A new restaurant named Cádiz has opened at 509 State St, the former home of Bricks Café and Casa Blanca. The food is Southern Mediterranean cuisine (Spanish, Southern Italian, Sicilian, Southern France, and Moroccan) with farm-to-table ingredients that I am told is often bought straight out of the farmer’s market.
Cadiz Executive Chef is John Pettitt. Pettit’s resume includes Executive Chef at Seagrass where the food received a 29/30 Zagat rating, Executive Chef at Wine Cask, Executive Chef at Hungry Cat, and Chef de Cuisine at Melisse in Santa Monica which received a 2-star Michelin rating. Pettitt also worked for 4 years under Michelin Star Chef Ron Siegel at Masa’s and Ritz Carlton Dining Room in San Francisco and was part of the opening staff for Gary Denko in San Francisco.
The location was extensively remodeled inside and out and now includes a new large, heated, State Street-facing open-air patio. The unique Southern Mediterranean design, ambiance, decor and restaurant concept was created by Michael DeRose Designs. The three managing principle partners are Michael DeRose, Joe Nagy, Dante DeRose.
The bar/lounge (open until 2am) has a beer list with a mixture of local and international beers. I am told that the cocktail lists is “driven by aromatics and composed of fresh ingredients, high-end alcohols, and fresh in-house infused alcohols, (all our own infusion, no flavored alcohols). There is also a specialty mixology cocktail list which is composed of some old classics with a new twist, along with some Southern Mediterranean style cocktails.” The wine list is composed of local, Southern Mediterranean, Spanish, Italian, and Southern France-style wines.
Cadiz is open for lunch, happy hour and dinner. They will soon offer valet service out of a back lot on Fig Street. For more information call (805) 770 2760.