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Quick Bites

Perchance paella

You can still order his paella
by Lesa Griffith | Mar 10, 2010

It’s not on the menu, but these days you can get it if you ask. We’re talking about paella. Michael Christensen, the newish chef at thirtyninehotel (39 Hotel St., 599-2552), has been cooking up pans of the trademark Valencian rice dish on the four-burner gas stove in the nightspot’s kitchenette on Tuesday, Thursday, Friday and Saturday nights. So along with your gambas al ajillo and papas fritas from the tapas menu, you can get a steaming bowlful of saffron-scented rice studded with chicken, chorizo and shrimp. Christensen gained his kitchen skills during two years at India Café and a baking stint at Waioli Tea Room. Christensen says he likes to create “conscious food,” such as vegetarian dishes (although he himself is not). We’ve got one question: When can we expect to see pitchers of sangria as a menu option?

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