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Causwells
Established in 2014, Causwells is a neighborhood American bistro, rooted in the northern California style of cooking. Chef Adam Rosenblum draws from his diverse background to create a menu that spotlights local, seasonal ingredients influenced by French, Spanish, and Italian flavors.
Our smash-style Americana Cheeseburger is beloved, some say it’s the best in the country — stop on by and see for yourself!
Chef Adam Rosenblum
A native of Maryland, Chef Adam Rosenblum began in the restaurant industry during his high school years as a dishwasher. Furthering his culinary knowledge, Adam attended the Culinary Institute of America in New York. Adam moved to New Orleans to work alongside renowned Chef Donald Link of Herbsaint, where he cultivated a passion for whole animal butchery and working with small farms. Displaced by Hurricane Katrina, Adam opened his first farm-to-table restaurant, Imagine, in Little Rock, Arkansas; taught budding culinary students at Winthrop Rockefeller Institute; and consulted with an array of restaurants in New Jersey. Accepting a position as sous chef of Flour + Water, Adam moved to San Francisco in 2013, where he was immersed in the rustic Italian cuisine of the restaurant and the bounty of local produce. Adam opened Causwells in 2014 and is the owner of Alba Ray’s, a creole brunch spot in San Francisco’s Mission neighborhood.
Our smash-style Americana Cheeseburger is beloved, some say it’s the best in the country — stop on by and see for yourself!
Chef Adam Rosenblum
A native of Maryland, Chef Adam Rosenblum began in the restaurant industry during his high school years as a dishwasher. Furthering his culinary knowledge, Adam attended the Culinary Institute of America in New York. Adam moved to New Orleans to work alongside renowned Chef Donald Link of Herbsaint, where he cultivated a passion for whole animal butchery and working with small farms. Displaced by Hurricane Katrina, Adam opened his first farm-to-table restaurant, Imagine, in Little Rock, Arkansas; taught budding culinary students at Winthrop Rockefeller Institute; and consulted with an array of restaurants in New Jersey. Accepting a position as sous chef of Flour + Water, Adam moved to San Francisco in 2013, where he was immersed in the rustic Italian cuisine of the restaurant and the bounty of local produce. Adam opened Causwells in 2014 and is the owner of Alba Ray’s, a creole brunch spot in San Francisco’s Mission neighborhood.
Tom Patella
A former art teacher from Santa Clarita, California, owner Tom Patella has always held a passion for restaurants. Experienced in the industry, Tom worked his way up through an array of prominent San Francisco restaurants starting at Hillstone as a server and trainer, and continued on to Ruth Chris Steakhouse — where he cultivated his love for wine — and California Wine Merchant. Tom dually owns and oversees the wine programs at Waystone and Causwells.
A former art teacher from Santa Clarita, California, owner Tom Patella has always held a passion for restaurants. Experienced in the industry, Tom worked his way up through an array of prominent San Francisco restaurants starting at Hillstone as a server and trainer, and continued on to Ruth Chris Steakhouse — where he cultivated his love for wine — and California Wine Merchant. Tom dually owns and oversees the wine programs at Waystone and Causwells.
