She has a quiet spirit, a childlike demeanor and a very sweet face.
You would never think that Kait is a tigress on the mats. She really is.
It’s not unusual to have to stop a match because Kait has really plowed into it.
When you work with a beautiful girl like Kait it’s easy to imagine having lunch or dinner with her. It’s somewhat ironic that we have worked with Kait twice but due to her schedule were not able to dine with her.
We can fantasize about it though and we thought of a very nice restaurant with great food and a nice view that would fill the bill.
Please meet Fog City.
We researched their staff and they seem like some really talented easy going guys who are making a go of it in a very tough business.
At http://fogcitysf.com/about/ we get to see what they are up to and about. “The location of the newly renovated FOG CITY restaurant is steeped in history — one that goes back way beyond the 1985 opening of the original Fog City Diner. From feeding hungry sailors before they shipped out to serve in WWII to housing a railroad building servicing trains in San Francisco’s first railways, and acting as a docking point for ships during the Gold Rush, this site has always been an integral part of the rich tapestry of San Francisco history. With its newly renovated space, the latest incarnation of FOG CITY looks forward to adding another exciting chapter to the history of 1300 Battery Street.
Located along the Embarcadero, FOG CITY is a beautiful and historic destination for modern, eclectic San Franciscan cuisine and cocktails. The original Fog City Diner, which opened in 1985 and closed for renovations in March 2013, has been completely re-imagined by renowned Chef Bruce Hill and its founders, Bill Higgins, and Bill Upson. Maintaining the energy and approachable spirit of the beloved original, FOG CITY offers innovative menus in a sophisticated, warm and open space created by Bay Area architect Michael Guthrie.”
So who is the inspirational spirit behind all of this magic?
Let’s meet the boss.
“Bruce Hill has been cooking for San Franciscans since he arrived in the city from his hometown of Washington D.C in 1984. Starting out at groundbreaking Bay Area eateries such as Stars, Aqua, Oritalia and Waterfront Restaurant, Chef Hill then became a partner at Real Restaurants, and was a co-owner at Bix, Picco, Pizzeria Picco and Zero Zero. As both a partner and Executive Chef, Hill has garnered acclaim wherever he goes, including the Wine Spectator Rising Star Chef award at Waterfront in 1997, helping Bix earn its first three-star review from the San Francisco Chronicle in 2002, and earning Zagat’s award for Best Pizzeria at Pizzeria Picco in 2012. Innovation has always been at the forefront of Hill’s work, so much so that he developed and patented the Chef’s Press, which is now an essential culinary tool for many chefs across the country. At FOG CITY, Chef Hill was able to customize every aspect of the kitchen, and looks forward to continuing his innovation by presenting seasonally driven cuisine in an eclectic, modern way.”
Well done Bruce.
The customers are saying well done as well. Here is an objective review that we saw at Yelp. “Great place for lunch. Nice location on the Embarcadero - its got a bar in the middle with delicious cocktails, craft sodas and they serve everything from soups and salads to fish, steak and burgers. Get the burger or the short rib BLT. Skip the Calamari. The Soup of the Day is generally fantastic.”
They also receive reviews in high places. At sfgate.com they expand on the praise. “The restaurant feels modern. It has been opened up with windows on three sides so diners get views of Battery Street and the Embarcadero. An onyx-topped, horseshoe-shaped bar juts into the middle of the space with booths and tables around the perimeter. Every table has a view outdoors, but the buzz inside draws attention from the bright lights outside.
The food is produced by Bruce Hill, who has found the winning combination at Picco in Larkspur and Bix and Zero Zero in San Francisco. He's juggling a lot of sauté pans here with his mostly small-plates menu divided into Snacks, Vegetable, Seafood and Meat.”
Okay then. The fantasy is fulfilled.
We hope to work with Kait again and if we do, we know just the right place to take her.
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San Francisco Grappling Stars writer.