New restaurants often describe themselves as a ‘neighborhood spot’. It is not really something you can call yourself, though. It is something you become. Sociale, like social clubs in Italy, has evolved into a gathering place. Simply by being a setting for the marking of time, a place to celebrate the high points and the lull of ordinary days. Part of Sociale is being in the sweet toniness of the Presidio Heights neighborhood and then dipping out of it. Sociale starts on Sacramento Street, where you are greeted by a sign that beckons you down a path, tumbling with a florist’s greenery. At the end of the alley is the shaded, intimate outdoor dining nook.
David Nichol is a long-time food and wine fanatic who found himself reeling after a fast-paced career that ended with the dot-com boom. Wanting something more to fuel his passions, he purchased the restaurant location that would become a neighborhood favorite known as Sociale. David heartily believes that wine is a serious matter to be take lightly. His love for and knowledge of Italian wines comes across clearly in Sociale’s compact, efficient and fun wine list that pairs beautifully with Executive Chef Tia Harrison’s sumptuous dishes.
Tia Harrison is Executive Chef and co-owner of Sociale, co-founder of The Butcher’s Guild, a crafts-guild for meat professionals, and co-owner of Avedano’s Holly Park Market, a neighborhood butcher shop that focuses on whole animal butchery.
Since 2003 Tia has been Executive Chef at Sociale working to expand her expertise as a food professional in San Francisco. In 2007 Tia Harrison opened Avedano’s; the first US women-owned and -run butcher shop with the inspiration of reviving the dying art of butchering by hand and supporting small farms as well as sustainable food systems. The Avedano’s owners are leaders in the butcher’s revolution whose focus is the support and education of the art of butchering, consumers, local farmers, community as well as whole-animal events, and things that are meaty and delicious. Tia Harrison developed a consumer butchery class that she teaches monthly at Avedano’s.