A Different Breed of Fast Food
The good stuff you crave doesn’t have to lay waste to man, beast and planet alike. Our takeout eatery operates on a new model for food on the fly: honest chow that’s sustainably and humanely raised. Selling delicious American dishes alongside the full range of meat products our customers love to prepare at home helps us better support our partner ranchers and farmers, too. It lets us use each animal as resourcefully as possible while offering even more tasty morsels in the bargain—some to gobble now, some to savor later.
Meet the menu
Prime your tastebuds
Meet the Executive Chef: Erica Holland-Toll
As a loyal consumer of all things local and a devoted shopper at Bay Area farmers markets, Erica Holland-Toll has long recognized that Prather Ranch Meat Company sold the best beef, pork and lamb available. PRMC products have been fixtures on her restaurant menus since Doug started the business in 2005. When she heard through the grapevine that he was working to open a restaurant, Erica saw a perfect opportunity to showcase the best of California ingredients in an accessible form and a fun environment.
Since moving to San Francisco a decade ago, Erica has honed her culinary chops with a consistent focus on sustainability, seasonality and locality. As Chef de Cuisine at ACME Chop House, she learned much from Traci des Jardins and Thom Fox about sustainable and humanely raised meats, allowing her to deepen the relationships she’d cultivated with farms and farmers across the Bay Area.
She traces an abiding fanaticism for carefully tended and lovingly prepared food back to her upbringing in Arnold, California, a tiny town in the Sierra Nevada mountains where her mom grew her own vegetables and taught her daughter to cook with what was at hand, and to pickle and preserve what was left over. Through stints in some of the country’s most notable restaurants, the things she’d learned at the family table never stopped influencing Erica’s approach to cooking and food.
In her most recent position as Executive Chef of The Lark Creek Inn in Larkspur, she returned to her roots to explore her love of American food, updating classics and regional specialties. It is these easy to eat, boldly flavored dishes she is now spotlighting at the PRMC American Eatery. Some of the cuts and ingredients might be new, but the flavors are as familiar as home.