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May 20, 2013 09:56 AM

Tadich to Open Branch in Washiington DC?

This is according to Rene Frojo of San Francisco Business News.

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    1. Yes it's on SF Gate. I don't know why this is important. Tadich's claim to fame is mostly historical, in connection with SF. It's not like the French Laundry is opening a branch in DC.

      3 Replies
      1. re: PeterL

        Keller already has East Coast restaurants, e.g., Per Se, so Tadich opening a branch in D.C. seems like a bigger deal to me. Dissimilar styles, of course, but cloning an SF institution with Tadich's unique history and enduring popularity/quality is significant.

        1. re: Riccardo

          I like Per Se a lot. I also enjoy Bouchon in Beverly Hills. These places translated well because they prepare food at a very high level.

          My take is that flying in seafood from the West Coast to an audience that knows quality seafood may not be the best business plan.

          We'll see.

          1. re: steve h.

            The point may be to fly in seafood that East Coasters don't have, like sand dabs and Dungeness crabs, just as we fly in lobsters and scallops from the East Coast

      2. That's a pretty long supply line for fresh sand dabs and live Dungeness. But I've seen live Dungeness in tanks in NY Chinatown, so I guess it's not impossible.

        But what about Tadich bake sourdough?

        1. Sounds more like they're licensing the brand than opening another restaurant.

          6 Replies
            1. re: Robert Lauriston

              A bit sad actually. Certain restaurants have a special, historical place where they are located. Just because you can have a branch somewhere else, doesn't necessarily mean you should. Like Peter Luger's in Los Angeles or Galatoires in Chicago? I don't think so.

              1. re: curiousgeo

                Sorry, but I must disagree. Peter Luger;s has more than one location. As I have mentioned elsewhere on this thread, Rao's has a place in Las Vegas.

                Why should the owners of a thriving business deny themselves an opportunity based on some notion of sentimentality? As long as the quality of the dining experience at Tadich in San Francisco remains the same, the D.C. project doesn't bother me at all. Good luck to them!

                1. re: DavidT

                  You make some reasonable points, but I think we just must agree to disagree on this. And for PL, Brooklyn and Long Island are not quite as distant as SF and DC.

                  1. re: curiousgeo

                    Sorry, had to log out before finishing. But I do wish Tadich well in their future plans. It would be terrible if it didn't work out, so good luck to them,

                    1. re: curiousgeo

                      I'm not sure there's a downside for Tadich. It sounds to me like they're just licensing the brand and probably not putting any money into the deal.

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