Causwells, the casual and stylish restaurant and bar from Partners Alvin Garcia and Tom Patella in San Francisco's Marina District, today announces that it will make its official public debut on July 2, 2014. The menu at Causwells has comforting American cuisine with European influences created by Executive Chef Adam Rosenblum, formerly of Flour + Water.
Located in the Presidio Theater building in the bustling Marina district, the design and remodel of the former Bechelli’s Restaurant space is by The Bon Vivants Design Build team. A welcoming and affordable neighborhood bistro, Causwells will initially serve dinner seven nights a week, with weekend brunch and lunch starting two weeks after opening.
The kitchen at Causwells is led by Chef Rosenblum, previously the sous chef of the renowned Flour + Water restaurant in San Francisco. General manager/partner Alvin Garcia will be overseeing the front-of-house at Causwells, and wine director/partner Tom Patella will run the bar and curate the wine program.
Chef Rosenblum has an impressive culinary career under his belt, including studying at the Culinary Institute of America in New York City from 2000–2003, and training in New Orleans with renowned Chef Donald Link of the French Creole restaurant Herbsaint. Following Hurricane Katrina, Rosenblum moved to Little Rock, Arkansas, and opened his own restaurant, Imagine, after which he worked as a chef instructor in Arkansas and a restaurant consultant in New Jersey.
In 2009 he headed back to his home state as executive chef and general manager of Growlers Brew Pub in Gaithersburg, Maryland. Prior to joining the team at Causwells, Rosenblum was the sous chef of Flour + Water, in San Francisco’s Mission District, a position he held since moving to San Francisco in the summer of 2013.
With Chef Rosenblum running the kitchen at Causwells, the menu will be organized by snacks, small plates, large plates, and sides to be shared and crafted using the best products available. Almost everything is made in-house, from the bread, including the not-to-be-missed Rye Parker House Rolls, to dairy products such as house-made ricotta cheese and cultured butter, to their smoked meats and salumi.
This comforting American bistro will also feature fun seasonal twists and European influences such as Deviled Eggs with smoked trout; Grilled Octopus with garbanzos, fennel, watercress, and chili; Grass-fed Steak Tartar with garlic, capers, shallots, and quail egg; and Smoked Brisket with onion jam, rye crumbles, and spicy mustard. For dessert, the Donut Bread Pudding is a must-order and uses day-old donuts from local Marina purveyor, Allstar Donuts.