Interview with Benu's Corey Lee

Corey Lee

When Corey Lee opened Benu in San Francisco last summer, critics wondered if the French Laundry alum’s first independent fine-dining foray would survive in a time when diners were embracing more casual concepts. But the popular and breathlessly praised venture has demonstrated that America’s appetite for haute cuisine is as strong as ever. To mark Benu’s nomination for a JBF Best New Restaurant Award, we interviewed chef Lee last week. Check it out below.

JBF: What’s the story behind the name Benu?

CL: The benu is the phoenix bird, which stands for renewal and longevity. It’s what we’ve done with our careers through this opening, and what we hope to accomplish with the restaurant.

JBF: What lessons from the French Laundry did you take with you to the new restaurant?

CL: Many

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Recipe: Smoked Salmon Fritatta

Smoked Salmon FrittataThis quick and adaptable egg-based dish from chef Water Staib was meant for Mondays: while his version calls for portobello mushrooms and assorted peppers, we think that you could experiment with any number of leftover vegetables in your refrigerator. Get the recipe here.

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