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New Things On Our Menu
Summer is hitting its peak and we love all the amazing produce that it allows us to play with. We are getting berries delivered still warm from the bushes they grew on, and it’s definitely a magical feeling (and taste!).
We have been getting some beautiful suckling pigs from our friend Matt McNamara at Ox and Willow farms that we’ve paired with smoked eggplant, house X.O. sauce and coriander.
Berries and stone fruit are some of our favorite summer flavors and Ox and Willow is delivering them in droves. We are featuring them on both of our desserts--a sorbet of sake lees (the byproduct of the sake fermentation process) with blueberries, raspberries and shizo and a summer trifle with almond cake, plums, olallieberries and olive oil ice cream.
We were very happy and honored to be included in Eaters essential 38 restaurants of San Francisco. It’s great company to be in! - Click below to see the full listing on Eater SF
Changes to the restaurant
The biggest change is that our much beloved Chef de Cuisine Alex Jackson is moving on to start working on his own project. We couldn’t be grateful for all of the hard work, talent and leadership that Alex has brought with him and given to us. It’s a humbling experience to watch someone grow and lead a team forward and upward. We’re so proud that Alex was a part of this restaurant and we are so excited to see what he does next!
Ryan Rakka who has been working for us for the last 3 years and our Sous chef for the last two will be replacing Alex as our new Chef de Cuisine. Ryan has been an integral part of the restaurant’s progress over the last few years. We’re very excited and proud to have him take on Chef de Cuisine and help lead the restaurant into this next chapter.
We have some fun events coming up the next couple of months. We’re super pumped to to do a collaboration dinner with Chef Sean Brock at Southern Cuisine restaurant Husk in South Carolina on September 21st. On September 23rd we will be doing a farm dinner at Lonely mountain farms down in Watsonville. Finally we will be participating in SF Marin food bank One Big Table event on September 29th to raise money for Marin Food Bank.
July was an exciting month for the team! July 25th was our 8th anniversary and we celebrated with a special dinner with half the menu including some of our old favorite dishes. It was a great night and we got to see some old friends which made it all the better. We also participated in United Airlines and Michelin collaboration, creating a few dishes for a for a roving food truck in LA and SF. We made dishes based on some of their hubs, Chicago and San Francisco. For Chicago we did a Seeded cracker with a hot dog terrine, relish, ketchup and celery seeds and for SF we did one of our old favorite dishes, a beet salad with pickled beets, vadouvan and mustard seeds.
Thanks for your continued support and hope to see you at the restaurant soon!