Jardinière

JULY 11, 2010

One of the best examples of San Francisco fine dining from one of the city’s best chefs, Traci Des Jardins, who has a serious knowledge of French technique that she applies in a fresh, regionally informed manner. You can find both traditional items like caviar with traditional garnish or oysters on the half shell and new classics such as bacon-wrapped quail or a clever take on surf and turf: scallops with pork belly.

Specialties: Prime ribeye with bone marrow, potato puree, and Périgord truffles.

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