First up, a melon amuse bouche to cleanse and activate the palate.
Then a heirloom tomato salad with crisps and hotdog powder. I only ordered this because I loved the sound of hotdog powder, but the tomatoes were the stars of this dish. Colourful, flavourful, individual - like a family medley. Very attractive too.
As you can probably tell, I rushed through the first two to get to this. Take a look at this beauty and tell me what you see. I saw (and tasted) a foie gras ravioli in a morel sauce. But what it really was: shitake mushroom ravioli in a dark soy sauce with nori and scallions. It was outstanding. It was exquisite. I'm still thinking about it.
This was the dish that told me what this kitchen is up to and what they're capable of. Some people might try to pigeon hole this as 'Korean' or 'American' or 'French', but finally the pigeon-holers and labellers of this world have been routed. This plate just is. Eat that.
I also loved this: ramyun. Handmade noodles, a hotdog (from San Francisco's own artisanal butcher, 4505 Meats), an enormous panko-crusted egg, bean sprouts and homemade kimchee. It was hot and very satisfying. Listed under the 'Kind of Korean' section of the menu, it could also easily fit under the 'Comfort' section. I found myself wondering if it had been inspired by the chef's student days. You know, dorm room, instant noodle packet, snip in a hotdog and bean sprouts, spoons of kimchee, an egg, and you're ready to go with that episode of Neighbours.
Dessert was whipped cream heavy for my taste, but the chocolate fondant was yummy.
Even yummier was this. In between a sorbet and a granita, made with in-season strawberries.
Got to run, and thank you for reading. (Well, at least I've stopped saying 'sorry'.)