©2005 CAFE KATi All Rights Reserved.

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eviews

Kirk Webber, "…the first to seriously combine Asian ingredients with American sensibilities."

                           Michael Bauer, SF Chronicle, February 2002.

Zagat, 2006

Even after "15-plus years", "personable" Asian-fusion pioneer Kirk Webber keeps this now-ubiquitous blend from "looking tired"; supporters state this "intimate" (read: "cramped") Japantown "gem" "could move Downtown and double the prices" and "people would still flood in" for Webber’s "delectable works of art",  "impressive" wines and "staff that cares".

San Francisco Bay Club,  September, 2005

"A visit to Café Kati almost requires that you order Kirk's signature Dragon Rolls: crispy prawns, shiso, avocado, and cucumber wrapped with smoked salmon and served with a wasabi vinaigrette… The current menu also features new offering such as the stellar grilled Moroccan scented pork chop with curried garbanzo beans, Swiss chard, kabocha squash, and mangoapple chutney… For dessert, try the butterscotch pudding. Topped with a spray of spun sugar, it’s a delight for all the senses.”

San Jose Mercury News: "What a comfort to return to a place you love and find it much the same but better". 3 ½ Stars, San Jose Mercury News

San Francisco Magazine: "50 Best Restaurants". Our critics name their absolute favorites, "…chef Kirk Webber will forever change your ideas of California Cuisine".

Travel and Leisure Magazine: "Five Top American Chefs tell us where they dine out with their kids". Kirk’s list includes, Ton Kiang, Mifune, Park Chow, Toy Boat Dessert Café, Ella’s and Bizou.

Bon Appetit: "Chef's at Home, Great Recipes for Entertaining from Eighty Restaurant Stars". See recipes for KATi Marinated Beef on Romaine Skewers, Broiled Salmon with a Basil Mint Marinade served with Cous Cous and Tuna Tartare.

Bon Appetit: "CAFÉ KATi is the kind of restaurant a city needs, cozy, friendly and attractive". Anthony Head, May,

Gourmet Magazine: Top San Francisco bistro, "…With so many of the city’s chefs saying fussy plates are out and simple ones are in, it is a relief to find one going his own idiosyncratic and delightful way. Kirk Webber uses all sorts of herbs and edible flowers to create wild and whimsical food that sparkles with spices and soft and crunchy textures".

SF Chronicle: Included in the top 100 Bay Area restaurant ten years in a row. Michael Bauer states it’s "art on the plate".

Sidewalk.com: "CAFÉ KATi may not have the high profile of some of San Francisco’s other top restaurants, but few chefs on the West Coast can match Kirk Webber when it comes to culinary artistry".

Food and Wine Magazine: "CAFÉ KATi has attracted a lot of attention for creative and imaginative food".