Great Gold is our take on a classic Italian American red sauce joint but with a focus on local, seasonal ingredients while sourcing these ingredients as sustainably as possible. With Great Gold, we try to bridge the gap between the old school restaurants that have Italian comfort food classic dishes and the more modern California Italian restaurants that are often highly innovative and with stellar ingredients, but tend to have more esoteric menus with less familiar dishes. As the former Chef de Cuisine of flour + water, Chef/Partner Brandon Kirksey has a strong focus on pasta, all of which is made in-house and every day.
Great Gold takes our commitment to the environment seriously with our support and inclusion in the Zero Food Print program, created by one of our hero’s, Anthony Mynt. Our involvement in Zero Food Print is our way to help support carbon neutral farming and promote sustainable thinking in the culinary world.
The wine list at Great Gold is curated by Sam Bogue, the Sommelier and Wine Director of flour + water and Central Kitchen and Great Gold’s own Michael Gniadek. Sam has created a list that focuses exclusively on wines from Italy and local wines made by those that specialize in using varieties of grapes that originate from Italy. Importantly, and much like the way we try to source the ingredients for our food program, the wine list is filled with wines from small and independent wine makers. The atmosphere of Great Gold includes art from the amazing graffiti artist Apexer, wheat paste murals by Cheyenne Randall and art from San Francisco Artist Ben Venom. For our music programming, we have brought on the local champion of independent culture and local concert promoter Noise Pop who works with our in-house music director to create all of our full-album playlists.