Running a trio of some of San Franciscoās most beloved restaurants keeps chef Stuart Brioza (@atomicstew ) busy, but the James Beard Award-winning chef still finds time to dine out in the Richmond.
We joined the legendary chef at a few of his go-to weekend spots. From a shrimpwich at Breadbelly (@breadbellysf ) to a classic pie at Pizetta 211 (@pizetta211 ), chef Brioza knows his way around the neighborhood. Find the rest of his Weekend Hit List in the Eater app.
š¹: @paoloshmaolo
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Nicole & I had the great pleasure of working with Harlan āPeteā Peterson at Tapawingo,
from 2000-2004, a master class in how to operate a restaurant in perhaps the most unlikely of places. This was a time in our careers that gave us the latitude to just focus on food & cooking with very little distractions.
We were so lucky to find ourselves in Northern Michigan, weād often say to Pete & heād respond with āLuck is the Residue of Designā. One of many valuable slogans weāve inherited.
What started out simply as employment, evolved into over 25 years of friendship, weāve been especially proud to have him as a guest in our restaurants & to see him light up as heās proudly walking through our doors.
The things we learned from our experience at Tapawingo & why Pete is one of our most endearing mentors:
Generosity is an investment into your future.
Every year, find a way to re-introduce your restaurant and give your guests a subtle nod of something to look forward to.
One of Peteās super powers conflict aversion: He chose to guide through better communication and praise with positivity, regardless of the situation always seeing the good in people & situations, which ultimately made him a great role model to us and the next generation.
Inspire with curiosity, creativity, meticulous detail, point of view and style.
Old school is the best schoolā¦.simple
Promote your local food system as it creates a proud community.
When we visited farms, Peteās gilded name & Tapawingoās reputation was always such an honor for our farmers to be featured on the menu, humbly speaking, it was always the farmers that were the stars.
Ultimately, his role in our lives & careers has been a positive voice in our success, weāve had the opportunity to amplify his teachings into our own restaurants & share his wisdom.
RIP my friend
Monday night dinner resetā¦.clean out your fridge & eat as many veggies as possible kind of shakshouka. This one never disappoints.
I love this kind of a dish, one pot meal that takes about 30 minutes, assuming youāve got ingredients around.
In a cast iron pan fry out a bit of garlic over low heat in really good olive oil.
Dice up red onion, fennel, carrots and add to the pan.
Add a big pinch of shakshouka spice & salt (scroll left for recipe) and soften for a few minutes.
Add some homemade tomato sauce & chop up a bunch of braising greens, like kale, Bok Choy, spinach, simmer with the lid on for about 30 minutes until everything is soft.
At this point, Iāll fold in some pre cooked quinoa to absorb some of the juices.
Add a bunch of chopped herbs & eggs.
Hint: make wells with the fat bottom of an egg, then crack your eggs into the well.
Simmer w/ the lid on until eggs are just set, about 5 minutes, if you like them runny.
Crumble feta, sprinkle sliced parsley & drizzle Evoo over the top.
The creative partnership of Stuart Brioza (@atomicstew ) and Nicole Krasinski (@handsthatknowyou ) continues to redefine modern California cooking š½ļø
From @statebirdprovisions to @theprogress_sf and @theanchovybar , their restaurants balance playfulness, technique, and unmistakable personality. Meet them at Taste America San Francisco on March 1, 2026 at @saluhallsf . Tickets are available via the link in bio.
November 3, 2025
The end of an incredible season for our local Anchovies this year. Iām eternally grateful for the hard work of our fisherman, Erik Sandquist of @jpbaitsf & Captain Sean Hodges of the f/v Cape Knox and of course Kenny Belov @2byc for insuring the Anchovy Protocol.
Our Butcher team at the restaurant averaged about 150# of fish per week which = just under 4000#ās, about 195,000 anchovies. Thank you to our executive sous chefs Jessie & Gus for your leadership and commitment to making these fish really beautiful and of course to our butchers & prep team Jhonny, Gabe, Julia, Belkis & Jorge for cleaning, pickling and packing so many fish.
Chefs Tif & Jimmy @theanchovybar made an incredible amount of toasts this year and a delicious menu featuring other species caught with our baitfish!
Weāve been preserving anchovies for the off season, thank you to the greater SF community for your support.
-Stuart āļøāļøāļø
