seven sisters restaurant at black oak casino

“Coming from San Francisco, I can tell you our portions are ‘crazy big’ in comparison.” “This is a big beef town, so there’s lots of meat-and-potato concepts,” Chef Woodall said. Sauces, breads and desserts are prepared as labors of love by the chefs on a daily basis. The menu is full of a variety of specialty fresh meat dishes and seafood selections that are flown in day-to-day. “He can take the classic concepts and reinvent them in artistic, creative ways.” “His expertise has brought Seven Sisters up to the next level,” Wickman said. The restaurant menu is constantly adding specials to suit the seasons and item availability, including locally grown produce from an on-site vegetable garden.Įxecutive Chef Ed Wickman, who oversees and directs all food and beverage related operations on the Black Oak property, including menu development, said he sought out and recruited Woodall from the Four Seasons Hotel in the SF Bay Area two years ago.

Chef Woodall, a graduate of the Columbia College School of Culinary Arts with over 20 years of experience in preparing meals for restaurants, uses only the finest ingredients for his menu items that rotate with the seasons.

Seven sisters restaurant at black oak casino