Episode forty-eight of the Menu Stories Podcast features Executive Chef and Partner of Twenty Five Lusk, Matthew Dolan. The expansive, upscale restaurant-lounge in San Francisco’s SoMa neighborhood occupies a brick warehouse building that was built in 1917. Once a meat packing facility, it serves as a reminder of the grittier and more industrial past of this part of the city.
Today, Dolan and his partner, Chad Bourdon, have established a thriving business that reflects a more modern San Francisco: Twenty Five Lusk is a city-certified green business (which means the restaurant follows strict composting guidelines, uses non-toxic soaps and products, and has even done away with plastic straws). Taking this environmental mindfulness a step further, Dolan has become committed to a sustainable seafood program and has even published a new cookbook, Simply Fish, dedicated to enabling home cooks to eat more fish, of the sustainable variety.
Dolan is high energy and passionate about these causes. Listen to the episode to hear the full story. Be sure to subscribe to Menu Stories to get more episodes like this one delivered to your inbox.