Subject: Chris Kronner

• Meatpaper Breaks It Down

  SF's flesh-inspired quarterly journal Meatpaper will celebrate the release of its sixth issue with a "Meat & Greet" party chock full of meat offerings and demonstrations in a collaboration between the publication and several chefs. OPENrestaurant's Sam White and Chris Kronner will educate the wasteful with a tasting of beef dishes composed of nearly everything from nose to tail. Perbacco's Staffan Terje is apparently bringing bacon marshmallows and other "sweets," while Leif Hedendal ensures

  January 7, 2009

• Meatpaper Pig Party at Camino 4/27

  This shindig should definitely be worth the schlep to Oakland.

  April 14, 2009

• Chow in Dogpatch

  Slow Club's new sister joins a clutch of eateries at Third and 22nd streets.

  April 16, 2008

• Burnt Chefs

  June 6, 2007

• Total Freedom and Tons of Running Around: Chef Chris Kronner Describes Prepping for the Thursday Night Pop-Up at Bruno's

  Brooksopher via FlickrKronner in Serpentine days, with pig's headWhat's the day-to-day of running a pop-up restaurant? Chris Kronner, chef at the Thursday-night pop-up at Bruno's on Mission, told SFoodie it's a combination of exhaustion and the exhilaration that comes from calling your own shots. Kronner cheffed at Slow Club and Serpentine before partnering up with Sam White and other restaurantistas in the conceptual OPENrestaurant project. Last week in Bruno's 40-seat Pussycat Lounge, Kronne

  May 20, 2009

• Hot Meal: Joshua Skenes' Saison at Stable Cafe

  Intensely summery: Roasted goat with corn foam over cracked hominy. Last night marked the official opening of Saison, a Sundays-only fine-dining prix fixe at Stable Café (2128 Folsom at 17th St.) in the Mission. It's a joint venture by sommelier and wine consultant Mark Bright (Restaurant Michael Mina, the Local) and chef Joshua Skenes (Chez TJ, the Mina galaxy, and Skenes' long-planned Carte415).  On the phone, the chef bristled at the suggestion that Saison is a pop-up in the

  July 20, 2009

• New Chef at Bar Tartine to Oversee an Accessible, Classic Cali Menu

  Brooksopher/Flickr Chris Kronner: Incorporating dishes from the recent Bruno's pop-ups. A tweaked Bar Tartine (561 Valencia at 16th St.) reopens for dinner next Tuesday with an entirely revamped menu steeped in classic Northern California comfort cooking and with an emphasis on shared entrees. New executive chef Chris Kronner told SFoodie the menu is a collaboration with proprietors Chad Robertson and Elisabeth Prueitt, owners also of Tartine Bakery & Café (600 Guerrero at 18th St.

  August 20, 2009

• Hot Meal: Bar Tartine

  J. BirdsallThe rib steak for two: Challenging.​Bar Tartine's been reborn. Well, reshaped. When the Valencia Street restaurant reopened two weeks ago, its menu had morphed from the meticulously etched cooking of former chef Jason Fox to the more low-slung, classic Northern California style of Chris Kronner. J. BirdsallFig-walnut anchoiade: Alice-y.​But simplicity isn't always easy to pull off. Sure, the kitchen nailed it with an appetizer of fig-walnut anchoïade ($8) served with leafy radis

  September 9, 2009