![]() ![]() She opened four locations in the space of six years, following the common assumption that more is always better. Still, Vermut concedes that it’s impossible to know the extent of owning and operating a restaurant until actually doing so. She worked at a tech startup and then at a venture capital firm, where she learned how to write a business plan, manage a team, raise money, and “all the uninteresting pieces that are necessary no matter what you’re selling.” From the outset, Vermut knew her career path did not lie in startups or finance, but she also understood the value such experience provided. Restaurants might be in Vermut’s blood, but she also cut her teeth in the business and finance world before starting Pica Pica. I wanted an affordable concept-it’s the fastest way of getting the concept to stick,” she says, adding that customers are more likely to be adventurous with their choices when they’re spending $15 on a meal rather than $35. And I was always of the opposite opinion. “He always argued higher average ticket price, more opportunities to upsell, people sit down and drink wine, and whatnot. Gil initially advocated for a full-service, fine-dining model, but Vermut recognized the versatility of fast casual. She adds that while it took a while to educate the public, Pica Pica now has a strong following it was even featured on an episode of “Diners, Drive-Ins, and Dives.” “Because it’s an unknown cuisine in the Bay Area, … it has really helped to be very singularly focused,” Vermut says. Originally, Vermut and her father planned to serve a wide variety of Venezuelan fare, but the 400-square-foot Oxbow unit (which she calls the “airport model”) forced them to streamline their menu to focus on arepas-hot corn-patty pockets stuffed with hearty fillings like beef and plantains or spicy chicken and Mozzarella. The developer was looking for one-of-a-kind, owner-driven concepts for the Oxbow Public Market in Napa Valley - and just like that, Pica Pica was founded. Only about a week later, they met with an area developer, whose past collaborations included San Francisco’s renowned food hall, the Ferry Building. Now residents of the San Francisco area, the two hatched a plan to keep the family tradition alive while introducing the Bay Area to Venezuelan cuisine. Gil was referring to their family’s roots in Venezuela, where he owned many fine-dining restaurants. “‘Well, what are you going to do to stay connected to your heritage and your family? And how are your kids going to know where you come from?’” Vermut says, recalling her father’s words. Sound off in the comments below.Eight years ago, when Adriana López Vermut gave birth to her first child, her father Leopoldo López Gil posed an unexpected question. Ready for an amazing meal? Like Latin flavors, or do you miss Pica Pica. Manos Nouveau will is now open 5pm-10 pm Tuesday through Sunday. Allow for a little extra time between courses when stopping in while Chef irons out the kinks of service. While we loved the food the course timing still seems to be something the Chef is working out. You can thank us later.Įverything is made fresh and presented as pieces of art. ![]() Pro tip, don't forget to try the Yucca Fries they were great! But, do us a favor and order extra dipping sauce. Even a week later, I am still dreaming about it. The chicken is tender, and stuffed with oozy cheese, puffy mushrooms, and swimming in delectable Mayan Jun sauce that is both savory and sweet. Plates include, ahi tuna ceviche, scallops, Latin chicken meatballs, and our absolute favorite Latin-style chicken cordon bleu. By all accounts our experience showed that the vision is clear, and delicious. ![]() Chef Gualberto Nic Camara and sous chef-partner Francisco Morales are leading the culinary vision at Manos. The Menu is adventurous, and alluring featuring both small and large plates as well as a short list of side dishes. Just be warned, it is a little cramped – although that’s hardly uncommon for SF eateries. Note that you can’t go wrong in any sat location in the restaurant. Come when a show is paying at the Castro Theatre and watch the line form clear around the corner. There’s also an upstairs with a great view and even better spot for people watching. Being sat close to the kitchen we were front and center to all the action from the open kitchen. We visited Manos on a busy Friday evening, were greeted warmly, and sat right away. Located at 3970 17th St, and tucked around the corner from the famous F Line Trolley turnaround (look close or you might just miss it!) Manos Nouveau is a much-needed addition to the Castro District Restaurant line up. Manos Nouveau moved into the two-story building replacing Pica Pica earlier this month featuring a modern redesign, elevated dining experience, and rich Latin flavors.
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