PRESS

October 27, 2009
Marcia Gagliardi
"One of the unexpected pleasures of my book writing process was rediscovering places I hadn't visited in a while (and of course there were some places I wish I had left well alone, ah well). But in the delicious revisit category was ~TERZO~..."

article link: http://www.tablehopper.com/biz/terzo/



food + drink:The Third Way

Fish might not need bicycles, but does a restaurant with an Italian name need pasta? Terzo does offer fish on its menu - and pasta too...
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California: Food's Golden State

San Francisco has earned a reputation for navel gazing, but boy, it sure has good reason to. Its humble neighborhood restaurants, Like Terzo, where I had a few bites of goat form BN Ranch, serve better food than most cities' best shot.

Bon Appetit Online article
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Braised Goat Shoulder Stew with Sunchoke Puree and Harissa recipe

Spotlight: Try Terzo

In one of the city's best examples of a restaurant reflecting a neighborhood, Terzo in the Marina District is a quaint, comfortable and cozy-yet fresh and vibrant spot.

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Cass Calder Smith's cutting-edge restaurant design

Amanda Gold, Chronicle Staff Writer
Thursday, April 23, 2009

Architect Cass Calder Smith designed this classic "indie" restaurant as a modern San Francisco version of a European wine and tapas bar.

Facade: Built around an existing carriage house to keep a neighborhood feel.

Shelving: The wall of wine functions as both storage and decoration.

Lighting: Ambient, glowing light, with spots hitting features, but not tables.

Tables: Slotted oak tables allow cloths to drop between the slats, leaving a wood frame to bridge casual and upscale.

Chairs: Understated leather seat and wood back provide style and comfort.

Read the article online at sf gate

Steal This Recipe with Phil Lambert

Today Show Food Editor - Super Market Guru®
July 22, 2008

This week we have permission to steal Mark Gordon’s free-range chicken spiedini recipe — an inspiration from Sicily and a signature small plate at Terzo. "Spiedini" means skewers in Italian, and Terzo’s free-range chicken spiedini is made with a special marinade, onion and house-made bread. The marinade is made the old-fashioned way by mixing serrano chili, cilantro, chili flakes, sweet paprika, bay leaf and garlic with a pestle and mortar. Chef Gordon's daily-changing menu combines the flavors of Portugal, Spain, Morocco, Provençal France and coastal Italy with the best of Northern California ingredients.

Read the recipe online at Supermarket Guru
Recipe PDF

San Francisco Business Times - The Dish

Emily Fancher,
May 2-8, 2008

My grandmother had a huge influence on me. Her food was really great, Eastern European. I went to culinary school at Kendall College in Chicago. I moved out here and landed a job at Fetzer winery and worked with John Ash, who is very ingredients driven. I was downsized in '96 and worked around Wine Country. I (eventually) landed at 42 Degrees and was hired to take over Rose's Cafe, and two years ago we opened Terzo.

Read the article online at San Francsico Business Journal
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Terzo makes Chronicle's Top 100 for 2008

While Terzo was one of the best small-plate practitioners in the Bay Area, late last year chef Mark Gordon switched to a menu that includes larger portions. Rest assured the food is still as good, and it's served in an upscale dining room that caters to the moneyed Cow Hollow/Marina set. Generally there are five larger plates such as slow-cooked pork with spaetzle or skirt steak with braised greens and a dozen smaller plates including mussels steamed with sherry, roasted winter vegetables or grilled artichokes with piquillo peppers.

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Terso Listing (scroll down to find the lsiting)
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Portions, prices up at 'more satisfying' Terzo

Terzo, one of The Chronicle's Top 100, has only been open since April 2006, but has been one of the best small-plates places, along with the now-defunct Chez Nous. It seems the affluent Cow Hollow and Pacific Heights customers clamored for something more substantial. Now the menu consists of a dozen small plates and five larger ones.

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The Top 100 Restaurants of 2007

Terzo

The dining room is as tailored and tasteful as an Armani suit, filled with the well-heeled Cow Hollow/Marina set. The small-plates menu crafted by Mark Gordon, who also heads up the kitchen at Rose's Cafe across the street, is always changing, so a dish you loved one time may have disappeared the next. The good thing, however, is that everything is so wonderful you'll fall in love all over again. The 20 dishes on the nightly changing menu may include such combinations as cauliflower with tahini and preserved lemons, fried egg bruschetta with braised greens and pancetta, and albacore tuna with white beans and artichokes.

Read the article online at sf gate
Top 100 Restaurants home page online at sf gate
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The Restaurant Reporter

Terzo, the third restaurant from the team behind popular Rose's Cafe and Rose Pistola, has quickly become a Cow Hollow hot spot. The lively bar area, and the spacious communal table and brick fireplace, attracts a wine-savvy crowd that nibbles on chef Mark Gordon's small-plate dishes like lemon-rosemary chicken wings and piquillo peppers with almonds and cilantro. A seat along the banquette offers a more intimate dining experience, better suited for enjoying plates like free-range chicken spiedini with bread, chile, and onions or steamed mussels wont laptops, bay leaf, and grilled toasts.

Bon Appetit Online
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The Top 10 Restaurants of 2006

Terzo

Even before my review visits were complete, Terzo was finishing out a back room for private parties and overflow dining. The place has become so popular that it could probably fill double the space.

And with good reason: The interior, created by Cass Calder Smith, sets an upscale tone for Mark Gordon's small-plates menu. Gordon, who also heads up the Rose's Cafe kitchen, offers about 20 dishes, which allows him the freedom to change the menu daily.

Roasted beef, sliced over grilled scallions and potatoes and topped with a dollop of chimichurri, has become a staple, as has the chicken spiedini skewered with bread and onions.

On a visit earlier this month, he offered roasted cauliflower with tahini and preserved lemon, slices of albacore tuna with fleshy beans and artichokes, and a fried egg bruschetta with braised greens and pancetta. It's the type of food you want to eat every night.

It's little wonder that Terzo has become my favorite purveyor of small plates.
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Bay Area teems with great new eateries Patricia Unterman The Examiner Dec 28, 2007 Chef Mark Gordon’s cooking grabs me. I could eat his clean, sparkling small plates every day, starting with juicy boudin blanc sausage with tender erbette chard, perfect arugula salad with pecorino and pine nuts, braised fennel with chopped eggs and olives, and grilled fish on a bed of chickpeas with a relishy romesco. Stop me, please. He loves the Mediterranean but isn’t averse to the richness of roasted marrow bones or a green garlic souffle. And, he has a way with cheeses, matching them with fruits, nuts or vegetables that draw out their character. The Cass Calder-designed dining room only adds another layer of pleasure. Examiner Online Article

Postcard From Tom Washington Post food criticTom Sietsema's monthly report from the road. Tom Sietsema's The Examiner Dec 28, 2007 The clean lines and musted colors of this intimate tapas destination in Cow Hollow allow patrons to focus solely on what lands on the table. Hand-cut noodles tossed with butter and black truffles, and biting arugula arranged with pancetta-wrapped figs, are quiet pleasures; chili-spoked chicken threaded with bread and onions, and zippy Calabrese sausage atop soft polenta, prove more robust. Small plates $7-$12. see the postcard

Terzo – A Rose by Another Name
Sarah Sung
SF Station , August 03, 2006

Next to a bike shop and across from Rose's Café on Steiner, Terzo is the latest restaurant of Laurie Thomas and Nice Ventures (owners of Rose Pistola and Rose's Café). The appropriately named small plates spot is Italian for "third" and represents a gathering place that's neither home nor work. If you want to gather here though, come early and snag a spot at the communal table or make reservations well in advance.
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Terzo's tapas-style menu changes often, but is always delicious
Michael Bauer
San Francisco Chronicle Sunday, June 11, 2006

Few restaurants are as clear-cut in their appeal as Terzo. From the minute you step into the chic room, you sense you'll have a great experience. It offers a toasty smell, personable staff and an understated, grown-up look. It feels like a real restaurant; the place doesn't need overwrought lighting, kitschy themed decor or any other gimmick to succeed.
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Good things come on small plates Patricia Unterman The Examiner May 17, 2006 Personally, I didn't think San Francisco needed one more pan-Mediterranean tapas bar or another small-plate restaurant. But that was before I wandered into Terzo, across Steiner Street from Rose's Cafe in the old Pane e Vino space. Terzo, the third restaurant in the Nice Ventures empire, which includes Rose's and Rose Pistola, looked so sexy, it enticed me in. read more

7X7 June 2006 ...with newcomer Terzo, the third restuarant from Nice Ventures (which also owns Rose's Cafe and Rose Pistola), Union Street has a true original. The Small space exudes warmth: Hanging Edison bulbs cast a glow, while a central fireplace flickers pleasantly. read more

Daily Candy March 31, 2006
The Rule of Three Third wheels are a drag. Always wanting to split the bill three ways. Getting in the way of a good makeout session. And they really screw up a three-legged race. But in the case of Terzo (that’s “third” in Italian), the brand new restaurant from Nice Ventures (the peeps behind Rose Pistola and Rose’s Cafe) opening tomorrow, the third time’s a charm.
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7X7 Magazine Bits & Bites Feb 2006 read more

Papercity What's Hot What's Cool Feb 2006 read more

San Francisco Chronicle Wednesday, June 15, 2005
Nice Ventures has leased the Steiner Street space that was the first home of Pane e Vino for a new restaurant to be called Terzo, which means third in Italian.
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Zagat Survey September, 2005
Look for a wide slection of weekly changing tapas and libations from Spain, Sicily, Portugal, Morocco and Greece.
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Gayot.com
Thomas says that the menu will be "Pan-Mediterranean in Vision,"...
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