This post was originally published on this site
It’s not every day you see a former three-Michelin-star chef slinging burgers and homemade potato chips out of a historic red train car. But at Dad’s Luncheonette, the low-key restaurant tucked off Highway 1 in foggy Half Moon Bay, that’s exactly what you’ll find—if you know where to look.
If you pull up, chances are you’ll find Scott Clark—chef, dad, and now cookbook author—chatting with customers, cracking jokes, and running the pass for their short-and-sweet seasonal menu.
