Like many restaurants in San Francisco, the menu has just changed at chef/owner Melissa Perello’s one-Micheiln-starred favorite where “beautifully defined flavors and seasonally-driven cuisine are the cornerstones of [the] menu.”
The crisp new potatoes with pickled jalapeño, spring onion aioli and salsa verde is simple yet vibrant, and a sure-fire way to start a meal.
Other new spring dishes include fennel soup with fingerling potato, green garlic, crème fraîche and lemon agrumato; coulotte of wagyu beef, koji, grilled asparagus, spring onion and gribiche; and five-spice duck leg with black garlic, baby bok choy, citrus and toasted hazelnut.
Fried chicken à l’anglaise stuffed with homemade ham and Gruyère and topped with a sauce suprême with button mushrooms is now up for grabs at Corey Lee’s casual bistro in the Civic Center. “[It’s] kind of retro, but so tasty,” he says.
Suzette Gresham is celebrating spring with new dishes nettle pasta with Tuscan bean “ribollita” and olio nuovo; grilled Arctic char with baby artichokes, durum wheat cous cous and tomato brodetto; and Willamette Valley lamb with parsnip-spice bread, black trumpets, walnuts and cocoa.
Also new to the menu: this buckwheat and spring vegetable crostata with Bufala mozzarella and artichokes. (Photo: Acquerello Facebook)
Indeed, the nine-course tasting menu changes often at chef Teague Moriarty’s one-Michelin-starred restaurant in Nob Hill. April’s menu offerings include gently-grilled white asparagus with kaluga caviar; fava bean pithivier with roasted mushrooms and chicken skin lardons; and aged New York strip with twice-baked new potato and confit green garlic.
“Vegetables are the star of the menu at this bright blue oasis on busy Valencia Street, which adheres to a mostly pescatarian philosophy, with carnivorous options available on the side,” say our anonymous inspectors of chef/owner Aaron London’s one-Michelin-starred Mission eatery.
New plates include mushroom broth chawanmushi with Fuji apple and pistachio; asparagus, green peach mayo, maitakes, yuzu cucumber and burnt miso; and campanelle, smoked fumet, spring garlic pesto and goat’s gouda.
New on the dinner menu at Sara and Evan Rich’s one-Michelin-starred restaurant is spring vegetables and leaves, buttermilk and black garlic; aged beef agnolotti, green tomatoes, chipotle and romaine; and pork chop tonkatsu with savoy cabbage and Japanese curry.