Wednesday, 13. March 2013 5:26
David Hunsaker leads a busy life.
By day, he works in sales for a commercial printing business.
By night (and weekends), he oversees the farm-to-table restaurant he opened last summer in downtown San Mateo, 31st Union.
The name of the restaurant refers to the fact that California was the 31st state in the union. It also proclaims the restaurant’s commitment to sourcing ingredients from within the state.
The 50-seat establishment is compact, with wood tabletops affixed to sawhorse legs that are set close together. A large bank of windows lets in a lot of natural light, all the better to illuminate the funky, charming decor. Think rustic and reclaimed, with barn wood wall panels, a polished cement floor, and a California state flag hanging on one wall. The focal point is a chalkboard-like outline of California on a back wall, with feathered arrows pointing to the areas where the restaurant’s ingredients have come from. Even the hallway leading to the restroom gets an artsy treatment with a bank of clip boards, each holding a page from a vintage catalog.
Recently, I was invited in as a guest of the restaurant to try Executive Chef Paul Burzlaff’s cooking. He was most recently sous chef at the Restaurant at Wente Vineyards in Livermore.