If you’ve been to Omakase, Dumpling Time or Live Sushi, then you know what Omakase Restaurant Group is capable of when it comes to award-winning and accessible dining options. Their next concept, Rosemary & Pine, is scheduled to debut in September at 1725 Alameda St. in the Design District.
Rosemary & Pine is developed by Niku Steakhouse Executive Chef Dustin Falcon, who has created a menu derived from his “affinity for the cuisine of his youth,” according to a press release obtained by Eater SF. Expect a blend of East Coast and California cuisines that celebrate Omakase Restaurant Group’s relationships with high-caliber Bay Area farmers and producers.
Whereas Niku Steakhouse has a reputation as a Michelin-starred steakhouse with Japanese influence, Rosemary & Pine is meant to be a laidback version of that. The latter will focus on more approachable fare such as fresh-made breads like sourdough and focaccia; hearth-fired flatbreads; plus “slow-braised and woodstone oven-cooked meats.”
Alongside California beers and wines, the cocktail menu will focus heavily on tequila and gin, including a pine-infused cocktail and brunch-friendly options for the daytime. Rosemary & Pine, as well as other Omakase Restaurant Group brands, are currently hiring.
For more information and updates, visit www.rosemaryandpinesf.com.
