There are some changes in kitchens around the city, starting with MARLA BAKERY in the Outer Richmond. Co-owner and baker Amy Brown is taking over the savory offerings (instead of being so focused on the baking side of things). Her chef de cuisine is Max Newman (formerly of Zuni and Black Jet Bakery). New dishes include city ham and pea greens flatbread (from their oven) with leek cream, provolone, and cherry bomb chile paste; and whey-brined roasted half chicken with citrus-glazed sweet potatoes and carrots, pasilla cream, nora pepper butter, and pea greens.
Sean Ehland, most recently the pastry chef at Aster, has also returned to Marla and is now a partner overseeing the bread program, and Nicole Walsh (formerly of Mission Pie) runs the pastry program, adding desserts like the strawberry bay parfait, with layers of dark fudge cake and strawberry-bay leaf gastrique topped with bay nut cream. 3619 Balboa St. at 37th Ave.
Some changes at FABLE in the Castro: chef-partner Jon Hearnsberger let me know he has sold his share to his business partner Erik Rhoades and is no longer involved with the restaurant. Stand by to see what Hearnsberger does next; he hopes to have a new place in the coming year, after taking a much-needed break. 558 Castro St. at 19th St.
The ever-changing series of dinners at MINA TEST KITCHEN continue. Up next (launching November 12th) is Postcards from La Costiera, a concept featuring coastal Italian cuisine. Chef Adam Sobel’s menu will highlight seafood like crudos, shellfish, pastas, and whole fish. Sobel and Mina are currently touring Italy with Livio Colapinto, hitting 23 destinations, from Cetara to Catania, so expect plenty of inspiration. The five-course, family-style menu is $59, classico wine pairings are $30, $40 for the riserva. Italian-inspired cocktails by Brian Means are also available. Tue-Sat dinner. 2120 Greenwich St. at Fillmore.
The main room at Marla Bakery. Photo by Molly DeCoudreaux.