Eating Out, San Francisco


flavours-092Chefs and owners Hiro Sone and Lissa Doumani prove that mixing different cultures can create inspired results. The combination of Sone’s experience acquired as the chef of Spago in Tokyo with the distinct California flair of the Napa Valley presents itself in an array of dishes that can be paired as effortlessly with sake as they can with wine. The results lead to dishes such as the Alaskan black cod in a shiso broth and the eel fois gras with matsutake mushroom risotto that are truly one of a kind.

 

flavours-092-1Having grown up in a small fishing village near Nice, brothers and co-owners Jerome and Stephane Meloni have incorporated home-style cooking and small-town charm into their upscale bistro and wine bar Castagna. Drawing inspiration from the regions of southern France and the Italian Riviera, the menu at the 40-seat bistro features light bites like flambéed tiger prawns alongside hearty main courses that include niçoise-style beef stew and steak Béarnaise à la Provençale.

 

flavours-092-2Boasting over 30 years of combined experience working in high-end restaurants, chefs Evan and Sarah Rich put a special focus on creating personalised dishes that come straight from the heart at their farmhouse-inspired restaurant Rich Table. Among the local favourites that keep the patrons returning for more are the dried porcini doughnuts with raclette and the sardine chips with horseradish crème fraîche.

 

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