You're invited to a culinary experience prepared by Val M. Cantu and Californios at Naked Kitchen for an intimate glimpse into the future of Mexican cuisine.

Val M. Cantu began his culinary career at Uchi in Austin, Texas under James Beard alums: Tyson Cole, Paul Qui, and Phillip Speer. He moved to the Bay Area and was quickly hired by Sons & Daughters as Sous Chef, where, during his tenure, they were twice awarded one Michelin Star. He has staged with Benu, Saison, Atelier Crenn, Bar Tartine, Lazy Bear, Cultured Pickle Shop in Berkeley and Pujol in Mexico, City. He also has a Bachelor of Arts in English from the University of Texas at Austin.

Each seating will be limited to 10 diners, seated around the spacious Chef's Table for an intimate and interactive dining experience.

The menu is a seven course degustation, designed to delight and surprise.

***Naked Kitchen is BYOB***

We recommend something light, fresh, and crisp - Lambrusco, Rose, Sauvignon Blanc, a light Pinot or your favorite Lager!

Mo Hodges, formerly of bar Big will create a special pre-dinner cocktail for the guests.

For dietary restrictions, please contact us at info@californiossf.com before reserving.

http://www.CaliforniosSF.com

http://www.NakedKitchenSF.com