The chef behind Square Pie Guys is bringing elevated French cooking to Oakland at prices you can actually come back to.
Before building Square Pie Guys into a Bay Area pizza empire, Danny Stoller trained under French chefs in elevated kitchens. Now he’s returning to his roots with Petit Américain—a popup testing a new concept: daily luxury.
The approach:
• Regenerative protein from Cream Co
• Reducing food waste (French dip bread → chicken liver mousse)
• Real technique: sous vide, brown butter, nose-to-tail
• Zero pretension
The menu:
French dip sandwiches | Mussels $12 | Beef tartare $15 | Steak frites $24
The philosophy:
Food this good shouldn’t require a special occasion.
Currently a popup in Oakland. Danny’s raising capital for a brick and mortar in SF.
This is what accessible elevated cooking looks like.
👉 Subscribe for Bay Area food stories that challenge how restaurants should work.
What elevated dish do you wish was more affordable? 👇
#FrenchFood #SustainableFood #BayAreaFood #RegenerativeAgriculture #GeronimocRamos
3 Comments
Would you rather eat at a $200 restaurant once a year, or have access to $25 elevated meals you can return to monthly?
Genuinely curious which experience you value more. 👇
Looks so yummy!
Daily luxury…. I need me some of that