Reform Club

Some Sundays @ Specchio, 2331 Mission Street, SF CA

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Click photos for step-by-step instructions. We were making tomato water for one of our cocktails this Sunday. Gin, Veal Stock, Tomato Water, Lemon, and Peppers paired with a Venison Tartare

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The question was, how does one create a sense of identity while  occupying a borrowed space? SF is a city of renters, and our little  pop-up is no exception. Our placemats are the equivalent of gingerly  taping your posters on the walls of a rental flat. A way of asserting a  bit of our style and character, but while respecting that we are guests  in Specchio. 
Nicole Spear did our first placemats for us, clean, simple and bright, the design is  reminiscent of the coloring sheets that used to keep us busy as  children, but these have a modern adult vibe (as much as lettuce leaves  can.) During our first preview I had numerous guests ask us for crayons,  which took me back to childhood.
We are going to do limited  editions runs of placemats, and try to time the changes seasonally. We  are really excited to work with artists such as Nicole, and bring back  this touch of playfulness to dinner.
more of Nicole’s work: http://nicolespear.com/

The question was, how does one create a sense of identity while occupying a borrowed space? SF is a city of renters, and our little pop-up is no exception. Our placemats are the equivalent of gingerly taping your posters on the walls of a rental flat. A way of asserting a bit of our style and character, but while respecting that we are guests in Specchio. 

Nicole Spear did our first placemats for us, clean, simple and bright, the design is reminiscent of the coloring sheets that used to keep us busy as children, but these have a modern adult vibe (as much as lettuce leaves can.) During our first preview I had numerous guests ask us for crayons, which took me back to childhood.

We are going to do limited editions runs of placemats, and try to time the changes seasonally. We are really excited to work with artists such as Nicole, and bring back this touch of playfulness to dinner.

more of Nicole’s work: http://nicolespear.com/

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Confit (khon-fee)

From the Food Lover’s Companion: Confit is a specialty of Gascony France (on the border of Spain). It’s a method of preserving meats by salting and cooking slowly at a low temperature in it’s own fat, and then storing in in a crock or pot and covering with it’s rendered fat. Under refrigeration, it can be stored for up to 6 months.


Currently, confit has been appropriated to fruits and vegetables cooked in a fat and stored in the same manner. Which is cool, we just wanna pay a little homage to the origins of the technique. Props to Gascony!

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Projections

At Specchio, our host restaurant there is a dvd/computer projector available. I’ve been racking my brain all week long to try to figure out what we should show on it, they currently use it to broadcast old Italian movies. I see it as a great way to inject some of Reform Club’s style, personality and panache into the space. I’m still thinking about what we should show, but I know for certain that we will not be projecting pictures of potential menu items. 

Current thought; food centric movies, or edits from those movies (just the eating scenes please!) or this: Bitter Feast

Batali in 'Bitter Feast'