Having a meal at San Francisco's Lazy Bear is like going to the best, most over-the-top dinner party in town—and for good reason. Before he opened it as an actual certified dining establishment, chef David Barzelay, one of Food & Wine's 2016 BNCs, was in the habit of going really, really overboard throwing dinner parties for his friends. "I went so overboard that I opened a restaurant," he said. Fast forward a few years, and Lazy Bear is one of San Francisco's most exciting spots in town, serving up modern American dishes to a rotating crowd of the city's most intrepid diners.
Here, Barzelay gives us five tips for throwing an unforgettable dinner party:
- David Barzelay of San Francisco’s Lazy Bear is a 2016 F&W Best New Chef
- Best New Chefs 2016
- Brad Kilgore of Miami’s Alter is a 2016 F&W Best New Chef
1. Start the evening with a batch of cocktails. "Batching cocktails is always awesome," says the Tampa, Florida native. "Make some punch—or, say, Manhattans in a tea pitcher—before your guests arrive. It makes things easy on the host; you don’t have to run around making cocktails. It also allows people to drink as quickly as they want to. At the restaurant, we start everyone out with punch ladled out of a vintage punch bowl. We want to put drinks in people's hands as soon as they arrive, which tends to dispose them pretty well toward the evening."