Dining Out 2 minutes 01 April 2019

6 Dishes to Try This Spring in San Francisco

We’ve rounded up some noteworthy new dishes in the Bay Area.

Spring

Ready or not, spring has sprung and menus, they are a-changin', reflecting mother nature’s blooming bounty.

We’ve rounded up some noteworthy new dishes in the San Francisco. Here’s what you need to check out this spring.

Acquerello

At the two-Michelin-starred restaurant in Nob Hill, Suzette Gresham is celebrating spring with new dishes like grilled Spanish mackerels with a “giardiniera” of pickled vegetables. The new cheese course by chef de cuisine Seth Turiansky—Cravet goat’s milk cheese, buckwheat, huckleberry, porcini and foraged greens (pictured above)—was inspired by a living wall.

Rich Table

“Chefs/owners Evan and Sarah Rich execute casual Californian fare with fine-dining precision, interweaving a bevy of global influences along the way,” state Michelin inspectors of the one-Michelin-starred restaurant in Lower Haight.

New dishes to grace the menu this spring include beef carpaccio with grilled asparagus, Béarnaise and brioche; bucatini with English peas, carrots and harissa; vegetarian flatbread with spring onions, pickled mushrooms and celtuce; and a salad chock-full of little gem lettuce, roasted beets, walnuts and blue cheese (pictured above).

Manresa 

Treat yo’self this season with a trip to David Kinch’s three-Michelin-starred Manresa in Los Gatos. Here, “chef David Kinch works with some of the region's most revered growers, turning products from Andy's Orchard, Pistils & Petals Farm and Dirty Girl, among others, into works of art,” state Michelin inspectors. Stuffed spring morel mushrooms served with squid and grilled onion jus (pictured above) are new to the menu.

Avery

“Like many a restaurant success story these days, Avery began as a pop-up before taking up brick-and-mortar residence,” say Michelin inspectors of Rodney Wages and Matthew Mako’s RTB Fillmore transformation that opened last spring. Diners will be delighted this season with new menu items like the Northern Coast, featuring Mendocino lamb vol-au-vent with artichoke barigoule and coastal seaweed, and Mount Lassen trout grilled over embers and smoked in eucalyptus and served alongside burnt avocado purée, fava leaf, crème fraîche, smoked trout roe and mustard leaf oil (pictured above).

Lazy Bear

Chef/owner David Barzelay’s two-Michelin-starred fine-dining dinner party in the Mission is not to be missed this spring. Wild greens with California white sturgeon, seafood bouillon and a nettle-house miso pesto, and oxtail with black trumpets, pink peppercorn and celery root Bordelaise are the newest creations to land on the dinner menu.

flour + water

At Thomas McNaughton’s Mission hot spot, Neapolitan pizzas and handmade pastas are on deck, boasting ingredients of the season. To start, opt for the green garlic and Fontina arancini served with garlic chive aioli or the asparagus alla carbonara (pictured above) before moving onto pizzas like the bianco verde topped with nettles, ricotta, Provolone, green garlic and Agrumanto olive oil.

Hero image courtesy of Lazy Bear/Facebook.

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Acquerello

At the two-Michelin-starred restaurant in Nob Hill, Suzette Gresham is celebrating spring with new dishes like grilled Spanish mackerels with a \u201cgiardiniera\u201d of pickled vegetables. The new cheese course by chef de cuisine Seth Turiansky\u2014Cravet goat\u2019s milk cheese, buckwheat, huckleberry, porcini and foraged greens (pictured above)\u2014was inspired by a living wall.
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View this post on Instagram

A post shared by Rich Table (@richtable) on

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Rich Table

\u201cChefs/owners Evan and Sarah Rich execute casual Californian fare with fine-dining precision, interweaving a bevy of global influences along the way,\u201d state Michelin inspectors of the one-Michelin-starred restaurant in Lower Haight.

New dishes to grace the menu this spring include beef carpaccio with grilled asparagus, B\u00e9arnaise and brioche; bucatini with English peas, carrots and harissa; vegetarian flatbread with spring onions, pickled mushrooms and celtuce; and a salad chock-full of little gem lettuce, roasted beets, walnuts and blue cheese (pictured above).
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View this post on Instagram

A post shared by MICHELIN guide (official) (@michelinguide) on

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Manresa 

Treat yo\u2019self this season with a trip to David Kinch\u2019s three-Michelin-starred Manresa in Los Gatos. Here, \u201cchef David Kinch works with some of the region's most revered growers, turning products from Andy's Orchard, Pistils & Petals Farm and Dirty Girl, among others, into works of art,\u201d state Michelin inspectors. Stuffed spring morel mushrooms served with squid and grilled onion jus (pictured above) are new to the menu.\n
View this post on Instagram

A post shared by AVERY (@avery_sf) on

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Avery

\u201cLike many a restaurant success story these days, Avery began as a pop-up before taking up brick-and-mortar residence,\u201d say Michelin inspectors of Rodney Wages and Matthew Mako\u2019s RTB Fillmore transformation that opened last spring. Diners will be delighted this season with new menu items like the Northern Coast, featuring Mendocino lamb vol-au-vent with artichoke barigoule and coastal seaweed, and Mount Lassen trout grilled over embers and smoked in eucalyptus and served alongside burnt avocado pur\u00e9e, fava leaf, cr\u00e8me fra\u00eeche, smoked trout roe and mustard leaf oil (pictured above).
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View this post on Instagram

A post shared by Lazy Bear (@lazybearsf) on

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Lazy Bear

Chef/owner David Barzelay\u2019s two-Michelin-starred fine-dining dinner party in the Mission is not to be missed this spring. Wild greens with California white sturgeon, seafood bouillon and a nettle-house miso pesto, and oxtail with black trumpets, pink peppercorn and celery root Bordelaise are the newest creations to land on the dinner menu.
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View this post on Instagram

This dish pairs very well with the sunshine we are having. Come try for yourself! . . : @instamandie . . . asparagus alla carbonara with smoked tessa, cured yolk, parmigiano & black pepper #everythingisbetterwhencarbonara\u2019d#canyoucarbonarait#eggsandbacon #flourandwatersf #sfeats #sffoodie #eater #eatersf #sanfrancisco #InfatuationSF #EEEEEATS #forkyea #chefslife #chefsroll #chefsfeed #timeoutsf #timeout #foodandwine #bonappetit #handmade #foodnetwork#foodiesnacks #f52grams #lefooding

A post shared by Flour + Water (@flourandwatersf) on

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flour + water

At Thomas McNaughton\u2019s Mission hot spot, Neapolitan pizzas and handmade pastas are on deck, boasting ingredients of the season. To start, opt for the green garlic and Fontina arancini served with garlic chive aioli or the asparagus alla carbonara (pictured above) before moving onto pizzas like the bianco verde topped with nettles, ricotta, Provolone, green garlic and Agrumanto olive oil.

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