Executive Chef Adam Mali Commands Local Cuisine At The New Mandarin Oriental, San Francisco

Event Photography by Eli Pitta

Mandarin Oriental, San Francisco
is launching its new signature restaurant with Executive Chef Adam Mali commanding the kitchen in the hotel’s stylish signature restaurant Brasserie S&P.  Mali brings national credentials and culinary artistry to the position, having most recently served as Executive Chef at Nick’s Cove in Tomales Bay, California earning high praise and glowing reviews for its inspired fare.

A consummate gastronome with 25 years of experience and training at some of the finest restaurants in the United States, Mali is responsible for spearheading all menus at the luxury hotel.  “Chef Mali brings vast knowledge and a talent for bringing a modern interpretation to his menus,” says Cliff Atkinson, General Manager, Mandarin Oriental, San Francisco. “In his skillful hands, Brasserie S&P will offer one of the most enjoyable and lively dining experiences in San Francisco.”

At Brasserie S&P, Mali will offer reinvigorated menus of brasserie-style, San Francisco cuisine and refined cocktails complemented by a diverse wine program. Named in part for the hotel’s location at Sansome and Pine Streets in the heart of the financial area, the 90-seat restaurant blends seamlessly with the bar to offer a lively, sophisticated yet informal dining experience. Sure to become a favorite with discriminating San Franciscans and savvy travelers alike, the stylish restaurant features floor-to-ceiling windows, affording bustling street views and olive burl wood millwork with cozy leather banquettes and velvet lounge chairs, sitting atop boldly designed carpeting.

In crafting his new menu, Mali will utilize the finest, fresh ingredients and local produce.  Dishes include “baked Drake’s Bay Oysters with ginger and hijike butter”; “local Albacore Tune Poke served with macadamias, sesame oil and red Fresno chilies”; and “roasted Liberty Farms duck breast complemented with cracked English peas and preserved Meyer lemon.” Properly begin the morning with stimulating, hearty breakfast plates such as the Mandarin Continental which includes a spread of warm pastries, fruit, granola, yoghurt, charcuterie, and local cheeses. Breakfast ranges from USD8 to USD21 for single items and USD19 to USD26 for combination plates; lunch and dinner range from USD5 to USD18 for appetizers and USD17 to USD31 for larger plates.

The bar will be the place to see and be seen in San Francisco. The stylish space will be elegantly lit, furnished with a curved Italian white marble bar top. Talented bar colleagues will serve an extensive array of cocktails, wide variety of Gin and Tonics, accompanying a delicious menu to satisfy the palate of discerning guests. Led by Beverage Manager and Mixologist Priscilla Young, the team designed a comprehensive Gin and Tonic menu to showcase the spirit’s versatility and robust personality, setting the standard for gin-centric bars in the city. The ranges of gins offered are chosen based upon flavor and aroma to highlight the refined quality of the gin when combined with other ingredients. To complement this new offering, the team created Sensei, the name given to the house-made infusions and tonics, an essential component in building Brasserie S&P’s high-quality signature Gin and Tonic cocktails.

Offering a variety of Project Gin and Tonics and ‘Classics & Concoctions,’ highlights at Brasserie S&P include Hendricks gin cold-infused with granny smith apples and celery called “Garden Envy”, Woodford Reserve Bourbon in “Picnic in Manhattan”, and St. George Terroir gin in Young’s signature Gin and Tonic appropriately named “Indian Summer in Mt. Tam”.

Equally impressive will be Brasserie S&P’s wine selection. Reflecting California’s vast Sonoma Coast, Mandarin Oriental, San Francisco and Hirsch Vineyards’ third Pinot Noir vintage, Prelation 2010, adds another fine palate to the Group’s selection of preexisting vintages. Honoring the group’s inspired sommeliers, chefs and mixologists, the name “Prelation” means to “set one above another”.

Brasserie S&P is open ­­­­­­­­­Monday through Friday serving breakfast, lunch and dinner from 6 a.m. to 11 p.m., Saturday and Sunday from 7 a.m. to 11 p.m. For reservations and more information, call (415) 986-2020 or visit www.mandarinoriental.com/sanfrancisco.

A last look at Silks Restaurant ~ a 25 year old restaurant gem in San Francisco.

Eli Pitta is a documentary style photographer who provides wedding photography services in the California Bay Area and out of town and out of state clients. He specializes on location wedding services in international locations as well. Eli has documented weddings in Hawaii, Florida, Europe, Georgia, Nevada, Mexico and the Bahamas. His main wedding territory is the greater and surrounding Bay Area where he is a preferred photographer at locations such as Wente Vineyards, Elliston Vineyards, and Purple Orchid Inn. You can reach him at http://www.eliphotographer.com/