Since my hardhat piece on ~BLUESTEM BRASSERIE~, there are some new details to release about the project. The restaurant is slated to open in early summer, and has named Sean Canavan as the executive chef. He was the executive chef at Left Bank in Larkspur, creating cuisine grand-mère, and prior to that, was executive chef at O’Reilly’s Holy Grail in San Francisco. His local restaurant background also includes Kokkari Estiatorio, Jeanty at Jack’s, Pacific Restaurant at the Pan Pacific Hotel, La Folie, and Chapeau! Bistro, and he was chef de partie under Gray Kunz at Lespinasse Restaurant in New York City. He will be putting together an all-day brasserie menu, with an emphasis on using the whole animal. I look forward to seeing Olle Lundberg’s design in coming months… The 190-seat space is going to be one to see.
Rendering of the entrance.
