New raw bar in Livermore plans to serve cured fish, oysters and sake

Frances Catano and Joe Tomaszak have long been fans of the raw bars, with their bountiful array of oysters, clams, mussels and sushi. "We live out here in Sunol and have worked in San Francisco for 10 years or so," says Catano, "and sad to say we don’t have anywhere here in this area that we can pop in before dinner or on a sunny day for raw-bar bites." This fall, they hope to plug that hole in Tri-Valley seafood coverage with a restaurant where people can slurp down oysters, munch tasty bread and butter and savor a nice glass of wine – or in this case, sake. Cured: Fish Bar is the next step in the duo's food-industry journey after working in well-known Japanese restaurants like San Francisco's Robin, Rintaro, the dear departed ICHI Sushi and Los Angeles' Ototo. They hope to show off both Tomaszak's chops as a sushi chef and Catano's wide experience with wine and sake. 

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