ABOUT US
Every year we try to send our chefs and front of the house managers on a culinary trip to various restaurants, farmers markets, wine stores, and other local stores in Europe and New York. In the past, we have focused on the region of Liguria – where Rose Pistola and Rose’s Café take their inspiration. However, more recently our chefs have traveled to Liguria, Tuscany, Piedmont, Naples, and Rome. With the development of our third restaurant – Terzo – we completed a journey through Sicily, Rome, Portugal, and Spain. Sometimes there is a language barrier, but most often, we can always communicate about food and wine! We believe that experiencing the current styles in the Mediterranean region is key for us to get fresh, authentic ideas, and to stay excited about what we are doing in San Francisco.
Our philosophy is, and has always been, that food is the true universal language, which crosses barriers of culture and ethnicity to bring people together in their desire to see, to explore, to experiment, and to learn about local flavors and cooking styles. When we get a taste for what can be discovered while traveling and eating in other cities and regions, we look to incorporate that authenticity into what we do here - modifying things as necessary for our local product variations. Because California's climate is very similar to the Mediterranean climate we experience a lot of similarity in seasons, produce, and wine.
More than ever before, American diners, many of them experienced travelers themselves, are interested in and knowledgeable about different cuisines and cultures. To keep pace with our well-educated and well-traveled customers, our chefs, front of the house managers, and wine directors travel to expand their own knowledge and to bring home fresh, exciting ideas. In the process, our group gets to create the bond that comes from sharing time and passions – and in this way we learn more about each other, ourselves, and develop closer as a team.
~Laurie Thomas, restaurateur and CEO of Nice Ventures
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