Charlie Palmer Hires New Chef for Burritt Tavern, Aims to Make the Menu Healthier

Burritt Tavern, which debuted in 2012.
Burritt Tavern, which debuted in 2012. Photo: Grub Street

“Everything is cyclical,” Charlie Palmer tells the Scoop along with the announcement that there’s been a changing of the guard at Burritt Tavern (417 Stockton Street), and the menu will get a bit healthier and less steakhouse-y. “What’s happening with all restaurants — not just us — is that’s it’s time to take a second look at [our national] pork obsession.” This from the guy who started Pigs & Pinot eight years ago. But Palmer says that while salumi programs are all well and good, the clientele they’ve been seeing in the restaurant seems to have been asking for less meat. So he’s brought in Lucas Knox, who’s been working at Palmer’s Aureole Vegas property, and Knox will bring in “a more modern tavern menu,” which we believe means more vegetables, and lighter preparations. [Scoop, Chron]