A chef, a bartender and a wine guy… oh my! These are the dudes behind 1760 restaurant in San Francisco, CA. 1760 recently opened their doors in early September and have been dishing out some truly creative and unique food and cocktail items. What does modern, ingredient-driven meals entail? It’s all very simple, really. The trio decided that they would base the concept of their restaurant on the way they themselves like to eat whenever visiting new places: ordering a lot so that they can try a bit of everything! Executive Chef, Adam Tortosa, serves up an incredible menu with influences from his travels through Asia and Italy. Some featured dishes include: Lobster Ceviche with caramelized coconut, pineapple and kaffir lime; Crispy Octopus with roasted peanuts, avocado and potatoes and Fried Duck Sandwich with slaw, pickles and a spicy aioli.
Straying away from the classics, 1760’s cocktail offerings are made to compliment Chef Tortosa’s inventive menu. Bar Manager, Christopher Longoria is slinging out not-so-classic cocktails that emphasize the “culinary side of mixology” rather than the brand name liquors. A few “thirst-quenching” cocktails offered include: Yuzu-Shiso (yuzu marmalade, ooba shisho leaf, prosecco, gin), Garam Masala-Cardamom (garam masala, thyme, orange, toasted cardamom, bourbon) and Pear-Ginger (pear juice, ginger, verdicchio, Campari ice cub, gin).
If wine is more your style, you can rest assured your meal will find its perfect match with Wine Director, Gianpaolo Paterlini’s (also of Acquerello, San Francisco) extensive selection of vino. Paterlini leads a group of young and talented sommeliers that together have expanded the wine list to include nearly 2,000 selections!
Don’t miss out on one of San Francisco’s newest restaurants! 1760 invites you to dine and drink – while straying away from the classics with an open mind!
1760 Polk Street, San Francisco, CA 94109.
Photos courtesy of 1760.