Monk’s Kettle & The Abbot’s Cellar
- Chef Adam Dulye is the co-owner and chef at Monk’s Kettle, a craft beer tavern that focuses on artisanal craft beer and upscale American cuisine. His cooking ideology is that local, seasonal food is best paired with craft beer to add flavor and to give a unique twist on classic recipes. Dulye’s intimate knowledge of beers’ varied flavor profiles allows him to coax the best flavors out of any bottle or draft to improve any pairing.
- Jason Fox is the Executive Chef and co-owner of Commonwealth restaurant in San Francisco’s Mission District. Since opening Commonwealth in 2010, Fox has garnered popular and critical acclaim from the SF Weekly, San Francisco magazine, and three stars from the San Francisco Chronicle where critic Michael Bauer offered: “A fundamental shift is occurring in the restaurant business, with chefs producing serious food in casual surroundings. And Commonwealth is the pacesetter.” The restaurant has been featured in prominent national publications including Bon Appétit, Saveur, Gentleman’s Quarterly, The New York Times, and Food + Wine magazine.
- Trained by his Korean mother, Chef Dennis Lee’s cuisine lends itself to treatments that are often refined personalized visions of unique and homey traditional techniques. Using seasonal, local, and regional ingredients, his cuisine is cutting-edge new California. The new Namu Gaji (run by his three brothers with Dennis as the head chef) uses local, organic and sustainable products and methods, whenever possible.
The Beast and the Hare
- Native SF Chef Ian Marks worked the line at some of the city’s best restaurants (Liberty Café, Fatted Calf) before partnering with fellow Hog Island Oyster Company employee Dylan Denicke, to open The Beast and The Hare. Marks’ meals are instilled with personality, designed to keep patrons guessing and enthralled. Although his range is expansive—combining American, Italian and Asian flavors—he manages to stay focused and elevate all of these cuisines to new levels.
flour + water
- Ryan Pollnow has always had a profound appreciation for cooking with wild and cultivated vegetables, a life-long affair that eventually led him to Sonoma County where he tended to a four-acre organic garden that yielded produce for his kitchen at the Jackson Family Wine Estate. As flour + water’s first-ever chef de cuisine, Ryan works with executive chef/partner Thomas McNaughton on developing ingredient- and technique-driven signature pastas, wood-fired Neapolitan style pizzas and more.
- For a part of the country known for its seafood, Mike and Tim Selvera have a reputation of serving up some of San Francisco’s best. Mike, the seafood Svengali, and Tim, the beer boss, opened Bar Crudo 2.0 on Divisadero a few years ago, a restaurant that caters to modern seafood lovers tastes with a tempting list of crudos, raw bar and more. Their menu, simply categorized under Raw, Hot and Cold, helps patrons to choose between all the fresh and innovative options.
- New Orleans native and classically French-trained chef Arthur Wall became the executive chef at Garçon in 2010. Tasked with creating seasonal menus with a focus on local ingredients, Chef Wall brings his unique background and culinary pedigree to create new levels of edible excitement. With a wide ranging menu of flavors, he pushes the boundaries of classic French cooking, while always keeping true to the the staples.
- Founded by Chef Blair Warsham, graffEats is a of word of mouth, upscale dining event; hosting artists, artisan producers, wine and beer makers, live musicians and complete strangers under the common bond of delicious food. Using locally sourced, sustainable and organic ingredients, Chef Warsham combines his passions for art, food and life to create playful and soulful American dishes.
Katie Kwan & Valerie Luu
Rice Paper Scissors
- Rice Paper Scissors was created by Valerie Luu and Katie Kwan, two Vietnamese street food vendors in San Francisco. Inspired by the sidewalk dining and street food they experienced in Vietnam, they wanted to recreate the experience in San Francisco—complete with small tables, even smaller stools, Cambodian pop music, and delicious food! Their cafe pops up in warehouses and alleyways and when they’re not figuring out what kitschy Asian housewares to buy, you can find them at Mojo Cafe every Thursday.
Mr. and Mrs. Miscellaneous
- Mr. and Mrs. Miscellaneous is an old-fashioned ice cream and sweet shop from pastry chefs and owners Ian Flores and Anabelle Topacio. Their ever-changing ice cream menu features a miscellany of classic American flavors (vanilla bean, chocolate chip, coffee) combined with a few quirky creations like Ballpark: Anchor Beer, peanuts and chocolate pretzels. Flores and Topacio make all their ice cream, confections, and baked sweets from scratch at the store using organic, seasonal, and local ingredients.