Chef Matthew Dolan Meanwhile, From New Orleans, New York City, Nantucket Island, and Helsinki, Finland, Chef Dolan has strived to improve his technique while being exposed to a variety of restaurant environments. Dolan became part of the San Francisco dining scene with a successful run as executive chef at Garibaldi’s on Presidio. At Twenty Five Lusk, Dolan realized his dream of building his own kitchen, where he continues to deliver inspired cuisine that demonstrates his passion and commitment to excellence. He is a member of the United States State Department Chef Corps, has been featured at the prestigious James Beard House on two occasions, earned a coveted Michelin Star, and continues to make numerous television and radio appearances here in the San Francisco Bay Area. In November of 2014, Dolan opened his second restaurant, Tap 415 in San Francisco’s Westfield Centre.
In the Spring of 2017 Chef Matthew & his team opened the rooftop at 25 Lusk - a rare al fresco dining experience that’s perfect for SF Giants game day or any day or night you want to enjoy brews, cocktails & bangin’ bites. The pizzas are particularly tasty.
Enjoy my salty, regal chat with King Matthew.
- 1 ½ fluid ounces of Laird’s Applejack
- 1 dash of Angostura Bitters
- 1 teaspoon of sugar
- ¼ teaspoon harissa paste
- Ice Cubes
Instructions:
- Mix all of this in a shaker and shake vigorously
- Pour over a glass full of ice
Ingredients:
- ½ lime – juice and what’s left of the lime
- ½ teaspoon green chartreuse
- 3 ounces of ginger beer
Instructions:
- Add lime juice and ginger beer to top off
- Place lime in ice
- Pour chartreuse on lime
- Set on fire and serve
