Recently arriving on the food scene in San Francisco is the newly minted Central Kitchen. Central Kitchen is another creation of the Ne Timeas restaurant group who created the fantastic and celebrated flour + water restaurant. Executive Chef Thomas McNaughton and team have joined the dialogue about what California cuisine actual means through using locally sourced, sustainable products to create a a continually evolving menu of craft, refined food. Central Kitchen is located in what may best be described as a comfortable and casual venue. With it’s simple New England-meets-Portland-meets-San Fran design, we found our seats in the indoor “patio” an ideal environment for eating, drinking, and being merry. Once comfortably seated, we were excited to glance through the tantalizing (and affordable) menu and well-curated wine list. The menu changes daily based on what is seasonal and locally available, and a chef’s tasting menu (and optional wine-pairing )is also available. In end, Central Kitchen is fabulous and has simply amazing cuisine.
Padron peppers with fennel pollen & espelette.
Three cheeses, lavosh, fennel preserve, and walnut.
Pickled sardine with pole beans, crème fraîche and rye crumble.
Raw albacore, cherry tomatoes, squash and basil.
Hen with eggplant, hay roasted carrots, speck and egg yolk.
Roasted lamb with corn, stone fruit, and lobster mushroom.
Make sure and leave some room for desert (because they are epic)–a masterpiece from the former pastry chef–Jardinaire extraordinaire, Lisa Lu.
Beignets to die for.
On the left, our wonderful guide on this food and wine journey, Hillary. She is the best!
Eat, Drink, Love, Be Merry, and Live Curated!
3000 20th St.
San Francisco CA 94110