Hans Lund
The Progress | San Francisco | June 2026
FEATURED DISHES
Hokkaido Scallop Crudo, Cherimoya-Lime Puree, Compressed Chayote, Avocado, Scallions, Pomelo, Lime, Smoked Poblano Salsa Seca, Purple Sweet Potato Chips
Fried Tofu, Thai Chile-Rau Răm-Cashew Green Curry Sauce, Cucumbers, Lemongrass, Green Garlic, Pickled Blueberries, Fermented Turnip Greens, Vietnamese Cashews, Garlic Chips, Salted Kampot Pepper, Galangal Oil, Rau Răm, Thai Basil, Vietnamese Mint
Seared Black Cod, Grits, Black Cod Fumet, Nixtamalized Hickory King Corn, Lime-Pickled Pearl Onions, English Pea Hummus, Sugar Snap Peas, Fried Jalapeños
(1) Ras El Hanout-Spiced Rabbit Stew, Roasted Cauliflower, Onions, Fennel, Jalapeños, Apricots, Pickled Cauliflower, Lemon Juice, Curry Leaf, Mint; (2) Nigella Seed Flatbread with Curry Leaf-Garlic Butter; (3) Spiced Whipped Yogurt Butter; (4) Curry Leaf-Fenugreek-Makrut Lime Leaf Oil Chutney with Apricot-Lime Pickle
PHOTOS: ALEXANDER ZEREN
