FondueNew Van Ness Restaurant·SheilaSwiss cheese dish, served with a process that is part of the experience.|
Lemon Pepper Duck Breast with Duck HashGary Danko·Gary DankoSan FranciscoDuck prepared two different ways.|
stir fried beefThe Mandarin·Cecilia ChiangSan FranciscoSpicy beef with rich flavors, authentic Hunan style.|
Layered KimchiBenu (San Francisco)·corey leeSan FranciscoCompressed, razor-sharp slices of layered kimchi.|
Lamb chopsEylan Restaurant·Srijith GopinathanSucculent lamb chops served with ghee rice (ney choru).|
QuailBenu (San Francisco)·corey leeSan FranciscoTranslucent, amber-toned slice of a thousand-year-old quail egg over a...|
Beef TartareTad's SteakhouseA dish of finely minced or chopped raw beef, typically seasoned with capers,...5 saves|
Oyster and bone marrow fried riceBenu (San Francisco)·corey leeSan FranciscoIconic oyster and bone marrow fried rice.|
Spicy Tantan MenPetite Robert·Robert CubberlyBroth was complex and the chicken added just the right hint of spice.|
Glazed Oysters with Osetra Caviar, Leek Fondue, Zucchini Pearls, and Lettuce CreamGary Danko·Gary DankoSan FranciscoA luxurious appetizer featuring briny oysters topped with Osetra caviar,...|
Abalone cooked in butter with dried onion and white mustard flowers over potato puréeBenu (San Francisco)·corey leeSan FranciscoWhole abalone cooked in butter with dried onion and white mustard flowers...|
Bread CourseBenu (San Francisco)·corey leeSan FranciscoA freshly baked loaf in clean linen, paired with a stunning,...|
Hand RollSaru Handroll Bar SF·Billy KongHandrolls made with seasonal fish in Edomae & traditional style, with a...|
hand rollsSaru Handroll Bar SF·Billy KongHandrolls made with seasonal fish in Edomae & traditional style, with a...|