Fu is in the NY Times, and it's not for planting a bomb
Fu's little brother, G-Fu, sent out an email
almost a month ago when this was printed, but as I already stated, I was adhering to a no-blogging policy
for several months while the sedatives and anti-spasmodics kicked
in...
So the New York Times wrote a travel piece on wine bars in San Fran, and of course, Fu's little grape-juice joint made it into the short list of hot spots reviewed...
Hôtel Biron (45 Rose Street; 415-703-0403; www.hotelbiron.com) is tucked on a back alley near a cluster of restaurants on Market Street. One would be forgiven for thinking it a bar bar upon entering. The walls of the small, moody space are dark-painted brick, hung with art of the energetic Mission School. Alt rock plays loudly, and low seats cluster in nooks around tiny tables crowded with big wine glasses.
I visited with a large and unruly crew that included both wine enthusiasts and rank amateurs. The bar does not offer tastes, but the owner, Chris Fuqua, was patient and generous with our high-maintenance group. From his station in the back, he eventually splashed out nearly 20 small samples before we ordered our first bottle — a 2004 Agricola Cueso nero d'Avola from Sicily ($27) that was delightfully tart and fruity. We skipped the selection of excellent cheeses, fruits and nuts, although we probably shouldn't have.
So the New York Times wrote a travel piece on wine bars in San Fran, and of course, Fu's little grape-juice joint made it into the short list of hot spots reviewed...
Hôtel Biron (45 Rose Street; 415-703-0403; www.hotelbiron.com) is tucked on a back alley near a cluster of restaurants on Market Street. One would be forgiven for thinking it a bar bar upon entering. The walls of the small, moody space are dark-painted brick, hung with art of the energetic Mission School. Alt rock plays loudly, and low seats cluster in nooks around tiny tables crowded with big wine glasses.
I visited with a large and unruly crew that included both wine enthusiasts and rank amateurs. The bar does not offer tastes, but the owner, Chris Fuqua, was patient and generous with our high-maintenance group. From his station in the back, he eventually splashed out nearly 20 small samples before we ordered our first bottle — a 2004 Agricola Cueso nero d'Avola from Sicily ($27) that was delightfully tart and fruity. We skipped the selection of excellent cheeses, fruits and nuts, although we probably shouldn't have.
When I told this to Man of the House, he realized
he had been to the namesake of Fu's wine
bar.
In 1909, Rodin, at the height of his fame, began to agitate for the Hôtel Biron to become a museum of his work. He made a bequest of his property, his archives and the contents of his studio at the time of his death, and the French government accepted in 1916. The museum opened in 1919.
Could it be that Fu named it after Rodin's museum? Or was he merely being pretentious (such as naming an offspring after a dead Nordic Christian existentialist philosopher)?
In 1909, Rodin, at the height of his fame, began to agitate for the Hôtel Biron to become a museum of his work. He made a bequest of his property, his archives and the contents of his studio at the time of his death, and the French government accepted in 1916. The museum opened in 1919.
Could it be that Fu named it after Rodin's museum? Or was he merely being pretentious (such as naming an offspring after a dead Nordic Christian existentialist philosopher)?
Posted: Tue - October 2, 2007 at 10:36 PM
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Published On: Oct 02, 2007 10:36 PM
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Published On: Oct 02, 2007 10:36 PM