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"Set in a warmed warehouse space where personable service meets industry-seasoned technique, this San Francisco tasting menu leans Nordic, emphasizing preservation methods like curing, drying, and fermentation to produce deceptively simple yet intricate dishes. The creative energy is steady throughout a meal — opening snacks such as a crispy curlicue of puffed beef tendon capture the ethos, while plates like a squab breast lacquered with burnt honey and served with a truffled jus reveal a more classical bent." - The MICHELIN Guide