'Gram Worthy: Fluke Crudo and Uni with Asian Pear, Concord Grapes, and Puffed Tapioca
JBF EditorsJBF Editors
November 30, 2015
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Named for its perch on a picturesque San Francisco slope, the casually elegant Hillside Supper Club boasts a seasonally driven menu of Italian-influenced California fare. During their recent Beard House dinner, chefs Tony Ferrari and Jonathan Sutton dazzled guests with an array of elegant, autumn dishes from parsnip soup with black truffle vinaigrette to winter chicory salad with kohlrabi and pomegranate to Dungeness crab ravioli with squid ink and grapefruit. Perhaps one of the most show-stopping dishes of the evening, however, was this luxurious yet understated fluke crudo and uni with Asian pear, Concord grapes, and puffed tapioca. A striking balance of flavors and textures, this seafood star had diners licking their plates clean.