search
Loading
login |  home | feedback | help          
StarChefs
photo galleries

Chef Ben Cohn, Mixologist Brandon Clements, and Sommelier Andrew Green of Spruce - San Francisco, CA

Spruce Sweetbreads Lyonnaise
Spruce Sweetbreads Lyonnaise
Heirloom Squash Ravioli with Brown Butter Nage
Heirloom Squash Ravioli with Brown Butter Nage
Roasted Striped Bass with Dungeness Crab and Champagne Butter
Roasted Striped Bass with Dungeness Crab and Champagne Butter
Rabbit in Three Preparations with Chantenay Carrots and Umbrian Lentils
Rabbit in Three Preparations with Chantenay Carrots and Umbrian Lentils
Rabbit in Three Preparations with Chantenay Carrots and Umbrian Lentils
Flor de Noche: Rose Angel Hibiscus, Port Tequila, Hibiscus Tea, Lemon Juice, Honey Water, and Barbera Italian Wine
Spruce Goose: Grey Goose Vodka, Calvados, Lemon, Lemon Bitters, Maple Syrup, and Douglas Fir Eau de Vie
Spruce Goose: Grey Goose Vodka, Calvados, Lemon, Lemon Bitters, Maple Syrup, and Douglas Fir Eau de Vie
The Last Word: Damerac gin, Green Chartruese, Maraschino Liqueur, and Lime Juice
The Last Word: Damerac gin, Green Chartruese, Maraschino Liqueur, and Lime Juice
Country Cobbler: Muddled Pear, Lemon Juice, Nocino della Cristina, Molasses, Housemade Vanilla Syrup, and Vanilla-Infused Bourbon
Country Cobbler: Muddled Pear, Lemon Juice, Nocino della Cristina, Molasses, Housemade Vanilla Syrup, and Vanilla-Infused Bourbon
Greyhound's Toothe: Benedictine, Grapefruit Juice, Lemon, Russian Standard Platinum, and Housemade Grapefruit Bitters
Greyhound's Toothe: Benedictine, Grapefruit Juice, Lemon, Russian Standard Platinum, and Housemade Grapefruit Bitters
Chef Ben Cohn
Chef Ben Cohn
Spruce Sweetbreads Lyonnaise
Spruce Sweetbreads Lyonnaise
1 of 27
Spruce Sweetbreads Lyonnaise
Spruce Sweetbreads Lyonnaise
2 of 27
Heirloom Squash Ravioli with Brown Butter Nage
Heirloom Squash Ravioli with Brown Butter Nage
3 of 27
Heirloom Squash Ravioli with Brown Butter Nage
Heirloom Squash Ravioli with Brown Butter Nage
4 of 27
Roasted Striped Bass with Dungeness Crab and Champagne Butter
Roasted Striped Bass with Dungeness Crab and Champagne Butter
5 of 27
Roasted Striped Bass with Dungeness Crab and Champagne Butter
Roasted Striped Bass with Dungeness Crab and Champagne Butter
6 of 27
Rabbit in Three Preparations with Chantenay Carrots and Umbrian Lentils
Rabbit in Three Preparations with Chantenay Carrots and Umbrian Lentils
7 of 27
Rabbit in Three Preparations with Chantenay Carrots and Umbrian Lentils
Rabbit in Three Preparations with Chantenay Carrots and Umbrian Lentils
8 of 27
Rabbit in Three Preparations with Chantenay Carrots and Umbrian Lentils
Rabbit in Three Preparations with Chantenay Carrots and Umbrian Lentils
9 of 27
Flor de Noche: Rose Angel Hibiscus, Port Tequila, Hibiscus Tea, Lemon Juice, Honey Water, and Barbera Italian Wine
Flor de Noche: Rose Angel Hibiscus, Port Tequila, Hibiscus Tea, Lemon Juice, Honey Water, and Barbera Italian Wine
10 of 27
Spruce Goose: Grey Goose Vodka, Calvados, Lemon, Lemon Bitters, Maple Syrup, and Douglas Fir Eau de Vie
Spruce Goose: Grey Goose Vodka, Calvados, Lemon, Lemon Bitters, Maple Syrup, and Douglas Fir Eau de Vie
11 of 27
Spruce Goose: Grey Goose Vodka, Calvados, Lemon, Lemon Bitters, Maple Syrup, and Douglas Fir Eau de Vie
Spruce Goose: Grey Goose Vodka, Calvados, Lemon, Lemon Bitters, Maple Syrup, and Douglas Fir Eau de Vie
12 of 27
The Last Word: Damerac gin, Green Chartruese, Maraschino Liqueur, and Lime Juice
The Last Word: Damerac gin, Green Chartruese, Maraschino Liqueur, and Lime Juice
13 of 27
The Last Word: Damerac gin, Green Chartruese, Maraschino Liqueur, and Lime Juice
The Last Word: Damerac gin, Green Chartruese, Maraschino Liqueur, and Lime Juice
14 of 27
Country Cobbler: Muddled Pear, Lemon Juice, Nocino della Cristina, Molasses, Housemade Vanilla Syrup, and Vanilla-Infused Bourbon
Country Cobbler: Muddled Pear, Lemon Juice, Nocino della Cristina, Molasses, Housemade Vanilla Syrup, and Vanilla-Infused Bourbon
15 of 27
Country Cobbler: Muddled Pear, Lemon Juice, Nocino della Cristina, Molasses, Housemade Vanilla Syrup, and Vanilla-Infused Bourbon
Country Cobbler: Muddled Pear, Lemon Juice, Nocino della Cristina, Molasses, Housemade Vanilla Syrup, and Vanilla-Infused Bourbon
16 of 27
Greyhound's Toothe: Benedictine, Grapefruit Juice, Lemon, Russian Standard Platinum, and Housemade Grapefruit Bitters
Greyhound's Toothe: Benedictine, Grapefruit Juice, Lemon, Russian Standard Platinum, and Housemade Grapefruit Bitters
17 of 27
Greyhound's Toothe: Benedictine, Grapefruit Juice, Lemon, Russian Standard Platinum, and Housemade Grapefruit Bitters
Greyhound's Toothe: Benedictine, Grapefruit Juice, Lemon, Russian Standard Platinum, and Housemade Grapefruit Bitters
18 of 27
Chef Ben Cohn
Chef Ben Cohn
19 of 27
Chef Ben Cohn
Chef Ben Cohn
20 of 27
21 of 27
22 of 27
23 of 27
24 of 27
25 of 27
26 of 27
27 of 27
Chef Ben Cohn, Mixologist Brandon Clements, and Sommelier Andrew Green of Spruce - San Francisco, CA
Photo: Antoinette Bruno | January 2010
Related Photos
Chef Thomas McNaughton of Flour + Water - San Francisco, CA
Flour + Water
San Francisco, CA
Chef Craig Stoll and Sommelier Becky Swanson of Delfina - San Francisco, CA
Delfina
San Francisco, CA
Chef David Kurtz and Head Bartender Kate Bolton of Maven - San Francisco, CA
Maven
San Francisco, CA
Latest Photos
Chef Jason Kallert of Paramount Bar & Grill at Paramount Hotel - New York, NY
Paramount Bar & Grill
New York, NY
The Westin - New York, NY
New York, NY
2013 James Beard Award Winners at Lincoln Center - New York , NY
New York, NY