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.
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.
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“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).
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.
“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).
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.
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.