Opening March 1st in the Village of Mendocino. Email firstname.lastname@example.org to join the mailing list for updates.
Fog Eater Cafe is a vegetarian restaurant inspired by both the hearty recipes of the deep South and the fresh plant-based cuisine of Northern California.
707. 397. 1806
45104 Main St, Mendocino. Entrance on Albion Street.
Erica Schneider, chef & proprietor, has been cooking since she was a young girl in Nashville, Tennessee. She has since honed her culinary skills in restaurants in New Orleans, Charleston, and New York City, where she met Haley in a pink-clad vegan bakery and was regaled by tales of magical Northern California. Twelve years of kitchen work added technique to enthusiasm, all the while learning the ins and outs of the restaurant industry, working such varied jobs as Kitchen Manager, Sous Chef, Prep Cook, Pastry Chef, General Manager, and Server. She is thrilled to bring her love of Southern cooking traditions to the North Coast, whose beautiful local produce is so perfectly suited to the simple elegance of Southern cuisine.
Haley Samas-Berry, manager & proprietor, grew up in Fort Bragg. She spent a decade traveling across the country working in the restaurant industry in such fine cities as New York, New Orleans & San Francisco. Her focus quickly shifted to the craft cocktail movement where she excelled in balancing the exciting mixture of hospitality and creativity behind the bar. She currently holds the position of Cocktail and Spirits Expert in Residence at The Battery Club in S.F.'s Financial District, and you can also find her bartending locally at The Noyo Harbor Inn. Her company, Lectures on Libations, specializes in educational, academic seminars on the history of alcohol and cocktails. She is delighted to move back to her hometown and serve food & drink to her much beloved community alongside her dearest friends.
Nathan Maxwell Cann, manager & proprietor, is a self-proclaimed "spirit handler" who had his start in the industry selling snake oil in New Orleans. His creative direction has been showcased at a slew of bars and restaurants in San Francisco. After heading the program at conceptual cocktail bar SRO, he led the innovative spirits program at Nomica. Cann has given seminars on topics ranging from narrative flights, Italian Futurists, and avant-garde cocktails. He currently runs the bar program at The Little River Inn.
Michael Winter, chef, considers the kitchen a second home. Originally from Detroit, Michigan, Winter has been cooking professionally since a young teenager. Over the past decade, his hands have been in almost every kitchen New Orleans, which is where he met Ms. Schneider in 2015. His knife skills are currently being showcased at Cafe Beaujolais.