San Diego’s Union Kitchen & Tap Encinitas location has welcomed a new chef to helm the eatery’s kitchen. Executive Chef Anthony Calamari brings a trove of experience and culinary knowledge to the team, having received his certificate in French Cooking at Tante Marie’s Cooking School, as well as stints at several fine dining establishments throughout California, including Sé San Diego, Sammy’s Woodfired Pizza & Grill and Urban Plates. Now playing an integral role in menu creation and restaurant operations, his passion for culinary arts manifests in Union Kitchen & Tap’s innovative menu items. Specialties include Sweet Potato Ravioli with roasted baby squash, caramelized onion, basil pesto, fried sage and shaved parmesan, and Wild Boar Ragu prepared with boar bacon, beef cheek, pork shoulder, andouille sauce piquant, fresh pappardelle and shaved parmesan.
Now helming the kitchen at Union Kitchen & Tap’s Gaslamp location is Executive Chef Christopher Gerwig, whose past experience at restaurants around the U.S. has equipped him with the tools to adapt in these trying times. Fine dining establishments Chef Gerwig has worked at include San Diego’s Searsucker – where he was Executive Chef – as well as The Village Idiot and The Black Cat, both in located in Los Angeles. His newly curated menu at Union Kitchen & Tap features Pork Porterhouse, which comes dry-aged and plated with sweet potato puree, roasted mushroom demi-glace, and apple and fennel slaw, as well as Hamachi Crudo prepared with roasted jalapeno-pomegranate salsa, wakame vinaigrette, chili oil, cilantro and smoked sea salt.