El Paseo’s pork chop
In my latest Time Out column, I cover these 3 new restaurants reinventing themselves with menus from new chefs — article here:
- At The Alembic, chef Rachel Aronow is behind one of my new favorite menus in town, crafting well-beyond-the-average house charcuterie and gutsy vegetarian dishes, like her memorable fennel dish, s poached in dry vermouth, partnered with caraway confit, citrus, Marcona almonds and a cool cucumber-Graton Distilling’s Benham Gin sorbet. More here.
- Time to return to Mill Valley for El Paseo’s new chef Todd Shoberg’s (formerly Molina) menu and the best pork chop I’ve had in years. More here.
- From the international acclaim she won for her food and sherry pairings (at Copa de Jerez) when she was chef at 15 Romolo, Michelle Matthews is now on board at Whitechapel. She is loosely inflecting the famed gin bar and restaurant’s dishes with the Dutch-Indonesian (nodding to gin’s predecessor, genever, with roots in Holland and Belgium) and British-Indian (a nod to London dry gin) influences Whitechapel opened with, while keeping the food pub-style friendly and gratifying. More here.
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El Paseo’s buttermilk fried quail over watermelon
Whitechapel’s fish & chips
Whitechapel’s beetroot salmon