Goodtime Bar in downtown San Jose’s Fountain Alley was co-founded by Ann Le and Steven Huynh, inspired by Portuguese natural wine bars, to create a community-focused “third space.” This ethos attracted local chef Alex Whiteman.
Born and raised in San Jose, Chef Whiteman grew up in a “food-positive” family. His mother reinforced this foundation by ensuring family dinners and hosting blindfolded games of “guess the spice,” which cultivated his keen sense of aroma. This combination of comfort and curiosity led him to New York for culinary school, then to kitchens like Momofuku. He worked alongside Chef Calvin Eng at the Brooklyn-based Taiwanese-American restaurant, Win Son, where Eng taught him that success can stem from strong principles and organization, not just skill.
Chef Whiteman’s philosophy centers on cooking food he himself enjoys, working with the seasons, and sourcing ingredients locally. The resulting menu is constantly evolving and designed to complement the exciting, eccentric profiles of natural wine, offering flavors that are both comforting and bold.
Goodtime Bar is part of an emerging collaborative culinary community in San Jose. Chef Whiteman values the knowledge shared amongst local chefs, believing they are “much stronger together.” He hopes the menu, paired with a glass of natural wine, can provide some comfort after a long day.
There’s a reason why Wendy Neff and Felipe Bravo named their space Fox Tale Fermentation Project. A sip of a sour ale might include tamarind, candy cap mushrooms, or Asian pear. Elderberry, sage, grapefruit, and jasmine transform into effervescent kombuchas. Stout-like sodas feature vanilla, honeybush tea, wild cherry bark, molasses, and fermented cacao bean syrup.
Drawing from Felipe’s experience in electrical engineering and production brewing and from Wendy’s background leading Facebook’s superfoods and fermentation initiatives, the pair experiment with fermentation processes and ingredients for their eclectic menu of beers, kombuchas, mocktails, and vegan cuisine. “A big part of Fox Tale is that experimentation—trying new things and sharing them to keep people inspired and excited about food, agriculture, and what’s around us,” says Wendy.
Fox Tale’s ethos of co-creating, tinkering, and fostering community involves centering locally grown produce, collaborating with other breweries, and providing performers and artists a space to show their work. Wendy says, “It’s not just about what we’re making and doing, but it’s a space where everybody gets to do it together […] Everybody can get a little bit playful and creative with it. I think San Jose deserves to be a space where other people are doing that. It just needs to be recognized.”
