The Inner Sunset restaurant occupies a prime spot near Golden Gate Park, so you’re in a good position to walk off its well-portioned dinners. The restaurant’s dolsot bibimbap ($15.99), offered in vegetarian, beefy and pescatarian variations, is a comforting rendition of a classic dish. As the rice sears in the hot stone bowl, it takes on a tooth-sticking tackiness. Another highlight is the kimchi fried rice ($13.99), cooked with an appetizing undertone of smokiness. Instead, starting sometime in early July, Meichih and Michael Kim, the restaurant’s husband-and wife chef team, will reopen Maum as a retail operation, selling pantry staples and prepared foods out of its downtown Palo Alto space.
What is sad, and telling about where PA is going, is that Pluto’s – one of the last spots on University Ave for good, low-cost dining – will apparently be shutting down once the President changes hands while places like this open up. The restaurant is offering ticket-based reservations online through Tock. There will be two to three desserts, which are still being worked out. Maum just hired Catherine Kim, formerly of Hakkasan in San Francisco, as its pastry chef.
According to Hassan, Sweet Maple aims to attract a different demographic than his other businesses. High-quality ingredients and craft beer make this Wine Country restaurant a must-visit. Funky takes on old-school flavors make this one of the most interesting spots in Koreatown.
The combination of so many different nationalities working side-by-side, plus the office’s prime location, helps to foster a fun, collegial and energetic culture that includes weekly Friday afternoon get-togethers and employee running and soccer teams. Originally established in San Francisco, Sweet Maple is one of many restaurants that are a part of owner Steven Choi’s vision to expand East Asian comfort cuisine across the Bay Area. In 2020, Choi’s plans of branching out to Palo Alto, Cupertino, Santa Monica, Walnut Creek and Mountain View were delayed due to the pandemic. After two years of waiting, Palo Alto’s Sweet Maple finally opened its doors on Jan. 5 in the space formerly occupied by Amber Dhara.
Check out the Flamin’ Fondue Chicken ($26.95), which combines the gooey sweetness of Korean corn cheese with mildly spicy, gochujang-flavored chicken stir-fry. While the dish is 70% cheese pull, the tender chicken is a delight, especially cowboy duffle bag when paired with bites of the restaurant’s sharp and well-fermented kimchi. At Bart Grocery, a shop a few blocks away from the Daly City Station, the shelves are stocked with Choco Pies, Campbell’s soups and jars of kimchi.
State Street Market will open in Los Altos before the end of the summer, featuring a 20,000-square-foot food hall. Chen is also in talks with Peninsula baker John Shelsta of Love for Butter and San Francisco pastry chef Angela Pinkerton, who launched a roving pie pop-up during the shutdown, for future collaborations. This week, Maum added naturally leavened bagels from Midnite Bagel, a pop-up started in San Francisco by Nick Beitche, the former head bread baker at Tartine Bakery. Beitche makes the bagels using a sourdough starter and freshly milled flours. Maum will have three flavors — plain, cinnamon raisin and a special collaboration, buckwheat and black sesame — available in packs of three, six and a dozen. We are constantly on the lookout for new and undiscovered meals, from Michelin-starred restaurants to tac…
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