Lazy Bear Kicks Up a Storm in San Francisco

It was early 2009, right after the financial crisis hit America. David Barzelay was 25 and had just graduated from Georgetown Law School. It was 8 months into his new job at Fenwick and West as litigation associate when he received news that he was being laid off. As a lawyer and occasional chef, what does he do?

What about chef and occasional lawyer? So instead of bumming around waiting for a job offer, David started hosting dinners at home. He’s always loved to cook and experiment with new ingredients and ideas, so why not make use good use of his off time, he thought? As the story goes, a dinner with a few friends turned out to be 10, 20, and now a 30-person affair. David now hosts dinners at a few rented locations in the Mission District roughly twice every 2-3 weeks, and his menu an ever evolving and changing one where every single ingredient is homemade, from the blinis down to the hoisin sauce (and yes, David’s food draws inspiration from all over the world, so expect to see kimchi and kaffir lime on the menu). Having been voted best underground restaurant in San Francisco recently David’s given up on his legal career and realigned his goals – to open his own "above-ground" restaurant.

If I have the money, I'd happily be his investor.

Fried green tomato topped with a fried egg

Caviars: paddlefish and salmon with manila clam chowder, champagne grapes, puffed blini and dill

Roast Sweet Peppers: marinated summer squash, cucumber, chevre, ash, fried parsley, croutons



Seared Ling Cod: sweet corn, kimchi puree, summer beans, little gem lettuce, kaffir lime

Peach-glazed Duck Breast: Grits, pickled peach, deep-fried duck confit, radishes, sesame seeds

Sungold Tomatoes: sun-dried and sauteed, with beef sirloin, padron peppers, Thai basil, aioli (NOTE here how the emphasis is on the tomatoes and not the beef sirloin - it was truly the most amazing tomatoes I have ever had in my life it makes me salivate just thinking about them now... at once juicy, succulent and bursting with flavours)

Black Mission Figs: Caramelized white chocolate profiteroles, aged balsamic vinegar, toasted pistachios

So what's the underground restaurant called? Barzelay's namesake, Lazy Bear!

Please visit Lazy Bear's website to check for latest dinner openings.

Comments

[Public Parking San Francisco]

First, thanks to everyone who offered advice and suggestions in the previous thread... I don't think I've ever eaten so well (and so much!) in my entire life. San Francisco is truly a food lover's paradise and I don't think I've had a mediocre meal in the city yet. I'm still digesting the past two weeks. I'll give a quick rundown of the places we visited...