Owners Jenn Lin and Joe Gradillas share a passion for great food, classic cocktails, and the beautiful City of San Jose. They aim to use their extensive restaurant and bar experience to bring American comfort food back to the culinary forefront of the Silicon Valley.
Domingo Wolbert, my brother, is a first generation chef. I can track his culinary education from the sweet past (a runty boy lines homogenous globs of dough on a sheet of greased tin) to the savory present (like an athlete conducting an orchestra of pork belly and sautés; he is tall, dark-haired, a man vigorously in his element). In our home, food was always something as equally enjoyed in the kitchen as around the table. A recipe was not a list of steps to be followed but an undivided spectrum the scope of which exceeded even the cook-time. As a professional cook, Domingo's switchblade trajectory connects the dots of some of the San Francisco Bay Area's prestigious, gourmet haunts: in Oakland and Berkeley he spent years training as a sous-chef in the French cuisine of the institutional GREGOIRE; and north to the quintessential ZAZU in West Sonoma County, Chef Wolbert prepared farm-to-table Italian-style Americana under the tutelage of Chefs John Stewert and Duskie Estes. As current Executive Chef at FIRST TO MARKET, Domingo is making food that he loves. His cuisine is a dynamic bricolage of gourmet and comfort food. Consider the breadth of these dishes: on the Large-Plates menu you have Bourboun Brisket Pot Pie, and Elk Sausage-Stuffed Boneless Rabbit Leg; Bison Tartare with Quail Egg over Pineapple Arugula Salad on the same Small-Plates menu as you find House Tots with Remoulade. It has been one of the great pleasures in my life to watch him rapidly absorb and tie together such seemingly disparate influences over the years. My appetites have been directly enhanced and expanded following his development as a chef. Let the well known platitude “never trust a skinny chef” be forever prefaced with “unless his food is damn delicious, delightfully inventive and sourced from fine, local ingredients.”