David Faro at The Alembic

Bio

Born and raised in Boston, Massachusetts, David Faro’s interest in cooking was fostered from an early age through visits to his grandparents. He spent hours in his grandmother’s kitchen, helping her make traditional Italian dishes using produce grown in the terraced backyard garden his grandfather built and tended throughout the year. He now heads the kitchen as executive chef at The Alembic, where his years of experience and enthusiasm for seasonal and innovative cooking continue.

From My Menu

Chef Parke Ulrich reviews Shishito peppers w/ smoked anchovy salt at The Alembic
$$ | Wine Bar | Modern | American
Haight-Ashbury
"These piping-hot, spicy peppers are simply tossed in anchovy salt. They go deliciously with any of Alembic's tasty cocktails. They are the perfect bar snack! "
Chef Jonathan Sutton reviews Bone marrow at The Alembic
$$ | Wine Bar | Modern | American
Haight-Ashbury
"This bone Marrow is ridiculously good. It is cut lengthwise and roasted till beautiful and caramelized served with large chunks of garlic confit and caper gremolata. I scoop out the sweet marrow fat with the sour capers and smokey garlic and spread it on the toasted levain. Must grab a cocktail as well! "
Chef James LaLonde reviews Jerk spiced duck hearts at The Alembic
$$ | Wine Bar | Modern | American
Haight-Ashbury
"I love all of the food coming out of the kitchen at Alembic but one thing i order every time is the duck hearts with pickled pineapple. Bold flavors and great execution make this bar snack a favorite."

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