Hot new eats


Three years af­ter their fate­ful meet­ing at Eleven Madi­son Park, chefs David Nayfeld and An­gela Pinker­ton open the door to Che Fico. Joined by chef de cui­sine Evan Al­lum­baugh (pre­vi­ously from Flour + Wa­ter), the vi­brant restau­rant of­fers three styles of pasta: fatto a mano (hand­made), fatta a machina in casa (ma­chine made in-house) and pasta secca (dried). Try the Ca­vatelli (US$16/S$23), petite shells hand rolled on a wooden board, that’s tossed in a clas­sic com­bi­na­tion of pecorino, mus­tard flow­ers and lemon, or savour the aro­matic pre­served Meyer lemon fava bean pesto coat­ing al dente rib­bons of Mafal­dini (US$16). Nayfeld also pays homage to his Jewish roots with a side menu of seven com­fort foods, such as the Grilled Chopped Duck Liver (US$9) and Chicken Heart and Giz­zard Salad (US$14). Pinker­ton takes over dessert, of­fer­ing a quin­tes­sen­tial Olive Oil Cake (US$12) as well as a Flor Di Latte gelato (Us$4/scoop) driz­zled with Olio Verde or Aged Bal­sam­ico (US$2). 838 Divisadero Street, San Fran­cisco, CA 94117, U.S.A. Tel: +1 415 416 6959 Yet another ad­di­tion to San Fran­cisco is the brain­child of chef Alex Hong (for­merly of Jean Ge­orges and Quince) and Colby Heiman. Sor­rel. Hong uses or­ganic pro­duce from Bay Area farm­ers mar­kets to present a suc­cinct Ital­ian menu with a dis­tinc­tive Cal­i­for­nian flair. Ex­pect pic­ture-per­fect plates of Bigoli Alla Car­bonara (US$22) with guan­ciale, ramp (North Amer­i­can wild onion) and morels, as well as the Ac­querello Carnaroli Risotto (US$34) that’s served with Dun­geness crab and white as­para­gus. Al­lud­ing to the state’s melt­ing pot of Asian cul­tures is the Dry Aged Duck For Two (US$78); the rich flavours are jux­ta­posed against the re­fresh­ing crunch of hakurei turnips and kumquats. 3228 Sacra­mento Street, San Fran­cisco, CA 94115, U.S.A. Tel: +1 415 525 3765

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