Robert Hernandez

CHEF
Written By Nicole Borden

Octavia | San Francisco | April 2019

FEATURED DISHES


Kanpachi Crudo, Almond Milk, Lime, English Peas, Pickled Kohlrabi, and Jalapeño

Nori “Panna Cotta,” Charred Snap Peas, Trout Roe, Avocado, and House Ricotta

Tagliatelle, Asparagus, Fennel, Buddha’s Hand Confit, Anchovy, Yogurt, Dill, and Bread Crumbs

Liberty Farms Duck Breast, Green Garlic Pancake, Roasted Turnip and Carrot, Carrot and Mustard Jus, and Candied Kumquats


Photography by Kim Van Liefferinge

Nicole Borden
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