Chris Kleidorn
Birdsong | San Francisco | May 2019
FEATURED DISHES
Succulents, Shigoku Oyster, Seaweed Vinegar, and Dill [round]
Fish & Chips: Halibut and Pommes Soufflé [circle]
Bacon & Eggs: Pork Belly and Caviar [indented]
Sea Urchin Cream Puff, Caramelized Miso, Fermented Shiitake, and Sonoma Black Truffle
Dungeness Crab Cake and Grilled Crab Shell Gelée
Creek-raised Trout Trio: Cured and Cedar-smoked; Skin, Roe, Spine Meat, and Horseradish Mayonnaise Sandwich; Dried Bones Custard and Aged Radish
Giant Clam, Buttermilk Whey, Pork Fat, and Parker House Roll
Guinea Hen Yakitori, Indian Spices, Hen Egg-Bone Glaze
Aged Duck Trio: Sprouted Buckwheat Tartlet, Liver, Egg, and Ham; Grilled with Innards Ragout, Chestnut, Winter Greens, and Huckleberry; Tempura-fired feet
Photography by Jaclyn Warren
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