Royal Blenheim apricot “Membrillo”, fennel and saba vinegar. Chef’s Tasting Menu $270
The French Laundry, Yountville CA
This cheese plate was yummy! I loved the curled apricot “membrillo” and the saba vinegar tasted great with everything.
Served with cauliflower, arugula, fennel, olives, croutons and preserved lemon. $12
BIN 38, San Francisco
This was a refreshing plate but disappointing because it’s not what I thought I ordered. The menu read “Grilled calamari” and perhaps the squid was grilled at some point, but there was so much citrus juice in the dressing that the calamari got further cooked by the acid and its texture changed drastically. It could have almost been called a “ceviche” at that point! I did appreciate the different textures from the fennel, croutons, cauliflower, etc. I’m not sure what was the painted green puree on the plate. It was never explained and I forgot to ask. Pretty dish…
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.
This presentation was very beautiful. The bright pink from the Hawaiian salt played off the yellow and red watermelon slices and the cream colored scallops. The flavors, however, seemed unfocused. Between all the different flavors and textures, the scallops were lost.
Matchstick Genoa and hot soprassata salami, ricotta salata cheese, shaved fennel, field greens, marinated chick peas.
Patxi’s Chicago Pizza, San Francisco
Vittle Monster 