Chef Evan Gotanda makin’ magic at Salt House. Photo: Hardy Wilson.
After celebrating its 10th anniversary, ~SALT HOUSE~ owners Doug Washington and brothers Mitchell and Steven Rosenthal announce a new chef, Evan Gotanda, who was previously chef de cuisine at Anchor & Hope and also worked in LA at Bastide, Patina, and Celestino Drago’s restaurant group. His new menu features housemade pasta (like beet top ravioli, baby beets, goat cheese, pine nut gremolata) as well as some dishes that pull from his Japanese heritage (roasted cauliflower, radish, soy mayo, roasted cashews, kabocha squash, furikake), plus other international inspirations. Many housemade items are forthcoming, like kimchi and vinegar.
Over at ~CHAMBERS EAT + DRINK~ in the Tenderloin, partner Isabel Manchester has brought on chef Yosuke Machida (previously executive chef at Ame). Some new dishes on the seasonal menu include confit of octopus with chorizo, butter beans, preserved Meyer lemon, shiso, and Castelvetrano olives; and a beet salad with persimmon, chicory, Parmesan, horseradish, and a balsamic vinaigrette. He has also added a tasting menu. 601 Eddy St. at Larkin, 415-496-5178.