“Chef Matt Gandin, who was the chef de cuisine at Delfina for five years, knows his way around the fire, creating a whole rotisserie chicken served with house-made salsa, black beans and red rice, and wood-grilled rock cod tacos with spicy pickled cabbage and avocado aioli. His enchiladas may be filled with butternut squash and chard; the quesadillas with mushrooms and goat stew.” Click here to read the full article. #articles#michael-bauer#san-francisco-chronicle#top-100-restaurant-list← View Previous Post← Back To BlogView Next Post →