Figs, honey ricotta sherbet. Tasting menu $95
Luce, San Francisco CA
This dessert was REALLY pretty, but I don’t know if everything came together seamlessly. I liked all the individual components but the flavors didn’t really gel for me. But then again I’m not a huge dessert person in the first place.
Mini macarons. Oh, how I love macarons!
Cardamom crumble and pistachio. Tasting menu $95
Luce, San Francisco CA
I enjoy simple desserts and this one was lovely and delicious. The sorbet had a great apricot flavor and the cardamom crumbled and chopped pistachios were fun additions.
Adolph B. and Alma de Bretteville Spreckels Gallery, California Palace of the Legion of Honor.
Broccoli di ciccio, pluot, brown butter. Tasting menu $95
Luce, San Francisco CA
This was a miss for me. The flavors were there, but the texture of the lamb loin was really rubbery and squishy at the same time. It was off-putting and kind of ruined the rest of the great components on the plate. 😦
Blue trumpet vine (Thunbergia laurifolia, Acanthaceae), Kentfield.
Sweet yellow corn, green strawberries, radish. Tasting menu $95
Luce, San Francisco CA
Another interesting flavor and texture combination from Luce, and I think a successful one. I don’t think I’ve ever come across green, unripe strawberries as an intentional ingredient before. They actually have a great texture and flavor profile (I grew up on a berry farm so I’m quite familiar). I also loved that there was a corn puree, roasted corn kernels, and shaved baby corn on the plate. And let’s not forget the beautifully poached lobster! Noms!
Black-eyed Susan vine (Thunbergia alata, Acanthaceae), Kentfield.
Crispy sweetbreads, barley scented beef consomme, summer truffle. Tasting menu $95
Luce, San Francisco CA
Wow, this was a successful dish for me! The thinly sliced beef was delicious and the toasted barley pieces were fun to crunch. The deep aroma of the beef consomme was wonderful and the crispy sweetbreads were rich and tasty too. The summer truffle had a mild aroma, but had a great flaky texture that added to the dish.
Heirloom melon “soda” with olive oil.
The evolution of San Francisco homes, Noe Valley. Every now and then you’ll see ultra-modern homes beside your typical SF buildings.
Lightly smoked with fig branches, pickled cherries, black olive, fresh ricotta. Tasting menu $95
Luce, San Francisco CA
I can certainly appreciate an artfully plated dish, but this is going a bit far maybe. There are literally only four tiny pieces of beets on this plate. I understand that there are many components here, but give me some more damn beets! LOL, I’m only slightly joking… The beets were delicious, and so were the pickled cherries. I think that was a beet gelee too, but don’t quote me on that.
Blooming chalk lettuce (Dudleya lulverulenta, Crassulaceae), West Field Road.
Summer melon, fennel, dill, lemon verbena. Tasting menu $95
Luce, San Francisco CA
The prawns were really good in this dish, but it was the accompaniments that really made it interesting. The variegated leaves were beautiful and the combination of different herbs and melon were new and delicious.
Green olive bread. Complimentary
South African daisy (Gazania sp., Asteraceae), Kentfield.
Basil, grape, burrata. Tasting menu $95
Luce, San Francisco CA
This amuse was bright and refreshing. All the ingredients tasted great and the basil was an interesting and delicious addition. A great way to cleanse your palate before a long meal.
Main atrium at the de Young Museum.
Stone Sour: Knob Creek bourbon, fresh lemon and blood orange juice, shaken with barrel-aged syrup and served tall on the rocks with brandied cherries. $12
Luce, San Francisco CA
The cocktails at Luce were really fun and delicious. Each one had several ingredients and they all generally worked well together. The Stone Sour was probably my favorite because it had bourbon, but the Moscone Pear was tasty in its own way.
Moscone Pear: Dimmi herbal grappa liqueur, shaken with fresh pear puree, fresh squeezed lime and lemon, served up. $12
Noe Valley.
Vittle Monster 