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It’s been little over a month since Jake Whitlock (Ichi Sushi) stepped up to the stoves at 1300 on Fillmore as chef de cuisine, and come this Tuesday, November 3, there will be a lot to show for it. After a short close this Saturday, Sunday and Monday, the low-country Southern restaurant will reopen on Tuesday with Whitlock’s menus firmly in place. The new food harkens back to the roots of low country cuisine in West African and Creole heritage with lots of vegetable pickling and drying of fish and meats. "I really wanted to get back to all those techniques that are dying out and let those shine because they’re such a huge part of what that cuisine is," Whitlock told Eater. "I’ve always loved Southern culture and getting to know that was just second nature. I really immersed myself in that over the last few years."
Whitlock is bringing back dishes like hoe eggs, which is what field workers would make at lunch. "When it was time to eat, they’d build a fire and put their actual hoe on the fire and use it like a skillet and fry eggs on it," Whitlock explained. Of course, Whitlock’s updated version comes with crispy pig ear, but this is 2015 in San Francisco. Owner and executive chef David Lawrence is currently focusing on the upcoming Black Bark opening, but his beloved barbecue shrimp and grits and fried chicken remain on the menu. Check out the new menu (and cocktail menu, which also got a refresh) in full below.
