“I like to be in restaurants, and it’s even better when you aren’t responsible.” On rare days when he has more time, Andrew Goodman follows a six-mile walking regimen on the river’s Mission Reach hike-and-bike trails. Busier days, the circuit can be cut to two miles down and two miles back. Goodman, owner and main…
Out of the kitchen: Chuck Hernandez
“I do like to cuss and drink beer. “I’m thinking it must be some kind of convergence,” speculates Chuck Hernandez. He’s referring to the fact that the day after our interview he will be joining City dignitaries at the ribbon-cutting for his new restaurant, O’liva, at Plaza de Armas across from City Hall. And that…
Out of the kitchen: Fred Anthony Garza
Garza was inspired by the play Doña Rosita’s Jalapeño Kitchen. At first glance, it would seem problematic at best to consider opening a vegan, gluten-free, Tex-Mex restaurant on Nogalitos Street just north of I-90. This is hardcore old-school country. But that’s exactly the point, says Fred Anthony Garza, whose Vegeria on upper Broadway, a “grassroots…
Out of the kitchen: Cat New
“I’m gonna be the oddball.” The petite 34-year-old chef and owner of The Clean Plate didn’t look the least bit odd to me—just one visible tattoo, a tiny nose stud, a baseball cap … c’mon, that’s tame for a chef these days. But here’s part of what she really meant: “I don’t identify first and foremost as…