Charlie Palmer has been tweaking the food program at Burritt Tavern, his first San Francisco proper restaurant, for almost as long as it’s been open. Now, in what looks like the latest move to make the Downtown eatery a better fit with what local diners actually want, the national restaurant impresario has brought in underling Lucas Knox, the former executive sous chef of Palmer’s Las Vegas offshoot of Aureole to bring a “renewed creativity to the tavern menu.” Palmer tells the Chronicle Knox will gradually move the restaurant “away from its steak house tendencies” and towards a healthier direction. The founder of the famed Pigs & Pinot festival admits, “It’s time to take a second look at that pork obsession. We’re looking at our clientele…. Although they want to eat great food, they want to be health conscious.” You can read more about Palmer’s honest reflections on his first year of business here. No word on where Knox's pork-savvy predecessor Ashley Weaver is headed next.