Side Dish

Sixteen Candles
Happy B-Day, Michael Bauer. Your true age will remain our little secret, though your identity wouldn't if I could just get a decent offer for those snapshots I took of you. Now, if I could only learn to act my age ....

Segundi Piatti
P.J. Mulhern's has a new chef -- name of Robert Price. You might recognize this toque from his days at Rumpus (R.I.P.), or you may just get that old familiar feeling when you bite into his signature pan-roasted chicken. The fact is, while Cobalt and Jianna both got great first reviews, this other newish North Beach spot didn't get such good press. Hopefully a new chef will be just the ticket for P.J. and Bob to get their restaurant off of the ground.

'n Cream
We all love the first tastes of stone fruit season: blood red cherries, moist, juicy nectarines, and, of course, the innocent, fuzzy peach. Campton Place chef Laurent Manrique has constructed a special menu in honor of the fruit. His California Peach Celebration highlights Georgia's mascot in starring and supporting roles throughout a multicourse meal. With butter, in compote, poached -- our furry friend goes through the paces for our taste buds. Speaking of peachy, the hotel itself has been quietly remodeled, bringing the property up to Millennial standards. Every room now features Bose sound systems, Portuguese limestone insets, high-tech telecom connections, expanded closets, and cushioned window seats.

Tout Sweet
Enough Kronenbourg already -- Bastille Day is over. One of Harry's favorite nights in San Francisco raged once more, with hundreds, nay, thousands (OK, hundreds) of celebrators cramming into tiny Belden Alley and Claude Lane. This wasn't the traditional France of berets and baguettes, but the modern France of jazzy techno disques and stretchy Euro fashions. I even overheard some Italian being spoken at the party -- I guess those World Cup blues don't last too long.

Last Call
Thanks to all the Side Dish friends (U know who U R) and random people who showed up for the field trip yesterday. Thanks also to the gracious staff of Fully Committed for hosting this raucous bunch -- and the barstaff at the after-party for not kicking us out too early.