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Che Fico, the rustic Italian restaurant that’s been slated to open on Divisadero for over a year (and one of Eater SF’s most anticipated openings of 2018), is finally approaching a late March opening. Along with that comes the announcement of the team that will work with chefs David Nayfeld and Angela Pinkerton, and it’s a talented one.
Chef Evan Allumbaugh, who recently left Flour + Water, will join as chef de cuisine. Allumbaugh spent over three years in the position of chef de cuisine at the Mission restaurant from chef Thomas McNaughton, after working as sous chef there. Now he’ll parlay his extensive experience in Italian cuisine, including handmade pastas, pizzas, and charcuterie, into the opening menu at Che Fico.
Allumbaugh, who just returned from two weeks of research in Italy, says he’s excited to cook from various regions of the country, particularly Rome. “We’re not focusing on one specific region [at Chef Fico],” Allumbaugh told Eater. “But David has a lot of passion for Roman food, particularly the Jewish food of Rome. We’re trying to give a nod to the classics and do them our way.”
In other areas of the restaurant: Bar director Christopher Longoria will join from 1760 Restaurant, where he’s spent the past four years; he was also named a “bar star” by the SF Chronicle in 2015. The wine program will be led by Francesca Maniace, who has worked at Commonwealth for the past five years; she’s also a disciple of A16 sommelier/owner Shelley Lindgren. Finally, Michael Huffman will take on the role of general manager, after working on the opening team of Hayes Valley’s Robin; he previously worked with NeTimeas restaurant group at Aatxe.
Meanwhile, Theorita, the casual, luncheonette-style restaurant that will occupy the ground floor below Che Fico, is currently slated for a summer opening. Stay tuned.
