Mercer Restaurant Group is doing something unique in San Francisco. Much like Dan Barber's Blue Hill at Stone Barns in New York, Matt Semmelhack's Mercer is creating an ecosystem that brings the farm-to-table concept together as tightly as possible — the restaurant group also owns a farm, which is starting to provide ingredients directly to its restaurants.
Semmelhack and Mark Liberman met at the inception of Mercer Restaurant Group and together opened its flagship restaurant, AQ. Liberman and Semmelhack have created a serious force in San Francisco in just a handful of years and take the entire spectrum of food to heart, as we learn in this special two-part series.
With episode 32, we begin with the story of AQ and learn about the vision that drives the Mercer ecosystem. In the second part of the story, episode 33, we travel to Mercer Restaurant Group's ranch in Cloverdale, several hours north of San Francisco, and take Menu Stories on its first farm adventure to see how the fresh California produce we keep hearing about is actually produced.
Be sure to subscribe to our newsletter to get more episodes like this one delivered to your inbox.
Note: This episode contains some content and language that may not be suitable for children or sensitive ears.