Working under the direction of Andrea Lenardin Madden, I helped to develop a Japanese steak and whisky restaurant in San Francisco’s bank district.
The restaurant was thematically centered around the open flame over which the wagu beef is cooked. It is dark, minimal, and visceral.
A dining bar of blackened steel and Japanese cedar surrounds a custom hearth where the food is prepared over an open flame. A private dining room is the hidden gem, rich with color and available for select clients.