Loading Files...
Located in the somewhat nice Metreon in San Francisco - Top Floor
We got there a little early.
Epic Roasthouse - Buttermilk Chive Biscuits with Canadian Bacon and Housemade Pickles.
Credo - Fresh Garbanzo Puree, Bruschetta, etc.
New Kapadokia - Dolmas, etc.
Salt House - Pork Rillettes with Stone Fruit Mostarda.
Town Hall - Tuna Tartare with Tabasco Vinaigrette on Crispy Wonton
Kasa Indian Eatery - Chicken Tikka
Chez Papa Resto - Braised Lamb Daube
Roots Restaurant - Heirloom Bean Puree
La Mar Chebicheria Peruana - Ceviches
Martins West - Rabbit Terrine
Alembic - Fish with compressed watermelon.
The Awahnee - Oil Preserved Albacore
New Delhi Restaurant - Mini Samosas with Tamarind Chutney
Navio - Heirloom Tomato Soup/Dungeness Crab/Tomato Anise Sorbet
1300 Fillmore - Blue Cheese Grits/Tomato Marmalade
Paragon - House Smoked Trout Salad
Stone Korean Kitchen - Bulgogi with Butter Lettuce
First Crush - Chocolate and Fresno Chile Pudding with Maldon Sea Salt
Linda gets ALL THE FLAVORS!
Gelateria Naia - Blue Bottle Coffee, Rechiutti Chocolate and Malt, Strawberry
Chaya Brasserie - California Roll/Spicy Tuna Roll
Cliff House - Bay Shrimp Salad
the girl & the fig - saucisson sec
Baker and Banker - Dark chocolate pot de creme, goat cheese mousse, dark cherries, candied pistachios
A16 - Ricotta and Peperonata Crostini
La Folie - Terrine of Smoked Herring, Crushed Yukon Gold Potatoes, Horseradish Cream
Lark Creek Steak - Steak Tartare
flour+water - Tarragon Cured Halibut, confit radish, cucumber, preserved lemon aioli.
Linda with Chef Roland Passot