The Name Game: the Concept (+ Prizes!)

Over the next week or so, we (that's right, you and I) are going to work together to come up with a name for my future restaurant. Exciting, no? To help bring you up to speed so that we're all on the same page, this post is my quick pitch describing what my restaurant will be all about. Use this summary to help guide you in your evaluations of the name candidates I will soon present and to help you suggest your own names.

Before we get started, I'd like to provide y'all with a little INCENTIVE to help stimulate your creativity. It is, after all, Monday. So here's the incentive: meet me at the cafe downstairs and I'll buy you a cup of coffee.

No, actually it's this: PRIZES! There will be at least one and possibly two WINNERS. Winner Number One will be selected at random from all the people who leave comments on any of the Name Game posts. Each comment equals one raffle ticket. Should I choose to go with a name that you came up with and  were the first to suggest, you will become Winner Number Two.

The prizes? I will treat Winner Number One to dinner for two at my restaurant. You'll also be guaranteed an invitation to one of the pre-opening fun-raising dinners and the opening party. Not a local? No problem. Know that you will have a complimentary dinner waiting for you on your next visit to San Francisco. And, really, who amongst you isn't planning or at least dreaming of a trip to our beautiful city by the Bay? Winning will give you one more reason to start saving.

In the event that there is a Winner Number Two, he or she will win dinner for four at my restaurant plus the same pre-opening invites as above. Not only that, you'll get bragging rights. How many people can boast that they named a hip new neighborhood restaurant in America's food lovers' paradise? Imagine the smug satisfaction. If that's not enough, know you'll have this chef's eternal gratitude. Muchos gracias!

Time to put on your thinking caps. Let's get down to work!

THE RESTAURANT'S CONCEPT

Quick Elevator Pitch: seasonal, sustainable California fare with Spanish flair

Longer Previously Unreleased Extended Dance Remix:

Concept: Sustainable neighborhood joint

Sustainable? "Field to fork." My team and I will commit ourselves to working with local producers to bring our guests delicious seasonal food raised, harvested, and foraged in an ecologically sound way. It's what my friends at Ethicurean call SOLE food: sustainable, organic, local, ethical.

Neighborhood? Reflecting the hip, progressive, family-friendly vibe that characterizes Noe Valley and the surrounding neighborhoods, like the Castro, the Mission, Bernal Heights, Diamond Heights and Twin Peaks.

Joint??? Emphasis on fun and conviviality! It's the best American term I can think of for what my friends in Madrid and San Sebastián might call a bar de tapas or bar de pintxos, in London a gastro pub, in Paris a bar au vin or perhaps a bistro. It's not quite a white table cloth restaurant, but more than a wine bar. It's a place to gather with your friends to celebrate food, wine, and life.

Food: seasonal, sustainable California fare with Spanish flair

Food cooked with love: lovingly prepared, simply presented, boldly flavored. The menu of mostly small plates will draw its inspiration from the various distinct regional cuisines of Spain, especially Catalonia, with occasional forays into neighboring Morocco, southern France, and Italy. I place emphasis on Spanish flair, because I hope my restaurant's food and atmosphere will evoke the jubilant alegría I've so often experienced dining in casual restaurants throughout Spain. My kitchen and I will dance to the beat of the seasons, changing our menu frequently, according to the songs (fruits) and poems (vegetables) of the Garden Muse.

Beverages: beer, wine, and (possibly) cocktails

Well-edited wine list chosen to complement the lusty, rustic flavors of the food. Sourced primarily from California, Spain, and France. If cocktails are served, the bar will draw from the same inspirations as the kitchen.

Service: casual, proficient hospitality

You'll be treated like a guest coming to my home for dinner. Casual meaning not stiff and formal. Proficient meaning quick and efficient, yet correct. You won't learn your server's name unless you ask. Your plates won't be cleared until everyone is finished. You won't be asked "are you're still working on that?"

Reservations?  Seating will be split more or less evenly between reservations and walk-ins. It's a win-win for both planners and procrastinators.

Ambience: convivial, energetic, green design

The overall look and feel will be barn meets loft (aka "urban farmhouse"). There will be, as my architects are fond of saying, conversations between the indoor restaurant space and the outdoor garden spaces, and between the open kitchen and the dining room. The spaces will flow into each other. The materials will be primarily salvaged wood, stainless steel, and white tile. Walls will be white with accents of verdant spring green. Drawing inspiration from my favorite restaurants in Barcelona, New York City, and here in San Francisco, the first thing you will see, hear, smell, and feel when you step through the door will be the open kitchen with counter seating.

Nuff said. Hopefully I've dished up enough here to stimulate your creative juices. I'm looking for an effect similar to that of the aroma of cooking bacon on the stomach.

IF YOU WANT TO SUGGEST A NAME TODAY OR LATER IN THE WEEK, PLEASE LEAVE YOUR SUGGESTION IN THE COMMENTS SECTION OF THIS POST. If you already suggested a name on the previous Name Game post, that's fine too. No need to repeat it here.

Please return tomorrow to read my thoughts (pros and cons) and leave your opinions on name candidate number one: Olallie.

Comments

[Jack]

"Sourced primarily from California, Spain, and France." Don't you mean, Italy, Spain, France and California (in that order)? (Big subtle hint.)

I really like the name Olallie - except for one thing: 9 out of 10 will stumble over pronouncing the name. And that is just not good. If you stick with Olallie, you need to at least teach customers how to pronounce it using some printed method, in the restaurant and on your website (and in your ads, if you place a few).

[catherine]

I am hoping to have more than one suggestion. My first attempt:

Cafe Tango

(PS, is it a bonus that I live across the street from your locale?)

[Elisa]

How about Sardinia? The name not only incorporates your beloved sardines, but the island is also encircled by your culinary inspirations.
According to Wikipedia, "The island lies surrounded (clockwise from north) by the French island of Corsica, the Italian Peninsula, Tunisia and the Spanish Balearic Islands."

[art]

Good morning.

I still like Olallie but since there are prizes involved, I guess I could throw out a couple suggestions:

Clara

Neblina

Cava or Bar Cava

I've always liked feminine names for restaurants. Not necessarily more than any other name but I think they are inviting and pleasant.

Clara is slightly ambiguous in that most people will think of a person but you know that it is a refreshing cerveza and lemon soda combination which excites the palette. It is usually a half portion, consistent with the Pintxos spirit of exciting the appetite with several small delicious drinks and dishes.

Neblina, the Spanish word for fog, sounds nice, it's easy to pronounce and is something that San Franciscans are very familiar with. It is also a facilitator in the growing of grapes which California does so well.

Cava or Bar Cava another Spanish word. A word that is short and sweet, happy and bubbly. The "Bar" conjures up obvious images of hanging out and sipping Cava.

Adios!

[Chubby]

Alabar

...due to the name of your blog, the Spanish flavor, the inclusion of the subword "bar" and the benefit of being towards the top of any alphabetical listing...

[Nopisto]

Bardine / Bar·dine / Sar·dine / Bar·diner / Sar·diner...

[Silversara]

How about Bar Sardina?

[art]

The day would not be complete without an afternoon suggestion, or two, or three, or....

BE

Seya

Mosto

Campo

BE is to the point. To be is to exist. To be hungry, to be thirsty, to be excited, to be aware, to be creative, to be conscientious, to BE in the Castro. BE is Brett Emerson.

Seya is a word that I made-up. It sounds like "sea" which is "BE" in Spanish.

Mosto is a straightforward Spanish wine term but sounds pretty serious.

Campo is another Spanish term that again has a bit of a firm ring to it. It of course is the earth from which all plant life comes from.

[Anita]

It's so hard coming up with names that don't evoke Mexico instead of Spain (a la Yerba Buena).

Ok, how about:
- Bar Verde
- Califia (the mythic queen for whom the Spaniards named California)
- Cortijo (farmhouse)
- Calimento (california + alimento)
- Valle
- Alcalde (Jose de Jesus Noe was the last mayor of the city under spanish rule)
- Hogar (home/hearth)
- Rinconada (I know you're in the middle of the block, but I can't shake loose from the idea of the corner bar)

I keep trying to come up with a word in Spanish that's like 'arrondissement' in French. 'Barrio' isn't right (and, again, it feels too much like a n upscale taqueria :) ) but maybe there's something in the 'vecino / vecinidad' family. (I'm playing off both the neighborhood join aspect and the foods from nearby areas.) Maybe 'Cerca'?

I'm gonna let this roll around my brain for a while and see what happens.

(Oh, and not that you asked, but: Cocktails, yes please.)

[Fran]

How about S.O.L.E. (Sustainable, Organic, Local, Ethical).

First, it's what you will feature.
Second, it's a really tasty fish.

[art]

Alright, one more, third time's a charm:

Bar Berri or Cafe Berri

Berri is the Euskadi word for new, double check though if you are curious, because I'm just going by memory.

But I like the idea of new. New restaurant, new beginnings, new experiences.

[dancingkitchen]

Brett,
Ok how about...
Alegria....it's easy to pronounce and all about the feeling you want.
Or...
El Punto...I named my first dog spot and it worked for him. Thought maybe some of the magic would rub off. He was very special...and a dalmation.
Good luck with this!

[brett]

Thank you so much for leaving suggestions everyone. I'm having a lot of fun reading them. They're all very creative and there are some real gems. You all seem to be putting some effort into this, and for that I'm thankful. Everyone also seems to have grasped my concept well. I've decided not to address each name specifically as, in my opinion, that would interfere with everyone's creative flow.

Keep the suggestions coming!

[Elan]

Viridian

The dictionary notes Viridian as a durable blueish-green pigment, or more specifically, a darker shade of spring green.

But the name Viridian goes further. It's a wonderful metaphor. Just like "green" is traditionally used, Viridian means youth and promise, verve and vitality.

But take it a little further. Viridian suggests the freshest of meals. It's a nod to Brett's commitment to local, sustainably harvested (bred and grown) ingredients.

Of course, I could also make the pitch that Viridian is a nod to the restaurant's environmentally friendly design. Or maybe suggest how Viridian hints at the generous amount of open space in the rear garden. Or perhaps Viridian could simply be a shoutout to the spring green color that will be adorning the walls.

But at the heart of Viridian is Brett, a fellow whose optimism and vigor match the name's definition in every sense of the word.

Oh yes, and isn't it sexy on the tongue?

Thanks for letting me play along in the Name Game.

[KK]

de la tierra - porque todo somos de la tierra

[Ale]

How about sazon? It means seasoned in spanish, but even more than that it also refers to that "je ne se quoi" that every cook/chef/grandmother has that makes their food unique and unforgettable

[shuna fish lydon]

little fishes

Bar Sardine

farm/house

sardine house

casa pescado piquito

and I'll second:
Cortijo & Neblina

xo

[Anita D]

How fun! And, I am smiling at all the fun everyone else seems to be having.

My thoughts about Olallie: to me, it invokes rustic, earthy, whimsy. While it is fun and delightful, whimsical and rustic earthiness are not what I think of when I think of you, Brett, and your food. I see rustic in that you are certainly not fanciful in your plating. I see earthy in that you choose perfect ingredients from the earth. And, yet, what I also see is a calm and serenity about your food. Not whimsy.

I certainly don't have as much creativity as the other posters, but I will try in the upcoming days to come up with at least ONE name!

[Amy Sherman]

Field Fork

Convivia

Catalans

Sardinella (Latin name for the Spanish sardine)

Quimet

Boqueria

[Anita]

Back again...

None of these are quite names yet, but I am having fun tinkering with these concepts:

cal -- as in calar/calor, California, calidad...
enciende -- ('illuminate', but also 'ignite')
narri -- (Catalan for neighborhood)

[Melissa]

Okay, I have to join in the fun! Inspired by your Catalan-theme, I just punched some words into an online translator and came up with these:

Bocí = small piece of food
Àpat = meal
Fresc = fresh
Veinat = neighborhood
Estació = season
Bon Profit = Bon Appetit
Plaer = joy, pleasure

I could see any of these alone, or with a 'Bar' or 'Cafe' tacked on the front.

[nerdigrrl]

Field
-comfortable
-one of your tenets
-and you described your food as Californian with a Spanish flair, so maybe not a Spanish word?

Campo
-okay, if you want to emphasize the Spanish connection, I second this suggestion

Olivo
-local and Spanish product

Girasol
-one of my favorite memories of Spain: the beautiful rolling hills of sunflowers as we drove through Andalusia--field after field, with all those giant yellow heads looking the same way. field.
-plus this will emphasize your garden space
-not difficult to spell

[art]

G'day,

I'm running low on ideas today, but that's o.k., I've got a few more to play:

Arbequina

Patxaran

Castropub

Mission Olive

Arbequina, little olive that packs a punch, some of the best olive oil in my opinion.

Patxaran, liquor made from a Spanish berry. In-line with your original berry concept. Obviously the pronunciation may be a mystery to many people. "Pah-cha-rahn"

Castropub, obvious play on the neighborhood and catching a ride on the gastropub train.

Mission Olive is another great olive used for locally produced olive oil (Sciabica, 1st choice) and has the name of a great S.F. neighborhood.

[art]

Some American names:

Pasture

Cafe Local

Substance

Brett's

[art]

last one,

I promise...

maybe...

corcho

Spanish for cork.