Tuesday, 14 April 2015

San Francisco – A Divine Destination for Food Connoisseurs

Various US metropolitan areas brag greater landmarks, however San Francisco packs more flavor. With a greater number of eateries more than any other North American city, San Francisco is a perfect spoiler when it comes to choices for dining. Practically everything grows in California's rich farmland, so SF's top gourmet experts have an edge with locally available, natural and – extraordinarily delicious ingredients.

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Cook Mourad Lahlou's motivation is Moroccan and his fixings Californian, yet the flavors are out of this world: Sonoma duck confit softens into caramelized onion inside flaky cake basteeya, while saffron mixes moderately cooked sheep atop grain. Gourmet specialist Mourad trounced Iron Chef contenders with Moroccan–Californian fusion cooking, and baked culinary expert Melissa Chou's apricot bavarian is an absolute delight.

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Gourmet specialist Daniel Patterson's anxiously innovative eight-course tasting menu is similar to licking the California's coastline: purple ice-herb petals are strewn on warm duck's tongue, and  Monterey Bay abalone shows up in a tidepool of pea shoots. The 70s-retreat-propelled stylistic theme misrepresents the freshness of the continually changing occasional menu and exciting wine pairings.

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Slanted Door

San Francisco's most smoothly exquisite eatery fits California fixings, mainland influences and Vietnamese essence. Proprietor culinary specialist Charles Phan upgrades first class fixings with splendid flavors, loading neighborhood Dungeness crab on cellophane noodles, and garlicky Meyer Ranch 'shaking hamburger' on watercress. What's more, the perspectives are tantalizing.

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La Taqueria

The definitive burrito at La Taqueria has no debatable saffron rice, spinach tortilla or mango salsa – just perfectly grilled meats, slow-cooked beans and classic tomatillo or mesquite salsa wrapped in a flour tortilla. If you skip the beans, you'll pay extra, because they pack in more meat – but spicy pickles and crema (Mexican sour cream) bring complete burrito joy.

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Namu Gaji

SF's culinary perks – organic ingredients, Silicon Valley creativity and Pacific Rim roots – are showcased in Namu's Korean-motivated soul cuisines. Menu champions incorporate ultra-flavorful shiitake mushroom dumplings, fluffy and delicate marinated meat tongue, and Namu's rendition of bibimbap: Marin Sun Farms grass-nourished steak, natural vegetables, zesty gojuchang and Sonoma egg on rice.

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Proprietor Michael Tusk won the 2011 James Beard Award for best chef. Following that time, its been difficult to book a table at Cotogna , however its worth considering to cherish the bona fide, fired rustica Italian cooking that mystically adjusts a couple of perfect flavors in pastas, delicate to-the-tooth pizzas and rotisserie meats.

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