Rachel Aronow at The Alembic

Bio

Formerly the Executive Sous Chef at 3rd Cousin, Rachel was raised on the West Coast where she was exposed to a style of cooking that fused unique Latin, Eastern European, Asian, and Middle Eastern cultures and cherished traditional American influences as well as her Ashkanazi roots.

My Restaurants

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."