Chef Matthew Dolan Opens San Francisco’s 25 Lusk With Reimagined Dining Concept

San Francisco restaurant 25 Lusk originally opened in 2010 by Chef Matthew Dolan and Chad Bourdon with a focus on prix-fixe menus, serving contemporary American cuisine, with a sophisticated bar and lounge on their lower level.

Despite 2019 being their strongest year-to-date, 25 Lusk was forced to closed its indoor restaurant throughout the pandemic and the space transitioned to only operating their the casual rooftop bar and continuing to host private events.

“When COVID hit, we were heartbroken to let go of almost 70 staff members as we did everything we could to survive,” explains Chad Bourdon, Director of Operations. “Chef Dolan and I became stewards of the building–it turns out we are pretty good at mopping floors! We prepared meal kits and did the grab and go thing until thankfully we had Rooftop 25, our outdoor venue, reopen, which really saved the day for us.”

25 Lusk’s indoor à la carte restaurant was refocused to host private parties through the uncertainty of the pandemic until now, with the opening of their updated indoor concept.

Earlier this month, 25 Lusk opened with a reimagined concept that replaced their old prix-fixe menus in favor of shareable, tapas-style dishes and a dining experience that remains polished with an added accessibility for all.

“We have over 15,000 square feet of space, so we have the luxury of being able to offer many different experiences within the same venue,” continues Bourdon. “We think it’s pretty cool that you can go to the rooftop and grab a cocktail, then go downstairs and have an awesome dining experience or really choose your own adventure. We can also host up to 550 people for a full facility buyout and provide a high-level restaurant quality experience that you won’t find in a hotel banquet hall.”

Chef Dolan, who recently appeared on Food Network’s Beat Bobby Flay, showcases a market-driven menu focused on California cuisine through a European lens, with dishes including Steamed Manila Clams with goat butter, Sungold tomatoes, and grilled flatbread; Duck Confit and Sweet Corn Agnolotti with pickled Chantrelle mushrooms; and Cauliflower Crème Brulee with confit shallots, Meyer lemon, and watercress.

When it comes to imbibing, the wine program is curated by renowned sommelier Peter Palmer, while Elmer Mejicanos of San Francisco’s Red Window is in charge of 25 Lusk’s spirits-forward menu, with each cocktail showcasing the bounty of California ingredients and designed to complement Chef Dolan’s cuisine.

“Rooftop 25 was a lot of fun for us to create and the idea was to create a comfortable, casual, inviting, and high energy space with great food and drinks that could be produced quickly for our guests,” says Bourdon. “A great deal of love goes into the prep for both the culinary and cocktail programs.”

We chatted with Matthew Dolan, Executive Chef & Partner, on what inspires the menus, the restaurant’s new focus and more. Here’s what he had to say.

What inspires the menu and cocktail/wine program?

The menu is creatively driven, focused on local producers, seasonality, and sustainability. The cocktail program from Beverage Director Elmer Mejicanos shares the same ethos, and the newly curated wine program crafted by Peter Palmer speaks to all three. There really is something for everyone.

In an ever-changing and highly competitive restaurant climate, how does Lusk 25 stand out?

There is this “choose your own adventure” reality here at 25 Lusk–few venues with such an intense commitment to creating beautiful guest experiences can offer such a wide variety of choices. From casual and outdoors, to refined smaller plates like the steamed Manilla Clams and the duck confit and corn agnolotti, when one walks into the architecturally stunning space, they will find something for them, something with excellence and without pretension.

Talk about the seasonality and sustainability aspects of the restaurant’s menu.

Simply put, everything we do comes from source able and sustainable producers–we are constantly focused on ensuring this. We are always educating ourselves further on ways to make less of an environmental impact as we work towards carbon neutrality. We are not there yet, but it is on the horizon. All the while, staff education is paramount, so these efforts are holistic.

Tell us how guests are able to choose their own adventure through your new menu.

One could begin with bites and cocktails on the roof, head downstairs for some shareable items and remarkable wines, then finish the experience back on the roof. Any variation of this is possible with multiple destinations throughout our space.