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.
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: