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Oct 20, 2015 1 min read

New Chefs and Menu Updates at 1760 and The Keystone

New Chefs and Menu Updates at 1760 and The Keystone
Some of the new dishes at 1760. Photo by Wes Rowe Photography.
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Some updates at ~1760~: they have formally announced that the chef is Carl Foronda (previously a sous at Sushi Ran), who joined the team after the departure of opening chef Adam Tortosa at the end of 2014. Foronda is integrating some inspiration and dishes from his Filipino heritage, including a version of pork sisig and lumpia, plus dishes like corn coconut ravioli with lemongrass, pimentón, and cilantro, a play on the corn coconut soup he learned while at Sushi Ran. Other new dishes include calamarata with octopus, tomato, cauliflower, and olive, and a bavette steak with wheatberries, bone marrow, and cranberry beans.

Curious about some of these new dishes? Well, mark your calendar for a boozy tablehopper brunch on Sunday November 8th at 12pm—we’ll have details and (limited!) tickets available next week! Yes, there will be Aperol spritzes.

Speaking of booze: 1760 also has a new seasonal cocktail list from bar manager Christopher Longoria, featuring the Fig & Raspberry (Cynar, Disaronno, Angostura, dark lager, rum, lime) and Grapefruit & Red Amaryllis (black pepper, cachaça, Cointreau).

After the departure of chef Zack Freitas from THE KEYSTONE in SoMa, the new executive chef is Banks White, previously at Minton’s in New York and Five in Berkeley. His new menu (New American with Southern influences—he’s a Texas native) will debut Wednesday October 21st, including Brussels sprout chips with chicken schmaltz aioli, and roasted brassicas with cashew cheese, red quinoa, berbere spice citronette. Brunch with bottomless mimosas ($25 with the purchase of an entrée) launches on Saturday October 24th. Brunch hours are at-Sun 10am-2pm. 68 4th St. at Mission, 415-777-1200.

Some of the new dishes at 1760. Photo by Wes Rowe Photography.

And the new cocktails on Christopher Longoria’s seasonal menu. Photo courtesy of Ryan Robles PR.
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