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For all media inquiries, please contact:
Patrick Prohaska, General Manager
patrick@sfmecca.com

Press Release

MECCA SF Welcomes Executive Chef Moises Sikaffy
Renowned Castro Destination Restaurant / Bar Concurrently Introduces New Leadership & Mission Statement

SAN FRANCISCO – MECCA SF, the internationally known and award-winning bar & restaurant located at 2029 Market Street in San Francisco’s Castro District, has announced its new Executive Chef, Chef Moises Sikaffy. Additionally, the restaurant has released its new Mission Statement, building on traditions of excellence while launching new directions.

Introducing Chef Sikaffy reflected on a recognition of responsibility to initiate change while at the same time, maintaining the excellence MECCA has stood for since opening in 1996.

“So many times we have heard the words ‘There’s nothing like it!’ when our customers describe their memories of evenings at MECCA. “In keeping with this spirit, we are delighted to welcome our new executive chef who brings his years of experience at leading Bay Area restaurants and his own unique perspectives and heritage.”

Chef Sikaffy, who comes from Middle Eastern background, has trained with European culinary masters and in San Francisco-based university programs. He has also served previously with trend-setting chefs at leading Bay Area restaurants and held management positions at all levels. (Addendum A)

Chef Sikaffy has designed and introduced a new dinner menu, including an array of five varieties of fresh oysters served on the half shell, first course choices “To Entice,” second course choices “To Satisfy,” and a collection of side dishes including time-tested MECCA favorites. (Addendum B)

“MECCA’s clientele expects a sophisticated menu offering both light selections and substantial ones as well,” Chef Sikaffy said. “We will use the freshest ingredients of each season to create combinations of flavor that are sure to please. All in our culinary staff are dedicated to meeting the expectations and needs of those who dine with us.”

“AROUND THE WORLD IN WINE” DINNER SERIES -

Among the new offerings being introduced this week at MECCA is the “Around the World in Wine” Dinner Series, developed in conjunction with noted wine industry leader Vivien Gay, founder of Vinum Global  (www.vinumglobal.com). Chef Sikaffy has created a three-course menu matched with wine samples and pairings to be presented with insightful and witty commentary by Gay.

The Around the World in Wine Series debuts on Wednesday, March 5th featuring wines of Western Australia by Chalice Bridge. The second of the wine dinners is set for Wednesday, April 2nd. The series will continue monthly on the first Wednesday evening, each with a selected theme and wine focus.

Executive Chef Moises Sikaffy and General Manager Patrick Prohaska are available for interviews. To inquire, please contact Patrick Prohaska at patrick@sfmecca.com.

ADDENNUM A 

Biographical Information - Executive Chef Moises Sikaffy

Chef Moises Sikaffy was named Executive Chef of MECCA SF, the internationally known restaurant and bar located in San Francisco’s Castro District, in March 2008.

While honoring his original family culinary traditions from Middle Eastern heritage, Chef Sikaffy’s has completed university programs in the Bay Area. He holds dual degrees from the City College of San Francisco Hotel & Restaurant Management Program and the University of San Francisco.

During his restaurant and hospitality career in the Bay Area, he has worked with a who’s who of culinary leaders, including superstar chefs Michael Mina (Arcadia, San Jose), Bradley Ogden (One Market Restaurant, San Francisco), Brian Witmer (Moose’s, San Francisco) and Reed Hearon and Jody Denton (Restaurant LULU, San Francisco.)

In addition to sous/line chef experiences, Chef Sikaffy gained first-hand knowledge of modern Italian cuisine during his tenure in Florence, Italy at the fabled Catina Barbagianni. There he specialized in Italian/Tuscan cooking, creating simple but flavorful recipes. While in Florence, he researched innovative flavors and artful presentations making the most of seasonal local and artisan ingredients.

He gained experience delivering high quality dishes in a high volume setting while serving as Executive Chef at Barley & Hopps Restaurant in San Mateo.

Most recently, Chef Sikaffy served as Executive Chef simultaneously for Beach Chalet and Park Chalet Restaurants. He developed the popular tapas menu for Park Chalet. He also serves as Consulting Chef for Siena Red Brewery in Sonoma and Carpaccio Restaurant in Palo Alto.

Chef Sikaffy lives with his family in Menlo Park. Among his favorite activities are playing basketball, golfing and walking his yellow lab, Maximus. He is a collector of cookbooks by respected chefs from throughout the world.

ADDENDUM B

DIinner Menu – Chef Moises Sikaffy

Oysters on the Half Shell
Kumamoto
Marin County, California, slightly sweet and rich
Miyagi
Marin County, California, firm, plump and sweet
Kusshi
British Columbia, Canada, plump and rich 
Beausoleil
New Brunswick, Canada, firm, sweet and delicate
Malpeque
Prince Edward Island, Canada, full, buttery and smooth
Pink Peppercorn Mignonette, Cocktail Sauce (Half Dozen/Dozen) 16/31

To Entice
Mesclun Salad
Fresh Lemon, Extra Virgin Olive Oil, Crudités and Fine Herbs. 9

Manchego Cheese Salad
Arugula topped with diced Red Delicious Apples and Majool Dates, Candied Walnuts and a Champagne Vinaigrette.  11

Roasted Beet Salad
Red and Yellow Beets, Humboldt Fog Goat Cheese topped with an
 Orange Pistachio Vinaigrette.  12

Dungeness Crab “Tart”
Cucumbers, Cilantro and Broken Cumin Vinaigrette. 14

Beef Carpaccio
Arugula Salad. Spicy Mustard Crème Fraiche, Warm Crescenza Crostini.  13

Steamed Black Mussels and Frites
Herb-White Wine Broth and French Fries. 14

Sashimi of Big Eye Tuna
Hearts of Palm, Heirloom Radishes, Avocado and Lemon Oil.  15

Moroccan Roasted Eggplant Bisque
Minted Yogurt and Calamata Olives.  9

To Satisfy
Atlantic Skate Wing
With Haricot Vert Salad and a Brown Butter Caper Sauce.  25

Spiced Ahi Tuna
Lentil Du Puy, Cumin scented Carrots, Lemon Confit and Mint Oil.  26

Seared Sea Scallops
Served over a Truffle Parsnip Puree, Caramelized Onions and topped with a Beurre Blanc.  25

Liberty Duck A La Orange Duo
Crispy Duck Leg Confit, Roasted Breast, Swiss Chard and Brandied Cherries.  26

Grilled Angus Hanger Steak
With a Bordelaise Sauce, Roquefort and Spring Vegetable Chopped Salad.  24

Grilled Lamb T-Bone
With a Ragout of Baby Artichokes, Olives and Oven Dried Tomatoes, Garlic Mashed Potatoes and Lemon Gremolata.  25

Creekstone Angus Filet Mignon
Served with Roasted Bone Marrow, Wild Roasted Mushrooms and Pomes Frites.  32

Something on the Side
Mecca Fries  7      Truffle Mashed Potatoes  4

Seasonal Vegetables  4      Macaroni and Cheese  9

Executive Chef  Moises Sikaffy

MECCA SF Mission Statement

MECCA SF has also released its newly minted Mission Statement and accompanying Pledges of Cuisine and Service.

In releasing the new Mission Statement (Addendum C), David Jennings, President of MECCA's Board of Directors, said, “We are excited to be moving in new directions.”

“MECCA is here just as it has always been, yet we are evolving, growing and responding to our loyal customers and friends,” Jennings said. “We are listening, and we are dedicated to providing outstanding dining, consistently attentive service and some new traditions too under our new leaders. Chef Sikaffy comes to us at the peak of his performance as culinary and hospitality professionals.”

OUR PLEDGE

At MECCA SF Restaurant we provide the highest level of excellence in cuisine, beverage, service, entertainment, venue and commitment to the diverse communities comprising our loyal customer base and family.

PLEDGE D’CUISINE

Under the leadership and guidance of our Executive Chef, we provide the highest standards of quality, freshness and seasonality in the cuisine we serve.

PLEDGE D’SERVICE

Under the leadership of our General Manager, we provide a consistent level of excellence in service, demonstrating warmth, graciousness, efficiency, knowledge, professionalism and integrity in our work.