A Filipino gastropub concept is headed to the west side, bringing a San Francisco pedigree, a well-tested menu and now a firm indication of when guests can enjoy some longganisa sliders.
Cutting Board will soon take over the former 5,918-square-foot Lin Buffet on Rock Springs Drive, created by Barry Picazo and staff from South San Francisco's four-year-old Fort McKinley restaurant. Originally planning for an April debut, Picazo is now aiming for an April 30 soft opening and is inviting friends and family for a May 21 "Grand Opening" night.
Menu choices are being tested with tasting parties at the Fort McKinley base, where they discovered the Pinoy Jambalaya didn't make the cut, but the Black Dulong was a "big hit." Already previewed dishes include "crispy pork sisig," longsilog, paella, escargot in spicy coconut milk and a Fort McKinley favorite dessert, bibingka soufflé. In recent weeks roasted herbed bone marrow and spinach noodle ramen soup have also been approved for Las Vegas.
The large Cutting Board space, complete with a karaoke area, parquet dance floor and a DJ booth if needed, once operated as a Chinese buffet and as a previous Filipino restaurant, Pancit Adobo.