RT ROTISSERIE NEARLY THERE

A couple of weeks ago we went to the Bay Area for a few days to celebrate some family events and to give a hand where we could. Peter and René planned to celebrate their wedding anniversary with a stay by themselves in a nice San Francisco hotel. Ukulele lessons, soccer games, and practice for a science fair got in the way, so the whole family came to the city for a brief overnight and a visit with Sarah and her family in their new house.

Sarah and Evan decided that the stress of opening a new business was not enough, and so they also chose to buy a new house.  It is a remodeled century-old house near Ocean Beach with more room for their two boys than their small and seemingly shrinking apartment in the Presidio. Now they face the joys and travails of homeownership.

While we were there, Sarah worked on cannoli for  a special Italian wine dinner at Rich Table. Evan also worked on the Italian dinner menu along with supervising the painters and carpenters putting the finishing touches on RT Rotisserie. The original  goal was to have the restaurant inspected and opened within the week. Stress! That hasn’t worked out. City permits and inspections always take longer than one expects, and construction always gets slowed down by an unanticipated problem with plumbing, or a brick wall, or some such thing. Now the opening date seems established as Memorial Day weekend. We plan to return to San Francisco to give a hand with the boys so that Sarah and Evan can give full attention to the opening.

Rich Table had incorporated many of Sarah and Evan’s ideas about what a restaurant should be. They wanted the food to be sophisticated, the menu to change constantly, and the atmosphere to be casual enough that the diner can relax and just enjoy the food. They have certainly realized their goals.

RT Rotisserie has a different origin and a different vision. Sarah and Evan found a space just a block from Rich Table. It was in an old building in the style of the neighborhood and had been vacant for a couple of years. In its most recent iteration it had been a Chinese takeout, and the space needed a lot of renovations to make it workable. Rich Table had been opened on a shoestring; RT Rotisserie would require substantially more investment. Earthquake mitigation retrofitting was required. The basement floor had to be dug out with a new, lower floor. Walls were moved, and the insides were completely torn out.  The outside wasrefinished, but in keeping with codes about historical preservation. After six plus months of renovations, the space is beautiful and inviting. Planters with live plants adorn the walls. Shiny new chairs and tables are lined up. Brand-new walk-in cold room and freezer are in the basement. But the stars of the new equipment are a soft-serve ice cream machine and a beautiful red and polished brass rotisserie oven from France that could be a decorative piece instead of being the workhorse of the operation.

That says a little about the vision and the menu. The restaurant will welcome sit-down customers, but it will also encourage walk-ins and take-outs. The menu will be simple, but that doesn’t mean it won’t have the flavor and presentation that Rich Table has become noted for. The rotisserie will be used to roast porchetta, chicken and – for vegetarians or those who just like the taste – cauliflower. Sally Hurricane’s famous fried chicken will be available, and there will be a good choice of Rich Table-style sides. Who knows what they plan to do with the soft-serve, but I am sure it will be delicious. Good choices of beer and wine will also be available.

They’ve asked me to provide some of my images for wall decoration. I am deeply honored.

I can hardly wait to see the grand opening. I hope that it will be a big success.

 

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4 Comments

Filed under Food, Photography, Restaurants

4 responses to “RT ROTISSERIE NEARLY THERE

  1. Wow how exciting for them! I’m just opening a little food cart and that is stressful enough (AND lots of permits too!) so I can only imagine the stress with opening a real restaurant. I wish them well!

  2. Thanks, Kathryn. The food industry is indeed a tough one, and I admire your pursuit of a dream. I am confident you will be a great success.

  3. The next time I am in the city I have to try your children’s restaurant.

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