Lots of menu changes this weekend. We tasted the first good sun gold tomatoes today; those went on a pizza with mozzarella, roasted shishito peppers, and fresh basil. Watermelon is here, and we are compressing the flesh with nam pla and pickling the rind. Those are served with blackened hamachi and cucumber-sake gelee, avocado puree, and puffed rice:
The second, and more dependable, crop of black mission figs has also arrived. We are roasting them in a 500-degree pizza oven as part of a panzanella with pepperonata, goat cheese, pickled fennel, and arugula:
This might be the first salad we’ve ever served whose appropriate accompaniment may well be a syrah or zin with just a hint of RS . . . well, it takes all kinds.
Also new on the menu is a boneless petaluma chicken a la plancha all’arrabiatta with handkerchief pasta, borlotti bean puree, and broccoli rabe. We bend a lot of brainpowed in this kitchen toward making chicken exciting and enticing. Handmade pasta usually goes a long way in that regard.
Allez Tom Danielson!