Amuse Bouche: Everything Spiced Bagel Chip with Steelhead Roe
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Baby Beet-Burrata Salad, Ash Rind, Figs, Pine Nut Butter, Radish, and Charred Fig Leaf Oil
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Baby Beet-Burrata Salad, Ash Rind, Figs, Pine Nut Butter, Radish, and Charred Fig Leaf Oil
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Baby Beet-Burrata Salad, Ash Rind, Figs, Pine Nut Butter, Radish, and Charred Fig Leaf Oil
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Autumn Vegetables: Crispy Soft-poached Egg, Maitakes, Butternut Squash Bark, Garlic Soubise, and Ancho Chili Pesto
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Autumn Vegetables: Crispy Soft-poached Egg, Maitakes, Butternut Squash Bark, Garlic Soubise, and Ancho Chili Pesto
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Autumn Vegetables: Crispy Soft-poached Egg, Maitakes, Butternut Squash Bark, Garlic Soubise, and Ancho Chili Pesto
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Roasted Squab, Hay-smoked Carrots, Red Wine-braised Salsify, and Parmesan
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Roasted Squab, Hay-smoked Carrots, Red Wine-braised Salsify, and Parmesan
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Berkshire Pork Loin, Roasted Grapes, Mustard, Dijon Spaetzle, Golden Raisin Relish, Liquid Grapes, and Sautéed Grapes
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Berkshire Pork Loin, Roasted Grapes, Mustard, Dijon Spaetzle, Golden Raisin Relish, Liquid Grapes, and Sautéed Grapes
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Chef Emmanuel Eng of Maverick - San Francisco, CA
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Restaurateurs Scott Youkilis and Michael Pierce of Maverick - San Francisco, CA
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Chef Emmanuel Eng of Maverick - San Francisco, CA
Photo: Antoinette Bruno | October 2012
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