This fascinating restaurant in San Francisco is likely a template for the way we’ll soon eat out everywhere.
The menu is divided in two parts. Most of the food is presented dim sum style: people bring trays or carts with small plates that you might like. There’s also a small list of “commendable” dishes that you can order. There are three savory pancakes — we had sturgeon and horseradish — and the eponymous CA state bird (quail) with provisions that include tasty pickled onions.
It’s an open kitchen and, as far as I could tell, all the cooks serve and most of the servers cook. You have the advantages of “chef’s whim” – the kitchen can send out whatever it feels like cooking – without the rigor of a tasting menu. The cooking is very, very impressive.