CURRY UP NOW SERIES

To do that, we have to build sexy-looking, modern-looking stores, away from the old elephant with the Taj Mahal. One of our mantras is death to the sandwich platter. Kapoor: What we’ve done successfully in the Bay area is break the barrier of people not wanting to eat Indian food. What will it take for you to grow and do for curry what burger, pizza and tacos chains have done? By putting it in the format of burrito, taco or quesadilla, the Indian food works. We put it into a format that everyone in America knows, thanks to Chipotle, Taco Bell and Dos Toros. Kapoor: When we started in a food truck, our number one seller was a burrito, a chicken tikka masala burrito, which includes rice, garbanzo beans, and tikka sauce.

More importantly, the way Indian food has been portrayed for so long is that it’s exotic and expensive with white-table cloth restaurants. We’re disrupting that process. People were stuck in the buffet world, and there’s more to Indian food than that. Many have tried for many years and it’s never worked, and the reason is, it was never done correctly. They’ll be doing brunch, 11 a.m.–2 p.m., every second Sunday of the month, and the lineup of dishes will include things like coconut milk toast, tinaktak poutine, corn beef fried red rice, and Guam-style pot roast with eggs.Kapoor: In my opinion, it’s quite late.

CURRY UP NOW SERIES

Three months after reopening in its new location in the Mission, Prubechu, San Francisco’s only Guamanian restaurant, is kicking off a monthly brunch series this Sunday, March 8.

A second location of Noodles Fresh, purveyor of hard-to-find regional noodle dishes such as Jiangxi-style stir-fried rice noodles, is now open in Berkeley - with a “secret menu” to boot.

As previously noted, Tad’s Steakhouse, the longstanding Union Square tourist magnet, has risen from the ashes and, as of this Saturday, will now officially be open for business at its new 38 Ellis Street location.

“‘Perfect’ is a dangerous word in criticism,” Ho writes, “but, I assure you, that’s what this pasta is, within the limited scope of its ambition.”

SF Chronicle critic Soleil Ho drops a rave review for Belotti, the Rockridge fresh pasta superstar and long-tenured member of the East Bay Essential 38.

No Eater staff member is involved in the production of those shows, and this does not impact coverage on Eater. It’s all part of a broader conversation on who gets to remix Indian food, and what it means when restaurants like Curry Up Now introduce Indian flavors to a broader, non-Indian audience.ĭisclosure: David Chang is producing shows for Hulu in partnership with Vox Media Studios, part of Eater’s parent company, Vox Media.

The whole episode focuses on Indian food, and as a follow-up to a discussion of trendy, next-generation Indian fast-casual joints that serve a “hodgepodge” of different things, a couple of the show’s talking heads (including Eater’s own Sonia Chopra) drop in on a Curry Up Now restaurant in San Jose, where they chow down on a samosa-stuffed burrito and sev puri topped with guacamole. And, as of today, it has a splashy television feature as well: It’s featured in the second episode of Season 2 of Ugly Delicious, the David Chang-hosted Netflix food series, which drops today, March 6. The company now has trucks and fast-casual restaurants all over the country - notably in Atlanta, New Jersey, and SoCal, in addition to across the Bay Area. One of the real OGs of the Bay Area’s gourmet food truck scene, which emerged in the late aughts, Curry Up Now has been nothing short of a success story since its 2009 debut as a single, scrappy truck serving both traditional Indian street foods and wild (especially for that time) mash-ups - tikka masala burritos, deconstructed samosas, Indian-inflected poutine, and such. Samosa-stuff burritos, now broadcasted to a national audience

Curry up now