Slow-cooked pork belly – Eos Restaurant

Pork belly Eos Restaurant
Sweet, tender pork belly atop creamy grits and a stone fruit chutney. Garnished with cilantro, flat leaf parsley, fennel and mint leaves and sliced nectarines.
Eos Restaurant & Wine Bar, San Francisco

This dish was very clean and delicious! I loved the combination of the creamy grits, slightly sweet fruit chutney, and the sweet and salty pork belly.  I’m not sure what they braised the pork in, but I’m guessing they used some soy and sugar.  The effect was fabulous and the pork just melted in your mouth. The fruit and herb salad on top were bright and contrasted perfectly with the rich pork belly.

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Shiitake mushroom dumplings – Eos Restaurant

Shiitake mushroom dumplings Eos Restaurant
Earthy shiitake mushroom dumplings with cherry tomatoes, garnished with scallions.
Eos Restaurnt & Wine Bar, San Francisco

Umami has to be my favorite flavor, and this dish delivers plenty of it! There is a lot of hype about these dumplings, particularly the sauce, and I must join in. You can’t go wrong with a sauce full of soy, butter, and MORE butter! We tried scooping up as much of it with eat bite. The dumplings themselves were cooked perfectly – not too mushy, with a bit of a bite to the pasta. Count me in on the bandwagon!

Chorizo stuffed calamari – Eos Restaurant

Chorizo stuffed calamari Eos Restaurant

Savory squid with a delicous chorizo filling, Allstar Organics wax beans, yuzu vinaigrette and lemon.
Eos Restaurant & Wine Bar, San Francisco

Whenever I see chorizo on a menu, I immediately assume that the dish will be heavy and greasy.  Not so! This dish was so light and refreshing from the yuzu vinaigrette and lemon.  The bicolored wax beans also added brightness, and the chorizo filling wasn’t at all dense or heavy.  This dish is a winner in my book!