Recipe: Red Snapper with Fiddlehead Ferns and Lemon VerbenaElena North-Kelly
May 17, 2016
Since its opening in 2013, Nicolas Delaroque’s Nico has been lauded as a dining destination by the San Francisco Chronicle and local eaters alike. At his Beard House dinner earlier this spring, Delaroque brought a taste of his modern and locally sourced take on French cuisine, which recently earned the restaurant its first Michelin star. One of the standout dishes of the evening: this elegant red snapper with fragrant lemon verbena, briny oysters, and dry vermouth.