The Two Black Cooks Heating Issues Up in San Francisco

by Aniesia Williams

Whether you're a self-proclaimed foodie or someone who knows a good meal when they eat one, eating out is an experience that many treasure. Quality food prepared by extremely talented chefs is an excellent way to tantalize your taste buds or impress someone important. Deciding where to eat should not be taken lightly. And if you're in the San Francisco Bay area, there are two Black chef-owned restaurants that will whet your appetite.

First up is Chef Banks White. Chef White is known for his bold flavors and sophisticated combinations. His food tells stories. Some of his menu items are soothing for the soul, others are designed to delight you and enhance your palate. A Texas native, White discovered his love of cooking in his grandmother's kitchen. He always believed that food should make people happy.

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Having cooked in Napa Valley-style restaurants on the West Coast and chic, upscale restaurants on the East Coast, White's bicoastal flair covers everything from seafood to steak to French or American cuisine. Earlier in his career, he was a sous chef and the sole executive chef at Keystone Restaurant. Inspired by his travels through Southeast Asia, White created a menu with offerings like Pad Thai wings and a side of Malaysian curry butter. But his love of home cooking is also on the menu with a delicious pot roast, macaroni and cheese. Its menu consists of “edgy millennial food with a calming vibe,” making Keystone a draw for Bay Area restaurants.

If you're into creative and offbeat combinations that take your taste buds on an adventure, then you'll lose your mind (in a good way) when you try Chef Pierre Tumlin's dishes.

Chef Tumlin brings years of experience, particularly from working under Michelin-starred restaurant chef Gordon Ramsay (Masterchef and Hell's Kitchen). A graduate of the California Culinary Academy, Tumlin's talents have been featured in several Bay Area gastropubs. Lately, his passion for food has been expressed at Hog & Rocks, San Francisco's premiere ham and oyster bar.

As the executive chef at Hogs & Rocks, his menu is unique and full of clever and delicious brunch and dinner options. Although the concept of the menu may be a bit confusing at first glance, the food is phenomenal and well-rounded. The restaurant, which debuted its new menu in December 2015, features brunch items like DHB (Devils on Horseback), bacon-wrapped prunes and a banana rum caramel waffle, as well as dinner items like charred Spanish octopus, steak tartare, mushroom toast, Squid spaghetti and farm pork.

These two chefs, each with their own unique perspective on food, are setting new standards in gastronomy. Her professional background is filled with diverse inspirations, technical training and, above all, an insatiable desire to prepare great food. Keystone and Hogs & Rocks approach food with one big goal: to provide an exquisite experience where delicious food is prepared by talented chefs. These Bay Area restaurants should be on your restaurant list and be sure to remember the names of Chef Banks White and Chef Pierre Tumlin. You will often hear great things about them.

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