Causwells

Work Hours

Location

About the Business

Established in 2014, Causwells is a neighborhood American bistro, rooted in the northern California style of cooking. Chef Adam Rosenblum draws from his diverse background to create a menu that spotlights local, seasonal ingredients influenced by French, Spanish, and Italian flavors.

Established in 2017.

Business Name

Causwells

Specialties

Established in 2014, Causwells is a neighborhood American bistro, rooted in the northern California style of cooking. Chef Adam Rosenblum draws from his diverse background to create a menu that spotlights local, seasonal ingredients influenced by French, Spanish, and Italian flavors. Our smash-style Americana Cheeseburger is beloved, some say it’s the best in the country — stop on by and see for yourself!

Amenities

Takes Reservations, Offers Delivery, Offers Takeout, Vegan Options, Limited Vegetarian Options, Accepts Credit Cards, Accepts Android Pay, Accepts Apple Pay, Outdoor Seating, Casual, Trendy, Moderate Noise, Offers Catering, Good for Groups, Good for Dinner, Street Parking, Waiter Service, Free Wi-Fi, Full Bar, Dogs Allowed, Wheelchair Accessible, Gender-neutral restrooms, Heated Outdoor Seating, Covered Outdoor Seating, Private Dining, Not Good For Kids, No Happy Hour, No Drive-Thru, No TV, Bike Parking, Compostable containers available, Plastic-free packaging

Business Owner

Adam R. (Business Owner)

A native of Maryland, Chef Adam Rosenblum began in the restaurant industry during his high school years as a dishwasher. Furthering his culinary knowledge, Adam attended the Culinary Institute of America in New York City. Adam moved to New Orleans to work alongside renowned Chef Donald Link of Herbsaint, where he cultivated a passion for whole animal butchery and working with small farms. Displaced by Hurricane Katrina, Adam opened his first farm-to-table restaurant, Imagine, in Little Rock, Arkansas; taught budding culinary students at Winthrop Rockefeller Institute; and consulted with an array of restaurants in New Jersey. Accepting a position as sous chef of Flour + Water, Adam moved to San Francisco in 2013, where he was immersed in the rustic Italian cuisine of the restaurant and the bounty of local produce.

Categories

• Food
• Restaurants
• Burgers

Categories By Location

• San Francisco, California, United States
• Food
• Restaurants
• Burgers

• California, United States
• Food
• Restaurants
• Burgers

• United States
• Food
• Restaurants
• Burgers

Tags

New American, Burgers, Breakfast & Brunch