From the Archive
Notes, stories, and the occasional ode to a snack.
Things worth keeping from a few years of sending newsletters.
Hamachi Carpaccio
Carpaccio has one of the better origin stories in food. Bar Diane's version swaps beef for hamachi, finished with salsa macha, pickled serrano, and kumquat kosho.
The Story Behind the Murals
Bar Diane's murals get called wallpaper sometimes. Honestly, we'll take it. But they're hand-painted floor to ceiling by owner Sami Gaston, and the colors were pulled directly from the opening wine list.
Steak Diane: A Signature
The dish has a fittingly murky origin story. Bar Diane's take on Steak Diane, finished with chef Jorge Rico's signature sauce Diane and crispy potato strings, is a clever, grounded take on a bistro classic.
Panisse: The Snack We Get Asked About Most
Let's talk about panisse.
It's one of the dishes we get asked about most, which makes sense, because unless you've spent time eating street food along the southern coast of France, you may not have encountered one before. Panisse (pah-NEESS) is a chickpea fritter from Provence, most at home in Marseille, where vendors have been frying them to order for centuries.
An Ode to the Milk Roll
If you've been to Bar Diane, you know the milk rolls. Half brioche, half Japanese milk loaf, entirely their own thing. When they show up at the table people lose their minds a little. But not everyone knows where they came from, so here goes.
Celebrating Six Years: 30 Days of Champagne 2025
Because just one bottle of champagne on your anniversary isn't quite enough.
In 2024, we hit the 5-year mark. And given the ups, downs, pivots, shifts, a global pandemic, and natural disasters over the last half-decade, we figured one bottle of champagne just wasn't quite enough to celebrate making it through to the other side.
Five Years: 30 Days of Champagne
It's hard to believe that five years ago we opened the doors and started this journey.
From wine bar to bottle shop and back again, it's been a wild, thrilling, and humbling ride. All of which was made possible through the dedication of our amazing crew and your continued support through the ups, downs, pivots, shifts, and natural disasters of the last half decade. So thank you, thank you. It's really an honor and we are so grateful.