Ad Hoc
707-944-2487
Reviews for Ad Hoc
09/22/2007
I have died and gone to heaven.
First course was a green bean and potato salad. Very healthy and probably the best salad I have had in my entire life.
Second course was some sort of robs. SO GOOD. The meat was tender and falling off the bone. The vegetables were a little undercooked, so I let my husband eat it.
Third course was sheep milk cheese from wisconsin paired with honey and walnuts. Mmmm yum!
Final course was a trio of beignets. And after having beignets at the most famous restaurant in New Orleans, I must tell you that THESE ARE THE BEST I HAVE EVER HAD IN MY LIFE.
You must eat here!!!
About Ad Hoc
The building at 6476 Washington Street was originally intended to be a very different type of restaurant. While we were designing it we thought we'd experiment by opening a temporary restaurant and calling it Ad Hoc, which literally means, "for this purpose." The idea for Ad Hoc was simple - 5 days a week we'd offer a 4 course family style menu that changed each day, accompanied by a small, accessible wine list in a casual setting reminiscent of home. We wanted a place to dine for our community and ourselves. The decision to change over the restaurant, however, was taken out of our hands by our guests. The response was so positive, we simply couldn't close. So, in September, 2007, we decided to stay open permanently and now we're serving dinner 7 nights a week as well as Sunday brunch.
We offer a number of possibilities for celebrating your next occasion. A buyout of the entire restaurant provides parties of up to 70 guests with exclusive use of the property, including the garden for receptions. We are also able to bring our food and our staff to a location of your choosing. Our private dining team is available to assist in designing your menu and to ensure a memorable event. To discuss hosting your next party with Ad Hoc, please contact Jennifer Fukui at 707.944.0456.
For large party reservations of 10 to 20 guests, please contact Nick Dedier at 707.944.2259.
"The staff is the foundation of what this restaurant was, what this restaurant is, and what it will become. 'Staff' though, doesn't begin to describe the diversity, talent and commitment of the women and men who bring our restaurant to life every day. They are the people I turn to for collaboration when we're establishing new benchmarks or new standards, or defining new dishes."
- Thomas Keller
Chef Thomas Keller
Thomas Keller, one of the most recognized American chefs working today, is as renowned for his well-honed culinary skills as he is for his ability to establish a restaurant that's both relaxed yet exciting.
Good food coupled with a memorable social and sensual experience has always been Thomas' focus. "Our food is serious," he says, "but we also want people to have a good time with it." If the reputations of his restaurants are any indication, he has succeeded.
Nick Dedier
Nick honed his management and service skills while working at various top rated restaurants in the country including Restaurant Gary Danko in San Francisco, Daniel Boulud Brasserie, and Jean Georges’ Prime Steakhouse, both located in Las Vegas. Earlier on, he also worked as regional corporate trainer in charge of opening new franchise hubs for Applebee’s International.
Nick holds a double degree in Government & Political Science as well as Religious Studies/Humanities from Cal State University Sacramento in Sacramento, CA. He later pursued an associate’s degree in Culinary Arts from the Culinary Institute of America in Hyde Park, NY and graduated in 2005.
Dave Cruz
As Chef de Cuisine, Dave Cruz leads and supervises the Ad Hoc kitchen and played an instrumental role in its successful opening in 2006. At Ad Hoc, the daily-changing menu allows him to regularly exercise his creative culinary talents.
Dave is proud to be part of the Ad Hoc group, which recently won a 3-star nod from the San Francisco Chronicle. Still, he considers his family - his wife Sarah and two sons Hendrix and Jaxon - to be his greatest accomplishment.
We offer a number of possibilities for celebrating your next occasion. A buyout of the entire restaurant provides parties of up to 70 guests with exclusive use of the property, including the garden for receptions. We are also able to bring our food and our staff to a location of your choosing. Our private dining team is available to assist in designing your menu and to ensure a memorable event. To discuss hosting your next party with Ad Hoc, please contact Jennifer Fukui at 707.944.0456.
For large party reservations of 10 to 20 guests, please contact Nick Dedier at 707.944.2259.
"The staff is the foundation of what this restaurant was, what this restaurant is, and what it will become. 'Staff' though, doesn't begin to describe the diversity, talent and commitment of the women and men who bring our restaurant to life every day. They are the people I turn to for collaboration when we're establishing new benchmarks or new standards, or defining new dishes."
- Thomas Keller
Chef Thomas Keller
Thomas Keller, one of the most recognized American chefs working today, is as renowned for his well-honed culinary skills as he is for his ability to establish a restaurant that's both relaxed yet exciting.
Good food coupled with a memorable social and sensual experience has always been Thomas' focus. "Our food is serious," he says, "but we also want people to have a good time with it." If the reputations of his restaurants are any indication, he has succeeded.
Nick Dedier
Nick honed his management and service skills while working at various top rated restaurants in the country including Restaurant Gary Danko in San Francisco, Daniel Boulud Brasserie, and Jean Georges’ Prime Steakhouse, both located in Las Vegas. Earlier on, he also worked as regional corporate trainer in charge of opening new franchise hubs for Applebee’s International.
Nick holds a double degree in Government & Political Science as well as Religious Studies/Humanities from Cal State University Sacramento in Sacramento, CA. He later pursued an associate’s degree in Culinary Arts from the Culinary Institute of America in Hyde Park, NY and graduated in 2005.
Dave Cruz
As Chef de Cuisine, Dave Cruz leads and supervises the Ad Hoc kitchen and played an instrumental role in its successful opening in 2006. At Ad Hoc, the daily-changing menu allows him to regularly exercise his creative culinary talents.
Dave is proud to be part of the Ad Hoc group, which recently won a 3-star nod from the San Francisco Chronicle. Still, he considers his family - his wife Sarah and two sons Hendrix and Jaxon - to be his greatest accomplishment.
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