There’s a new executive chef at ~PRESIDIO SOCIAL CLUB~, taking over for longtime chef Ray Tang. Tang is still the founding chef-owner, but is just stepping out of running the kitchen day to day and focusing on his new venture, Presidio Palms Café, which also has a catering component.
Chef Wes Shaw, a Texan, worked at PSC in the past, and after a few years working in the Pacific Northwest (Poppy and Jack’s BBQ), he has returned, bringing some new dishes to the menu. Also back: the Weeknight Suppers, available Sunday through Thursday. Sunday is the PSC pig roast night; Monday is prime rib; Tuesday is Latin night; Wednesday is a fried whole bird night, ranging from chicken to duck; and Thursday is barbecued beef ribs, smoked for 12 hours in a central Texas barbecue style.
The patio at Presidio Social Club. Photo from Facebook.
