Happy May, eaters and drinkers. Here’s your week in food news and miscellany:
Longtime Chez Panisse chef David Tanis will be leaving the uberfamous restaurant later this summer to write a food column for the New York Times, according to Inside Scoop and literally every other publication in the Bay Area.
- on to greener pastures
Tanis, who’s been working at Chez Panisse for about 25 years now, splits his time between Berkeley and Paris, swapping six-month postings as the restaurant’s chef with Jean-Pierre Moulle. After his current such stint, he’ll leave for good. Queen Alice and the rest of the gang at Chez Panisse have yet to announce a replacement for Tanis.
And while we’re on the subject: haven’t you always wondered Chez Panisse’s meat locker looks like? Of course you have. Behold:
