Julia Millay Walsh | May 17, 2011 5:20 pmThe W San Francisco is working on a restyling of its welcome desk, bar, and restaurants to reflect a more "localist" lifestyle, and to kick things off, this Summer it will cut the red ribbon to a new restaurant, Trace (not to be confused with the recently renamed ballpark margarita bar Tres). Named for the "traceable" ingredients in its eco-conscious cuisine, the restaurant aims to capture the Bay Area's socially responsible style with sustainability advocate executive chef Paul Piscopo at the helm and consultation from local foragers and celebrity organic food expert Helge Hellmen. Sourced from local and regional farmers, fishermen, artisanal producers, and sustainable distributors, the dishes will be exclusively comprised of ingredients that can be traced back to their roots.The menu will include seasonal salads and sandwiches and small and large shared plates, such as sweet corn sformato with smoked corn bread crouton, chili, and lime; local albacore crudo with tomato ham, pickled squash, and cucumber; and burrata and peaches with la quercia prosciutto and cherry mustarda. "With seasonally driven selections and a menu that has minimal impact on the environment," says W general manager Michael Pace, "the restaurant perfectly reflects our commitment to sustainable practices, which informs everything we do."Read More
Julia Millay Walsh | May 17, 2011 5:20 pm
The W San Francisco is working on a restyling of its welcome desk, bar, and restaurants to reflect a more "localist" lifestyle, and to kick things off, this Summer it will cut the red ribbon to a new restaurant, Trace (not to be confused with the recently renamed ballpark margarita bar Tres). Named for the "traceable" ingredients in its eco-conscious cuisine, the restaurant aims to capture the Bay Area's socially responsible style with sustainability advocate executive chef Paul Piscopo at the helm and consultation from local foragers and celebrity organic food expert Helge Hellmen. Sourced from local and regional farmers, fishermen, artisanal producers, and sustainable distributors, the dishes will be exclusively comprised of ingredients that can be traced back to their roots.The menu will include seasonal salads and sandwiches and small and large shared plates, such as sweet corn sformato with smoked corn bread crouton, chili, and lime; local albacore crudo with tomato ham, pickled squash, and cucumber; and burrata and peaches with la quercia prosciutto and cherry mustarda. "With seasonally driven selections and a menu that has minimal impact on the environment," says W general manager Michael Pace, "the restaurant perfectly reflects our commitment to sustainable practices, which informs everything we do."
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