Before the paint was dry, Sabrosa gave the SF Elite Squad the very first night of service at the new bar & restaurant in the Marina.
A complimentary evening to taste the menu from Chef Jose Ramos, along with Espolon Tequila cocktails, Elites raised money for the local non profit, La Cocina, supporting food entrepeneurs from around the world.
"Along with the some amazing tequila cocktails, my favorite was for sure the Pepino Diablo with serrano chili (the perfect kick for a cool evening), the Mayan spiced ribeye with mashed plantain and a roasted brussel sprout. It was perfectly seared and rare on the inside and incredibly flavorful." Dorothy Y.
A word from Jose Ramos: "At Sabrosa, different from my menus at Nopalito and Nido, I really wanted honor the varied recipes of my family, and my experience growing up on our farm in Guanajuato, Mexico. It was there that I developed a deep appreciation for the land and the importance of farm-fresh ingredients. My mother and grandmother taught me how to cook using these ingredients in recipes that have been in our family for generations. My menu at Sabrosa represents this part of my personal history, my Mexican heritage, and our culture built around food." – explains Jose Ramos.
Sabrosa is now open for business.