San Fran – 7/18/14 – Coqueta, Mikkeller Bar, Coi

Coqueta
A lovely lunch at Coqueta but why do I always get the clueless diners? A table of guys thought they were so cool, yet tried to order chips & salsa (at a clearly Spanish restaurant but I guess Spain and Mexico are the same) and then despite a great cocktail list, a T&T as if it was the greatest drink of all time. Don’t get me wrong, I love a G&T but not when there are much more interesting versions on the menu.

Tariff- jamon iberico infused gin, acorn & apricot tonic, orange, cava
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Esparragos Trigeros con Romesco – wood grilled green asparagus with coal roasted romesco salsa, raw manchego and Marconi almonds

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Huevos Nacional – deviled eggs filled with spring pea, smoked pimentos aioli, on pickled saffron potatoes and olive oil poached bonito

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Jamon Serrano

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Pintxos

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Albondigas a la Feria – Grilled duck and pork meatballs with tart cherry and Tempranillo salsa and crispy shallots

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El cazador – oloroso sherry, Campari, lime, honey

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Cheesecake

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Mikkeller Bar
I couldn’t stop thinking that as much as I enjoyed this place my brother should have been with me because he would have loved it more. I do find it interesting that while the brothers don’t get along, they clearly respect each other’s talents as Evil Twin is featured predominately here (as is Mikkeller at Torst).

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Coi
Lovely is the only word that comes to mind to describe this evening. Exceptional service. Great wine pairings. And the most perfectly portioned tasting menu I can remember having.

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California Bowl

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California Sturgeon Caviar, egg yolk poached in smoked oil,crema fresh, chive

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Seared Spot Prawn, watermelon, cucumber, opal basil

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Cherry tomatoes, purée of grilled zucchini and wheatgrass, green olive oil, herbs and flowers

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Chilled spiced eggplant soup, pole beans, charred okra, fermented chile, flowering cilantro

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Wild king salmon, crayfish bordelaise, lovage, fennel pollen

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Steamed shiitake potato dumpling, mushroom dashi, brown butter, tatsoi

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Emigh ranch lamb, chard leaves and stems, garum, rosemary

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Coconut Mochica bun, kiwi, shiso

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Ha’ogen melon, olive oil, holy basil

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Blueberries and Violet

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Frozen dark chocolate yuzu marshmallow

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