Here's something you might be interested in.
If you are a fan of the cuisine at Ritual Tavern, first off, I think you have good taste. Second, be sure to get over there soon. Chef Brandon Brooks has officially tendered his resignation, but his responsibly-sourced cuisine will be available through January 28 as he plays out the stretch at the North Park eatery.
Brooks' departure comes as a result of him being offered a position as "chef and local food connoisseur" with SOL Markets, a new business set to debut in Liberty Station in the next several weeks. Under construction in a renovated NTC fire station, SOL will be a new type of grocery store offering items procured almost exclusively from local producers. (Look for more on this new business in a separate Reader post from yours truly next week.)
When Brooks starts work for SOL on February 1, his primary responsibilities will include vetting farms and artisans the business sources from, plus managing the food and beer that comes through its doors. In April or May, when Sol opens its on-site bistro, Brooks will shift his focus to that facet of the business.
The concept of the bistro will be to highlight the local food scene through utilization of the local product available at SOL. Brooks will serve eight-to-ten small plates daily that change frequently in concert with the market's bounty. That plan is in keeping with the SOP he employed at Ritual, which should make for a good fit and a smooth transition. Sol Markets will be located at 2855 Perry Road.
If you are a fan of the cuisine at Ritual Tavern, first off, I think you have good taste. Second, be sure to get over there soon. Chef Brandon Brooks has officially tendered his resignation, but his responsibly-sourced cuisine will be available through January 28 as he plays out the stretch at the North Park eatery.
Brooks' departure comes as a result of him being offered a position as "chef and local food connoisseur" with SOL Markets, a new business set to debut in Liberty Station in the next several weeks. Under construction in a renovated NTC fire station, SOL will be a new type of grocery store offering items procured almost exclusively from local producers. (Look for more on this new business in a separate Reader post from yours truly next week.)
When Brooks starts work for SOL on February 1, his primary responsibilities will include vetting farms and artisans the business sources from, plus managing the food and beer that comes through its doors. In April or May, when Sol opens its on-site bistro, Brooks will shift his focus to that facet of the business.
The concept of the bistro will be to highlight the local food scene through utilization of the local product available at SOL. Brooks will serve eight-to-ten small plates daily that change frequently in concert with the market's bounty. That plan is in keeping with the SOP he employed at Ritual, which should make for a good fit and a smooth transition. Sol Markets will be located at 2855 Perry Road.