Solange's New Bald Haircut: Hot or Not? July 23rd, 2009 2:31 PM by Free Britney Tags: , Solange Knowles, the lesser-known and long-suffering sister of , has yearn resented the irrevocable comparisons to her acclaimed diva sibling. She once joked that she would "go pointless take pleasure in Britney" if populate kept comparing her to her sister. Well, family seemingly didn't bear in mind her warning.
With her experimental haircut, Solange is channeling her inner in a big way. And by "haircut," we shabby shaved head. We miserable Solange is bald. B's slight sis hit the streets of L.A. in a further shorn hairstyle yesterday.
The 23-year-old en masse shaved off her locks for a "low-maintenance" look. "Low-maintenance" is evidently the criterion for bat$h!t insane. Check out the photo resemblance below and acquaint us what you over of Solange's haircut … Do you relish Solange's unknown haircut (bald head)?
Set to get going in unexpectedly 2010, Pizzeria Zanna Bianco - translated as White Fang, a cue to the marketplace's namesake - will forth about 10pizzas in various regional Italian styles, a half dozen pasta dishes and what Corbo is trade market-driven unimportant plates. "We'll be in a farmers' market," says Corbo, "and if it turns out to be decent, which I believe it will, we'll have some great hogwash at our fingertips every day." The restaurant's upland will bragging a munificent straightforward cookhouse with a wood-burning oven, and will attraction two large-hearted community tables near a shallow bar.
The streamlined fashion quite will embody thick walnut tables, exposed reclaimed hunk and a concrete floor. Corbo says that "Zanna" will put up a to-go component in a divergent stretch of the market, like Slanted Door's Out the Door in the Ferry Building, with a full-scale bakery and some of the sturdierpizzas. Expect every dish to be affordable, he says, with nothing above $20.
In otherpizzanews: The New York Times on Tuesday penurious the gossip that Anthony Mangieri, chef-owner of Una Pizza Napoletana in the East Village, had shuttered his department store and was doubtlessly heading to San Francisco. What a coup that would be. The Chronicle's Michael Bauer rated Mangieri'spizzaone of his all-time favorites in a anecdote he wrote in 2007 (sfgate.com/ZHRM), and Mangieri said at that space he was hoping to come west.
"I've been in fervour with San Francisco since the inception era I went out there as a childish kid," Mangieri said in a phone phone from New York. For the lifetime few years, he's come to the Bay Area six or seven times a year to summit bike and get tattoos. Mangieri says he'd do the same throw of pizzeria here as he had in New York, including using the call Una Pizza Napoletana, which he owns. The two things he'd do differently, he says, are to go on coffee and salad to the menu. "I make love Blue Bottle. And the draw you have is so great.
" Before making any incontrovertible arbitration - which he plans to do around September - he says he'll subtract a break, go to Italy, perhaps Hawaii, and dig cross-country. "I'm wonderful excited. Unless I have a big apprehension begin about leaving (the East Coast), I'm opportunity in San Francisco," he says. Chef changeups: There's been a lot of job at San Francisco's SPQR since Scoop reported the departure of regulatory chef Nate Appleman stand up week. While Appleman may be prosperous to New York, we informed several big-name New York (and Bay Area) chefs are doing cooking stints at the restaurant as tryouts for his archaic position.
Once someone is hired and the transit is complete, chef de cuisine Chris Behr and superintendent sous chef Huw Thornton will be leaving. Behr and Thornton have been with SPQR (1911 Fillmore St.) since it opened and at A16 before that.
Behr is looking at positions worldwide (including an proposition in the Kingdom of Bhutan), while Thornton would adulate to backstay in the Bay Area. "It was a very unmanageable decision," says Behr, "but I'm leaving to get back to the trenches in the kitchen." SPQR and A16 co-owner Shelley Lindgren says she's out of one's mind about their coming and also about the reborn possibilities for SPQR, which could number a passing two-week closure at the end of August for a refurbishment.
At Jocelyn Bulow's newish Pizza Nostra (300 DeHaro St.) at the foot of Potrero Hill, Mark Fantino will put over as osteria chef on Aug. 1, replacing Chad Huck. Fantino, before sous chef at Chez Papa Resto, worked for a decade with Carlo Middione at Vivande Porte Via.
He'll tot dinner entrees, focusing on southern Italian dishes, and several extra pasta dishes. Giovanni Adinolfi remains as thepizzachef. More meat: Last year Scoop told you about a fresh San Francisco steakhouse being added to the Yerba Buena Lane restaurant lineup. Now owners Adam and Stacy Jed, co-founders of Amuse Management Group, have hired a chef and ironed out more of the details, including a name.
Bluestem Steakhouse Brasserie (1 Yerba Buena Lane, at Market) is scheduled to into operation later this year with Michael Magliano, at one time of Craft in Los Angeles, heading up the kitchen. He's already here working on the menu, which features only eatables from sustainable ranches. Magliano says he's getting one another with Northern California's beef producers.
He says the menu will also put up for sale goat, rabbit, seafood and pork. "The brasserie element of our concept is making the restaurant more accessible," he says. Bluestem will be a 6,700-square-foot margin designed by Olle Lundberg of Lundberg Design. Got a tip? A comment? E-mail.
