Nyesha Arrington visits several notable eateries in San Francisco, starting with Breakfast Little, famous for its OG breakfast burrito filled with tater tots, bacon, and avocado. She then enjoys a galbi patty melt at Sōhn, made with a beef patty, kimchi slaw, and galbi sauce on a croissant bun. Finally, at Sons & Daughters, Chef Harrison Cheney prepares a delicate trout dish, utilizing a meticulous technique for curing and layering flavors, showcasing the restaurant's fine dining expertise.
"The tater tot-filled OG breakfast burrito has balanced bites of bacon, creamy avocado, and plenty of spice, making it a must-try at Breakfast Little."
"At Sōhn, the galbi patty melt features a square-shaped beef patty, kimchi-style slaw, and a sweet and salty galbi sauce, all nestled in a sesame-crusted croissant bun."
"Chef Harrison Cheney at Sons & Daughters prepares trout using a technique learned at Gastrologik, ensuring each filet is carefully cut and cured for optimal flavor."
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