In this exclusive interview, Executive Chef Jonnatan Leiva of Jack Falstaff discusses his fantastic year, highlights of which include being named a “Rising Star Chef” by the Chronicle and appearing on Food Network's Challenge: The Next Great Chef. He also talks about his recent travels in Italy and extols the virtues of bison, focal point of his “Beer and Bison” dinner on Tuesday, November 18. The three-course meal (which costs $85, excluding tax and gratuity) will be a collaboration between Leiva, Nopa's Laurence Jossel, and Ravi Kapur of Boulevard and includes bison carpaccio and fried oysters, butternut squash ravioli and beer-braised bison, and slow-roasted bison short ribs with smoked fingerlings and kale. Leiva thinks bison might just be the next big meat. —Tamara Palmer
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