Category Archives: Bistro

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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

Seats are limited. Last week we were fully booked and unable to take walk-ins. So reserve early. The food is very, very good.


max pistou

Mason-Pacific Preview Bistro w/ Chef Max Mackinnon

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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
onion, raspberry

Carrots   $11
mussel, curry, basil

Endive   $9
walnut, sourdough, caesar

Beef Tartare   $15
scallion, mustard, egg yolk

Poached Trout   $21
cabbage, horseradish

Braised Lamb   $23
eggplant, onion


QUAIL BISTRO, 2/19, 6-10pm

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Tim Edmonds is a chef who lives in Pescadero. He’s planning to open his own place this year (keep your eyes peeled!), but in the meantime, he’s been doing a bunch of catering projects and raising some quail on his property. Yes, that’s right, he raises quail. He hatches the eggs, raises the chicks, lets them eat the grass, and then plucks their feathers and cooks them. He also has a big garden where he grows most of the produce for his catering projects. Funny thing is that he doesn’t seem to realize how awesome this is. He’s just raising quail. Whatever.
Tim will be cooking this Friday at Ordinaire. He’s carting up the birds and vegetables in the morning and then cooking from 6pm until we sell out. Menu will look something like this, but it depends on what’s fresh that morning.
beet poke
chickpea panisse, fava leaf pesto
crispy brussel sprouts, bacon jam, goat cheese
grilled quail, cabbage salad
fried quail, polenta, spicy greens
Reservations available for parties of five or more. Otherwise just walk in, bring some friends, grab a bottle, and have some fun.