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sf restaurants

chef alice waters

wonderfully simple & detailed – a pioneer of all things garden, market fresh, seasonal, sustainable & local

hog island oysters

cannard farm rocket w/ artichokes, pickled shallots and duck rillettes

little gems lettuce w/ marinated beets and basil

pizzetta w/ wild mushrooms, thyme and parmesan

half moon bay sand dabs w/ wild rocket and fennel salad, meyer lemon and green garlic mayonnaise

spring pea and ricotta ravioli w/ mint and pecorino

llano seco ranch pork braised in the wood oven w/ sweet and spicy chiles, carrots and salsa verde

grilled riverdog farm chicken al mattone w/ fried parsnips, broccoli di ciccio and black olives

tangerine sherbet w/ champagne and langue de chat

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