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Last week, a reader learned that chef Mark Danzinger had moved on from Tupelo in North Beach. Today, general manager and owner Teague Kernan relays the latest: Danzinger has quit in order to start his own restaurant with new partners. He says the split was amicable. Kernan has already hired a new chef, Michael Hadj, who is working on some changes to the dinner and brunch menus.
Chicken and waffles with bacon jam, Southern pulled pork pie, and spicy grilled shrimp skewers with citrus avocado cream sauce are among the new dishes under construction. The revamped menus should be in full swing by the first week of October, although regulars and lovers of Tupelo should note that Kernan plans to keep the same Southern comfort food shtick, and favorite dishes, well intact.
In other news, Tupelo has finally landed an entertainment permit, and begun booking some local and national live music acts for the fall season. Send an email to sf@eater.com with your thoughts on the changes and observations from the field.
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