Dabba brings global flavors to SoMa

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The team behind Dabba (the name is a reference to Indian lunchboxes), is owner Andy Mercy, a former tech entrepreneur who focused on socially conscious businesses, and chef Walter Abrams. In case Abrams’ name sounds familiar, he hails from a number of high profile kitchens, including the French Laundry and Spruce here in the Bay Area, as well as Philadelphia’s Le Bec-Fin.

Dabba’s menu draws inspiration from decades-old Marin restaurant Avatar’s, which specializes in Indian-Mexican-Italian fusion cuisine, or as they like to call them “ethnic confusions”. Mercy, an Avatar’s regular and a big fan of the restaurant’s Punjabi burrito, wanted to introduce the restaurant’s unique style to a larger market. To aid in Mercy’s quest, Abrams spent eight months working with Avatar’s owners Ashok Kumar and Kala Ubhi to learn more about their cooking style to adapt some of their recipes for Dabba’s fast casual model. If the restaurant proves a success, Mercy hopes to expand. READ MORE…

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