in Idaho. He is ready to cook for you! The menu for this Monday is $39 for three courses
Cured salmon/juniper berries/tomato
Pork shoulder/sorrel/green curry butter
Tuesday, July 4th, Noon-
There is no place like Bar Cortijo. Santi and his brother Luis are the guardians of a dream that becomes reality everyday from 9am to 3pm, when they welcome the working class of Tarragona—and, increasingly, an international congregation of natural wine lovers—into their sanctuary of irrational generosity. Stepping down into their cool, stone-lined dining room and accepting an ice-cold glass of Mendall is a sacred invocation, a preamble to a service irrecuperable by any external economy. Those seeking unicorn wines and deep cellars can slake their thirst in Barcelona, Paris and New York. Those seeking true nourishment will find it at Bar Cortijo, and leave with their faith restored in natural wine’s ability to affirm a profound sense of our shared humanity, our connectedness to nature, and our deepest desires for a better world.
On July 4th, Santi will be cooking food and holding court at Ordinaire. I have never been more excited about an event. It’s an excitement matched by anxiety, because I know that Santi’s spot in Tarragona cannot be reproduced. But we’ll try our best. And we hope that you’ll do your part as well.
In the spirit of Catalunya, we will serve food starting at noon until we sell out. The menu will not be set until the day of the event, but will likely include Cortijo classics: pig’s ear tossed in pesto, broiled prawns, squid rice, braised tripe, ribs crusted in Provençal herbs, cold beef tongue salad, pan fried mackerel, etc. Wine service will be à la Cortijo as well. We will choose the wines for you. Lots of big bottles from Catalunya and the Roussillon. We’ll make sure you have fun.
And, yes, the date is July 4th. Not an arbitrary choice. Come celebrate Independence. The Independence of July 4th, 1776, the future Independence of Catalunya, and the ongoing struggle for Independence that takes place in the fields and cellars of natural winemakers around the world.
See you there.
Monday, June 19th, 6pm-close
$39 for three courses
I was in Paris the past few days, hopping around all the usual spots, and every chef I ran into asked me about Kosuke Bistro. And I told them what I thought: He’s cooking some of the most delicious and inventive food in the Bay, and people can experience three courses for less than $40. And drink wine at retail markups. It’s pretty sweet.
beef tartare, pickled egg, jicama, smoked chile
grilled albacore, roasted piquillos, orange
peach, beer sorbet, basil
Reservations are strongly encouraged. Please email email@example.com (preferred) or call 510/629-3944.
Sunday & Monday
Switching up bistro this week. Instead of our normal prix-fixe menu, Kosuke is going to cook six or eight tapas à la carte. It will be casual enough for a light snack, but with enough options to count as lunch or dinner. If you haven’t had the chance to sit down for a proper bistro, this is a great time to sample Kosuke’s food…and to slam some rosé while you’re at it.
All dishes will be between $5 and $15.
Terrine de campagne
Egg, cold pork dashi, peas, dill oil
Miyagi oyster grill, roasted sesame oil, citrus, celery
Sea bass tartare, avocado, green apple, horseradish
Grilled asparagus, spiced brown butter
Prawn, pimenton de verra, mayonnaise
Marinated and grilled skirt steak, spinach
Kosuke Bistro continues every Monday from 6pm-close. While we highly encourage reserving in advance, walk-ins are also welcome. And the shop & bar are still open for general shopping, snacking and drinking.
The menu for May 22nd is $39 for three courses.
mussels / crispy pork trotters / blueberry
full tilt farm chicken / lemongrass / cucumber / brown butter foam
cherry / rose / acacia honey
Reservations are strongly encouraged. Please reply to this email (preferred) or call 510/629-3944.
The menu for May 8th is $44 for three courses.
Poached oysters / burnt onion jus / ginger foam
Quail farci / mushrooms / sorrel butter
Strawberry / white chocolate / smoked buttermilk
no substitutions or share plates
ALSO I AM EXTRA EXTRA PUMPED ABOUT THIS BISTRO BECAUSE I AM GOING TO BE IN TOWN AND CAN’T FUCKING WAIT TO EAT KOSUKE’S FOOD. MAKE A REZ AND LET’S PARTY. LOVE, B
Here is the menu for Kosuke’s second bistro. The price is $36.
No choices, no substitutions, and no sharing.
Cauliflower, almond milk, cranberry, ginger
Pork, beetroot, grapefruit, elderflower
Yogourt mousse, cardamom, mango
RESERVATIONS ARE ENCOURAGED.
Seats are limited. Last week we were fully booked and unable to take walk-ins. So reserve early. The food is very, very good.
Thursday & Friday (6/16-6/17), 6-close
Mason-Pacific is a little neighborhood place perched up on Russian Hill. The honest food and deep list of Burgundy has made it an infamous late night hangout for the entire San Francisco wine industry. Back in February, they recruited Max from Burlington, Vermont, where he earned a James Beard Award for Best New Restaurant while running the kitchen at Pistou. But before Max could get started, there was a fire in the kitchen, and Max has been plotting menus for their July re-opening ever since. Lucky for us, Max digs natty wine, and asked if he could try out some ideas at a pop-up bistro. He will be cooking this Thursday and Friday. Change your plans and join us. Below is the menu:
Chicken Liver $10
mussel, curry, basil
walnut, sourdough, caesar
Beef Tartare $15
scallion, mustard, egg yolk
Poached Trout $21
Braised Lamb $23