haas in San Francisco
total posts: 67
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Peanut Butter Cup with Peanut Brittle, Caramel Gelée & Caramel Gelato at Craft, LA.
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BAZAAR's Stuffed piquillo peppers with goat cheese. One of the many surprising dishes in LA's new IT restaurant.
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Shaved asparagus salad, bacon, poached egg and kumquats. A good start at Nopa in San Francisco.
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Tapas and Appetizers as à la carte tasting menus. Ten places and starters you shouldn't miss out on.
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Fresh fruits and vegetables displayed like colorful still life paintings ready to be picked or painted at the Mercato Centrale, Florence.
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Chocolate-chestnut torte. Layered Devil’s food cake, chestnut mousse and croquant. Sweet endings at Heaven's Dog.
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Corned beef on flatbread with gruyere, cabbage, russian dressing from The Sentinel.
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Pork belly topped with a delicately poached quail egg at MICHAEL MINA.
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Lobster Spaghetti, creamy tomato sauce, zucchini, basil at Pesce.
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The Country Bread at Bar Tartine may very well be the best thing on their brunch menu. Not to mention the best bread in San Francisco.
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Thomas Keller's chocolate cupcake, a sweet ending to a fried chicken night at Ad Hoc.
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“Piccola meringata” with Meyer lemon cream and wild huckleberry sauce. A dessert worth trying, even for brunch, at Zuni Cafe in SF.
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Beignets, delightfully crispy and creamy. An off-menu treat at Foreign Cinema in SF.
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Meyer Ranch flatiron steak & eggs. One of the dishes on the grown-up brunch menu at Serpentine. Brussels sprouts, anyone?
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THE FRENCH LAUNDRY's Rib-eye of Elysian Fields Farm lamb. One of 13 unforgettable courses, fully described and beautifully photographed.
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Speck wrapped Monkfish with parsnip puree from Craft, NY
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Canteen's Smoked pheasant terrine with cranberry sauce.
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Mmmm... Upscale doughnuts. What makes a good doughnut? Can healthy and deep-fried be in the same sentence? An American standard is coming back in style... Enjoy the sugar high.
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Fresh huckleberry doughnuts with meyer lemon curd cream from Universal Cafe in San Francisco
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Riverdog Root Vegetable Salad. A visit to Luce, the home of talented chef Dominique Crenn.
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Seared Alaskan halibut from Farallon restaurant in San Francisco
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Caramel Pot de Creme, Ricotta Beignets, Sautèed Plums and Heirloom Tomatoes from NYC's Lever House.
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A perfect meal at Per Se, Thomas Keller's East Coast French Laundry. A course by course look at one of the world's best restaurants.
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wd~50's eggs benedict – a stunning course-by-course look at NYC's top molecular gastronomy tasting menu.
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Raspberry chocolate tart, spice bread crumble, raspberry ice cream. The last course of Fleur de Sel tasting menu.
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Fried eggs with potatoes, gypsy peppers, tomato salsa with grass fed skirt steak from Bar Jules.
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Vanilla and chocolate beignets. Served warm, dusted with sugar, crispy on the outside and deliciously creamy inside. A highlight from an illustrated dinner at Town, NY.
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Caramelized dayboat scallops, salt cod brandade, sweet peas from one of San Francisco's top restaurants; Spruce.
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An amuse bouche prepared with traditional Russian soup, French technique and Spanish molecular gastronomy.
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An illustrated meal at NYC's celebrity-magnet restaurant. Is the famous mac-and-cheese worth $65? A look inside The Waverly Inn and Garden.
