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

a bowl of baked goodies

Arlequin Cafe & Food To Go

$$, Outdoor Seating, Full Bar, Wine Bar, Café, Desserts, Civic Center

"Thanks @arlequincafesf!"

Chef

Adam Keough

Absinthe

House of Prime Rib cut

House of Prime Rib

$$$, Full Bar, American, Steakhouse, Polk Gulch

"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."

Tony’s Pizza Napoletana

$$, Happy Hour, Outdoor Seating, Pizza, Full Bar, Italian, Bar, Telegraph Hill

"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."

Chef

Adam Keough

Absinthe

Vegetarian samusa soup

Burma Superstar

$$, Happy Hour, Full Bar, Burmese, Temescal

"This is such a solid beginning to a meal. The soup has lots of spices and bold flavors that wake up your palate. It's great to share with a couple of people."

$$, Vietnamese, Embarcadero

"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."

$$, Happy Hour, Ramen,

"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."

Chef

Adam Keough

Absinthe