1760 — 1760 in Nob Hill has brought on Carl Foronda (Sushi Ran, Pres a Vi) as executive chef to shake up the food program after Adam Tortosa left. Foronda will bring in traditional dishes from his Filipino heritage like pork sisig, lumpia and sichuan sausage, but with modern twists. The full menu has yet to roll out, but will coincide with a seasonal cocktail change from bar manager Christopher Longoria in early October.
1300 on Fillmore — Jake Whitlock (Ichi Sushi) is officially helming the kitchen as chef de cuisine at Western Addition's 1300 on Fillmore, presumably so executive chef David Lawrence can focus on opening his new Black Bark BBQ. The restaurant ensures that favorites like the fried chicken and barbecue shrimp and grits will remain, though Whitlock will definitely be adding to the low-country menu.
Murphy’s — The Sonoma pub’s new chef is Michael Ambriz, who has worked at Ad Hoc, Sonoma News reported. He’s adding a weekly-changing brunch menu with comfort food classics like fried chicken and waffles and crab cake benedict.