[82lsju]

interesting read on the current and future state of Rossotti's Alpine Inn (aka Zotts)

https://www.sfgate.com/food/article/hist...932&stn=nf

"Beginning in June, a red 1972 Argosy trailer designated the Wunder Bar was reimagined to serve oysters, ceviche and strawberry frosé on weekends, thus giving patrons another way to pass the time while waiting for a table. Since then, other bites, like tuna poke, have rotated onto the menu at the trailer, which is stationed in an area known as Zott’s Bullpen, where a small selection of other snacks and beverages are available, too.

Meanwhile, thanks to increased electrical power and space, the updated kitchen is delivering “better, hotter, faster food,” said executive chef and general manager Sean Agoliati. With its extra 400 square feet, the kitchen houses new grills, ovens and fryers. (Perks of the remodel go beyond the food; new industrial dishwashers prompted a shift from compostable serveware toward enamel dishes.)
...
In the future, look for bistro-style fare in the tavern — “a nice piece of salmon or tuna, roasted chicken, prime rib or steak frites,” Agoliati said.
...
In 2018, a year after Molly Alexander died at age 93, the restaurant went on the market. A Portola Valley billionaire venture capitalist and a local collective were purportedly among the interested buyers.

Hunter and her husband, Deke, along with three other town residents — Fred and Stephanie Harman and Jim Kohlberg — ultimately prevailed.
...
Although Alpine Inn raked in $12 million last year — twice St. Claire’s early revenue goal — the owners “haven’t taken a dime out,” Hunter said. St. Claire added that, “Everyone thinks, ‘Oh, these guys are making so much money.’ But it has been completely poured back in.” Since the restaurant’s reopening, subsequent investments went to not only that much-improved kitchen, but projects like the new power pole on Alpine Road and bathrooms designed by Hunter.

[82lsju]

interesting read on the current and future state of Rossotti's Alpine Inn (aka Zotts)

https://www.sfgate.com/food/article/hist...932&stn=nf

"Beginning in June, a red 1972 Argosy trailer designated the Wunder Bar was reimagined to serve oysters, ceviche and strawberry frosé on weekends, thus giving patrons another way to pass the time while waiting for a table. Since then, other bites, like tuna poke, have rotated onto the menu at the trailer, which is stationed in an area known as Zott’s Bullpen, where a small selection of other snacks and beverages are available, too.

Meanwhile, thanks to increased electrical power and space, the updated kitchen is delivering “better, hotter, faster food,” said executive chef and general manager Sean Agoliati. With its extra 400 square feet, the kitchen houses new grills, ovens and fryers. (Perks of the remodel go beyond the food; new industrial dishwashers prompted a shift from compostable serveware toward enamel dishes.)
...
In the future, look for bistro-style fare in the tavern — “a nice piece of salmon or tuna, roasted chicken, prime rib or steak frites,” Agoliati said.
...
In 2018, a year after Molly Alexander died at age 93, the restaurant went on the market. A Portola Valley billionaire venture capitalist and a local collective were purportedly among the interested buyers.

Hunter and her husband, Deke, along with three other town residents — Fred and Stephanie Harman and Jim Kohlberg — ultimately prevailed.
...
Although Alpine Inn raked in $12 million last year — twice St. Claire’s early revenue goal — the owners “haven’t taken a dime out,” Hunter said. St. Claire added that, “Everyone thinks, ‘Oh, these guys are making so much money.’ But it has been completely poured back in.” Since the restaurant’s reopening, subsequent investments went to not only that much-improved kitchen, but projects like the new power pole on Alpine Road and bathrooms designed by Hunter.