The Grant Grill has a brand new chef de cuisine, Sam Burman, who joins The US Grant after spending two and a half years as the corporate chef for Whisknladle Hospitality (Prepkitchen, Whisknladle) before splitting with the group in April.
Burman spent ten years in the Chicago restaurant scene, where he worked at The Peninsula and Gale Gand and Rick Tramonto's Tru. At the Grant Grill, Burman will collaborate with exec chef Mark Kropczynski, and says he's looking forward to working with a like-minded kitchen on menus that will refresh more often to highlight San Diego's quality produce, which the chef says is the "best in the country".
He's already revamped the bar's lounge menu and will change up their breakfast and lunch dishes before rebooting the dinner menu in a few weeks. Among Burman's new dishes already in play are crispy veal sweetbreads with cherries, shaved celery and blue cheese and hamachi with spiced corn, sea asparagus and a finger lime and Finger Lime and Peppadew pepper puree.
· Grant Grill [Official Site]
· All Chef Shuffles [~ESD~]
[Photo: Tim King]