Scala's Bistro, located in the heart of Union Square, brings a fresh face to the helm of the kitchen, marrying the history of the renowned San Francisco restaurant with Executive Chef Jennifer Biesty's ingredient-driven sensibility. At Scala's Bistro, Biesty showcases her philosophy in modern Italian dishes that integrate a rustic approach with her use and preparation of local ingredients. "Each dish is reminiscent of traditional Italy," says Biesty, "but is modernized by incorporating the freshest ingredients in an adventurous and sophisticated way."
Biesty has spent the last several months creating her debut menu for the Scala's Bistro dining room . Her new menu showcases a culinary face-lift and a meticulous approach to traditional Italian fare. "We're bringing as much as we can in-house; hand making elements such as the pastas, cheeses and cured meats. In the beginning, it's much more labor intensive, but in the end we have more control over the end product. The quality of the dish is only as great as the sum of its parts. Our guests will notice the changes," says Biesty, a Brooklyn native.
Staying true to its original format, the menu continues to offer appetizers, pizzas, salads, pastas, entrees and sides. Dishes that will offer surprise and add variety for Scala's guests include a "Ceviche of the Day," such as the Sea Bass Ceviche with Pickled Chilis, Watermelon Radishes, Micro Arugula and Lime Salt.
Guests will find that dishes such as the House Cured Duck Prosciutto Bruschetta and the Salt Cod Baccala reflect Biesty's commitment to making ingredients in-house . All but two of the pastas are now made in the restaurant and the Margherita pizza embraces tradition with its house-made mozzarella.
The entrees are focused to celebrate their ingredients with Biesty's unique approach to developing flavors. Dishes like the Day Boat Scallops with Field Mushrooms capture the essence of earthiness, and the Grilled Rack of Lamb with stewed white beans joins rustic fare with modern flavors.
With her appointment, Biesty is privileged to work alongside Scala's veteran Pastry Chef Tim Nugent. "I was thrilled when Jennifer came on board," says Nugent, "Our styles are perfectly in sync." Both falling in the generation of "grandchildren" that worked alongside renowned chefs such as Alice Waters, Judy Rodgers, Loretta Keller and Marcia Mcbride, Biesty and Nugent are a strong team and offer pastries that reflect their philosophy of "rustic, simple and delicious."
"At Scala's, I want to uphold the restaurant's legendary integrity and introduce the City's evolved culinary style," says Biesty. " I look forward to cooking for the restaurant's long-standing diners who have made the restaurant their own, as well as welcoming newcomers." With Biesty at the forefront of Scala's Bistro, the restaurant captures San Francisco and all of its favorite things -- then and now.
