(KCBS) – KCBS Food and Wine Editor Narsai David says this is one of the finest restaurants in the Bay Area.
Farallon in San Francisco certainly remains at the top of its form, one of the finest restaurants in the Bay Area. They present so many wonderful and creative ideas. One amuse bouche called foie gras cappuccino has nothing to do with coffee, it just looks like a cappuccino. It’s served in a little tiny cup in which foie gras and cream are pureed with a broth and whipped together so they foam at the top. Swish it down and, wow, what an incredibly luscious quality.
We also had some citrus cured local sardines and a pan roasted New Zealand tai snapper – a small piece of filet resting on top of agnolotti (like ravioli) stuffed with fresh pea puree and spring onion and served in lobster broth.
The grilled Pozzi farms lamb chops had the most unusual presentation served over a puree of green garlic.
Don’t miss the honey roasted pear if it’s on the menu that day.
A most unusual experience at one of the finest restaurants in the whole Bay Area.
Narsai David is the KCBS Food and Wine Editor. He has been a successful restaurateur, chef, TV host, and columnist in the Bay Area spanning four decades.
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