Where the focal point continued to be the brick courtyard.
reconfiguring all of the 20 guest rooms,
the entrance and landscaping.
vanity, flat-screen TV,
and radiant floor heating in the bathrooms.
Next on our tour are the kitchen,
pantry and prep areas for the hotel restaurant Aubergine.
and nothing is out of place.
The Aubergine showcases Chef de Cuisine Justin Cogley and Executive Pastry Chef Ron Medoza. Their cuisine was awarded as Aubergine was voted Fifth best in San Francisco and the Bay Area by Zagat in 2012.
Executive Chef Cogley is very excited about the new custom-built cheese cave to preserve his fromagerie collection and the live fish tank in the kitchen for the freshest ingredients from the sea. Sorry guys.
Chef Cogley and Chef Medoza teach Sweet and Savory culinary classes each month. You too can learn to cook like a Zagat winner.
All photos by L.A. Momboisse