The newest Oyster Give Back partner- Daniel Webster Elementary

April 1, 2016

Oyster Give Back Beneficiary : The Newest Addition

Our Oyster Give Back Campaign is something we are very proud of. We have partnered with the likes of the Make-A-Wish Foundation, Glide, The Watershed Project to name a few. For this round we thought something completely local, and an establishment in real need of support would be a great addition to our already well-rounded family. Enter, Daniel Webster Elementary.

This kindergarten through 5th grade school almost closed back in 2005. In response, some of the parents went to the community and petitioned the district to keep the school open by altering the teaching staff and creating a Spanish Immersion Program. With almost 300 students and funding being cut on a regular basis, Daniel Webster has stayed open and ensured not only the building of community but also promoting neighborhood stability. With nearby families from the Dogpatch, SoMa, Bernal Heights, Bayview, the Mission and Potrero Hill itself, we are hoping to help in the development of this small community.

This will be the most interactive beneficiary we've had. When our General Manager Rich Troiani created the Oyster Give Back program, this is what he had in mind. This school is another facet of giving back that we have yet to explore, a local public school in real need of support. We're excited to host a group of kids at the restaurant - showing them how to shuck some oysters and make truffles with our Executive Pastry Chef Angela Salvatore. We're also planning a trip to the school with our very own team of volunteers to help serve lunch to the kids and head a craft project. We'll be following up with some amazing stories, so keep checking back!

Warm Baba au Rhum

March 15, 2016

BABA AU RHUM

For those of you looking for the perfect dessert, look no further. This Baba Au Rhum is a classic dessert, made up of a super soaked brioche cake served with our very own Mt.Gay Black Barrel Rum, Apprentice Edition and housemade caramelized pineapple ice cream.

Not only is this cake the jam because it has our very own rum in it, but it is not for the faint of heart or anyone under 21, really. We also thought a feature would be great because it's so easy to make. And what's even better, is that if you ask very nicely, we might even sell you a bottle of our Mt. Gay Black Barrel Rum. If you're lucky! So here's the recipe, good luck!

The official label of our Apprentice Edition Mt. Gay Rum.

THE RECIPE

Let's start with the most important part of this recipe, the Rum Syrup......

Sugar - 2 cups Water - 1/2 cup Rum - 1/2 cup

1. Bring the sugar and water to a boil, then chill

2. Stir in rum and let sit

Next let's make some Baba cakes! Here are your ingredients.......

You can use muffin tins for this recipe.

AP Flour - 1 1/2 cups Salt - 1/4 teaspoon Yeast - 1 Tablespoon Sugar - 2 teaspoons Milk, warm - 1/3 cup Butter - 1 cup Eggs - 3

1. Spray baba tins or muffin tins with pan spray

2. Bloom yeast in warm milk with sugar and 1 Tablespoon flour ~ 10 minutes

3. Rub butter into salt and remaining flour - crumbly

4. Add yeast mix and eggs to flour until smooth ~ 2 minutes

5. Proof until doubled ~ 45 minutes

6. Beat again for 2 minutes with spatula or hand

7. Fill prepared pans half way with dough (will be very loose, almost like a batter)

8. Proof, covered until dough reaches rim

9. Bake at 350° until golden and done ~ 20 minutes

Last but not least we're going to soak those little cakes! Soak cake until saturated and place on sheet trays to dry.

You have now made our Baba au Rhum. We serve it with a homemade pineapple ice cream. Enjoy!!!

Steve's Choice

March 1, 2016

Being in the food and beverage industry we are around a lot of great products. Steve Izzo, our beverage director extraordinaire, has shared with me something he's really into right now. We're going to be asking him on a more regular basis how he feels about certain things.

The breadth of Steve's knowledge is mind boggling. If you ever have a question about anything, truly, from wine to brandy and what we asked him about this time around - bourbon, you will get enough information to fill a glass. A very large glass. So Steve, what are you excited about? What do you want to wet your whistle with? His answer? Colonel E. H. Taylor Barrel Proof uncut and unfiltered Straight Kentucky Bourbon Whiskey.

So what's so special about this spirit in particular? For one it's bottled straight out of the barrel. Second, it's 129 proof. That means its ABV is 64.5%. Third it's a traditional bourbon, which means it's at least 51% corn, which we love. What all these facts add up to is a one drink that is quite versatile. When a liquor has such a high alcohol content, the addition of different levels of water creates a different flavor. You might get more of a toasted oak and black pepper flavor with less water, while more water will bring the creme caramel and vanilla notes to the forefront. This range makes for a great nightcap or even a digestif. That is pretty awesome, no wonder Steve is a fan.

That's it for this months recommendation. We'll be back again soon with yet another Steve Izzo referral. Cheers!

Be my Tipsy Vine with Kevin

February 22, 2016

Say hello Kevin! Kevin has been around Waterbar for a while, and what better way to introduce him than with his cocktail?!

For those of you that frequent Waterbar, we're sure you've seen this handsome gent roaming around making sure you're being well taken care of. For those of you that haven't joined us, you should and for more than just cocktails. Although, they are a wonderful way to start the evening. Today we are inviting you to try Kevin's Tipsy Vine. We're going to start with 5-10 seedless grapes muddled, Cazadores Reposado Tequila (2.5 oz.), Agave nectar (.5 oz.) 3 dashes orange bitters. Combine, shake, pour and enjoy! Cheers to you Kevin!

Eric and his Hepcat....

February 22, 2016

The phrase it's 5 o'clock somewhere is as cliche as it is true. With that in mind, today, we recommend a new cocktail from one of our very own bartenders, Eric, the Hepcat.

We have such a great variety of drinks coming our of our bar; Kevin's tequila inspired Tipsy Vine, Quintin's Irish Spice to Francisco's Estrella Roja, our bar team does there best to ensure anyone that walks in that door will find something they want to try on our cocktail or wine list.

Happy drink making! Spirit Works Barrel Aged Gin (2 oz.), 1 packet white sugar, (1/2 teaspoon) Dash Orange Bitters. Wash the glass with St. George Spirits absinthe. Stir with ice and pour up with orange zest.

Cocktail Time with Quintin

February 16, 2016

You may have noticed this new mug hanging around the bar as of late. Meet Quintin, one of our newer bartenders that has taken over our afternoon service. He, not unlike our other amazing bartenders, has contributed to our cocktail list, and we thought it was time you met him, formally.

Quintin and his cocktail, the Irish Spice

Let's talk drinks. Quintin is a lovely gent from Louisiana - with southern hospitality coursing through his veins, it's no wonder that his cocktail would have whiskey in it. Whiskey and a certain spiciness one appreciates.

Here are your ingredients, and enjoy! 2 oz. Bushmills Irish Whiskey, 1 oz. apple juice, 1 oz. ginger beer, .25 oz. agave nectar and 2 dashes of pumpkin spice bitters. Shake with ice and serve up. Rinse and repeat!

Chef de Cuisine Justin Baade, everyone!

February 16, 2016

Meet Justin Baade, pronounced like Warren Beatty, not to be confused with 'The Bod' Elle Macpherson.

Now that we've gotten that cleared up, it is our pleasure to re-introduce Chef de Cuisine, Justin Baade. He, not unlike Pete Sittnick our managing partner or Rich Troiani our General Manager, has his bio on our website, but with recently celebrating our 8 year anniversary, we thought it would be a great time to let you know the man behind the food here at Waterbar. Chef Justin and Chef Parke have created an exquisite sea food focused menu using nothing but the freshest, local and sustainable products available.

Let's begin, shall we?

Q: Where are you from?

A: Originally from Albuquerque, New Mexico. I left there at 20 and went to culinary school in Vermont.

Q: How'd you get into restaurants? What was the attraction?

A: I started one summer working at a pizza place. And then at about 15 I was a dishwasher and prep cook at an Italian restaurant. I think I stuck with it because I could see the value in a hard days work and it was beyond satisfying watching people eat and enjoy the food I made.

Q: How long have you been at Waterbar?

A: Since the very beginning. Chef Parke and I worked together before the opening to create and test recipes. So, over 8 years.

Q: What's been the biggest challenge doing what you do?

A: The long hours and making time for my family.

Q: What's your best memory here?

A: I have a few. First thing that comes to mind is a trip to Maine for an East meets West event with Parke. And I have to say the first few days after opening. It was a trip seeing lines around the block.

Q: What are you up to lately?

A: (laughs....) Working and raising my daughter.

Q: Plans for the future?

A: Probably go back home to New Mexico and open my own restaurant.

Q: What's a food you're looking forward to working with in the upcoming season?

A: I'm excited for Spring - looking forward to Halibut, Spiny Lobster, Baby favas and asparagus.

Thank you for your time Chef!!!!!!

Francisco and his Estrella Roja

February 15, 2016

It's 5 O'clock somewhere! Let's take a look at what our bar has to offer, shall we?

Our last cocktail focus was a holidaycentric warm drink, Hot Buttered Rum featuring the one and only Joe Wrye. It's been a long time and with the weather being like it is, and the sun shining longer and longer, we thought it's time to change things up. Enter, our very own Francisco and his Estrella Roja.

Francisco about to shake things up.... looking VERY focused!

This "Red Star" is made from Kappa Pisco (2oz.), Blood Orange (1 oz.), and Luxardo Maraschino ( .5 oz). Mixed together and poured over ice, this cherry focused drink will knock your socks off! Francisco knows his way around the bar, this one in particular since he's been here for 5 years! Come and see for yourself, we're as ambitious with our cocktails as we are in our oyster selection.

San Francisco inspired art by Anthony Holdsworth

February 12, 2016

Somewhat recently most of us here at Waterbar noticed a man setting up shop right near our restaurant, painting the days away.

The above work by Anthony Holdsworth is the finished product. "Spirit of Place...." is the perfect title as the painting truly captures the essence of the Embarcadero and the soul of the Bay. We are lucky to have this view everyday and encourage those throughout the city to check out this work and others from February 26 - March 27th at the SFMOMA Artists' Gallery, Fort Mason. If you'd like to see it in real life, join us any day of the week!

This show won't be our first celebration with this artist. Recently he and his wife, fellow artist Beryl Landau celebrated her birthday with us. She got to meet the bartender that extended his curiosity to the artist and who seemed to have struck up a friendship with Mr. Holdsworth. Eric is an artist himself and was interested in the project for obvious reasons. The final piece of art is beautiful. The colors are fantastic and the scene set by Mr. Holdsworth is one we here at Waterbar are very fortunate to see every day.

From left to right: Our bartender Eric, the birthday girl Beryl and the artist himself Anthony

Waterbar is once again thrilled to be a part of our community and among those that cherish local artists here in San Francisco. Thank you to Anthony and his wife for celebrating with us, and most of all thank you for your contribution to San Francisco art.

The Bay Lights are Back

February 1, 2016

THE BAY LIGHTS ARE BACK!!!!

The Bay Lights seconds after being lit up for good!

After having the weekend to recover, we thought we would share in the amazing event that happened over the weekend. Not only was it the kick-off of SuperBowl City here in San Francisco, but it was the making of art history. With the Bay Lights coming back on, for what will hopefully be FOREVER, we witnessed the perfect merging of technology and art.

San Francisco is now equal to Silicon Valley in technological savvy and with the Bay Lights, if I do say so, we win! When the Bay Lights were first introduced, they were a welcome change to the Bay skyline. This new and improved installation is a vivid yet whimsical sequence of individual LED lights that make the Bay Bridge seem like it's suspended above the water. The technology has been enhanced with the lights shining brighter and the designs more complex. With each light having its own IP address, the possibilities of pattern are endless and exciting.

Needless to say, the event was a spectacular success and we could not be more thrilled to have been a part of San Francisco history. Shine on!!!!!

Oyster Give Back 2016!

January 6, 2016

To ring in the new year, we thought we'd re-introduce our Oyster Give Back beneficiary, The Marine Mammal Center in Sausalito. Although we have partnered with them before, we love their devotion to the sea and its inhabitants.

Waterbar has raised nearly $50,000 through our Oyster Give Back Campaign. That's almost 1 million oysters that you, the people have ordered that benefit amazing causes throughout San Francisco and the greater Bay Area. THANK YOU!!!!!!

Waterbar is proud to support The Marine Mammal Center (TMMC) by donating 5¢ for every oyster sold. Currently, a massive bloom of algae along the Pacific Coast is alarming public health officials and contaminating sea lions’ food sources with domoic acid, which attacks the animals’ brain. TMMC rescued more than 200 sea lions last year, and with the algae thriving in the warm water of El Niño, 2016 will be another busy year. You can see what TMMC does at www.marinemammalcenter.org

The Man behind Waterbar: Pete Sittnick

December 29, 2015

We know you probably see this man out and about here at Waterbar. He is a friend to many and donates his time and resources to benefit a ton of San Francisco based causes and charities. He has spent his life since arriving on the West Coast running some of the most iconic San Francisco restaurants along with his partner in crime Pat Kuleto. They are the team that created Waterbar and EPIC Steak and we thought it was time he had a proper introduction. We know he has a little bio on our site, but let's get personal, shall we?

Pete at the top right with kids from Bright Horizons School here in San Francisco on a field trip to Waterbar!

Now, here is what we've all been waiting for, Q&A with Pete....

Q: Where are you from?

A: Michigan.

Q: How'd you get into restaurants? What was the attraction?

A: I started as a dishwasher in high school, and moved up to cook. Then I worked dormitory food service in college.

Q: How long have you been with Waterbar?

A: I started on the project in 2003, and we opened on January 29th, 2008. It had always been something I wanted to do though, a steak and seafood restaurant right next to each other, hence the umbrella company name being Land & Sea Restaurants.