Alex Hong
Sorrel | San Francisco | March 2019
FEATURED DISHES
Sourdough Focaccia and Cultured Butter
Hamachi Crudo, Puntarelle, Grapefruit, Green Olive, and Buddha’s Hand
Acquerello Risotto, King Trumpet and Maitake Mushrooms, Buffalo Milk Ricotta, and Black Truffle
Dry-aged Duck, Butternut Squash, Swiss Chard, Pepitas, Sesame leaf, Endive, Star Anise, Orange, Fennel, Honey, and Huckleberry
Chocolate Cremeux Tart, Candied Almond, Coffee, and Roasted Vanilla
Photography by Megan Swann
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