New Fish in the Pond

the tablehopper | 11:32 am | June 19, 2009 | Foodie 411

Cheeseburger at Fish & Farm

The Tenderloin’s Fish & Farm not only has a new chef (Jake des Voignes is out, Chad Newton, recently of Urban Tavern and Baraka is in), and therefore a new menu, but there is also a refreshed interior. Plus a new menu format. Basically, what you see pricewise for all appetizers, entrées, desserts, and beverages is what you get: no healthy SF charge, no tax, no need to tip. (It’ll be kind of like Europe.) Restaurant employees will still receive tips because the restaurant’s computer automatically backs out an 18.5 percent gratuity, as well as taxes.

Newton’s menu will continue using local, seasonal ingredients, and he will also be able to maintain the relationship that he started at Baraka with Blue House Farm of Pescadero to exclusively supply the restaurant with its produce. On the menu: the pole bean salad I loved at Newton’s former home, Baraka ($11), with crispy shallots, marinated sweet 100 tomatoes, and dill crème fraîche; country pork chop with house-made cavatelli and cheese, farm chard, and Worcestershire pan sauce ($22); baked rigatoni ($20) with tomato-braised lamb and house-made ricotta; and Southern-fried Petaluma chicken ($20) with vinegar slaw, mashed potatoes, Gracie’s cornbread, and Tabasco butter. For dessert, there is cheesecake in a jar or a Bi-Rite Creamery ice cream sundae (both $10).

• 339 Taylor St. at Ellis, 415-474-3474.

Marcia Gagliardi writes a popular weekly e-column about the SF dining scene, “the tablehopper.” Subscribe for free at www.tablehopper.com and get it in your inbox every Tuesday. Got news? Email Marcia at taste@sanfrancisco.travel.