SAN FRANCISCO (CBS SF) – Meet Chef David Murphy a young, spirited, talented Chef at the helm at Whitechapel, San Francisco – a gin bar with really good food. Chef Murphy has recently partnered with the culinary team at Virgin Atlantic’s Clubhouse to give departing travelers a taste of Whitechapel to enjoy before they fly.READ MORE: UPDATE: Woman Accused of Starting Fawn Fire Was Boiling Bear Urine to Drink
I ventured to SFO recently for the launch of the new menu…three items by Chef Murphy. My favorite Henge Fries, a nod to England’s druid ruin “Stonehenge” and reflecting Chef’s leanings – naughty with a little spice. The recipe is below.
To venture to Whitechapel is to step underground into a time past, into Victorian era London.
The decor is part steam punk, part olde England. Plush red velvety banquets invite you in to take the weight off your feet, distressed hand crafted tiles like those found in London tube stations, line the walls.
The Gin Palace at the rear is like a Secret London speakeasy or as owner & Gin King Martin Cate put it – “it’s as if we bashed through a wall and discovered this special, secret spot where gin lovers unite”. You can reserve a table for dinner here or saddle up to the Palace bar for one of a tome sized book of cocktail options. There is even G&T (gin & tonic) available on tap here!
The cuisine at Whitechapel is Anglo-Dutch- reflecting the two most prominent gin regions with a splash of Bangladesh adding spice to many of the dishes. There are so many bangin’ dishes that quite frankly on a recent visit I was tempted to order the entire menu but refrained. I did have and thoroughly enjoyed the Mussels Vindaloo – massive meaty moules in a rich curry sauce with chutney & naan bread on the side. A right royal tasty, spicy treat.
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Next time you fly Virgin Atlantic, check in to the Clubhouse, nice and early so you will have time to sample Chef David Murphy’s tasty dishes and enjoy the rich and vast cocktail menu too. Waiting for a flight may never be quite the same again….you will enjoy the wait for sure.
By Chef David Murphy
- Bake 3 russet potatoes for 45 minutes at 350* in a conventional oven.
- Cut into wedges and freeze.
- Fry wedges at 375* until deep golden brown. Season well with salt.
- Drain Confit Marble Potatoes and finish with Maldon Sea Salt.
- Grab a cute bowl and slather the bottom with the Serrano Cilantro Stem Aioli.
- Place Confit Marble Potatoes on top of Aioli and arrange Wedges- look up a picture of Stone Henge as inspiration for your placement.
- Drizzle all of it with the Green Garlic Sauce… get saucy with it if you like your garlic fries garlicky!
- Garnish with slivered radishes for some earthy spiciness and foraged greens for fresh herbaceous notes.
Share them with your mates over some gin, or get nasty and eat ‘em all on your couch when nobody’s looking! And you will find them on the menu too at Virgin Atlantic’s Clubhouse and at Whitechapel, SF.
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