There are fun new flavors in town at San Francisco’s summer hot spot, as Yosuke Machida joins Chambers eat + drink as Executive Chef.
Originally from Tokyo, Machida has been in the United States for 7 years, creating culinary art in kitchens from Carmel to San Francisco at restaurants including Epic Roasthouse and La Folie. Most recently he helped to open Revelry, a new bistro in San Francisco’s Hayes Valley neighborhood. After spending the last five years in fine dining establishments, he’s excited to be at Chambers, where things are a bit more laid-back and friendly.
“There are good vibes here,” he says. “The atmosphere is great.”
Machida has already brought many changes to the menus, inspired by his Asian background and international culinary experiences, while retaining the locally sourced ethos Chambers has always prized.
Highlights include a bright, refreshing heirloom tomato plate, perfect for warm evenings by the Phoenix Hotel pool;
Beef cubes with miso red wine sauce, onion and potato chips;
Yellow Fin tuna tartare with coconut milk and avocado puree;
And duck breast, sourced from Sonoma, Calif. and accompanied by veggies including turnips, carrots and corn.
The five-course tasting menu, served for dinner Tuesday through Saturday, has also been revamped, and at $65 offers incredible value and a delicious introduction into Chambers’ newest dishes.