Joseph Humphrey is the new Executive Chef at Auberge du Soleil. He was previously the Corporate Chef for the Michael Mina Restaurant Group in San Francisco. Joseph worked with Chef George Morrone for several years at Redwood Park, the Fifth Floor and One Market in San Francisco.
Speaking of George Morrone, he is opening Tartare, his own restaurant in San Francisco's historic Jackson Square District. The 60-seat restaurant is scheduled to open in mid-July after Michael Brennan has his hand in transforming the old Elisabeth Daniel location at the corner of Washington and Hotaling Place.
Morrone, author of the upcoming book Simply Soup, (September 2004 release), is well known for his tuna tartare, thus perhaps the name.
The San Francisco Examiner calls Chef George Morrone's food "a visually and gastronomically stunning blend of elegance, simplicity and passionate attention to detail." The San Francisco Chronicle accurately predicted that "George Morrone [would] leave diners speechless."
When he was at the Fifth Floor, Morrone's tuna tartare was made with ahi and big-eye tuna, diced Gravenstein and Granny Smith Apples, and finished with a Normandy apple vinegar.
In keeping with the restaurant's name, fish will be the focus of Morrone's chef de cuisine, Steven Fretz. Fretz was with Morrone at the Fifth Floor, Redwood Park and in Australia.
Look for Tartare to be included in the fall edition of The Rugged Elegance Companion...Your Guide to Places of Taste.
Tartare's primary represenation will be in the Jackson Square edition. However, we may also find room on The Financial District edition, as well.
In the meantime, we encourage you to search RuggedElegance.com for all of the best restaurants in San Francisco.
Click on "Related Products" below to pre-order your copy of Simply Soup.
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~Jennifer King
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