Adam Keough at Absinthe Brasserie & Bar

Bio

Adam Keough is the Executive Chef at Absinthe Brasserie & Bar. His breadth of experience in cooking has ranged from French to Asian to modern American, but his approach and philosophies have always been classically French. Through a 2012 stage with Michel Guérard, Adam continued his culinary education, learning side-by-side with the longest running three Michelin starred chef. This type of hands-on education is important to him and he views it as a crucial part in his career.

Accolades

  • Three Stars
    San Francisco Chronicle
  • Go List
    Food & Wine
  • Top 100 Restaurants
    San Francisco Chronicle
  • Best of Award of Excellence
    Wine Spectator
  • ChefsFeed Winner
    One of the Best Things to Eat in SF

My Restaurants

Where I Eat

Behind the Scenes

Chef Adam Keough reviews  at post.venue.name
"Green Chili-Braised Pork Osso Buco w/ butternut polenta, ham hocks, Roasted mistake mushroom, kale, cilantro-lime gremolata #HayesValleyRestaurants 📷: @food.rakes"
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From My Menu

Chef Brian Fernando reviews Negroni at Absinthe Brasserie & Bar
$$$ | Breakfast/Brunch, | French/Belgian, | Wine Bar
Hayes Valley
1 Review
"My favorite drink of all time is Campari and soda. Unfortunately, the weather in SF is usually not appropriate for such a beverage, so the Negroni has become a close second favorite of mine. The proportions are always perfect, and the burnt orange peel garnish is an especially nice touch."
Chef Brian Fernando reviews French onion soup at Absinthe Brasserie & Bar
$$$ | Breakfast/Brunch, | French/Belgian, | Wine Bar
Hayes Valley
1 Review
"The smell after the server removes the lid of the soup bowl is intoxicating. The sweet/savory balance of the broth is always spot-on. Also, the pot in which the soup is served keeps it hot for quite a while."