Thanks to a tip from my stylist extraordinaire (love you, Mr. Anthony!), I learned SCHMIDT’S in the Mission has a new chef in place: Russell Matthew Woods. He’s from New Orleans, and was previously a sous at both the Grill Room at Windsor Court and Bacchanal Fine Wines and Spirits before moving to San Francisco.
Here’s a peek at his new menu, which is going into effect Wednesday March 12th. Some changes include adding (for the first time!) four housemade sausages to the menu (the Schmidt’s Bavarian beerwurst, smoked chicken wurst, smoked Hungarian wurst, and duck and fig wurst), along with smoked mashed potatoes, which are proving to be quite the hit. The Shinkenteller (charcuterie) plate currently has housemade duck prosciutto, landjaeger (a dried beef and pork stick used by hunters in Germany for food), nusshinken (from pigs only fed acorns and nuts), Black Forest ham dipped in blood (goodness), and Hungarian salami.
If you haven’t visited Schmidt’s in a while (raises hand), it sounds like a good time to come by and check it out. 2400 Folsom St. at 20th St., 415-401-0200.
The housemade sausages at Schmidt’s. Photo via Schmidt’s.
