With watercress, apple and bacon. $15
Oswald, Santa Cruz CA
Mmm! I don’t eat abalone very often, but I’m definitely a fan when it’s prepared correctly. It has a tendency to become very tough and chewy so a skilled hand is needed for this delicate protein. Oswald did a great job with this dish. The abalone was beautifully cooked and still tender and very flavorful. NOMS!
Milk thistle (Silybum marianum, Asteraceae), Pigeon Point, Pescadero.
Grilled rice ball with uni and watercress soy butter sauce. Tasting menu
Izakaya Yuzuki, San Francisco CA
Hmm, I don’t think this was one of my favorited dishes. The grilled rice tasted great and had a strong flavor, but one that sadly over-powered the uni. I think that uni should be prominent if you’re going to include it in a dish since the ingredient is so delicate, but it just got lost in this one.
Pink and white Salvia ‘Dancing Dolls’ flowers (Lamiaceae), 18th Street.
Buffalo mozzarella With shaved golden bottarga (silver mullet roe) and watercress. Family style supper $46 per person
Staple and Fancy, Seattle WA
Mmm, I love all cheeses but homemade mozzarella is particularly delicious! It’s SO light with a beautifully silky texture. Yes please!
Baguette with olive oil and balsamic vinegar. Complimentary
Rachel the bronze pig, Pike Place Market. How can you not love a 550-pound bronze cast piggy bank?!
Made with 70% Meyer Ranch beef chuck which is cured for 24 hours and 30% butter with a slice of smoked gouda in the middle of the patty. The patties are individually vacuum sealed and sous vide’d with another stick of butter then seared in a buttered cast-iron skillet and topped with a slow-cooked egg yolk, sauce gribiche, and watercress. Served with sliced cornichons and French fries.