San Francisco Treat
'Bon Appetit' Magazine June 2004
Wolfgang Puck’s Postrio has become a veritable culinary college, and the latest three to graduate are the Rosenthal brothers, Mitchell and Steven, and cohort Doug Washington. The trio recently opened Town Hall in an old ship engine manufacturing building in the South of Market neighborhood. ‘It resembles a New England schoolhouse, redone stylishly with fanciful light fixtures,’ says Sens, who likes the menu’s wide range of American regional cooking, particularly the southern gumbo, San Francisco cioppino, and midwestern duck with pecans and wild rice.
--
<BACK TO REVIEWS>
