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BirdSong
Thai restaurant · Chevy Chase ·
BirdSong
Thai restaurant · Chevy Chase ·
@eater
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Where to Eat Hoshigaki, or Japanese Dried Persimmons, in the Bay Area | Eater SF
"At Birdsong, Chef Christopher Bleidorn—who first learned how to make hoshigaki while working at Benu—uses a bourbon-infused cedarwood step (rather than the common boiling-water or sake sterilization) and finishes the fruit in cedar boxes to keep them soft and retain a bourbon-cedar aroma; he is currently stuffing the hoshigaki with braised chestnuts and serving them with fermented chestnut sauce alongside duck, and he’s experimenting with a hoshigaki ice cream sandwich, calling the leathery, sugary dried persimmon “the perfect vessel.”" - Eater
