(Left to right) Arctic char: horseradish crème fraiche, wasabi tobiko, dill. Scallop: pineapple quince, roasted parsnip, lime caviar yuzu vinaigrette. Butterfish: roasted tomato aioli, asparagus coins, castelvetrano olives, citrus. Yellowtail: grapefruit, fennel, black garlic aioli, meyer lemon. Crudo for 2 $28 Bar Crudo, San Francisco CA
I’ve had this sampler before and it wasn’t as good this time around. The fish didn’t seem as fresh and they were a bit clunky on the plate. The flavors were really complex, interesting and very different between preparations. My favorite was probably the arctic char which is surprising because I’m not a huge horseradish/wasabi fan. I just thought this portion ate the cleanest and was refreshing.
With sauteed pork belly, French green lentils, brussels sprouts, parsnip veloute. New Year four-course tasting menu $80 RN74, San Francisco
I think this was my least favorite dish of the evening. The arctic char was fine, I just forgot out oily of a fish it is. Also the pork belly was ALL fat, I expected it to have some meet on it. Oily fish plus a cube of pork fat really didn’t work for me. The other components were pretty good. I loved the lentils and the veggies were also tasty.