“I’m opening a restaurant over in the Tenderloin on Geary between Larkin and Hyde. It’s been crazy trying to get this space open. We’re hopefully going to open in the middle of September.”
“What kind of restaurant is it?”
“A full service place. Beer and wine. Pretty small, about 25 seats. Bret Cooper from Outerlands is our consulting chef. Should be cool, a small little neighborhood spot.”
“What kind of food?”
“Ingredient driven seasonal dishes. A little bit of Japanese influence. A little northern basque influence, but San Francisco cuisine. It’s pretty rustic. They’re doing a beef short rib pot pie. They do it by hand and bake it, everything I’ve tried so far has been super good.”

“How long you been in the bay?”
“9 years, from Santa Barbara originally. I came up here for school and never left. San Francisco’s been great. It’s getting crazier now, everything is so expensive. But it’s still the greatest city in California.”
“What ways do you want to contribute to this place being so awesome?”
“Hopefully with the restaurants I’m working on. Just to create cool spaces my friends and community want to go to to add to the culture here.”