Chef
Adam Keough

San Francisco

About Adam Keough

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.

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My Venues

Absinthe Brasserie & Bar
398 Hayes St
San Francisco, CA

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

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Where I Go Out

House of Prime Rib cut

"This is a really good deal and a fun experience. The meat is carved and plated right at the table. Don't eat too much bread—save room for the meat! Although they always ask if you want a second portion of meat, I never have room."

"The crust on this pizza is top-notch. I like the combination of sweet and salty, and it is texturally great as well. The Cal Italia comes with asiago, mozzarella, imported Italian gorgonzola, Croatian sweet fig preserve, prosciutto di parma, Parmigiano, a balsamic reduction, and lastly, no sauce."

"I always get one of these (sometimes two) when I head to the Ferry Building to shop. The consistency of the bun makes it the best steamed bun I have ever had."

"The broth is so rich, spicy, and bold. It's always consistent and is the perfect hangover lunch. The way you order there is by first picking the type of ramen and then the broth, so I order the BBQ pork ramen with extra spicy miso broth."

"This giant sandwich is enough for two. It is always consistent. I think it is best when served hot."

Chef

Adam Keough

Absinthe

"All in One" hot capicola sandwich

"Pork and French fries on a sandwich—need I say more? I like to order my sandwich hot (temperature-wise). The staff is also very friendly, so I always sit at the counter at this North Beach spot."

Chef

Adam Keough

Absinthe