New Burlingame café has all-yogurt concept 

click to enlarge Jougert Bar
  • mIKE kOOZMIN/tHE s.f. eXAMINER
  • If the greek yogurt isn’t enticing enough at Jougert Bar in Burlingame, then the names on the menu should grab you. The Black Diamond features Greek yogurt, blackberry, almond, mint dark chocolate, sea salt and agave nectar.
‘Enhancing how you snack” is the slogan for Burlingame’s new Greek yogurt specialist, Jougert Bar. Yes, you read that right: This is a cafe that has dedicated itself to Greek yogurt and all of its many culinary uses. Most choices involve a bowl of yogurt with assorted toppings. The Popeye flexes its muscle with spinach, olive oil, and garlic, while the Baja Mix combines jalapeno, avocado, chives and cilantro and is served with pita chips. Or, opt for a sandwich topped with sliced egg and a Greek yogurt spread.

1115 Burlingame Ave., Burlingame; (650) 343-1110; jougertbar.com

Menlo Park

Menlo Park has a new fresh-pressed juicery. Bushel Whole Blended Juices is open inside the Willows Market, serving juices only blended with whole fruits and vegetables, and even makes its own almond milk. That almond milk joins nonfat yogurt, kale, apple and banana in the Apple of My Day smoothie. Beets Me includes beets, apple, lemon, grapes, ginger and pineapple. Bushel’s founder, Tasneem Manjra, says she launched the company after her husband’s venture capitalist colleagues kept wondering where the great juices he brought into the office came from. Now you don’t have to be a VC to enjoy them, as long as you have $4.99 (8-ounce jar; $7.99 for 16 ounces).

60 Middlefield Road, Menlo Park; (415) 935-1538; bushelwholeblended.com

Palo Alto

The soon-to-open, boutique Epiphany Hotel in Palo Alto has announced that its signature restaurant Lure + Till should open within the next few weeks. The 80-seat restaurant has some pretty ambitious intentions. Its chef is Patrick Kelly, formerly at the helm of critically lauded kitchens at Gitane in San Francisco and Angèle in the Napa. On the bar side, San Francisco veteran Carlos Yturria will work on the drinks, including housemade tonics and barrel-aged cocktails — concepts not frequently seen on the Peninsula. Lure + Till even plans to make its own cheeses in the future and will have a dry-aged beef room.

180 Hamilton Ave., Palo Alto

Speaking of craft cocktails on the Peninsula, Mayfield Bakery and Cafe in Palo Alto has unveiled an exciting new bar program. Owned by the Bacchus Management Group, Mayfield now has a cocktail menu divided into three categories: grove to glass, cool weather (which will change seasonally) and three barrel-aged or bottled selections, like an oak-aged old fashioned.

855 El Camino Real, Palo Alto; (650) 853-9200; mayfieldbakery.com

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