• Plum gets a new executive chef in Incanto vet Manfred Wrembel

    Inside Scoop SF October 29, 2012Paolo Lucchesi

    Starting today, Manfred Wrembel is running the kitchen as the new executive chef of Plum and adjacent Plum Bar. For the last six-plus years, Wrembel has been cooking at Incanto, most recently as Chris Cosentino’s chef de cuisine and right-hand man.Daniel Patterson opened Plum a little over two years ago in… ( Read more )

  • Plum Bar, Oakland: Crafty alcoholic concoctions

    SF Gate February 9, 2012Karen Reardanz

    Daniel Patterson opened this long-awaited bar next to his popular Plum restaurant in Oakland's Uptown in November, and it's quickly become a destination. Thoughtfully crafted cocktails that change with the seasons are the name of the game here. The drinks that bar manager Todd McKean creates don't come cheap, but then… ( Read more )

  • Plum: A New Heavyweight Contender on the Local Brunch Circuit

    East Bay Express May 17, 2011Luke Tsai

    Daniel Patterson’s Oakland outpost, Plum, is the latest local gastronomic darling to turn the attentions of its talented chefs — to say nothing of its sous vide immersion circulators and Pacojets — toward that most maligned of meals: the weekend brunch. Anthony Bourdain, that curmudgeon of the culinary world, has… ( Read more )

  • Wasabi Martinis, Pumpkin Punch: What’s in Your Drink?

    Oakland magazine April 1, 2012Anneli Rufus

    Cocktails used to be predictable. Our parents and grandparents knew what they’d get when they ordered drinks: something sweet or something sour, but in any case strong. If those drinks contained anything that hadn’t been poured straight from a bottle, it was probably olives, pickled onions, maraschino cherries or ice. But… ( Read more )

  • The other side of San Fran Bay: Discover Oakland

    New York Times July 31, 2012Michelle Locke

    OAKLAND, Calif. -- It's not easy being Oakland, existing in the shadow of glamorous San Francisco. But this is no ugly stepsister of a city. It's true Oakland has some big-city blues, including a perennial struggle with crime; this is one of those places where you want to stay aware… ( Read more )

  • Playful, piquant Plum Bar

    April 5, 2012

    By Patricia Unterman A line of chefs connected to Chez Panisse had pretty much colonized Oakland in the last decade — helming places such as Dopo, Adesso, Camino and Pizzaiola — until Daniel Patterson moved to town. Patterson, creator of Coi in San Francisco and Il Cane Rosso,… ( Read more )

  • What is a seatholder?

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    Open Letter November 9, 2011Daniel Patterson

    We’re opening a bar! Located at 2216 Broadway in Oakland, directly next to Plum restaurant, Plum Bar will feature crafted cocktails and a menu of snacks, shareable dishes, heartier fare and desserts. Plum and Plum Bar are intended to be neighborhood gathering places that are distinguished and supported by… ( Read more )

  • Seamless Liquid Trail

    San Francisco Magazine July 1, 2011James O’Brien, Photographs by Jon Snyder

    The nightlife renaissance born in Old Oakland has finally spilled its boozy pleasures into downtown, just as the constellation of food and drink at Broadway and West Grand in the heart of Uptown continues to brighten. As a result, from a start at classy Old Oakland spots like… ( Read more )

  • The fruit of his labors: Daniel Patterson’s new Plum blossoms in Oakland’s Uptown.

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    San Francisco Magazine April 1, 2011Josh Sens

    Through his cooking at Coi—his Michelin-kissed restaurant on the edge of North Beach—and his periodic musings in the New York Times and in this magazine as well, Daniel Patterson has gained a reputation as a thinking man’s chef, a culinary star for the cerebral set. He has also… ( Read more )

  • Rising Star Chefs 2011: a passionate group

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    SF Chronicle March 13, 2011Michael Bauer, Chronicle restaurant critic

    The road to becoming a Chronicle Rising Star Chef is diverse, but there are guideposts along the way. The main one: passion. Yet, while passion is always an element in a chef's success, the feeling is palpable with this group. This is the 19th year the Food & Wine… ( Read more )

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