Sea urchin, trout roe, potato, gem lettuce, lime cream, corn chip, pickled wasabi leaf by Jason Fox, Commonwealth
The Tablehopper column for the September Fashion issue discusses some of the very complicated plating we’re currently spotting in San Francisco restaurants (some insiders are describing it as “tweezer cuisine”). While many dishes may look beautiful—composed oh-so-carefully with blossoms and flavored crumbles—the flavors can be a little all over the map, or the protein may be served lukewarm. Alas, in some cases, style is trumping substance.
But not in these dishes! Herewith, we cover seven of the city’s prettiest plates that also pack mad flavor—even if there were some tweezers involved.
