Zona rosa restaurants1/31/2024 ![]() You know, you wouldn't necessarily just find this - walking around on the streets, would you?īut then when you get there - Samson: The curtains?Īnd I went actually at night, - and there was no lights in this little plaza that it's in. ♪♪ Sbrocco: Now, Liz, this is a discovery, isn't it? When we have that moment, we knew that our food is doing okay, and we get most excited about it, too. We only hear is clinking the forks and the plates. The best part of it is when we serve the food, and we don't hear people talking. Ray: We can see the customer reaction directly in the kitchen. We can actually tell the story behind why we are cooking this food or memories from our childhood about this food. So we thought we should also share the experience with the guests. ![]() Start acidic, some umami-ness, and finish with a sweetness.Ĭooking, sourcing the ingredients, having them prepped is entertaining and most pleasurable for us. Ray: We always try to get a seasonal fruit or vegetable, and then we just focus about the taste. So until you come to our restaurant, you not know what you're going to have. ♪♪ We try to keep our menu secret so it's a little surprise for our guests. ♪♪ We started pop-up in my studio on Gish Road in San Jose, and that's where we started our passion.Īnd we named it after it so we don't forget where we started. All the flavors are usually very familiar to Korean folks - because of how they grow up and so how we are grown up.īut we do use French, Japanese, and Italian cooking techniques. So, you get a little bit of a fish flavor undertone of the rice. Stan: Our restaurant name is Restaurant Gish. An innovative Korean spot with a lively open kitchen and ever changing prix fixe menu that's full of surprises. Growing up in Poland, she had pretty limited options when it came to dining out.īut ever since she moved to the South Bay, her culinary world has expanded immensely. Table today are knowledge translation specialist Kim Samson, high school Spanish teacher Liz Najlis, - and educator Carlos Rueda. Now, we have three guests, and each one recommends - one of their favorite spots, - and the other two go check 'em out to see what they think. Sbrocco: We call that a spank of spice.īay Area," - the show where regular Bay area residents - review and talk about their favorite restaurants. ![]() The goal is to raise $5,000 for the organization.- Sbrocco: And vegan bites in San Francisco. "I think it's good what Zona Rosa's doing and what Feed Northland Kids is doing for the community, and if we can help in any way, we're glad to do so," Heyer said. While they are working to do what they can during this time, he said he's grateful to also help out the community. it's been tough on the staff.we've lost a little bit of the staff temporarily and it's been tough on the community." "It's been difficult for everybody, for us as a business," Heyer said. Tye Heyer, the manager for 54th Street Bar and Grill said COVID-19 has created a tough situation and they are trying to make the best of it. "And so we think that's our civic responsibility to step up and help out right now." "Although a lot of us are going through these trying times, I think it's important to have compassion for people who don't have the ability to put food on the table," Zona Rosa General Manager, Scott Zigler said. A portion of the sales will benefit the Feed Northland Kids organization. When you buy a meal at one of the Zona Rosa restaurants, you give a meal. In times of uncertainty, Zona Rosa launched an initiative to feed children in need.
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