Nothing in the restaurant biz is static. Places close, places open, people quit, people walk in and save the day. It happens so often that it seems almost like a big family that just rotates Thanksgiving dinner each year.  Imagine you work at a copy store, and you knew a lot of other people who worked at other copy stores all over town – doesn’t matter which company. And every year or so, half the copy store employees are working at some other store than where they previously did, almost randomly.  That’s kind of how chefs move around – it’s strange to everyone on the outside, and just the pecking order or the way to get by if you’re one of them.

That’s all a long way of saying that less than six months after Casa Vieja closed, the main gastronomic mind behind the kitchen is now in a new kitchen at Desert Fish just east of Nob Hill. Given that Desert Fish has impressed me mightily, I have to check out what Josh Gerwin is going to do with the place. And of course, I’ll have to find out where or where the previous chef/owner went.  I can barely keep tabs on these folks!

Here’s the short scoop, over at Larry’s website: Josh Gerwin rises again!

The wine and cocktail mistress from Casa Vieja is also branching out – rumor has it that the talented Kate will be emerging into a new venture. When I know, you will, too!

….. but I do.  Let’s round up some of the latest restaurant gossip, shall we?

Firstly, I did not know that former co-founder of Relish was Chef de Cuisine at Artichoke Cafe. Go, Tony Nethery!

Next, Nob Hill is abuzz with openings, closings, and speculation. A new spot should be coming in where Bumble Bee’s was – called Z, and owned by the Street Food Asia folks. And, Andre’s quietly closed. Did anyone even eat there, aside from the one horrible Urbanspoon review?

And mentions do pop up about people that eat here and love it, like this one about Perea’s.

I have a long history of defending Flying Star. I respect what Jean and Mark Bernstein do with local ingredients. I appreciate their ridiculously long hours, day after day (6 a.m. – 11 p.m. in most locations, most days). I am thankful for magazines I can browse while drinking refills of coffee.

I don’t like the usually burnt coffee. I whine a bit about increasing prices. Sometimes I find myself the recipient of sporadically inept hands in the kitchen.

BUT.

Flying Star, like Ari LeVaux said in his recent Alibi article, is the “friend you hang out with all the time, even though you sometimes complain about him”. And like an old friend, a heck of a lot of people would miss Flying Star if it were missing from the local dining landscape.

NINE, count ‘em, nine locations. Gorgeous interior design. Local roasting that has upsized several times. Over nearly 25 years, the operation has both grown and refined itself, finding solid ground in serving what most people want, most of the time, at prices that are perfectly fine (mostly).

Remember that organic costs more. Imported butter for great pastries costs more. Local chicken costs more. And in the middle of a recession, everybody hurts. Raw ingredient costs are up at least 25% for restaurants in the last 4 years, yet menu costs are up under 10%. That means that even though it sucks to pay more, the restaurants are sucking it up, too, and that includes Flying Star.

This is roundabout way of me congratulating Ari for his article. He appreciates what Flying Star does, even with a few grumbles thrown in.

Keith and Kevin Roessler are the twin towers behind restaurants in town that you love like Savoy, Seasons, and Zinc Wine Bar (home of the best freakin’ brunch menu in town – I kid you not – where you can get the Elvis Waffle and drown your walk of shame sorrows in peanut butter and whipped cream).

But they are also huge winos.  I mean, wine freaks.  I mean, fermented grape hounds.  Yeah, that’s it.  Jillian Oaks of the Local IQ has a great profile on them and their plans to take their uncle Roger and father Richard’s Roessler Cellars to a new level with a second venture called R2.   This focus will bring even more varietals of wine to the restaurants and making dining all the better.  Salud!

The woefully empty building at Carlisle and Central might actually be opening up for a new business – the newest offshoot of Chow’s Asian Cuisine called Fan Tang.  Fresh food, tried and true recipes from Chow’s, and reasonable prices are the goal, says the owner.

The open date was set for early July, but no word yet on the status.  Even the website is an empty shell with no real information.

So, what’s up?  Anyone have some additional details on this new competition for StreetFood Asia?