Jersey in San Francisco
One of the main dining themes over the last couple of years are chefs who are being guided by their heritage: It’s represented by Val M. Cantu who is creating stylish Mexican food at Californios on a single fixed price menu; and by Ravi Kapur with his take on Hawaiian food at Liholiho Yacht Club.
Now we can add Steven and Mitchell Rosenthal to that list. While they own Town Hall, Salt House and Anchor & Hope, their new restaurant Jersey, which is the subject of my review in yesterday’s Chronicle, hits close to home. They were born in the state, and to open the restaurant they worked two years to perfect the Jersey style crust. It’s worth a trip to order the Trenton, with fresh crushed tomatoes, oregano and cheese.
They’ve been here too long to ignore their California leanings, so they also created a completely different crust for their California-style pizza. The rest of the offerings on the extensive menu seesaw back and forth between the coasts-from a fennel-scented meatball sandwich to a cod collar with clams.It makes for an interesting mash up.
To read the review on sfchronicle.com, click here.
