New vegetarian restaurant in SF: Source
Monica/SongYi Lee
Also, it sound totally wacky and potentially bad (the scope is super
wide... pizzas and dosas and non-acoholic elixirs all in a space with
a "color therapy system"?!) The chef used to work at his father's
butcher's shop. Hmmm...
The press release:
Source to Open in San Francisco on March 1, 2011
New Restaurant to Showcase International Comfort Vegetarian Cuisine
San Francisco, CA/February 2011 – Source will open in San Francisco on
Tuesday, March 1, 2011, providing the Bay Area with an unique,
multi-dimensional dining experience. Executive Chef Mitchell Fox will
present a menu showcasing mainstream international comfort
vegetarian/vegan food prepared in unique ways using seasonal, often
locally sourced organic ingredients. Specialties will include
handcrafted sandwiches, salads, casseroles, dosas and pizzas.
Chef Fox, in partnership with his brother/co-owner Andrew Fox, has
long dreamed of sharing his vision of a culinary experience that feeds
the body and the soul and this dream will soon come true in San
Francisco’s SOMA Design District.
Chef Mitchell Fox began working in his father’s butcher shop in New
York at age 12 and the decision to pursue a career in the culinary
arts led to his opening, with his brother, Cafe Metro in New Jersey in
1986. Nearly a decade later, he was recruited by the Back Stage
Theatrical catering company to oversee the catering requirements of
that company’s star-studded entertainment industry clientele, plus
President Clinton. He later teamed up with his father to launch their
own catering company which subsequently ended up at the forefront of
the then-evolving home delivered meal business. The sale of that
company in 2009 laid the foundation for the opening of Source.
Among the notable items that will be found on the Source debut menu
will be such appetizers and soups as Peking Quack, Brick Oven Tapas,
Caribbean Curry Pepper Pot Soup, and Guacamole with living chips.
Among the main courses will be Truffle Mac and Four Cheeses,
gluten-free lasagna and pasta dishes, Jamaican Jerk Vegetables with
sweet mango chutney, Country Sheppard’s Pie and assorted living and
raw food entrees. For dessert, diners can enjoy vegan and various
gluten free options including mini cupcakes, cookie sandwiches, banana
chocolate pie, and raw food Rocky Road cheesecake.
Not to be missed will be the Source pizzas (from a unique dough recipe
25 years in the making) which will be prepared in a gas-fired Mugnaini
brick oven decorated with a sculpture of a dragon head in such as way
as to make it appear that the finished pies are coming out of the
dragon’s mouth. Among these will be the Taco, the Bronx, White Scampi,
and Wild Mushroom. The restaurant will be making its own bread,
mozzarella cheese and stock.
The Source elixir bar, created in consultation with world renown
herbalist and an alternative doctor Tina Cetto, will offer a selection
of non-alcoholic libations prepared with fresh fruits and herbs and
designed to produce feelings of euphoria, calm, balance and/or energy.
Signature offerings will include a New York Egg Cream, a Creamsicle,
fermented non-alcohol cocktails, and mixed drink substitutes made with
fresh-pressed fruit juices.
Highlights of the “modern, funky” 50-seat dining space at Source will
include an exhibition kitchen, a DVD-generated changing color therapy
system, a sizable water wall installation and custom designed music.
Air will be filtered and energized, and the water will be triple
filtered, ionized and energized. An outdoor enclosed, heated patio
will have room for up to 30 guests.
Source will be located at 11 Division Street, near DeHaro. The
restaurant will be open daily for dinner, lunch and brunch. To go
service will be a specialty of the house. For more information, call
(415) 864-9000 or visit the website at www.source-sf.com.
Rob Adams
hopefully so-bad-its-good.
I will be there and will report back.
Rob
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Renee Adams
FYI - I tried this today and the food actually wasn't bad at all. I
had a mushroom/goat cheese pizza with truffle oil (hard to mess
anything up with truffle oil). The crust was very puffy and delicious
(I like puffy, slightly charred crusts on pizza, and they delivered).
Unfortunately the rest of the concept seems kind of ill-advised. It's
in a weird area, the decor is very sterile, and their menu is overlong
and complex. They just opened so they may have a chance to fix these
things, but I'd suggest giving them a try soon if you're curious, just
in case they aren't around for much longer :)
Rob
Rob Adams
had a mushroom/goat cheese pizza with truffle oil (hard to mess
anything up with truffle oil). The crust was very puffy and delicious
(I like puffy, slightly charred crusts on pizza, and they delivered).
Unfortunately the rest of the concept seems kind of ill-advised. It's
in a weird area, the decor is very sterile, and their menu is overlong
and complex. They just opened so they may have a chance to fix these
things, but I'd suggest giving them a try soon if you're curious, just
in case they aren't around for much longer :)
Rob
On Thu, Feb 24, 2011 at 5:28 PM, Rob Adams <r...@lokislabs.org> wrote:
philip
From: Renee Adams <renee...@gmail.com>
To: vegt...@googlegroups.com
Sent: Tue, March 22, 2011 3:08:56 PM
Subject: Re: New vegetarian restaurant in SF: Source