The Dip Spread
From queso to caviar, these chefs take snacking seriously.
Whether by skinny dip or chunky dunk, San Francisco-Oakland chefs are sharing their takes on the beloved snack–and having fun doing it. These twists on a classic dish are charming and comforting additions to the menus, and are bringing customers back for more.
Chef Timmy Malloy’s french onion ranch with fried potato puffs, white sturgeon caviar, crème fraîche, and chives at Chezchez. Malloy’s fluffy fried potato puffs are the ideal snack delivery system for Chezchez’s house dip.
Chef Imana’s cashew queso with refried beans, cilantro flowers, and house-made tortilla chips at Hi Felicia. The creamy, dairy-free cashew queso is a menu staple and customer favorite.
Chef Mohammad Abutaha’s chicken shawarma sarookh with Lebanese-style pita, toum, house-made pickles, and tabbouleh salad at Shawarmaji. Abutaha’s mouth-watering toum really packs a punch, and comes on the side to ensure maximum garlic payoff.
Chef Adam Stacy’s smoked whitefish with cultured cream, chives, sturgeon caviar, pickled alliums, and grilled sourdough at Angler. Stacy’s smoked whitefish showcases Angler’s passion for the Bay Area’s fresh fish, which results in a smoky, umami-packed bite.
Chef Sean Thomas’ Gilda dip with anchovies, guindilla peppers, manzanilla olives, black currant jam, and whipped cream at Buddy. This decadent Gilda dip is a dish five years in the making for Thomas, made to look as if it was plucked right from the table at a 70s dinner party.
