The restaurant, known for fresh fish and comfort food, also expanded to Jack London Square in Oakland and a now-closed Walnut Creek location. Landlords are also likely to be more comforable taking bets on restaurateurs with track records, and Scott’s Seafood got its start in San Francisco since 1976. Scott's Chowder HouseĬhowder House, though, may have it easier for a couple reasons: The restaurants don’t need a ton of kitchen space, since the team makes all the soups and chowders in a San Francisco commissary kitchen, according to Manrique. Inside the new Scott's Chowder House in downtown San Jose. Manrique said the Chowder House growth was spurred in part by finding more empty spaces due to pandemic closures and landlords amenable to “making better deals than they used to.” This is in contrast with other owners, particularly of up-and-coming pop-ups, who have struggled to find spaces and pandemic deals. Owner Steve Mayer has since brought on chef Laurent Manrique, formerly of Aqua and now co-owner of Café de la Presse in San Francisco, as a culinary advisor. The first Chowder House opened on First Street in downtown San Jose in November. The two open restaurants offer dine-in, takeout and delivery. Take your family with you to have perfectly cooked cobia. Some of the locations are smaller and more geared toward grab-and-go service, while the newest San Jose restaurant has a large outdoor patio for in-person dining. The key aspect of this restaurant is Cajun and Creole cuisines. Chowder House serves casual fish fare like lobster and Dungeness crab rolls and several kinds of seafood chowder.
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