Luce, the fine dining establishment at InterContinental San Francisco Hotel, has reopened with super-talented Executive Chef Rogelio Garcia at the helm. The Michelin-starred restaurant is regarded as the mecca of modern American cuisine in Downtown San Francisco.
Executive Chef Rogelio Garcia is new to Luce, which rose to success under the likes of Chef Dominique Crenn and Chef Daniel Corey. Previously, Chef Garcia held roles at Spruce (San Francisco), Angèle (Napa Valley), The Commissary (San Francisco), as well as being Chef de Partie at three-star Thomas Keller’s The French Laundry (Yountville).
Luce (which means “light” in Italian) is regarded as a modern American cuisine mecca, serving exquisite dishes with seasonality and sustainability. Chef Garcia has developed close partnerships with farmers at the CUESA’s Ferry Plaza Farmers Market including: Tenbrink Farms, K and J Orchard, Dirty Girl Produce, Zuckerman Farms, Tsar Nicolai Caviar, Rue @ Forsman Ranch, Chefs Warehouse, Ports Seafood, Hook to Fork, The Joint Seafood and Flannery Beef. Ingredients sourced directly from these California purveyors are exclusively featured on Luce’s opening eight-course tasting menu: The Chefs Tasting Menu at Luce.
The eight-course tasting menu is $145 (vegetarian menu is available upon request), and a four-course menu is $95. Luce is open Thursdays through Sundays for seatings between 5:30 and 9 p.m.
For more on Luce, visit lucewinerestaurant.com