This week I caught up with manager Zac to find out a little bit more about him and his love of staying up on weird.
What appealed to you about joining the team at central kitchen?
Being a part of something new and exciting. I was really interested in being part of a new entity and seeing it flourish from the ground up.
What were you doing before?
Working at Coi, and before that Restaurant Gary Danko.
What’s your favorite dish at central kitchen, salumeria and flour + water?
At central kitchen, I’d have to say the Melon Soup: It was unreal, unlike anything I’ve tasted ever before. Perfectly balanced.
At flour + water…Any of the pizzas honestly. Amazing.
At Salumeria, I have to admit, I’m addicted to those little peanut butter cookies. The Weisswurst served on a pretzel bun was the best housemade sausage I’ve ever had.
What do you do to unwind in San Francisco?
Mix it up around the city, listen to music, play basketball, and eat a lot!
What do you do in your free time?
Eat pints of ice cream, stay up on weird, new music…
Where are your favorite places to go in San Francisco?
For Lunch: Saigon Sandwiches in the Tenderloin.
For Cocktails: 15 Romolo
For a 1st Date: Press Club
Adventures in San Francisco:
Hiking twin peaks, people watching in Dolores Park, going to random shows. Recently I ate my first burger from Mission Bowl, which was unreal. I followed that up with a blues show at The Bottom of The Hill. Nothing beats seeing great music, especially when you have no idea what you’re getting yourself into.
Adventures outside San Francisco:
Skydiving in Byron….Hiking in Mt. Tam. Pt Reyes Oyster Co. now. Can’t wait to go back.