Summer is in full force and restaurant menus throughout the Bay Area are singing songs of the season.
We’ve rounded up some noteworthy new dishes at some of our favorite spots in San Francisco—here’s what you should nosh on this summer.
Commonwealth
“The cool kids of the Mission flock to this upscale spot, all sleek vibe and warm welcome,” state Michelin inspectors of this one-Michelin-starred restaurant in the Mission. Executive chef Jason Fox is showcasing summer ingredients via a salad of charred zucchini, roasted corn, smoked yogurt, basil, barley and a crispy squash blossom; charred stone fruit with nasturtium sorbet, celery, yellow squash, sunflower pesto and wild fennel; and smoked trout glazed in fermented juices and served with cucumber, tapioca, dill and sake lees cream (pictured above). Bonus: chef Fox and team donate a portion of each month’s revenue to local non-profits.Ad Hoc
At Thomas Keller’s most casual restaurant in Yountville, chef de cuisine Matt Alba offers up a four-course menu to be served family style. Menu items change daily—this week’s dishes included buttermilk fried chicken with baked beans, corn and squash succotash; a clam bake of manila clams, lobster, shrimp, Prince Edward Island mussels, red bliss potatoes, spinach and lobster broth; and a dessert of lemon curd with blueberries, shortbread and chantilly cream.
(Photo: Barndiva Facebook page.)
Barndiva
“Pristine ingredients are the real stars at this decidedly un-diva-like restaurant, which thoughtfully showcases California’s bounty,” say inspectors. New menu items from chef Ryan Fancher include Alaskan halibut, Sardinian couscous, sweet corn, bacon, gaufrette potato chip, tomato confit and basil pistou; crispy duck leg confit with stone ground polenta, bing cherries, herb-roasted little gems and red wine reduction; and brown butter financier cake with Russian River strawberries, blackberries and Bavarian cream (pictured above).Mourad
At one-Michelin-starred Mourad, chef/owner Mourad Lahlou puts his spin on fresh and seasonal California ingredients with the vibrant flavors of his Morroccan roots. Summer dishes include foie gras with strawberry, pink peppercorn, rose, green papaya and brioche; short rib, hibiscus, nardello and rosé; and beef with stone fruit, radish and ras-el-hanout.Rich Table
“Chefs/owners Evan and Sarah Rich execute casual California fare with fine-dining precision, interweaving a bevy of global influences along the way,” say inspectors of this one-starred hotspot in Hayes Valley. Diners will be delighted with new summer dishes like heirloom tomato aguachile, peach and avocada tostada; beer-battered soft shell crab with green tomato and tartar sauce; and squash blossom pierogis with queso Oaxaca (pictured above).Al’s Place
Vegetables take center stage at chef/owner Aaron London’s (that’s “AL”) eatery on Valencia Street, and he’s making most of what’s in store this summer. New plates include heirloom tomatoes with corn pudding and green peach oil, smoked corn husk chawanmushi, and stone fruit curry with black lime cod, green bean and blueberry.
(Photo: Lord Stanley Facebook page.)
Lord Stanley
At this European-meets-Californian one-Michelin-starred restaurant by Rupert and Carrie Blease, “superlative ingredients and a sun-filled space lend it an undeniable West Coast vibe, while house-made breads, confections and an intriguing wine list of European vintages make it clear that these chefs were trained across the pond,” per our inspectors. Chilled sweet peaches with cucumber, bay leaf oil, sorrel and purslane; summer squash with green olive, kaffir lime, avocado and almond tuile (pictured above); and Wagyu beef with smoked sweet corn, almonds, mustard greens and red wine jus are all on deck for the summer months.Zola
Chef/owner Guillaume Bienaime is known for putting a California spin on his French fare at his seductive bistro in Palo Alto. New plates this summer include a yellow corn soup with crème fraîche, lobster oil and green onion; antipasti and burrata with pine nuts, cherry tomatoes, eggplant, fennel and basil; and eggplant and tomato tart with Parmesan and garlic confit. For dessert, check out the olive oil cake served with rhubarb, strawberries, cream cheese mousse and cardamom crumble.
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