PRESS INQUIRIES SUSIE BIEHLER [email protected], WWW.BIEHLER.COM LITTLE GEM Little Gem, a new concept in quick California at-the-counter convenience with a dynamic cuisine opens this fall in the heart of San farm-driven and nutritious menu. Guests can Francisco’s Hayes Valley at 400 Grove. Brought expect seasonal, thoughtful dishes, which all to you by founder Eric Lilavois and partners, happen to be gluten, dairy, and refined acclaimed chef Dave Cruz and John DiFazio, sugar-free. the 75+ seat restaurant will combine order- BIOS Eric Lilavois Dave Cruz Is the founder of Elevate Hospitality Management, the restau- Is a partner and serves as Chef. An alumnus of the Culinary rant company of which Little Gem is the flagship. Previously he Institute of America, he first honed his cooking skills at March led operations for some of the country’s most accomplished Restaurant, Mas (farmhouse), and Nobu in New York City. His restaurateurs and chefs including Steve Hanson, Larry Forgi- passion eventually led him to Napa Valley and Chef Thomas one, Jonathan Waxman and Thomas Keller. From 2004-2007, Keller for whom he served as opening Chef de Cuisine of Ad Eric was Director of Operations for Keller in New York where Hoc restaurant. he oversaw Per Se and Bouchon Bakery. He then moved to Under Cruz, Ad Hoc received a 3-star rating from the San Northern California and served as COO for the Thomas Keller Francisco Chronicle. In collaboration with Chef Keller, he Restaurant Group until 2014 when he conceived of Little Gem co-authored the cookbook “Ad Hoc at Home” which won both and the goal of raising the bar in the counter service sector. James Beard and IACP awards and appeared on the New York Lilavois is gluten-free and dairy-free. Times best-seller list. John DiFazio Joins Eric and Dave as partner and CFO following a career in the financial services industry on Wall Street. He left invest- ment banking to pursue his passion for food, farming and nutrition. After completing a 6-month apprenticeship at Blue Hill at Stone Barns, John assumed the position of Director of Finance for Chef Joey Campanaro. When Eric approached John with the concept for Little Gem, John recognized it as a once in a lifetime opportunity to combine his love of restau- rants and passion for food and farming with his finance and business acumen. MENU Little Gem will feature the best of the region’s vegetables ($6). Throughout the day the seasonal produce, meat and fish. Market Plates restaurant will offer broth based soups, unique will allow guests to customize their own dish salads, and inventive wraps such as the Tuscan or choose from restaurant favorites. Options pork-shoulder with pickled carrots, cucumber, include California-raised beef flatiron ($14) and fennel mustard on a gluten-free naan- and King salmon ($15) that can be matched creatively named “NON”($11). All produce is with any combination of savory grain, potato naturally raised, responsibly sourced and free preparation ($5) or flavorful selection of of additives. DESIGN Little Gem enlisted Boor Bridges Architecture, The building, 400 Grove, was designed by San Francisco, (Sightglass, The Mill, and Trou Fougeron Architecture for DDG and DM Normand) to design an atmosphere that Development. honors the light and dramatic Hayes Valley setting. The space will boast large windows and an understated, nuanced decor that makes use of marble, concrete, reclaimed American elm and locally crafted furniture to produce a warm and welcoming ambiance. WWW.LITTLEGEM.RESTAURANT FACEBOOK.COM/LITTLEGEMRESTAURANT.