10/20/2026
MEET CHEF JOEY COLANTUONO
The mind behind Bastardo
Joey Colantuono and Bastardo started where most good food stories do: bouncing between family kitchens. His just happened to be his grandmothers’ kitchens in Jersey City and the backroads of Alabama.
Those early days shaped his appreciation for good food, genuine hospitality, and the kind of meals that stick with you.
After culinary school and a stint working with beautiful produce in the San Juan Islands, Joey returned to Alabama to care for his 96-year-old great-grandmother, Memaw. Recipe testing for a 96-year-old only deepened his love for cooking and what it means to feed someone.
He eventually made his way back to the Pacific Northwest, helping open Lenox as Sous Chef, before landing in the Bay Area at Three Sacks Full, a lovely little ten-table, veg-forward hole in the wall.
Bastardo is a love letter to those kitchens, those people, and those moments. Food rooted in memory, made with care, and inspired by that split second of sneaking a taste from someone special before it ever hits the plate.
IYKYK.
THE MENU. 💥
LOW BAR x BASTARDO
Thursday, October 22 | 4–10 PM
