Chef Brett Cooper & The DPG Open Aster A New Neighborhood Restaurant Serving Up Creative Californian Cuisine in a Lively, Casual Setting

Chef Brett Cooper & The DPG Open Aster
A New Neighborhood Restaurant Serving Up Creative Californian Cuisine in a Lively, Casual Setting

Asters are the family of plants named after their star-shaped flowers. Chamomile, Jerusalem artichoke, sage, yarrow, calendula, chicory, endive, dandelion, and burdock are all in the family and serve as important food plants for insects, animals, and cooks alike. Asters are known to bloom even in the bleakness of winter when everything else refuses. For all these reasons, we chose the decidedly unfussy, beautiful, and distinctive Aster as our name. – www.astersf.com

The much-anticipated restaurant Aster will open its doors today, March 31st. The restaurant is a collaboration between chef-owner Brett Cooper and the DPG (Daniel Patterson Group). Together, they are opening a neighborhood restaurant offering a modern Northern Californian menu in a convivial, casual setting.

Starting with prime ingredients allows the restaurant to create an innovative menu that underscores a modern Californian sensibility. The restaurant’s local and seasonal ingredients come from small farms and ranches from Sebastopol to Santa Cruz - many of which are raising and harvesting products just for Aster, including responsibly sourced seafood purveyor TwoXSea, and F.E.E.D. Sonoma, a small cooperative supporting farmers and ranchers who go the extra mile to raise fine produce and dairy products.
Heirloom grains, heritage meats, and custom cultivated ingredients form the cornerstone of the Aster pantry. Using these ingredients as an inspirational springboard, Cooper and his team are able to create dishes that are at once familiar yet also new and dazzling thanks to innovative techniques and deft combinations: think Pork Loin with Fried Potato, Umeboshi, Rhubarb & Tat Soi Rab; Potato-Nettle Dumplings with Maitake, Peas & Charred Scallion; Black Cod with Chard Leaves & Pickled Stems, Miso Levain & Smoked Cod Broth; and Beet Crémeux with White Chocolate & Hazelnuts to end the meal. Meanwhile, the distinctive flavors of the in-house preservation and fermentation programs – everything from spices and vinegars to preserves and yogurts – weave their way throughout the menu. Notably, menu prices are inclusive of all service, additional tips are not required.
This combination of precision, alchemy, and creative pursuit comes from a highly talented kitchen team, which includes sous chef Meghan Clark, a San Francisco native who has cooked at Delfina, Aziza, Spoonbar, and most recently Kin Khao, as well as James Beard Rising Star Nominee (2010) and McCrady’s alum, Sean Ehland who oversees the pastry program.
The wine program further echoes the overarching ideology that emphasizes provenance and process. Mark Mendoza, DPG’s Wine Director, has assembled a diverse collection of bottles including an affordable selection of biodynamically and naturally produced wines by innovative, boutique vintners from both the New and Old Worlds. The wines by the glass are equally impressive due to the Coravin Wine system. Diners can buy a glass from an otherwise expensive or unusual vintage without having to commit to the entire bottle. The menu also includes a small selection of bottled beers from mostly local micro-breweries in addition to an ever-changing menu of craft, non-alcoholic beverages made from in-house tinctures and syrups.
The space, a corner spot situated on the border of the bustling Mission district and the quaint Noe Valley neighborhood, was designed with relaxed, whimsical sophistication in mind. Booths with plush banquettes offer an intimate haven while a communal table stretching the length of the restaurant presents an opportunity for a social meal. Award-winning designer and frequent DPG collaborator Scott Kester has created a warm and inviting dining room by installing large windows lined with farm boxes and woven baskets filled with plants and succulents. An eclectic blend of mostly mid-century and craftsman decorative details reflects the clean, casual elegance of the food and service. An ode to the aster family comes from San Francisco artist Pakayla Rae Biehn who created ethereal oil paintings based on double exposure photographs of these native flowers. Local artist Jesse Schlesinger also created a hanging structural installation that greets diners.

Fact Sheet
Name: Aster
Opening Date: March 2015
Address: 1001 Guerrero Street (corner of 22nd Street), San Francisco, CA 94110
Website: www.astersf.com
Email: info@astersf.com
Social Media: Twitter: @Aster_SF; Instagram: @brettmichaelcooper; Facebook: Aster
Hours: Sunday – Thursday 5:30 – 10pm; Friday & Saturday 5:30 – 10:30pm
Owners: Brett Cooper & the DPG
Executive Chef: Brett Cooper
Sous Chef: Meghan Clark
Pastry Chef: Sean Ehland
Designer: Scott Kester
Seats: 45 seats
Transportation: BART 24th Station; MUNI J-Church, 24
Parking: Street
Payment: All major credit cards, Cover

Contact 

For Immediate Release
Contact: Postcard Communications
Hannah Hausauer | hannah@postcardcomm.com| 510.816.1268