Openings
Marin's Ora
- Carissa Remitz
Wednesday, February 15, 2006
San Francisco Chronicle
Shahram Bijan's Mill Valley restaurant space, which he originally held as First Crush, then Mi Casa, has now transformed into Ora, offering eclectic pan-Asian fare in shared-plate portions.
The cuisine: The menu is divided into categories such as "Beginnings," "Nourishings" and "Land." The first section has sake lobster broth. "Land" offers five-spice duck confit and Madras curry-spiced Colorado lamb chops.
The team: Bijan hired John Nguyen, formerly executive sous chef at Masa's, as executive chef. Cate Hughes, formerly of A16, is wine and sake director.
The vibe: The decor features bamboo ceilings, Art Deco art pieces, and a lounge that screens old Japanese monster movies.
Ora Restaurant, Bar & Lounge, 24 Sunnyside Ave. (at E. Blithedale), Mill Valley; (415) 381-7500. Dinner Tuesday-Sunday. Plates $6-$18; desserts, $5-$7.
Link to Article
- Carissa Remitz
Wednesday, February 15, 2006
San Francisco Chronicle
Shahram Bijan's Mill Valley restaurant space, which he originally held as First Crush, then Mi Casa, has now transformed into Ora, offering eclectic pan-Asian fare in shared-plate portions.
The cuisine: The menu is divided into categories such as "Beginnings," "Nourishings" and "Land." The first section has sake lobster broth. "Land" offers five-spice duck confit and Madras curry-spiced Colorado lamb chops.
The team: Bijan hired John Nguyen, formerly executive sous chef at Masa's, as executive chef. Cate Hughes, formerly of A16, is wine and sake director.
The vibe: The decor features bamboo ceilings, Art Deco art pieces, and a lounge that screens old Japanese monster movies.
Ora Restaurant, Bar & Lounge, 24 Sunnyside Ave. (at E. Blithedale), Mill Valley; (415) 381-7500. Dinner Tuesday-Sunday. Plates $6-$18; desserts, $5-$7.
Link to Article
posted by Carissa at 3:08 PM
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