INTERVIEW WITH CHEF DAVID MURPHY AND KAYLA ABE
Meet partners in life and business, Chef David Murphy and Kayla Abe. They are the brilliant brains behind Shuggie’s in San Francisco.
“Shuggie’s is a climate-positive restaurant celebrating whole harvest cooking, low on the food chain proteins and small farm biodiversity. We’re a nightly dinner party redefining what environmentalism can look and taste like with our maximalist, vibrant interiors and upcycled, pop-Americana menu,” says Chef David.
The menu at Shuggie’s gives Chef David and Kayla an opportunity to flex new culinary muscles and showcase cuisine beyond pizza - the centerpiece of their first incarnation.
Menu highlights:
Smalls:
THE GODDESS - gooseberry, aged beemster, blistered radish
CLAM BELLY ROCKEFELLER - milk bread, monterey seaweed dust, gruyere
Musts:
FISH STICK 2.0 - herb stem panna cotta, salt cod, pickled green strawberry
STONEFRUIT & TOMATOES - lonely mountain tomatoes, peanut shallot crunch, herbs
TUNA RIB CRUDO - green curry aioli, tuna trim taré, pickled chili
Bigs:
MAMA DONNA'S POLENTA RAMA V - fried green tomato, sweet corn, charred okra, chili sungolds
CRISPY FISH PARTY - whole branzino, dilly aquafaba, bolted collards, trout roe
For those wanting to imbibe, the wines are served with a conscience. The cocktails are knockout and are shaken, stirred, mixed and more.
Shuggie’s 2.0 pops. The menu is as bold as the unabashed in your face color and decor. It’s a party here the minute you walk through the front door, past the host stand that was once a motor car. You’ll find Shuggie’s on the corner of 23rd and Bartlett in San Francisco’s Mission district.
“For us it’s a reminder that climate action can be a routine celebration. It is a joy to support our farmers, maximize use of our harvests, and enjoy delicious food and drink in the community. We can’t wait to feed you,” says Chef David.
Enjoy my saucy talk with Chef David and Kayla of Shuggie’s here.
Shuggie’s
3349 23rd Street
San Francisco, CA 94110
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