The one thing that is consistently on the menu that I always get is the slow-poached egg yolk. It has a brothy allium base, with just about everything in the onion family, in all of these different forms. And then there’s an egg yolk floating on top. The dish is super savory, but the onions are also really sweet, so the dish is almost like a savory dessert with a silky egg yolk. And then there are little crunchies on top that I think are some sort of onion. Yeah, that little bite is just really delicious, comforting, and very luxurious.
We have so many really good three Michelin star–type restaurants in San Francisco, but I think one of the best is definitely Benu in the SoMa district, downtown. You walk in and it has a really cool and clean vibe with lots of earth tones and a really modern feel.
I’m always looking for attention to detail, and a unique and consistent vision, and that’s super evident there. The food, the way it’s served, the service, the wine list; a common thread of excellence runs through the whole experience. They serve a tasting menu focusing on seafood and vegetables, and chef Corey Lee has this ability to distill flavors into the most compact bites.
