Former Flour + Water sous chef Adam Rosenblum probably never imagined as a dishwasher at a tiny restaurant in Silver Spring, Maryland that he would one day open his own restaurant in San Francisco, Causwells.

Rosenblum's climb to the top of the culinary scene definitely wasn't traditional. After a stint at the Culinary Institute of America in New York, Rosenblum moved to New Orleans and started to mold his cooking philosophy: whole animal butchery and quality ingredients from small farms. He then moved to Little Rock, Arkansas (not exactly a culinary destination) to open his first farm-to-table restaurant, Imagine. Next came a stint in New Jersey before moving back to his hometown in Maryland. Rosenblum finally made his way west in 2013 and was hired as sous chef at Flour + Water where he stayed until he decided to open Causwells earlier this year.

As executive chef at Causwells, Rosenblum created a shareable menu of American bites. Almost everything is made in house including the tasty Rye Parker House Rolls, creamy ricotta cheese, cultured butter, and delicious salumi and smoked meats. For dessert, the Donut Bread Pudding is a must-have, made with donuts from Marina bakery Allstar Donuts.

When he's not slaving away in the kitchen, you can find the chef woodworking, rock climbing, playing with his puppy, and dining around town with his wife. We caught up Rosenblum to ask him seven essential questions about his life in San Francisco. 

1. What neighborhood do you currently call home? Would you ever move or are you happy in your 'hood?  

The Marina. It’s a great neighborhood but I’d move once my wife and I start a family.

2. What's your hands-down, absolute favorite thing to eat in SF?

Sushi at Ino. I just love how simple their cuisine is—you really get to taste the flavors of the fish without a bunch of sauces. My wife is a sushi junkie so we go to a few different places, but really like the simplicity and quality of Ino.

3. What's your perfect night on the town?

Drinks at Cavalier in Marianne’s, small plates at Stonesthrow, and dinner at Rich Table.

4. When you need a low-key afternoon, where do you go for down time?

A quick trip to Petaluma to eat cheese and grab a sandwich at Marshall Store. The sandwiches are Marshall Store are more about the experience than just the sandwich, although they do use amazing bread. After a day of cheese tasting and farm visits in Petaluma, you get to sit at this little oyster bar/sandwich store, drink beer, and smell delicious oysters.

5. What's your favorite place to go on a day trip from the city?

Napa makes for a perfect day trip. It’s a great opportunity to visit farmers and stop by a few wineries while we’re at it, like Silver Oak, Titus, Failla, and Alpha Omega.

6. Quick-fire round

Burrito or Burger: Burger

Presidio or Golden Gate Park: Presidio

BiRite or Mitchell's: Mitchell’s

Bike or MUNI: Uber

Fort Mason or Dolores Park: Fort Mason

The Independent or the Fillmore: Fillmore

Baker Beach or Ocean Beach: Baker

7. Three words that describe your life in SF?

Comforting, entertaining, culinary-centric