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“The crème fraîche-enriched, crouton-topped smoky tomato soup is delicious… and [The American] does manage to serve up finger-glossing slices of warm comfort. With two degrees from MIT, Gibson is a kind of grilled cheese engineer.”
“[They have] matured the dish, taking it to a level of adult grilled cheese perfection that will completely overshadow any trace memories you have of thin cheese sammies that linger in your subconscious. Think gourmet cheeses, local produce, and levain bread that would make Baby Jesus cry…Get thee to the American Grilled Cheese Kitchen as soon as possible.” —Bay Area Bites