There’s a new chef at five-year-old Presidio Social Club: Wes Shaw. As founding chef and owner Ray Tang tells us, he’s excited to have hired Shaw, a Texas native, in part because he spent seven years in the military, which reflects on the restaurant’s vibe being a former officers’ club. “It’s fitting how similar Wes’s own story is to the thinking behind the restaurant,” says Tang, who’s working alongside Shaw to revamp the menu. “He is simultaneously breathing a new sense of relevance into the menu as well as truly celebrating the history of [the restaurant].” Also notable: In a nod to his Texan upbringing, Shaw will be doing a brisket special on Tuesdays.
And downtown at Bluestem Brasserie, where chef Sean Canavan departed just before the new year, chef de cuisine Josh Lucas has been helming the kitchen in the absence of an executive chef.* As Tablehopper reports, he’s already added a roasted half chicken dish to the menu with crispy spinach and macaroni and cheese, and he’s getting ready to expand the charcuterie program as well. Lucas was previously executive chef at Luna Park. [Tablehopper]
*This post has been corrected to show that an executive chef has not yet been hired and Josh Lucas remains in the position of chef de cuisine.