Valiani, former executive chef/partner of the San Francisco Provencal Restaurant LuLu and the Palo Alto Mediterranean Zibbibo, will create a new "American eatery" cuisine for ELROYS.

"Marc's culinary strength consistently benefited restaurants like LuLu and Moose's, he will do the same for ELROYS," said ELROYS partner Michael Plutino. "ELROYS has always been striving for a seasonal cuisine of value and consistency. Under the guidance of Marc's talent, ELROYS will continue this vision," said Plutino.

"We have made a commitment to redesigning the menu in my first two weeks in order to have it in place by February," said Valiani. "By adding elements of the local marketplace, coupled with regional influences, I'll be redefining some of the American classics," said Valiani.

Creating what Valiani calls an "American eatery" cuisine, menu ideas include: cured pork porterhouse with roasted garlic-bourbon sauce, whole-roasted Dungeness crab with red chilies, garlic and parsley, and spicy lamb sausage with a wild mushroom-winter bean ragout.

Between 1988 and 1994, Marc Valiani worked with chefs George Morrone, Wolfgang Puck and Hans Rockenwagner at Hotel Bel Air, Spago and Rox respectively. With a move to San Francisco he landed the executive chef position at Moose's, where he stayed until 1996.

In 1996 Valiani and Jody Denton formed a partnership and became the executive chefs/partners of Restaurant Lulu, which has received consistent acclaim. In late 1997 Valiani paired with Denton in Palo Alto, creating the instantly successful Zibibbo. Additionally, Valiani has been a featured chef at James Beard House dinners.

Approaching its third year of operation, ELROYS is a casual-upscale restaurant serving seasonal California fare in a nouveau-industrial decor located in San Francisco's burgeoning SOMA district.

Operated by Boulder Concepts Restaurant Group of San Francisco, ELROYS was launched in March 1997, sales for 1998 topped $5 million. Located at 300 Beale Street at Folsom in San Francisco, ELROYS serves lunch daily Monday through Friday and dinner daily. To make reservations call 415/882-7989.