Cochon555 & the launch of Piggy Bank:
A Late-night Asian Speakeasy Pop-up in Culinary/Culture rich San Francisco 2016
ART & ENTERTAIN ME
Chef Tu David Phu – a forager and an inventor of new dishes – will put on your table a number of seemingly uncomplicated creations of such subtle beauty you won’t believe you are sitting in a casual all-day café, frequented by mommies with kiddies and laptop junkies, and not in an upscale establishment in the Financial District.
"I've got to fill Sean Baker's shoes," Phu says of Gather's celebrated original executive chef who left last year for Gather's fledgling San Francisco sister-restaurant, Verbena. It closed then reopened, sans Baker, this spring as Reverb. Phu has chops, having been at Saul's Deli in Berkeley, Flora in Oakland, Precita Park Cafe in San Francisco, and Daniel Boulud's db Bistro Moderne in New York City.
"Tu David Phu, the chef at Berkeley’s Gather, will kick off an ongoing dinner series exploring his Vietnamese heritage — or, as Phu puts it, his “interpretation of Vietnamese Cuisine as an Asian American in California.” Naturally, diners can expect more of an Asian focus than they would typically find at Gather, but the menu — with dishes such as pork jowl kho smoked in hay and rosemary, and Earl Grey annin tofu — makes no pretense of being strictly traditional."
“At Gather in Berkeley, executive chef Tu David Phu—who grew up in Oakland watching his parents make kimchi, shrimp paste, fish sauce, and pickles—pairs his house-made pickled-cucumber yogurt with pork belly.”
Opening chef Sean Baker first shined the spotlight on Gather in part due to his innovative vegetarian dish preparations, highlighted by his famed vegan charcuterie dish. Now—after a year of Charis Wahl in charge following Baker’s departure to start the short-lived Verbena in the city—west Oakland native Tu David Phu takes the helm at the downtown...
Chef Tu David Phu works in the open kitchen with the focus and artistic skill of a musician, arranging dishes from pure ingredients that sing of the land or water from which they came. Tuna tartare rounds with salsa verde, potato mousse and oyster aïoli carry large fried nori fins.....