Tipsy Pig Veteran Chris Ricketts Joins Palm House Team

Chef Chris Ricketts, formerly of Marina brunch haven The Tipsy Pig, has joined the team at Palm House as their executive chef. Ricketts, an Oakland native, honed his background in french cuisine at Brix in Napa, as well as Black Hawk Grill in Danville. The chef has been in the kitchen at the Palm House for a few weeks already, introducing new spice blends and flavor profiles alongside their already popular menu items. He'll also bring back the restaurant's popular Sunday Night Suppers, starting March 22. This time around, Ricketts will roast a whole suckling pig, stuffed with spice and accompanied by family-style sides like asparagus kimchi, coconut rice and macadamia nut mac n' cheese for $30 per person. [EaterWire]

As Eater reported earlier, chef Sean Baker is currently transitioning out of his role as chef-owner at Verbena, with plans to be completely out by end of March. Now, Inside Scoop reports that his replacement will be chef Ryan Shelton, most recently of Santa Cruz's Le Cigar Volant and Palo Alto Grill, and the former chef de cuisine at Michelin's two-starred Baume. Verbena's signature vegetable-focused approach will remain in place as Shelton puts his stamp on the menu and shifts the concept "back to what Verbena was originally supposed to be." Shelton also hinted that Gather, Berkeley's sister restaurant to Verbena, will also lend more to the "feel and ethos" of the revamp. [Inside Scoop]

Tosca Café, North Beach's revamped but perennially classic restaurant, recently underwent a shuffle in the bar department. The iconic restaurant reopened under NYC restaurateur Ken Friedman and chef April Bloomfield in 2013, offering an updated version of their signature cocktails and atmosphere. Bar manager Isaac Shumway was there for the opening, reinventing some of Tosca's signature cocktails (like the House Cappuccino and the White Nun) along the way. Now Shumway has moved on, leaving Joe Cleveland in charge of the venerable bar. According to Inside Scoop, Cleveland (previously of Coqueta), plans to "infuse more seasonality and work with the chefs," while maintaining the neighborhood vibe. Look out for his cocktails on the menu now and in the coming weeks. [Inside Scoop]