Newsflash: The former Outerlands chef takes his toque to the other side of town, co-cheffing at the newly opened Tenderloin spot Huxley. His forthcoming restaurant Ume, due in the Mission later this year, will serve creative Californian cuisine.
Best thing you’ve eaten in San Francisco?
Recently? The salumi at Trou Normand. In life? A Tartine baguette.
What do you make for yourself to eat at home?
Gringo tacos. White corn taco shells, ground beef with packaged taco seasoning, shredded cheddar, iceberg lettuce, and Cholula hot sauce.
We here at 7x7 are big fans of the bubbly. We use the term "champers" often and without irony. We may or may not be the proud owners of a desk-side office Veuve Cliquot fridge. So when Champagne purveyor Fat Cork presented us with an afternoon tasting, we politely obliged, promptly squealed, and readied our flutes.
Will someone please take us out to the ballgame? The weather is prime for a balmy, beer-soaked evening, and the king of pizza is slinging slices at AT&T Park starting at tonight’s Giants-Dodgers series opener. What more could you ask for on a hot summer night?
7x7 asks the Bay Area's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you can't stop thinking about and want to make at home, email firstname.lastname@example.org. Your wish may end up on the blog, along with the actual recipe from the chef.
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