Credo is the Latin word for “I believe.” We believe that good food and good company go hand-in-hand. We believe in the time-honored tradition of the dinner table debate and the value of impassioned points of view. We believe in authentic ingredients, creative preparation and gracious hospitality.
Diners seated in the main dining room are surrounded by 15 gigantic, soaring art panels displaying a dizzying array of quotations beginning with the words “I believe.” Each panel is an assemblage of comment and commentary built on found ideas, from the inspired to the absurd, the sacred and profane, on topics ranging from race to sex to war. Nothing is off limits.
In all, they contain more than 42,000 letters, 10,000 words, over 600 quotations, by some 575 people of varying degrees of fame or infamy.
“It celebrates the juxtaposition of disparate viewpoints,” said Frank Holland, who assembled the quotations and directed the design and production of the one-of-a-kind displays. “Through the deliberate use of proximity, dimension, color and irony, we’ve achieved a third layer of meaning found in the space between the ideas.”
In an indirect way, Credo celebrates the time-honored tradition of the dinner table argument – that venerated off-the-cuff verbal slugfest punctuated by interjections of gastronomic delight. Nothing enhances a great meal like an exciting conversation, and our walls will get the discussion rolling.
Our chef, Scott Quinn, creates a menu that reflects his deep appreciation of Italian, French, and Mediterranean culinary traditions combined with Northern California sensibilities. Distilling robust and complex flavors from simple ingredients—including local produce, sustainable fish, and imported Italian specialty items—and classic preparations, our selections are quintessentially Italian...with a distinct point of view. Foraged mushrooms from Connie Green, asparagus from Zuckerman’s Farm, and tomatoes from Ed George all contribute to make our menu unique. By supporting our local farmers and purveyors, Chef Scott can give back to our thriving ecosystem. That’s not to say we won’t travel far for something truly special. Spanish octopus, Kauai blue prawns, and French white asparagus all find their way onto our eclectic menu.
The Credo Team
Scott, an east coast native, is a classically trained chef who takes a thoughtful approach to cooking. An extremely passionate culinarian, Scott utilizes fresh, seasonal ingredients from California’s bounty to create delicious, flavorful meals. Scott credits his many years working for the Thomas Keller Restaurant Group for his epicurean knowledge and his appreciation for high quality ingredients. Scott’s star-studded culinary career includes extended stops at Bouchon in Las Vegas, starting as a Commis and working his way up to Executive Sous Chef, and Executive Chef positions at Bistro Bagatelle in West Hollywood, the Claremont Hotel in Berkeley, and most recently as Executive Chef for the past 6 years at Wayfare Tavern and Luna American Brasserie in San Francisco.
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