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Thursday, November 08, 2007

Comments

matt

You can't throw out those amazing names with personal histories and expect me to choose, can you? Man it's so unfair, and now my mind is daydreaming of Cataluña and damnit if the exchange rate wasn't so bad I'd be back there in a heartbeat.

Choices, choices!

Anita

I still think Emerson is lovely. (The name, not the guy. Well, him too, but that's not this comment :) ) It's easy to remember, spell, and pronounce. It's the safe-good choice.

Triana, though, has more of what I think you're going for: A story you can tell about it's connection to Spain and your food inspiration. It's also easy to spell, easy to pronounce, and a pretty sounding word. It reminds me of the soft, feminine, three-syllable names like Delfina and Gialina (and Olallie, to a lesser degree) work so well in people's imaginations. It also manages to sound Spanish without evoking Mexico.

I think you've got a real winner there. It's the first suggestion that didn't make me sad to 'lose' Olallie.

Judith

I've checked 3 - Araucana, because it was the visceral reaction you asked for- love the chickens.
Emerson, because it's just a nice sounding word. And Triana, because without knowing anything about it, it gave me a warm, Mediterranean feeling. The name I really liked was Garum, after reading this (http://www.geocities.com/Athens/Ithaca/8337/c_garum.html). But I'm the one who liked Castropoda, so you'd better ignore me!

art

Nope. None of these names stir up any desire for culinary adventure. It's all about the O.

Sabah

So I googled brett and anchovies, the wrong fish, of course. But your blog was still the first google search result!

I can't believe you went to El Bulli, did you get in off the lottery? lucky goose.

my vote was for barcino, but i like olallie too.

Erin

Triana is the name of one of my most favorite wines - brings back great memories!

Diane

These are ALL better than round one! My favorite by far of all the ones to date is Triana (or Bar Triana). Easy to write and pronounce. Very warm and friendly sounding. A bit Mediteranian in feel. Very nice.

The only on I don't love of the new contendors is Somni. Sounds a bit too much like somnolent, which is not what you are going for I don't think...

sam

I like Triana a lot too. And Emmerson. But they evoke different pictures in the mind. Emmerson is cool and trendy, dark woods, sleek and modern, enigmatic. Triana is bustling and laid back, eclectic, less stylish but comfortable, neighbourly and friendly. Not sure I would include a Bar beforehand though. I liked Barcino until I read it was pronounced with a 'see' not a 'chee'.

On an extremely personal note I also like the word Triana because it sounds almost Cornish and I am extremely fond of Cornish names. (There is a beautiful beach in Cornwall called Treyarnon, for example)

EB

I have to say that Triana sounds like a warm and comforting place. I have no academic explanation as to why it gives me that feeling. But there you go.

emily

While Triana is nice, Barcino is the one that stood out right away for me. I like the ties to Barcelona, and the inclusion of "bar" makes it sound like the right mix of neighborhood hangout and nice restaurant. It sounds hip enough for Noe Valley and not overly pretentious.

The only downside is that we all like the feminine-sounding names. You could make it Barcina, which would also have the second half of the Spanish word for "kitchen," but it wouldn't be the pure translation of "Barcelona" anymore.

ee.

Olallie remains my favorite although these names are far better than the last. My second vote goes to Barcino.

Jane

Re: Triana, do you think people might get confused with Triana vs. Traina? As in the blueblood old-money SF dynasty the Trainas.

Tracy

Thanks for mentioning us Brett! You've just earned yourself a 10% discount.

catherine

Barcino and Triana both do it for me. they both gave me immediate visions of food, wine and a good time!

Anita

Barcino also rhymes with 'vecino', so there's the neighborhood angle. But I do think you'll have a pronunciation issue, if that troubles you.

I still like Triana best. Well, best other than Ollalie. ;)

Anita D

Okay, I am always in the minority here... but, that's not completely surprising, I guess! I absolutely was very and completely drawn to Julivert. It might be mistaken for a french style place, but it just drew me in. Parsley or no, it rolls off the tongue and I just love it. As sardines are a forgotten item (in the US mostly) so is parsley.

Whatever happened to the suggestion of "In Praise of Sardines"?

linda

somni, it sounds like a relaxing spa, and has no cacaphonic or offensive sounds to it. but i agree with going with your right brain in making decisions!

brett

So far it's looking like Triana, Barcino, and Emerson are the consensus favorites. Interesting. I'm a little worried about Barcino, because I think, as a few of you have pointed out, people will potentially mispronounce the C the Italian way as a "ch." Why they would do that in a state where Spanish is spoken by half the population is beyond me, but it's the reality. I have my theories (hint: rhymes with spacism). Triana's pretty nice. I just wish it were Catalan, but perhaps I'm getting too nitpicky.

I'm glad to see a few nods for Julivert. I think it's the sexiest word for parsley in any language. Compare: Spanish=perejil, French=persil, Italian=prezzemolo (OK, I admit that's pretty cool), Portuguese=salsa (weird, huh). I love Anita D's comparison of parsley to sardines. That's totally what I was thinking! I love celebrating the culinary underdogs. Other cool Catalan words for herbs are farigola for thyme and romani for rosemary. Awesome, no? These latter two grow wild all over Catalonia as scrub brush and are collectively known as la garriga (fans of Kermit Lynch wines will recognize the French word for the same thing: garrigue).

Adele

Bar Triana, definitely. Easy to spell, easy to pronounce, and it has a good story behind it.

Melissa

I voted for Triana, Barcino and Julivert. Although they all conjure up something slightly different for me, they're all comfortable, welcoming words that convey a whiff of the Mediterranean exoticism your kitchen is going to be famous for.

sam

I am actually really coming round to Julivert.
I think it would be a name people remember because it is also intriguing - to find out what it means. It's unexpected - but in a good way.
Can I change my vote. Because everyone likes Triana so much I am starting to find it rather pedestrian.

I-Chant

Julivert and Triana both have very romantic sounds and seem to fit your themes well. I like the "vert" in Julivert can also speak to the green/sustainable connection! Either would be great names for restaurants.

Mrs. L

I can't decide. I think this means you have to open up nine restaurants....

Mrs. L

I can't decide. I think this means you have to open up nine restaurants....

nopisto

Forget about Triana, it is very local and IMHO suggests an andalusian style fried fish restaurant. If I find a restaurant with this name abroad from Spain I would be specting pescaito frito and jabugo ham, otherwise I would go nuts.

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  • sar·dine (n) 1. a young herring or similar small fish. 2. a metaphor for the small and often less well-known ingredients, restaurants, farmers, and artisans that San Francisco-based chef Brett Emerson writes about in this website.
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