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1760 Debuts New Filipino-Focused Menu

Pork sisig, grilled pork ribs and squash blossom tempura make appearances.

Patricia Chang

1760’s new executive chef Carl Foronda (Sushi Ran) is having a pretty good week after earning 2 ½ stars from Michael Bauer. His recent official nomination to executive chef is being validated by critic approval, and tonight marks night one of his first new menu. Most dishes are touched by his Filipino heritage and Asian training in both obvious — pork sisig, grilled pork ribs — and not-so-obvious — little gem salad with buttermilk-wasabi dressing and steak tartare with Thai vinaigrette — ways. "I grew up with a lot of Filipino and southeast Asian flavors, and a lot of my training is in Japanese and Chinese cooking, so there are a lot of Asian influences," Foronda told Eater. "I love using local ingredients. I think San Francisco is one of the best places to be a chef."

Mainstays from former chef Adam Tortosa’s days in the kitchen remain on the menu, like the massive fried duck sandwich, but it mostly bears Foronda’s stamp. Cocktails from bar manager Christopher Longoria also got an update and some have an Asian bent as well with ingredients like kaffir lime and garam masala. Take a look at the full menu below.

1760

1760 Polk St., San Francisco, CA 94109 415 359 1212 Visit Website

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