It’s not day by day you see a former three-Michelin-star chef slinging burgers and do-it-yourself potato chips out of a historic crimson prepare automotive. However at Dad’s Luncheonette, the low-key restaurant tucked off Freeway 1 in foggy Half Moon Bay, that’s precisely what you’ll discover—if you understand the place to look.

In the event you pull up, likelihood is you’ll discover Scott Clark—chef, dad, and now cookbook creator—chatting with prospects, cracking jokes, and operating the go for his or her short-and-sweet seasonal menu.

I haven’t been but, however after studying his debut cookbook Coastal, I acquired curious. The ebook, which dropped in March, is a love letter to the California shoreline and the meals that occur in between the miles. Except for studying extra about his journey from fantastic eating to roadside eats, I additionally wished to know the way he thinks about feeding his family within the course of.

You in all probability have a picture in your head after listening to “Michelin chef turned diner man.” If I needed to guess, you’re flawed (I used to be too). His Instagram bio reads “father to at least one, dad to many,” and in case you scroll the feedback, you’ll discover followers lovingly calling him a “tat daddy baddy”—a nickname that circulated after he appeared on The Drew Barrymore Present.

He has the résumé to again all of it up: former chef de delicacies at Saison in San Francisco (sure, the one with three Michelin stars). It was throughout his time there {that a} buddy satisfied him to attempt browsing and that finally sparked a much bigger realization.

That shift—browsing, turning into a dad, and rethinking what meals may imply—led to the opening of Dad’s Luncheonette in 2017.

So, what’s Dad’s Luncheonette?

It’s informal, cozy, counter-service. The sort of place with a self-described “restricted however yummy menu,” which is my private favourite kind of menu. Sometimes, it’s 5 or 6 objects—$15ish sandwiches with higher components than you’d ever anticipate from a roadside cease. Suppose maitake mushrooms, grass-fed beef, crimson oak lettuce, do-it-yourself chips. And Scott’s in all probability there, handing it to you himself.

“For me, what’s thrilling is pulling aside these items that we’re all actually aware of, and that pulls virtually an emotional response, after which taking part in with them and making use of method,” he defined to me.

What in regards to the Ebook?

Whereas the menu at Dad’s is tight, the cookbook is sprawling in one of the simplest ways. Coastal: 130 Recipes from a California Highway Journey is stuffed with tales, recipes, and over 300 pictures from California’s Central Coast—shot by fourth-generation Californian Cheyenne Ellis.

The chapters are organized by vibes, not meal varieties. You’ll discover sections like Afternoon At Dad’s, Highway Journey Snacks, and Lunch within the Winery.

The storytelling is what makes the ebook really feel totally different. Scott talks about meals with an actual reverence for place, whether or not that’s chatting with a forager within the Santa Cruz mountains or tossing collectively one thing fast after a protracted day within the water. And whereas it’s not a youngsters’ cookbook, per se, his identification as a father shines all through. Particularly within the closing chapter, Again House with the Child.

How do you make one thing each you and your child will love?

For Scott, it comes down to 2 foremost issues: high quality and enjoyable.

“It’s how I take a look at feeding the household: get everybody’s arms into the pot and ship one thing that’s stunning, contemporary, and tremendous scrumptious,” he defined.

It’s not essentially about hiding veggies or making a “child meal.” It’s about beginning with nice components, involving your child within the course of, and holding issues playful. Which may seem like making your personal mayo collectively or shopping for higher fish for fish sticks.

“You may faucet deeper into what everyone knows, keep in mind, and love about consuming after we have been youngsters,” he stated. “So it’s enjoyable to make as an grownup, however nonetheless shareable along with your youngsters.”

A couple of of Scott’s favourite family-friendly recipes:

A few of his high picks to make along with your youngsters, all excerpted from the ebook.

Date, Sopressata, Arugula, and Smoked Gouda Pizza

This one requires a day of prep prematurely, nevertheless it’s properly price it. Additionally an incredible excuse to get a pizza stone in case you don’t have one already. And in case you don’t suppose your youngsters will eat arugula but, I extremely suggest saving this for the sauce recipe alone. Professional tip: he sweetens it with slightly brown sugar which I really like.

Roasted Snap Pea Salad with Yakult-Fashion Dressing

This one’s good for a cookout or seashore day. Simply toss it in a Tupperware or make it over the fireplace in case you’re feeling formidable. The Yakult-style dressing is the actual star right here and far more enjoyable than your regular yogurt scenario. It’s brilliant, crunchy, and simply candy sufficient that everybody will like it.

Pretzel Crispies

For the only of the three (in case the primary two felt like rather a lot), these Pretzel Crispies are a simple win. It’s a salty-sweet spin on Rice Krispies that comes collectively quick—and sure, they’re simply as harmful as they sound.

The place to purchase Coastal

You will discover Coastal: 130 Recipes from a California Highway Journey wherever books are offered—Amazon, Barnes & Noble, indie bookstores. It’s $35, and accessible now by way of Chronicle Books.