You know when Sunday evening rolls around and you’ve got a mad craving for a pinsa from ~MONTESACRO~ and you couldn’t do anything about it because they were closed? Well, no longer! Montesacro is now open on Sundays starting at 4pm. Mangia!
There are a couple of new chef posts to report, starting with Michael Andreatta as co-chef with Anthony Myint at THE PERENNIAL—he was a sous chef at Commonwealth years ago. With Myint back in the kitchen, look for a more playful, collaborative, experimental style to come to the menu—and more guest chefs. There’s a vegetarian barbecue platter with smoked kale rib, barbecued onion, carrot steak, black rice, beluga lentils, and chimichurri broth—but you can add on some crispy bits of barbecued meat as a condiment if you’d like. Look for an expanded housemade pasta selection made with sustainable grains too.
Co-founder Karen Leibowitz will oversee bread production and share responsibility with Myint and Andreatta for dessert creation. Opening chef Chris Kiyuna is helping with the transition and will be exploring interests outside the food world. 59 9th St. at Mission, 415-500-7788.
Meanwhile, over at WHITECHAPEL, there’s a new chef, Michelle Matthews—she was at 15 Romolo for four years, plus Gitane and Café Claude. Her new menu includes beetroot and gin-infused salmon carpaccio with fennel pollen, Devonshire cream, salmon roe, pomegranate, and basil oil ($14); and wild foraged mushroom flatbread with chanterelle, lobster, and nebrodini mushrooms, roast garlic purée, burrata, arugula, and lemon ($16); plus a new spin on the fish and chips beer batter and some other tweaks. There’s also a “Roast Beast” large-format shareable feast if you’re with a group. Full menu served until 10pm nightly, and a bar bites menu is offered until closing. 600 Polk St. at Turk.
The vegetarian barbecue platter at The Perennial. Photo courtesy of The Perennial.
