Please The Palate |

In Situ San Francisco: Showcasing Dishes from Top Chefs and Restaurants Around the World

If I could, I would travel around the world eating at the best restaurants, the ones with Michelin and the World's 50 Best rankings. I dream about a trip to Copenhagen to eat at Noma or about saving up enough money to splurge at The French Laundry. While I am not packing my bags quite yet, a visit to the San Francisco restaurant In Situ at the newly designed San Francisco Museum Of Modern Art gave me a taste of what these chefs have created.

In Situ, which is an adverb or adjective that means 1) situated in place or position or 2) synergizing and interacting collaboratively within a context, is located on the ground floor of SFMOMA. Led by Michelin-starred chef Corey Lee (Benu, Monsieur Benjamin) and overseen by executive chef Brandon Rodgers, the rotating menu features fifteen different dishes at a time. What is unique about these dishes is that Lee collaborated with approximately eighty high profile chefs from around the world to create a menu of their "greatest hits."

30 September, 2016

Shiki Beverly Hills Serving Traditional Japanese Food (Washoku)

Amidst the steakhouses and Italian restaurants that line Canon Drive in Beverly Hills is the Japanese restaurant Shiki. Actually it is in the former location of Enoteca Drago, across the street from Wally's and Wolfgang's Steakhouse. Shiki is owned by Zen Noh, Japan's National Federation of Agricultural Cooperative Associations, the largest agricultural cooperative in Japan. Zen Noh was started in 1972 to support small farmers. They opened Shiki in Beverly Hills in order to showcase and increase awareness of local specialty products, such as Wagyu beef and Japanese rice, amoung other products.

Chef Shigenori (Shige) Fujimoto is from the Gifu Prefecture in Japan. He trained in tradiitonal washoku as well as sushi and worked in Japan before coming to Los Angeles in the early 1990s. He worked at Matsuhisa Restaurant in Beverly Hills from 1993 to 2004 and then at the former Shige in Santa Monica, Irori in Marina del Rey and Asanebo in Studio City, which received a Michelin Star. In 2013, Fujimoto began working at Shiki.

26 September, 2016

The Snack Program at The Restaurant at Meadowood Napa

When you think bar snacks, you might think sliders, calamari or french fries. But snacks will never be the same after enjoying them at The Restaurant at Meadowood in Napa.

The Restaurant at Meadowood is a Michelin Guide 3-Star restaurant in Napa Valley, CA. The tasting menu costs $330 per guest. A three-course menu is available in the bar for $90. But if you are not looking for a full dining experience and just want to have a few bites with a glass, or two, of wine, take a seat at the bar or in the rotunda and try the Snack Program for $40. The Snack Program is a 9-course tasting menu. Each course is a small bar bite but it takes bar snacks to another level. Each course is like a small sampling of what you might enjoy inside the restaurant because the snacks are inspired by dishes from chef Christopher Kostow's menu in the main dining room. This also means that the snacks change regularly.

23 September, 2016