Catering to the modern pioneer at Lure + Till 

After several months of established San Francisco restaurants venturing south and opening outposts in town, the latest Palo Alto opening comes with a major chef headliner and a twist on the San Francisco-to-Palo Alto connection. Lure + Till has opened its doors inside the new Epiphany Hotel with chef Patrick Kelly (formerly of San Francisco heavyweights Gitane and La Folie) running the kitchen. Lure + Till is an all-day affair, with a focus on the Peninsula’s fields, forests and waterways. Or as the restaurant likes to say, it’s “the go-to restaurant for the modern pioneer.” That means a baby-beet salad with apple-smoked yogurt, chicken with a cucumber and kale panzanella, and vadouvan-laced sea urchin. Of course, it wouldn’t be a restaurant for modern pioneers without a craft cocktail program. Highly regarded San Francisco bartender Carlos Yturria created the cocktails, complemented by the quintessential bar snack: deviled eggs, which are available as three for $5. Just in time for warm spring nights, the restaurant boasts a beautiful sidewalk patio. Inside is a handsome lounge with leather chairs and a dining room set with bare wood tables and soft wood and white-brick walls.

180 Hamilton Ave., Palo Alto; (650) 666-3320,

Palo Alto

The other big news from Palo Alto is the recent one-block addition to the city’s ever-popular Sunday California Avenue Farmers Market, which allows for 25 new vendors such as Ladera Granola and Far West Fungi to operate. The headliner of the new crop is the Manresa Baking Project, the bread wing of the renowned Los Gatos restaurant.

Market hours are Sundays from 9 a.m. to 1 p.m. along California Avenue, Palo Alto;


After just unveiling its Menlo Park market a few weeks ago, the San Francisco-based roving food truck market Off the Grid now has a Millbrae event across from the BART and Caltrain stations each Thursday evening from 5 to 9 p.m. The plan is to give diners plenty of choice with at least nine food trucks on hand such as Lobsta, Cluck It Up and Patagonia. It’s not all about the food trucks. Live music helps give the event an additional festival element.

At Aviador and Beverly avenues, Millbrae;

Staying in Millbrae, a new Cantonese restaurant is now open in the city. This is the third branch of Tai Wu, with the first two nearby in Foster City and Daly City. The spacious, two-story restaurant complete with white tablecloths, a colorful carpet and chandeliers serves dim sum in the day and switches to a la carte meals for dinner. Fresh seafood plays a prominent role on the lengthy menu. Starters include jellyfish with ham hocks and a number of barbecue meat selections. Several clay pot options are also offered, along with meat items such as beef with a hot XO sauce and a whole Peking duck. You can’t go wrong with the sweet rice ball with “peanut power” for dessert.

300 El Camino Real, Millbrae; (650) 697-7888,

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