Now Trending: Green Strawberries
It’s springtime, and that means that greens are all the rage. Asparagus, artichokes, and tender, young peas punctuate menus around the city. But the newest green trend joining the ranks this season is an unexpected guest: Green strawberries. Chefs around the city use these under ripe berries in both savory and sweet dishes. Pickled or served straight up, check out these green strawberry-laden plates around the city for a taste of spring.
photo from Instagram
RICH TABLE: 199 Gough St.
Think of this as Rich Table's take on brandade. The mixture of salt cod, potatoes, cream, and oil is topped with tart green strawberries and served with scallop chips for dipping.
AQ: 1085 Mission St.
AQ’s seasonal dishes gorgeously showcase springtime flavors and colors. Their light and refreshing dessert of buttermilk panna cotta is served with lemon verbena, green strawberries, and poppy seeds.
photo of Perbacco's Bomboloni from Serious Eats
PERBACCO: 230 California St.
Perbaco explores Italian dishes with a Californian twist. Their Bomboloni (an Italian filled donut) bursts with a green strawberry compote center, is dusted with candy cap mushroom sugar, and served with a Meyer lemon curd, vanilla poached rhubarb, and sliced green strawberries.
COMMONWEALTH: 2224 Mission St.
Commonwealth’s tasting menu is where it's at when it comes to flavors of spring. They assembled a light and refreshing salad of green strawberries, bee and fennel pollens, goat cheese, mizuna, and black radish. How's that for interesting?
photo from Duende archives
DUENDE: 468 19th St. Oakland
This Oakland tapas and paella spot began curing the legs and shoulder of a Barinaga ranch lamb months before opening their restaurant–so you kow it's good. They recently unveiled the meat, sliced it paper thin, and paired it with green almonds and pickled green strawberries.
FRENCH LAUNDRY: 6640 Washington St., Yountville
Thomas Keller and his team were pickling green strawberries earlier this month to add to a dish of butter-poached lobster with beet puree, curry, and pink peppercorn yogurt.