David Glass at Staple & Fancy

Bio

David graduated from The Culinary Institute of America in Hyde Park before taking an externship at The Herbfarm. Following that he worked at Cyrus in Healdsburg, Manresa in Los Gatos and spent time as the Sous Chef at ESR's own Red Cow. Currently, David is the chef of Staple & Fancy.

My Restaurants

From My Menu

Chef Jason Franey reviews Potato gnocchi at Staple & Fancy
$$$ | Seafood | Italian | Modern | American
Ballard
"I usually just let the kitchen cook for me because it showcases what's in season, but if not, I head straight for the pasta section on the menu. Their gnocchi served with bolognese is perfect, reminding you of what your mom used to make, and the freshness of the mint just sets it off."