Rustic Kitchen in April (after Walter Manzke helped out for a couple of months). He hails from Bastide, San Francisco's Quince and, most recently, Inner Gardens Farm in Topanga which specializes in goat's milk cheeses, rare breeds of poultry, and wild herbs. The guy has an obvious penchant for seasonal and local, two hallmarks of RC, and you'll see it all over his new menu.
At Milo & Olive, Jason Mattich took the reins in May. He was most recently exec chef at Palate Food + Wine, which shuttered rather unexpectedly in March. His influence at the small bakery and cafe can really be seen in the breakfast menu, which makes great use of the wood-burning oven. Think: pork belly croissant sandwiches, and housemade sausage, kale and fontina tartines.
As a side note, there's a relative newcomer to the Huckleberry kitchen, chef de cuisine Carrie Cusack, who's been busy sprucing up the savory side of the menu. She's already created a homemade vegan burger, and to balance it out, a Niman Ranch pastrami reuben will be added soon. Huckleberry also hosts family-style suppers on Thursday nights - here's the menu for tonight.
[Photo: Dig Lounge]