Star Chef Jason Fox Returns to the Kitchen at Proper Hotel - Eater SF
"Downstairs at Villon, the dinner menu has been totally overhauled, and now looks way more wild and intriguing, featuring Dungeness crab with green goddess and pickled kohlrabi; shrimp agnolotti sunk in dashi and topped with crispy chicken skin; a chicory salad with nasturtium sorbet made from the edible flowers; and a sprouted grain porridge with wild nettles and fennel pollen." - Becky Duffett
