Tag Archives: Michelin Star

Cadence Restaurant, Chef Joey Elenterio, San Francisco, California

    Jay Bordeleau, proprietor of Lower Haight cocktail bar and chef_joey_elenterio2restaurant Maven, has announced plans for his next endeavor: Cadence, a 90-seat restaurant and bar located in the rapidly developing mid-Market neighborhood, slated to open this summer at 1446 Market Street (at Polk).

To help realize his vision of Cadence, Bordeleau successfully recruited some heavyweight talent as his business partners in food and beverage, including highly accomplished chef Joey Elenterio, who most recently served as executive chef of Tyler Florence’s Wayfare Tavern.  Named a San Francisco Chronicle Rising Star in 2012, Elenterio also served as executive chef of Chez TJ, where he earned a Michelin star; he can lay chef_joey_elenterio3claim to the title of youngest American Michelin star chef in 2011/2012.

We got to try chef Joey Elenterio food many times since his day at Chez TJ, then Wayfare Tavern just last year. We love what this young chef is having in store for us with his talented skills in the kitchen. This over 6 ft tall, handsome, and humble chef surely will make Cadence a restaurant to watch in this Summer 2015.

chef_joey_elenterio4    On the cocktail front, Maven bar director/partner Kate Bolton will lead beverage operations and deliver a compelling lineup of culinary-driven craft cocktails, with an emphasis on market-driven libations that utilize fresh ingredients from Cadence’s kitchen.

The concept is progressive American, with a tightly focused menu that reflects Elenterio’s relentless commitment to using the very best ingredients and working with purveyors of the highest integrity.

chef_joey_elenterio    Cadence will be adjacent to Bordeleau’s forthcoming live jazz fueled, spirit-forward cocktail bar Mr. Tipple’s Recording Studio, which will be located at 39 Fell Street and 1446 Market.

Cadence Restaurant
1446 Market Street
San Francisco, CA 94102
www.cadencesf.com Twitter @CadenceSF
Executive Chef Joey Elenterio – Twitter @JElenterio  
Bar director/partner Kate Bolton

by Manda Bear @1MandaBear

Dining with Flynn, Chef Flynn McGarry, Eureka,

Chef Flynn McGarry was cooking at the age of 10, seriously, in his kitchen/bedroom. He’s now 16 years old, offers EUREKA – Los Angeles, a pop up  monthly to serve his fans. Chef Flynn continues to create tasting menus for EUREKA with pop ups in New York and

FlynnMcGarryrecently with summer pop ups in DTLA. And the latest one was at the Michelin Starred Atelier Crenn in San Francisco where I got lucky to score a reservation in late January 2015.

This prodigy young and talented chef had been self taught and his unifirst cook book was The French Laundry, yes, true story. Flynn has been staged at 3 Michelin Star Alinea in Chicago with chef Grant Achatz, as well as Eleven Madison Park in New York City with chef Daniel Humm, and work a long side of many talented chefs in Los Angeles.

I have been following him a little while and was so impressed with his discipline, dedication, love and passion for cooking, it’s just simply unbelievable.

steakWhen I was 12-16, I was a typical teenager running around school doing our teenager things! Look at this young bright chef-in-the-making.

He was on Time magazine’s 25 most influential teens list and his EUREKA pop up appeared on Zagat’s 30 under 30 Los Angeles 2014 list.

He has been on so many major magazines around the country as well as cooked on Late Night with Jimmy Fallon
TODAY show with Chef Daniel Boulud, and was featured on NBC sunchokeNightly News.

For $160 tax and tips inclusive, for the dinner pop up, he served us 14 dishes, progressive new American cuisine. The ingredients he offers is high quality; the technique is truly Michelin Star style.

– Foie Gras
– Egg Yolk cured and gel with saffron, raw squash, yellow beet
– Razor clam
– Lobster roll – delicious
– Uni – brined in sea water with carrot and coffee was delicious and unusual pairing.
– Kohlrabi – confit in cheese fat was so good.
– pumpkin – roasted with mulling spices, bacon, Apple cider
– Sunchokes – pistachio, pear, barigoule – this was so tasty.
– Passmore Ranch sturgeon – grilled in cabbage leaves w/ cauliflower, ham hock, cabbage and sturgeon roulade.
– 21 days aged beet – bordelaise, wilted greens – interesting taste, fascinating flavor.
– Yorkshire pudding – I got to ask for more
– Belcampo Farms ribeye – grilled over Japanese charcoal with celery root, chicories, preserved lemon, amaranth – wish it was a bigger bite! Love the aromatic charred.
– Pistachio, frozen yogurt, cake, white chocolate, Meyer lemon.
– Coffe and parsnip
– Mignardises

Passmore-Ranch-TurbotService by the staff at Atelier Crenn was excellent.

Chef was working hard in the kitchen. He made sure every single dish left the kitchen was perfect. I got to chat with him for a bit. He was a little shy, skinny, and tall with handsome blonde hair. My girlfriends were teasing, we got to wait 2 more years till he turns 18, seriously.

Flynn-BearIt was a memorable meal, keep in mind he’s barely 16 years old. With this rate going, I’m not surprise he’s going to own his restaurant in a few years, and will be the youngest Michelin Star chef ever, in-the-making. I say 5 years from now!

Follow him on IG:  www.Instagram.com/DiningwithFlynn
Follow him on Twitter: www.Twittercom/DiningwithFlynn

by Manda Bear – @1MandaBear