Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Sign in to follow this  
ProfessionalHobbit

Californios

Recommended Posts

I had completely forgotten about our dinner there in December. 

 

Anyone who is a serious eater here on eGullet needs to come here soon. Highly recommended. @MetsFan5 - here is one place you might love over Gary Danko. You too @rancho_gordo.

 

I'll let the pix speak for themselves...

 

DSC03695-001.JPG.c21acfeae283852647ab5dba2760616a.jpg.6e2cc413dc92f14b5868f4512dc8058a.jpg

 

DSC03697-001.JPG.c7888771e259dc144e5dc3a2d19d9b21.jpg.9fec54d20fe03f53d622177813498f38.jpg

 

Horchata - Koshihikari rice, almonds, black cardamom, cinnamon.

 

DSC03699-001.JPG.a46ebd9c63da7d6c9d007dcd0bfdba5f.jpg.10a5f24a0819b635f3d4af0446b2645e.jpg

 

Scallop chicharrón, scallop ceviche, crème fraîche.

 

DSC03701-001.JPG.57558db2f48064ea9e82bb419d8f8534.jpg.6726c8918c2f4308e56b2bec54a5075f.jpg

 

Jicama empanada, shiso, pumpkin, salmon roe.

 

DSC03704-001.JPG.9adc3b1b0365f5af424943146bab954f.jpg.3bb79563329c970fafa025c46a620ae5.jpg

 

Smoked mushroom taco with pickled wild mushrooms.

 

DSC03705-001.JPG.d76870f5dfaa1c18ada80842190190fd.jpg.5e7b610822ed32efe648a37ff052c591.jpg

 

Dungeness crab tostada, sour orange segments, sour orange-habanero salsa, Castelfranco radicchio, tarragon.

 

DSC03709-001.JPG.eb4064ab71d20f0a08430b4ea62af058.jpg.9896cdeda6f7743f530b5d04ba8f8633.jpg

 

Pineapple guava sorbet

 

DSC03714-001.JPG.a86d4137495f2e09cedba157ab0fabee.jpg.92302b0a8638fe9da1ba77d84c5cac06.jpg

 

Fuyu persimmon, habanero honey, tarragon

 

DSC03717-001.JPG.75e2d949e8bcdf9eb54e43b8569ed49e.jpg.8fa9073ab16e88bb6a35caf160f73ca3.jpg

 

Tasmanian trout ceviche, dashi, Granny Smith apple

 

DSC03719-001.JPG.411835a463a8c24f5c57c3fa689e2e9f.jpg.2cb5849e8546ccc5a31fbd6a35468435.jpg

 

Aguachile, parsnip, red bell pepper

 

DSC03722-001.JPG.dea3f4c450cc8842e4fb76803fd78741.jpg.8108de681ae6cf96ac68c89df8351f91.jpg

 

DSC03724-001.JPG.43d2cd58e86611802cb0c478773eff12.jpg.12e52ecb31f378c0e78caaa9e140fa96.jpg

 

Black bean tamales steamed in banana leaves, with salsa on the side

 

DSC03726-001.JPG.6bcfa0450d5458ef19691a91827f10bd.jpg.e510573cd0ae6ac6c94ee600b6aae28b.jpg

 

Smoked squab broth, pomegranate seeds, cilantro flowers

 

DSC03730-001.JPG.eb4606e0f606ebdc6ef24258b4bbdecd.jpg.e067e3ea121db151c1a69038c58eda5d.jpg

 

Tres frijoles with sturgeon caviar, shallots and edible gold leaf

 

DSC03734-001.JPG.73c0ffc48b66483af96f41ee888c971c.jpg.8d8e54dc8c861181dc60156c128343f6.jpg

 

Black cod, salsa verde, green grapes

 

DSC03741-001.JPG.6f9fba22ffeef195aa49399958baf0e5.jpg.afd0a7d4f3420f478a8abc9f1ba21b3f.jpg

 

Wagyu beef, pickled onion

 

DSC03743-001.JPG.6dea0989aa9226d62086441fd9245423.jpg.07128b22cf287801484460e7620a454a.jpg

 

DSC03744-001.JPG.88340ed421dbba42776ebe15a470f476.jpg.fdbdaad06b718b7cb6b755698fc0cc2a.jpg

 

Smoked squab breast served with spiced cranberry sauce, quince simmered in cranberry juice, pickled Japanese turnips and charred scallion, and sourdough flour tortillas

 

Yes, it's the same squab from which the broth was made.

 

DSC03748-001.JPG.0a5ca43254ac071d8a7e8fd4683370c6.jpg.77bc075973429dc3d3cacb17aa64561b.jpg

 

DSC03749-001.JPG.f8bdd207f1b7a5d9ea7dc5d713ffdf08.jpg.ee68d62a7633b9d3c361ce688eb67275.jpg

 

DSC03751-001.JPG.633ddb33616be8b43eafeb5da8c805f4.jpg.bf917051da894e6a200fa2cd1792b066.jpg

 

And now the desserts:

 

DSC03753-001.JPG.6fe9c5bed0997fa58ca1d4fe5108e24e.jpg.60c029b197a3475e9aba68290945d173.jpg

 

Foie gras churro, with foie gras mousse, cinnamon sugar, served with hot milk chocolate infused with cinnamon, Lustau sherry and coffee.

 

By the time I remembered to take a pic, I'd eaten half of the churro. Dunk the churro into the chocolate.

 

DSC03754-001.JPG.913fae1cb7a9b4cbc78d1f30f3cf4655.jpg.15966f015f95c0cb51b3ed68ce6d2ae4.jpg

 

Dulce de leche spooned atop pear sorbet with chunks of Asian pear, macadamia nut butter

 

DSC03758-001.JPG.434fd9f6963a681f1441bf2caa7950c1.jpg.a5fab768be1d449395283485957f0bac.jpg

 

Pecan ice cream, candied pecans, shortbread cookie, apples, clarified butter

 

The cookie was on top of the apples. Break the cookie and spoon everything over.

 

DSC03760-001.JPG.18c8d2e176146d55a87117728ddca315.jpg.63bbf616275d71dd26dabb2060ad5c83.jpg

 

Cherry extract digestif, vermouth, sweet Mexican lime

 

We'll definitely return. I'm an instant fan.

 

Prepaid tix were $230 per person, plus there were additional charges due to wine pairings. It's worth every cent you'll spend.

 

Californios
3115 22nd Street (South Van Ness)
Mission District

 

  • Like 2

Share this post


Link to post
Share on other sites

Thanks that looks great. Although I don’t like foie grad (I know! And I don’t like uni or organ meats in general. I know, just take my membership away and I’ll go make Kraft dinner ;) )

  I’m sure they’d sub it out. The rest of the dishes look amazing! Thanks again! 

  • Like 2

Share this post


Link to post
Share on other sites
12 hours ago, MetsFan5 said:

  I’m sure they’d sub it out. The rest of the dishes look amazing! Thanks again! 

 

They definitely would. My hubby doesn't like tarragon, fennel or anything that reminds him of anise. And they accommodated him as well.

  • Like 1

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Similar Content

    • By MSRadell
      GE is entering the SV field in an innovative way. They are doing a crowdfunding approach through one of their Innovation technology centers. The device itself is also innovative in that it uses a Inductive cooktop for the heating element with a wireless temperature sensor. It's also unique in that it does not include any type of water circulation.
       
      Here's a link to the crowdfunding site: https://www.indiegogo.com/projects/paragon-induction-cooktop/
       
      What does everybody think about this entry into the field? If nothing else it certainly shows that SV has gotten the attention of major appliance makers. A few weeks ago GE also announced that one of their new lines of stoves will have the same type of temperature control as this device uses so you can do SV on your stovetop.
       
    • By Luke
      I made the Creme Anglaise recipe from Myhrvold Modernist Cuisine - it did look curdled and lumpy coming out of the zip lock bag as described in the recipe.
       
      I used my stick blender to smooth it out as instructed, but I think I blended it for too long, and it went from lumpy to smooth to watery. Did I make a fatal mistake of over blending the custard?
       
      The recipe does not say how to blend or when to stop.
       
      Hoping one of the gurus can give me guidance before I try this again.
       
      Many Thanks
      Luke
    • By onemorebitedelara.com
      Has anyone used Valrhona Absolut Crystal neutral glaze particularly to thicken a coulis or to glaze a tart?  If so, how did you like it and is there another glaze you think worked as well but is less expensive or can be purchased in smaller quantities?  
    • By Henga
      Hi there! I am looking for a good Mexican cookbook. Any recommendations? Thanks in advance.
    • By newchef
      I'm trying to make a Roasted Poblano and Black Bean Enchilada recipe and I don't know if the tomatillo cream sauce will be freezer-friendly.     Basically I process the following ingredients in a food processor to make the cream sauce.  I plan on freezing the sauce in ice-cube trays for individual servings.  The sauce will then be thawed and spread on a baking dish and also used to top the enchiladas and cook in a 400 degree oven.   Thanks!   INGREDIENTS:   -26 ounces canned tomatillos, drained -1 onion -1/2 cup cilantro leaves -1/3 cup vegetable broth -1/4 cup heavy cream -1 tbsp vegetable oil -3 garlic cloves -1 tbsp lime juice -1 tsp sugar -1 tsp salt
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...