San Francisco Restaurant Week 2017 starts today, and you’re invited to put your best course first at these SFRW participating Bay Area restaurants.
Yellowtail Sashimi with Shallots and Poached Garlic Ponzu at ROKA AKOR
Executive chef Roman Petry shares, “The inspiration for this dish comes from the freshness of the watercress. This makes a solid first course because of the bright flavor of the watercress paired with the rich yellowtail. The shallots and the poached garlic ponzu give some sharpness and for some slight heat there are diced serrano chilies mixed with it.” This signature menu item is served on both lunch ($25) and dinner restaurant week menus ($65). Make a San Francisco Restaurant Week 2017 reservation at ROKA AKOR.
Sprouted Lentil Croquettes at The Alembic
Executive chef David Faro has a couple of options to kick off your SFRW dining experience at San Francisco staple The Alembic, including the Sprouted Lentil Croquettes. Served with cilantro yogurt and Calabrian chili, the croquettes are a perfect choice for winter dining in the Bay Area. Adventurous eaters might not want to miss the Jerk Spiced Duck Hearts with pickled pineapple and thyme salt. Decisions, decisions. Whatever you choose on the four-course $40 menu, it’s a delicious dilemma. Make a San Francisco Restaurant Week 2017 reservation at The Alembic.
Dungeness Crab and Pork Shumai Dumplings at E&O Kitchen and Bar
Feeling crabby? Chef Sharon Nahm is! She’s starting service with Dungeness Crab and Pork Shumai Dumplings accompanied by a delightful black vinegar and soy dipping sauce. Three courses await and include more choices of Grilled Steelhead with Gia lan, shiitake mushroom, and a yuzu emulsion, and Lamb Curry with winter squash, coconut, cardamom, and peanuts. Wrap it up with a matcha mousse or coconut panna cotta. Make a San Francisco Restaurant Week 2017 reservation at E&O Kitchen and Bar.
Ahi Tuna Tartare at 25 Lusk
The Ahi Tuna Tartare from chef Matthew Dolan is a standout starter on the three-course, $40 dinner, and is paired with cucumber, red onion, avocado mousse, and a rice crisp for a light-but-flavorful starter with a bit of tart sweetness and a lot of texture. As a member of the Monterey Bay Aquarium’s Seafood Watch program, 25 Lusk was a nominee for the Saucy Awards’ Most Sustainable Restaurant of the Year award. The Ahi Tuna Tartare is a representation of Chef Matthew Dolan’s commitment to creating cuisine featuring sustainably caught seafood. Make a San Francisco Restaurant Week 2017 reservation at 25 Lusk.