After chef Scott Clark and girlfriend Alexis Liu, owner of San Francisco’s Beacon Coffee & Pantry, had a baby, they longed for a slower pace. They found that aboard a parked Half Moon Bay historic caboose, transforming it into Dad’s Luncheonette, which serves lunch and dinner, Thursday through Sunday.
Clark, who cooked at Michelin three-starred Benu and Saison in San Francisco, turns out California comfort food: a chicken-fried oyster mushroom sandwich; daily soups and sweets; and a hamburger sandwich (grass-fed beef on grilled white bread with melted cheese, plus a farm egg from Ben’s Coastside, run by Neil Young’s son). Everything is under $15. Order and pick up at the back of the caboose, which comprises the kitchen; then take a seat outdoors.
In these tiny confines, Clark doesn’t miss his molecular gastronomy tools. “All of that has its place,’’ he says. “But that definitely doesn’t have a place on Highway 1 on a train.” 225 Cabrillo Highway S., 650.560.9832
Originally published in the May/June issue of Silicon Valley