Table Talk: Causwells

Causwells — known for its sophisticated take on classic comfort foods — is newly available on the Sosh Concierge.

Regularly ranked as one of the best new burgers in the country, Causwells’ Americana burger features two dry-aged patties with a secret house-made sauce, American cheese, and 21-day fermented pickles on a Petit Pain bun. It tastes as good as it sounds. Experience it yourself through Concierge.

(All booked? Check out the other incredible experiences available on Concierge.)

SAN FRANCISCO IS A CITY OF MANY DIETARY RESTRICTIONS. DO YOU WELCOME THE CHALLENGE OR PREFER MORE FREEDOM?

I welcome dietary restrictions, as I know due to our current food source many food allergies have become a lot more prevalent; but I don’t see it as a fun challenge. I want to make sure that everyone has a pleasant dining experience, no matter who they are or what they can eat.

WHAT’S YOUR FAVORITE SUMMER INGREDIENT?

Corn. Growing up I have great memories of shucking corn on our back deck and grilling steaks. Just the smell reminds me of family dinner.

WHAT FOOD OR RESTAURANT TREND ARE YOU TIRED OF?

Kale Caesar salad. We stayed with a similar dish on our menu when we opened but quickly realized that we didn’t need to follow a trend, so we got rid of it and rely on simple, clean flavor profiles instead.

WHAT GOES INTO CREATING A TASTING MENU? DO YOU PREFER CREATING TASTING MENUS OR A LA CARTE, AND WHY?

Balance is always the number one goal of a tasting menu; I prefer creating tasting menus only because you can plan someone’s experience. With a la carte, someone can order whatever they want but with a tasting menu you can guide them on an amazing culinary feast.

WHAT’S YOUR FAVORITE DISH — TO EAT AND TO MAKE — ON THE MENU?

On the menu currently, probably the tomato salad. It has clean, bright flavors, nice texture from the raw peppers and the crispy okra, and is incredibly easy to make. Inspiration was easy. I just threw all of the amazing produce from Tenbrink Farms and Star Canyon together.