Tagged : Bar Chocolat

Found 3 blog entries tagged as "Bar Chocolat".

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In his effort to Preserve and Present new dining options in Downtown San Anselmo, Buck Minitch, the entrepreneur  behind the resurrection and transformation of LoCocos to True North and Bubba's to Crossroads, has taken over the management of Cucina. A longtime fixture in the heart of Downtown, Cucina will soon have a new name and present exciting new dining options. The new Bridge Place Bistro will be billed as a "New World Kitchen", offering artisan dishes and fresh food, freshly made.  A separate wine lounge is planned,there will be attractive new dining options like "Brunch on the Bridge", and for late-night diners, an extended closing time of midnight is planned. Stay tuned for more details.

 

And, in the meantime, if you need help buying or

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In our most recent post, we reported on the transformation of Lo Coco's  Pizza into True North Pub and Grill, and the evolving vision of the new owner, Buck Minitch in his quest to carve out a niche for himself and provide exciting, interesting, and affordable food options in San Anselmo. Buck has plans for several more restaurants as he aims to attract more diners and shoppers to the heart of town and help to promote and preserve the vitality of the business district.

I spoke with Buck recently at his current project, the former Bubbas Diner, which will reopen in the next week or so as Crossroads Barbeque and Deli, a takeout food venue featuring, of course, barbeque, plus sandwiches, snacks, drinks, fruit, juices, and more. Current plans

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I used to love LoCoco's Pizza in downtown San Anselmo, went there for years, and enjoyed talking to Mr. LoCoco on every visit. I ate breakfast at Bubba's and celebrated special occasions at Cucina. But nothing lasts forever and the only thing that is guaranteed is change. LoCoco's was sold several years ago, and the new owners struggled. Even though the food was  excellent, they couldn't make a go of it. Enter Buck Minitch, a young man with a lot of energy, a passion for the restaurant business, a commitment to San Anselmo, and an attitude of flexibility. Buck tried a number of different formats, menus,  and business models, keeping what worked and changing what didn't. Gradually, folks started coming back to the restaurant, which now

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