David Murphy and Kayla Abe

CHEF
Written By Nicole Borden

Shuggie’s Trash Pie + Natural Wine | San Francisco | August 2022

FEATURED DISHES


Fried Pickle Kakiage: Tempura Fried Pickles, Shaved Sweet Potato, Green Onions Roots, Shiso Ranch

Preserved Mussels, Garlic Knot Crumbs, 7-Year Old Sudachi, Paprika, Chive Blossoms, Chervil

Stems, Leaves & Buds: Fried Cauliflower, Braised Cauliflower Leaves, Pickled Cauliflower Stems, Cauliflower Greens, Labneh, Harissa, Currants

Spicy ‘N’ Sticky Fish Head: Roasted Salmon Head, Coconut, Fish Sauce, Tempura Crispies, Thai Chile, Green Onion, Herbs


Photography by Rae Serra

Nicole Borden
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