Help me name my future restaurant! I'd love to hear what you think of some names I've come up with... and I'd be tickled if you'd share your suggestions for a name. EVERY DAY I'LL POST A NEW NAME. Please express your honest opinions in the poll and leave comments. Thanks for playing the Name Game!
Our fourth contestant (of seven) is Bocarte.
Bocarte has a double meaning. It is the word for anchovy in Cantabria, the region of northern Spain that is home to the world's best anchovies. In Spanish, however, it looks like a combination of boca ("mouth") + arte ("art"). Naming the restaurant after a variety of little fish popular in Spain pays homage to my blog's name.
Spanish/Cantabrian name: strong connection to my cooking influences from Spain and her Mediterranean neighbors.
boca + arte : I see three positive connotations here, all related to my philosophy of dining.
- Food and wine are "art for the mouth."
- Conversation (a much underrated yet crucial component of dining) could be called the "art of (or from) the mouth."
- And, of course, the final variety of "mouth art" — passionate kissing and other fun activities, um, related to the mouth — reminds us how tightly interwoven dining is with love, romance, and sex.
Somewhat local connection: anchovies are one of the few fish varieties that we share with Spain (although, truth be told, our local variety pales in comparison to Canatabria's. Olive oil-packed Cantabrian anchovies are one of Spain's finest products, on par with acorn fed jamón ibérico de bellota).
Relatively easy to pronounce: bo-CAR-tay
I like the juxtaposition of low-brow "anchovy" meaning with high-falutin' sounding "art for the mouth."
Would be happier with a Catalan name over one with roots in Cantabria (and, from what I understand, Galicia and Asturias as well). I haven't visited those regions of northern Spain (known as "Green Spain")... yet.
Maybe a little too clever?
I consider myself more an artisan or craftsman than an artist. But that's nitpicking.
Some people have visceral negative reaction to anchovies (I say feh! to them, but I figured it had to be mentioned).
Canned (as opposed to fresh) association: anchovies are more often consumed canned than fresh (if you ever tasted the anchovies pictured above, you would realize that isn't a negative thing). Fresh local anchovies, however, are sometimes available in San Francisco.
What do you think? Take the poll and leave your comments. And remember, each comment counts as a raffle ticket in a drawing for a free dinner for two at my future restaurant (scheduled to open mid 2008).