If you had the incredible and delicious patty fondue at True Laurel, you owe Chef Geoff Davis some gratitude.
Davis has been cooking in the Bay Area for more than a decade, from famed Cyrus fine-dining restaurant in Healdsburg to Lazy Bear’s True Laurel cocktail bar and, most recently, pasta-centric spin-off Penny Roma. Flour + Water. And now Davis is ready to strike out on his own. He hopes to redefine and reimagine California cuisine through his modern soul food pop-up Burdell, which he hopes to turn into a restaurant in Oakland later this year.