New Chef (at Contrada), New Owners (at Dobbs Ferry)

BuckwheatRigatoniwithDuckSugoChanterelles-KristenLoken.jpeg

Contrada’s buckwheat rigatoni with duck sugo and chanterelles. Photo: Kristen Loken.

A couple of quick notes: over at ~CONTRADA~ in Cow Hollow, opening chef Jason Tuley has moved on after one year, and Denise St. Onge is the new executive chef, making it an all-female management team. Go ladies. St. Onge’s background includes Michael Mina, Gary Danko, and most recently at SPQR as pasta cook, butcher, and eventually sous chef. Look for some vegan and gluten-free offerings (including pizza) and handmade pastas. 2136 Union St. at Webster, 415-926-8916.

Over in Hayes Valley, Steven Izzo, Waterbar’s former wine director, and his wife, Lee Ann Frahm, also a Waterbar alum, have taken over ~DOBBS FERRY~ and will be overseeing the daily operations. This is their first restaurant venture. Changes are coming to the menu, plus the wine, beer, and cocktail programs. Executive chef Mike Yakura will remain in place, along with the restaurant staff. You can keep track of recent updates on their Instagram feed. Congrats Steve and Lee Ann—I know the wine list will rock. 409 Gough St. at Hayes, 415-551-7700.