Bluestem dining room; photo by Angie Silvy.
After Sean Canavan left his position as executive chef of ~BLUESTEM BRASSERIE~, chef de cuisine Josh Lucas—formerly the executive chef of Luna Park and he opened Bluestem with Sean—has been helming the kitchen. New dishes include a roasted half chicken with crispy spinach and macaroni and cheese. He’s expanding the restaurant’s selection of house-cured meats, and within the next few weeks, he’ll be adding a variety of salumi to the charcuterie plate, including a lomo and coppa. One more hire: sous chef Emily Fowler, who was the executive chef at Seattle’s Coastal Kitchen.
The ~PRESIDIO SOCIAL CLUB~ has a new executive chef, Wes Shaw, who will be working with owner/founding chef Ray Tang. And in a theme-appropriate twist, Shaw spent seven years in the U.S. military service. A Texas native, he’s added beef brisket as the Tuesday night special, along with other changes to the menu (including adding some lighter dishes).