The Old Spaghetti Factory was located in a North Beach building which had been a pasta factory until 1955 when Frederick Walter Kuh converted it to a cafe, cabaret, and restaurant. It was a seminal example of adaptive reuse.
The Italian ambiance of North Beach had long attracted bohemians and artists. The beatnik era was born in North Beach and its leaders were associated with the Old Spaghetti Factory. Lawrence Ferlinghetti and Allen Ginsberg in poetry. Jack Kerouac and Ken Kesey in prose. They created a new literary style which revolutionized and revitalized literature after WWII, not only in San Francisco but throughout the world. One need only examine the work of Richard Brautigan and Tom Wolfe to realize their effect on literature and philosophy.
Among the people who performed here were The Kingston Trio, Arlo Guthrie, Robin Williams, Donald Pippin and his Pocket Opera, and flamenco dancer Cruz Luna.
Executive Chef – Riley Harris – Chef Riley Harris stems from the town of Stafford, Virginia. Riley’s first culinary pursuits began with BoyScouts, as well as further interests within his home. In 2008, Riley chose to enroll at Johnson & Wales University in Providence, Rhode Island and graduated Magna Cum Laude with a Degree in Culinary Nutrition. After school, Riley embarked on his career path by apprenticing under notable chefs Daniel Patterson, Michael Mina & most recently Roland Passot at La Folie. After a brief excursion around Europe and North Africa Riley has come to join the team at the Barbary Coast as Chef de Cuisine. While abroad, Riley had the opportunity to stage in many different Restaurants, from three star Michelin quality to tiny Hostel Kitchens. Riley’s greatest strengths are in creating beautifully presented dishes that are a culmination of all of his restaurant and travel experience. In his personal time, Riley enjoys learning French, full animal butchery, expanding his culinary knowledge, and plotting his next travel excursion.
Chef de Cuisine – Kim Barraza – Chef Kim Barraza From Las Vegas, Kim worked at Gordon Ramsay Steak and American Fish before coming to San Francisco. She worked at Bourbon Steak prior to joining the team at The Barbary Coast. Her influences are from California Cuisine, and she is part of the talented team of young men and women running the kitchen at The Barbary Coast. She also makes amazing desserts.