Appetite: Sweet ribs, buckwheat pancakes, Monterey abalone, bagna cauda dip, and more - Page 2

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The passion of these two makes this like dinner in a chef friend's home: they'll introduce guests to the kitchen staff and explain the night's ingredients. Opening night menu yesterday included bagna cauda dip with garden vegetables, Monterey abalone with foie gras, four-story poularde (aka hen - not sure how the "four-story" part plays out), and Santa Rosa plum tart with creme fraiche ice cream. Reserve ahead as opening night was sold out in advance...
2124 Folsom Street

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