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Walnut Creek Magazine

San Francisco’s One Market Restaurant Celebrates African American History Month with a Special Four Course Menu Offering

Feb 04, 2020 03:03PM ● By Fran Miller

One Market Restaurant Executive Chef Mark Dommen and Chef Banks White of Rambler and The Brixton on Union Street and 2nd Street have teamed up to celebrate African American culinary heritage. During the month of February, One Market is offering a collaborative four-course menu available during lunch Monday-Friday and dinner Monday-Saturday, alongside One Market’s regular menu. Diners have the option to try the prix fixe menu for $55 or order each dish à la carte. Ten percent of proceeds from the prix fixe menu will be donated to the Museum of the African Diaspora.

One Market Executive Chef Mark Dommen

 

Created by Chef Bradley Ogden and restaurateur and current Managing Partner, Michael Dellar in 1993, One Market Restaurant has become a standard for sophisticated dining in San Francisco. For the past 15 years, One Market has offered the award-winning farm-to-table cuisine of Chef/Partner Dommen. The restaurant has idyllic views of the Ferry Building, F-Line Trolley, and Bay Bridge. The open exhibition kitchen features a special Chef’s Table for intimate dining experiences, a wood-fired grill and rotisserie, several private dining rooms, a vibrant bar, and professional service directed by General Manager/Partner, Lorenzo Bouchard. One Market also boasts one of the city’s most impressive wine lists curated by Sommelier and Wine Director Tonya Pitts. Bar Manager Jarrod Jones oversees a stellar cocktail program, and the sumptuous dessert menu is the creation of Pastry Chef Lyndsay Pullem

 

Chef White has extensive experience at Michelin rated restaurants. He hails from Northern California but was born and raised in Texas. His culinary journey started at the New England Culinary Institute in Montpelier, VT where he learned classical French techniques as well as developed a keen appreciation for the sustainability movement. He showcases his skills as Culinary Director at Hat Trick Hospitality, where he oversees the food programs at Rambler in Union Square, The Brixton on Union, and the most recently launched Brixton on 2nd Street. 

South X Southeast Fried Ribs

Chef White brings another perspective to the One Market February menu, taking inspiration from his upbringing. “Growing up, Black History month was about celebrating the unsung heroes of our heritage,” says White. “We highlighted their achievements to inspire the next generation. When I was the executive chef at the Hotel Shattuck, I didn’t realize how much representation mattered until getting calls from other young cooks asking if they could join the team. Most of them never saw themselves in leadership positions and wanted to learn how I became Executive Chef. I’m humbled to be in this position to inspire other chefs to achieve excellence in their field.”

To pair with the duo’s collaborative menu, Pitts has hand-selected a variety of wines by African American winemakers. Each is available by the glass and the bottle. Inspired by Tonya’s continual contributions to One Market over the years and the diverse environment within and outside of the restaurant, Chef Dommen is thrilled to be a participant of the creative process behind the African American History Month Collaboration menu yet again. 

Grilled Trout

The Menu:

Pickled Shrimp Sala with fennel, frisee, and red onion - Chef Mark Dommen

South X Southeast Fried Ribs with adobo chile glaze, pickled okra, fried garlic, and curry leaves - Chef Banks White

Grilled Trout with pineapple black forbidden fried rice, swiss chard, green papaya salad, and Malaysian red curry - Chef Banks White

Pineapple Upside Down Cake with brown sugar ice cream, candied macadamia nuts, coconut, and vanilla whipped cream - Pastry Chef Lyndsay Pullem

Pickled Shrimp Salad

 

Wines Offered during African American Month:

Theopolis Vineyards Symphony, Yorkville Highlands 2015Pinot Noir, Yorkville Highlands 2015 Petite Sirah, Yorkville Highlands 2015 BTG

Longevity Wines Muscat Canelli, Lake County 2017 BTG, Blanc de Blanc Sparkling Wine, Lodi  2016 Grenache, Livermore Valley 2017

Vision Cellars White Wine Blend (Sauvignon Blanc/Pinot Gris), Napa Valley 2017 Gary’s Vineyard, SLH 2014 Rosella Vineyard, SLH 2014 BTG

Okapi Wines Sauvignon Blanc, Napa Valley 2016, Proprietor’s Blend “ Dan’s Rouge," Napa Valley 2015, Cabernet Sauvignon, Oaknoll District, Napa Valley 2013 

Tymphany Wines Cabernet Sauvignon, Alexander Valley 2013 BTG, Cabernet Sauvignon, Alexander Valley 2014 

Bodkin Wines Sparkling Rose-Hotspur, North Coast  NV BTG, Sauvignon Blanc “Muscat Clone," Lake County Zinfandel, High Rock Ranch, Sonoma County 2018, Sauvignon Blanc, Late Harvest, Dry Creek Valley 2013 BTG 

Mouton Noir Horseshoes and Handgrenades (Syrah, Cabernet Sauvignon, Merlot) Washington NV BTG, Mouton Noir, “Oregogne” Pinot Noir, Willamette Valley 2014

McBride Sisters Sparkling Rose of Pinot Noir, Marlborough, New Zealand NV   BTG, Chardonnay, Central Coast 2016

DarJean Jones Merlot, Broken Road Vineyard, Napa Valley 2014 

One Market Restaurant, 1 Market Street, San Francisco