SF chefs with Michelin cred open restaurant with $87 tasting menu

The chefs debuted their new restaurant on Wednesday at 1963 Sutter St. in a newly remodeled space that formerly housed Gardenias restaurant. The couple is excited to unveil their new 52-seat restaurant near Japantown with an $87 prix fixe menu featuring fresh handmade pasta and Serena’s signature milk bread.

“We’ve faced a lot over the past year and now you get to see this well-roundedness take place at 7 Adams. I’m really excited about that,” David said.

The space housing 7 Adams, which is named after the street David grew up on, was given an extensive remodel leading up to the grand opening. Interior details are spotted throughout to offer an elegant yet comforting atmosphere. The walls have been updated with warm wooden panels contrasting with a revamped turquoise-colored bar. Both the ceiling and wall behind the bar have built-in coves that resemble the shapes of clouds. Among the most exciting features for David is a huge butcher block workstation at the center of the long, narrow restaurant where he plans to showcase his pasta-making skills.

“It doubles as a showpiece,” David said. “This is going to help push our pasta production. We have all this space and no excuse to not do that.”

While 7 Adams is not an Italian restaurant, pasta will be a highlight on the seasonally focused monthly menu. To start, 7 Adams plans to offer a five-course meal featuring charred broccoli and kombu-cured kampachi as the first and second courses, followed by a choice of squash ravioli, lamb braised tagliatelle, or ricotta gnudi. Main entrees include chicken farce made from chicken breast and legs or roasted black cod. The menu will also have fish sauce-glazed cabbage and a farro verde finished with honeynut squash puree as shareable side dishes.

Serena plans to lead the dessert section and offer guests a choice of Hojicha sponge cake or apple crumb cake. Later, 7 Adams plans to introduce a chef’s counter menu to offer guests an intimate dining experience. Fans of Serena’s soft milk bread, formerly served at Marlena, will also get to savor the popular menu item with a 72-hour cheesy cultured butter for no extra charge.

“It’s coming back,” Serena said of the milk bread, and added, “I’m using a slightly different flour, but it’ll have a very similar doughiness and flavor.”

David and Serena left Marlena restaurant, now Foliage, in July after a conflict with Marlena owner Stephan Roulland. Among the issues was a new contract presented in January that offered an unfavorable compensation rate for the chefs, they said. Months of negotiations ensued, but to no avail, as the chefs and Roulland were unable to come to an agreement. After their departure, Roulland temporarily closed Marlena in the summer while he found new leadership. Marlena later rebranded to Foliage and opened in early October.

With 7 Adams, David and Serena hope to offer guests a fine dining destination with a reasonable price tag. It was important to keep prices as low as possible to offer guests a gathering space to celebrate life’s special occasions or simply for everyday dining, the chefs said. They said they look forward to welcoming guests at their new home base now that they’re officially settled in.

“I feel like we’re very lucky to have been given this opportunity,” Serena added. “It’s a fresh start.”

7 Adams, 1963 Sutter St., San Francisco. Open Monday to Thursday, 5:30-9 p.m.; Friday and Saturday, 5-10 p.m.; Sunday, 5-9 p.m. Reservations can be booked on Resy.