Nuri is the Hebrew word translating to “my fire.” Our food will be based on the concept of live-fire cooking, the most primitive and comforting style. We will be a small restaurant - 30-45 seats with an entirely open kitchen with a focus on the best of California produce with southeast Asian influence. Our wine list will strive to promote small producer wines from Napa and beyond.
Most recently the Executive Chef at West Coast Wine • Cheese, Ethan Speizer’s seasonal small-plates style menu put the wine bar on San Francisco’s prestigious culinary map. Before accepting this position, he held the title of Head Chef at Napa’s prestigious Inn on Randolph. Speizer spent his formative years in Napa Valley, where he developed a deep appreciation for quality food and wine. It was a passion he continued to pursue even while earning a bachelor’s in Managerial Economics at UC Davis. After graduation, he continued to hone his culinary skill at Oenotri, recognized as one of the Bay Area's top 100 restaurants by the San Francisco Chronicle, and noted for its outstanding Southern Italian fare.
Joshua Balague's unique enthusiasm for his career that is hard to come by. His love of food and hospitality stems directly from his beloved Grandmother, Nenita Ferrer, who lovingly prepared meals for the family every Sunday. Graduating from Le Cordon Bleu Pasadena in 2008, he persisted to hone his knife skills and refine his craft, subsequently landing a job at Bon Appetite Management Company in Los Angeles. Balague later moved to Napa, working for the critically acclaimed chefs Tyler Rodde and Curtis Defide at Oenotri where he worked his way through all stations ranging from garde mangier to butcher. Balague then made his way back to Los Angeles where he landed a managerial position at Osteria Mozza working for and alongside the esteemed Nancy Silverton.
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