4 Things To Know About These Haute SF Restaurants

There’s never a shortage of restaurants news in dining-obsessed San Francisco. Here are four haute restaurants, or sure to be haute restaurants once they open, with exciting news.

Photo Credit: Kevin McCullough

There’s a new chef in town at Bourbon Steak San Francisco, where long time MINA Group chef Thomas Griese is the new executive chef at the eartery located in The Westin St. Francis Hotel in Union Square. Most recently at Michael Mina 74 in Miami, Griese will be redefining the modern American steakhouse by expanding Bourbon Steak’s steak program. Look for him to continue to offer the freshest seafood and highly seasonal ingredients in order to create new signatures that reflect his own personal style and experience all while incorporating Bourbon Steak classics, such as Michael Mina’s butter poached meat, poultry and lobster.

Already, Griese has worked with Snake River Farms meat purveyor to create a new Bourbon Steak signature cut – The Wagyu 50 oz Tomahawk. The cut is specifically prepared for Bourbon Steak and retains a larger fat cap than most steaks, which helps the meat retain its flavor. After the steak is poached in butter and broiled to the perfect temperature, the fat cap is removed, rendered, sliced and served with the steak.

In addition, Griese is creating new dishes such as:

• Roasted Chestnut Soup with foie gras, spiced cranberry, winter apple, crème fraiche
• Autumn Endive Salad with Roquefort blue, pink lady apples, walnut, fines herbes
• Roasted King Salmon with lobster mushroom, beluga lentil, baby fennel, buddha’s hand
• Truffled Ravioli with diver sea scallop, salsify glacage, Passmore caviar, chantrelle mushrooms

Griese is no stranger to California. Originally from Lafayette, Indiana, is a graduate of Johnson & Wales University, and has worked his way through some of the world’s most acclaimed restaurants. Griese practiced classic French culinary technique at Bouchon Las Vegas, completed a stage apprenticeship at three-Michelin starred The French Laundry and then continued to hone his skills at a number of award-winning restaurants in Las Vegas including Andre Rochat’s Andre’s, Alize at the Palms Hotel, and Le Cirque Las Vegas at the Bellagio.

In 2011, Griese moved to Miami to work at The Setai Miami Beach, a five-star luxury resort. He was quickly promoted to Chef de Cuisine, and was responsible for menu development for the resort’s steakhouse and poolside restaurant. As part of his role in developing The Setai steak program, Griese spent time in New York City researching different steak programs, and ultimately worked closely with Pat Lafrieda to develop the program in Miami. This process opened up his eyes to the complexities of the dry aging process, and the intricacies of building a steak program.

He joined the MINA Group in 2013 as the chef de cuisine at Michael Mina 74 at the Fointainebleau Miami Beach. Here he worked closely with Chef Michael Mina on the sophisticated bistro-style menu. We expect his new menu to be completely in place at Bourbon Steak San Francisco by early to mid-January. http://www.bourbonsteaksf.com/

Parallel 37

Photo Credit: Courtesy of The Ritz-Carlton, San Francisco
Don’t worry if you missed the first “Second Sunday Brunch Buffet at Parallel 37” at The Ritz-Carlton, San Francisco on Dec. 13. There are more to come! You’ll definitely want to make a reservation to enjoy the ultimate brunch destination in SF, serving a unique twist on California cuisine—along with brunch classics including a custom Bloody Mary bar!—in a warm, modern setting, crafted with the Bay Area’s finest ingredients by Chef de Cuisine and Charlie Trotter alum, Michael Rotondo. Offered exclusively the second Sunday of each month, you can indulge in an elaborate buffet spread featuring:

• Chef’s action stations including breakfast specialties such as truffle eggs benedict and hand-carved roasted meats
• Raw Bar with delicacies such as oysters, shrimp and other fresh seasonal seafood
• Assortment of Dim Sum
• California artisanal cheeses and charcuterie
• Artisanal breads
•  An Elaborate Dessert Bar
• Customize-Your-Own Bloody Mary Bar
• Mimosas
• Dom Pérignon by the glass (at an additional $55 per glass)

The 2016 dates for Second Sunday Brunch at Parallel 37, offered from 10 a.m. to 2:30 p.m., are January 10, Valentine’s Day February 14, March 13, April 10, Mother’s Day May 8, June 12, July 10, August 14, September 11, October 9, November 13 and December 11. The cost is $115 per guest, exclusive of tax and gratuity. To place a reservation, please visit parallel37sf.com or call 415-773-6198.

Volta

Photo Credit: Courtesy Volta

After teasing us with photos on Facebook, Volta, the third eatery for restaurateurs Umberto Gibin and Staffan Terje of Perbacco and barbacco fame, had a soft opening for dinner service at their modern brasserie last night, Dec. 21. The restaurant is expected to officially open on Jan. 6, 2016. Volta offers a menu that pays homage to France and draws from Chef Terje’s Scandinavian heritage, alongside carefully-selected wines and beers, classic cocktails and housemade aquavit. The talented team is excited to bring a welcoming and lively space with approachable, high-quality cuisine to the growing SOMA Downtown neighborhood.

Terje leads the kitchen as Executive Chef along with a team including Keven Wilson as Chef de Cuisine; who has worked in the kitchen with Terje for the past three years at Perbacco. Volta will be open daily for lunch from 11:30 a.m. – 2:30 p.m. and for dinner from 5:30 p.m. – 10:00 p.m. For now, you can reserve your spot for dinner by calling 628-400-6200. http://voltasf.com/

Black Bark BBQ

Photo Credit: Facebook.com/BlackBarkBBQ

Our mouths have been watering waiting for the opening of Black Bark BBQ, the first barbecue joint to hit the Fillmore district in decades. Owned by Chef David Lawrence and Monetta White, the husband-wife couple behind 1300 Fillmore—and right across the street from their popular flagship eatery—Black Bark is expected to open on Jan. 13, 2016. As its website states, “We do our urban barbecue low and slow. Heaps of deliciousness wrapped in black bark—deep, dark, rich crust from hours under smoke. Add in house made sauces, naturally raised meats, soulful sides, modern digs and a wallop of local brews.” http://blackbarkbbq.com/