What’s Matt Greco been up to since the leaving the post of Wente’s executive chef in Livermore?
Planning his next move — a chef-driven restaurant not too many miles away, in Pleasanton.
His Salt Craft, a casual spot, is scheduled to open this summer in a 1930s Spanish Colonial home downtown that’s being transformed to include an open kitchen and plenty of patio seating.
Breakfast, lunch and dinner will be served. Look for house-baked pastries in the morning; sandwiches of house-cured meats on house-baked breads and salads at lunchtime; and seasonal entrees and whole-grain pastas at dinner. California wines, craft beers and house-made sodas will anchor the beverage menu.
Greco, a Texas native, cut his culinary teeth in New York. He studied at the Culinary Institute of America at Hyde Park, then honed his skills at Cafe Boulud and Cafe Gray before launching the Southern-inspired Char No. 4, which New York Magazine named one of the best new restaurants of 2009.
He headed west to head The Restaurant at Wente Vineyards, where his opening menu in 2011 featured house-cured lamb pastrami with coriander aioli; fowl pate with local persimmon preserve; rabbit chili with rabbit bacon; and agnolotti of squash with brown butter, fig balsamic and sage.
Greco also showcased that lamb pastrami in a San Francisco Lamb Jam competition, so we’re betting that will show up on the menu at some point.
Details: Salt Craft will be located at 377 St. Mary St., Pleasanton. Follow the progress at www.saltcraftpleasanton.com.
