Free Father's Day burgers: No plans for Dad today? Take him to The Counter in Walnut Creek, San Mateo, San Jose or Palo Alto for a free hamburger. Seriously. Any guests who tell their server "My Dad is a BFD" will receive one standard burger (excluding bison and market select burgers) for free. Additional and premium toppings are extra; one burger per Dad with a paying guest, of course.
Or, if he's manly enough, head to Umami Burger in Oakland or Palo Alto for the "Manly Combo." Dads can indulge in a Manly Burger (topped with beer-cheddar, smoked salt-onion strings and bacon lardon), Manly Fries (topped with the same ingredients) and any draft beer, all for $21.
New museum cafe: Chef-caterer Tony Santos has come full circle. Many years after visiting The Tech Museum of Innovation as a schoolkid, then working at the Tech as a marketing employee, Santos now operates the San Jose museum's cafe. What happened in the interim? First came a career change, culinary school, the opening of his own cafe in the city's Alviso area and then the launching of a catering business. And, oh yeah, he got married -- he met his wife at the Tech, too. Now he's back at the museum on a daily basis to run Lunch with Tony, which opens at 10 a.m. to serve linguiça-stuffed breakfast burritos, house-made granola and freshly baked sweets, then moves into sandwich, soup and salad mode until day's end.
Details: The Tech location, 201 S. Market St., is open daily, including weekends, from 10 a.m. to 5 p.m. The Alviso location, 5202 N. First Street, is open weekdays from 8 a.m. to 3 p.m. www.lunchwithtony.com.
Liquid nitrogen, mmm: It's official, Smitten, San Francisco's freshest, made-to-order ice cream spot has opened a sister shop in Lafayette's La Fiesta Square. It's the fourth location to open on the heels of Rockridge, Los Altos and the original Hayes Valley location. And, yes, you can see the 1,500-liter liquid nitrogen tank from the window. Stop by noon to 10 p.m. during the week (opening at 11:30 a.m. on Fridays and Saturdays) to sample seasonal flavors like olive oil with lavender shortbread or staples like salted caramel.
Au revoir, Fleur de Lys: Legendary San Francisco chef Hubert Keller is closing Fleur de Lys later this month -- leaving the city with one less classic, yet adventurous, French restaurant. A note on the restaurant's website reads: "All of us here at Fleur de Lys want to give our most sincere gratitude to all of our loyal customers who have shared with us an amazing 28-year journey. We have decided it's time to turn a page in our lives and close Fleur de Lys for good. Our final business day will be June 28. It has been a very difficult and emotional decision and we are very sad to say goodbye. Please come see us during the month of June to get a few last Fleur de Lys experiences, share stories and say goodbye." (Sob!)
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