San Francisco’s historic neighborhood sees reinvestment and revitalization in its food scene.
Chef-restaurateur George Chen picks up bottle after bottle of soy sauce, describing them with words and phrases more commonly used on a bar menu: 12-year-old bourbon-barrel-aged, infused. The sauces, vinegars and jars of peppercorns crowding the table represent just a few of the flavors he plans to showcase in his 30,000 square-foot food emporium, China Live, scheduled to open this fall on the northeast edge of San Francisco’s Chinatown.
Chen’s vision is as grand as the views from the four-story complex’s rooftop. China Live will include a retail marketplace, a 165-seat restaurant with an open kitchen, two bars, an event space, and a fine-dining restaurant called Eight Tables that will feature a private entrance and an eight-course tasting menu. Chen, who was at the helm of San Francisco’s celebrated Betelnut restaurant for years, will use locally sourced foods to accentuate ethnic cuisines of China that explored while traveling.
“Chinese food is one of the biggest and oldest cuisines — and one of the most undiscovered,” he says. “I want to change the perception of Chinese food in this country.” – Alaska Beyond , Alaska Airlines Magazine October 2016