Served at
Benu (San Francisco)A Michelin 3-star restaurant in San Francisco, known for its modern American cuisine with Asian influences, where Chef Antimo Maria Merone worked.
A course featuring pristine squid and cucumber ribbons, a halved tomato structure packed with caviar in a delicate foam ring, and whole abalone cooked in butter with dried onion and white mustard flowers over potato purée. Followed by caramelized black pork built into lettuce wrappers with preserved garlic, oyster jeotgal, and radish muchim.
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A Michelin 3-star restaurant in San Francisco, known for its modern American cuisine with Asian influences, where Chef Antimo Maria Merone worked.
The first and only Korean-American chef to receive three Michelin stars, known for his restaurant Benu.
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