For the rest, Tortosa had to go the traditional route of raising money from outside investors, a necessary evil for him. Robin was no exception. It’s inspired by an influential experience from one of his trips to Japan where the chef served sushi directly into diners’ hands. All SF trainees must have completed the United States Army Airborne School before beginning Phase 2 of the Q-Course. It’s more what I believe in.”. For Robin’s pre-opening PR, Tortosa paid $12,000. Previous forays into food delivery by SF’s peers have yielded little success. Like what if no one comes to the restaurant,” Tortosa says. Advertisement. Tortosa forked up the cash, and one day later, his permit was approved. Fish will include San Diego uni, Baja pink grouper, live scallops from Boston, Bay Area ling cod, Half Moon Bay swordfish, and more. Tortosa, a fair, lanky 31-year-old from San Diego, was first introduced to the Bay Area when he opened 1760 with the Acquerello team in 2013. It turned out to be a premature decision, since permits took so much longer than anticipated. Robin Sutherland bookended my years at the San Francisco Symphony. Unlike many of the omakase restaurants in SF (Omakase, Kusakabe, Sasaki), Robin’s sushi sharply veers away from what’s found in Japan. I’ll leave. newsletter. Pre-order by Dec. 21 for pickup Dec. 23-24 or delivery Dec. 23. While Tortosa is certainly very passionate, operational execution is not always his strong suit, something evidenced by the debacle of his restaurant’s name. SF (And East Bay) Restaurants With New Takeout & Delivery Options. “My first priority is getting people this money back. Robin, San Francisco: See 22 unbiased reviews of Robin, rated 4.5 of 5 on Tripadvisor and ranked #1,344 of 5,706 restaurants in San Francisco. Find something great to eat for dinner at home, and support San Francisco Bay Area restaurants while you’re at it. Then there’s the bathroom, which is as bright and colorful as the main room is dark, with splashy, saturated walls and a penny tile floor that Tortosa and his parents spent hours making together. The other part of Ne Timeas’ involvement — the less quantifiable part — is the sense of confidence that an established company with a successful track record lends a project. “I hope it works. “But at the same time he puts his foot down when he feels strongly about something. The first thing that threw me off was the smell - the second we walked in, I was overwhelmed by the fishy smell. For someone who describes himself as not self-promotional, Tortosa managed to meet an inordinate number of people while working behind the Akiko’s bar. Hurry in to try limited time gourmet burgers and more. If the projections hold true, there will be a seven percent profit — just $135,000 — in the first year, all of which will go straight to investors. That’s what we do.”. While takeout is in San Francisco, delivery is available all over the Bay Area via Feastin. On Dec. 26, a new Robintino’s takeout shop will open at 926 E. 5600 South in Murray. “The sushi cases are built down into the bar, so there is nothing blocking the view of chefs making the sushi. We’re just taking good fish and elevating it a little bit differently.”. So when people would just see little aspects of it, they would think, ‘It doesn’t make sense or doesn’t go.’ But then when people saw them in the space, they liked them.”. Thu 5pm to 10pm. Am Ende freuten sich alle über diesen Erfolg. Takeout available Wednesday - Saturday, 12 pm - 7 pm! It was his second time in the country. He raised $700,000. Robin will do this in front of guests. There are not that many redeeming qualities on that end. He secured all the necessary city permits. All of that experience has informed unusual pieces of nigiri such as flounder with Meyer lemon, micro shiso, and blood orange kosho (a Japanese chili pepper paste typically made with yuzu), using local fish and produce. In total, there were 14 subsequent (not simultaneous) permit stops: planning, building, fire, mechanical, health, public utilities, and more. A lot, a lot, a lot,” he says. Maybe he didn’t have the reputation for being the sweetest guy when he was there, but he’s just been a pleasure to work with.”. Eventually, he came to the conclusion — with the help of some anti-depression medication and a newfound belief in meditation — that he wanted to try again. The other $9,500 in this category went to mechanical, engineering, and plumbing design, which another company handled. 04 - Vote for Robin └ Tags: amber, asher, walky. But as limited partners, they have absolutely no creative control. As shown in a Reddit post, two fans dressed up as DC's iconic dynamic duo Batman and Robin to pick up their curbside takeout in a replica of the Batmobile from the classic 1960's Adam West Batman TV show. … He catered some private dinners while figuring out final design details, but he spent the majority of his time trying to ensure he was as mentally strong as possible. It would have completely solved his money issues. June 27, 2019 at 12:05 am | # aiming for next “Hot Mugshot Guy” candidate? Self-image aside, he needed to get the money. Plans to make an exclusive beer with a local brewery fell through because his order size was too small to make it worth it for the brewer. Because of that difference, he was able to go above budget on other things. But if you’re sticking with takeout for now, we totally understand. For his 1,250 square feet, Tortosa pays $8,000 a month, or $62 per square foot. Not right, not wrong, just different.”. Adam had a rough go of it at 1760. It only occurred to Tortosa after work was underway that a restaurant already existed by that name in San Francisco. It’s an extension of him.”. Slowly, the itch to be in charge of his own place returned, and the idea for Robin took form. Written by. “But Adam was just wanting to go for it. “Obviously, I made a shitload of mistakes. This restaurant had an especially complicated procedure, since the space was originally approved as a retail location. So he looked for other similar bird names, eventually settling on The Starling, just because he liked the way it sounded. “But they introduced me to investors, and any time I needed anything, they were there with the answer. I’m glad for where I’m at from it, but I wish I treated people differently. Am Ende ging das spannende Match 6:0 aus. But I’m gonna leave sexy.” Dean. It also helped that Davis wanted to break into restaurant design. “There are a lot of fakers in San Francisco, but that meal was one of those food experiences that inspired me even more to make it with this project.”. That number includes Tortosa’s salary, which he started collecting in mid-May. They’re coming in to eat, yes, but I’d rather them feel something than just be like, ‘Oh, that food was great.’ I’d rather them say, ‘I had a great time.’”. Looking for a gift this holiday season? Labor is the other huge expense, though more so once the restaurant opens. He’s also devoured books on management. “He’s been both confident and humble. Out of a dozen locations he saw (“They were such shitboxes,” he says), only one space — a ground-floor storefront in a brand-new micro-unit building in Hayes Valley — stood out. I didn’t know what to do next,” Tortosa says. Investors gave money in $50,000 increments, receiving a share of ownership and perks, like $500 a year in dining credit, in return. Although the Ne Timeas name isn’t well-known to people outside the industry, the group has quietly helped shape a significant part of the San Francisco dining scene in the last decade. He hired staff and created a menu. She requested that it be 1/8 of an inch or larger before she would even read it. She takes great care in centering her work around users and it shows.” — stef angeles, colleague, Callisto It sounds great in theory, but it’s another story to actually find this. “A lot of people are going to hate the design. Robin’s rendering, which provided the layout for the space, though design details have changed Todd Davis The other $9,500 in this category went to … That’s how I pick everyone basically, on vibe,” Tortosa says. And so it was. Salaries paid to date tally up to $22,000. Eingesetzte Spieler: hvl D.Weber, M. Hartmann, P.Beck, M.Gwiasda, P.Pott, W.Sille, vvl J.Kreikemeier.M.Hofmann. Housed in a restored adobe home in the historic East Village of Cambria, Robin's is a favorite with locals and visitors for its warm hospitality, cozy atmosphere and charming gardens. THE BEST THINGS WE ATE RECENTLY. San Francisco, CA, 94110, United States. “I just vibed with him the best. I was probably a piece of shit to be around,” Tortosa recounts, almost as if it happened to someone else. “In the last few years, I’ve had some time to reflect and grow up. Fast forward four years, and Tortosa is set to open Robin, a firmly untraditional omakase restaurant in Hayes Valley. Out of all the omakase experiences we've had in SF (Kusakabe, Wako, and ju-ni), Robin was by far the most disappointing. Until they are fully paid back, 100 percent of profits go to them — a common financial arrangement for first-time restaurants like Robin. Once Robin opens, Tortosa will provide health insurance for any employees who work over 30 hours a week and opt in. Once the company decided the best places for things like California-compliant Title 24 lights and water drains, they tested it all with the city. It’s just a restaurant. The SF (Takeout) Dinner & A Movie Guide. While that happened, Tortosa had a lot of free time, especially since he wasn’t working at Akiko’s anymore. Rufous-backeed Robin, Stakeout, Cochise County, Arizona, US on Tue Dec 01, 2020. Throughout this time, Tortosa was working on Robin during the day and still slinging sushi at Akiko’s by night. A separate design company, for a flat rate of $4,500, created the layout of the kitchen and sushi bar, with a professional focus on what makes the most sense operationally for things like sink placement and refrigeration. Hours of Operation . Rather, it’s all of the above — not to mention the costs that kick in once a restaurant opens, such as increased labor, higher insurance fees, reservation services, flowers, cleaning, taxes, and so much more. “There’s already a lot of good sushi in San Francisco. It definitely helped. Like a lot of creative chef types, he’s not a numbers guy and runs almost entirely on feeling. “It’s not like we’re bastardizing the fish and covering it with mayo. For construction, Tortosa budgeted $225,000 with a $25,000 contingency. All stainless steel elements, like tables, sinks, and shelving cost another $20,500. In September, during this process, Tortosa left Akiko’s to focus full-time on Robin. Want a real answer to what it takes to open and run a restaurant? “I call it the process of demystification,” says Steele. Since Robin was in a completely new building, Tortosa could construct it any way he wanted. “The restaurant is not going to be for everyone. “This house, anywhere else besides Macon, GA, would be … He worked for four years under master sushi chef Katsuya Uechi in Los Angeles, before cooking at New American restaurant Ink in LA, then moving on to open 1760 in San Francisco, and eventually work behind the bar at Akiko’s. Since Robin was an empty box when Tortosa got in there, he paid to add all the plumbing, electrical, and more, collecting $100,000 from his landlord to offset the expense. “I’m bad at talking about myself, like self-promotion and taking compliments.”. In one, a deranged Donald Duck head sits on a kabuki-style body. Conveying all this information to the media and public is Magnum PR, the public relations firm Tortosa hired, “based on the vibes” he got from owner Jen Pelka. In a saturated market like San Francisco, restaurants need more than just great food in a nice room — they benefit from a cohesive look to tie the web presence together with the physical space. Originally, he chose The Sparrow after a Japanese proverb about friendship and greed, and quickly got to work with graphic designer Jordan Ma to create the above logo. He also trusted my work and wanted me to express myself, which upped my creative game quite a bit. If it does, though, the investors stand to profit for as long as Robin is open — after they’ve recouped their investment, of course. Discussion (144) ¬ [ Comments RSS] Ana Chronistic. To recoup all of these costs, his financial projections have Robin hopefully making $1.8 million in total sales in the first year. Nine thousand dollars backed point of sale devices, an alarm system, and a music setup — from which rap and old-school hip hop will blare, creating what Tortosa hopes is a relaxed, raucous atmosphere. But if I left — if I just went back to Los Angeles — I would lose this round,” he says. Each custom Japanese-made hinoki cypress chopstick was $5. I wasn’t ready, so I felt like I needed to show off, to show that I had some technique or skill and that I belonged here. Written into his contract was a bonus six-month reprieve from rent for the build-out, since it was an empty space. “So many great restaurants fail for so many reasons. Magnum has already started sending out press releases and invitations to media (including Eater) and influencer dinners, which will undoubtedly sway the way Robin is portrayed to the public in the weeks to come. “I was very excited when the chairs came and then everyone I showed them to hated them. When you work in restaurants, you dedicate so much time and effort to something that doesn’t pay you that well, that doesn’t have good hours. Bay Area decorative artist Caroline Lizarraga has worked on restaurants like Nightbird, The Riddler, Black Cat, and more. One stop in the chain of approval took anywhere from one day all the way up to six weeks. He was targeting the Tenderloin-Nob Hill area or Hayes Valley. Four months later, he was slammed by a mediocre review from Michael Bauer. All that custom work didn’t come cheap, totaling $43,250, of which the top ticket item was the aforementioned $14,500 slate bar for the sushi chefs to work on. In June of 2016, he signed a triple-net lease, wherein the tenant pays all real estate taxes, building insurance, and maintenance on the property in addition to rent and utilities. One such person was David Steele, an owner of Ne Timeas, the restaurant group that comprises Flour & Water, Central Kitchen, and Salumeria. They’re all people I know, and they put a lot of trust into me with that money,” he says. 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