Smokey Bacon Mac: rich and bold with smoked cheddar, jack cheese and bacon.
Homeroom, Oakland CA
Danielle P.
Mac the Goat: rich and tangy gresh chevre, sliced scallions, served with crispy breadcrumbs and drizzled with olive oil.
Homemade in Foster City CA
Danielle P.
Candlestick Park, San Francisco CA
Alan C.
Baked in a cast iron pan, topped with strawberries and house-made ricotta.
Outerlands, San Francisco CA
Alan C.
With yellow corn grits. Eggs in jail and lemon ginger apple cider.
Outerlands, San Francisco CA
Alan C.
With Noyau ice cream and caramel sauce.
Ame, San Francisco CA
Corey T.
Ame, San Francisco CA
Corey T.
Ame, San Francisco CA
Corey T.
Broiled sake marinated Alaskan black cod and shrimp dumplings in shiso broth.
Ame, San Francisco CA
Corey T.
Ame, San Francisco CA
Corey T.
“One layer was a chestnut mushroom, cep, dill and onion mixture. The cereal was dark-toned kasha. The moist European salmon was the substitute for sturgeon. I very well doubt that I will ever eat a coulibiac with all the most authentic ingredients but it doesn’t stop me obsessing about it.” – Mr. Edible
Swansea UNITED KINGDOM
Mr. Edible at Edible Swansea Blog
Layered with light mascarpone cream.
Cepage, Hong Kong HONG KONG
Corey T.
Vittle Monster 