A great introduction to Biga for dinner which was part of their wood fired series featuring guest chef Drew Bent soon to open Lola 55 in San Diego. All very good and flavorful dishes with the bonus of a surprising dessert that I loved. I look forwarding to visiting Lola 55 and have already made a return visit to Biga based on the great hospitality.
trio of tostadas
loca ceviche – pineapple, jicama, chipotle
beef tartare – papilla, avocado, leek
fried oyster – basil, tomato, serrano, lemon
beets, potatoes, wood fired octopus, smoked saffron aioli, pickled spring onion parsley
tamale of porchetta, mole manchamantes, pickled vegetables, coal roasted plantain
oak baked yams, charred marshmallow, horchata of allspice & sugarcane
I so wish Galaxy Taco was in downtown San Diego instead of La Jolla!
Juniper & Ivy
It’s always my first choice when anybody comes to visit!
carne cruda asada, quail egg, cotija, jalapeno
persimmon caprese, burrata, lemon balm, puffed rice, champagne vin, persimmon jam
country ham pancake, candied pistachio, persimmon
sweet potato agnolotti, maple glazed chestnuts, sage, brown butter
ahi tuna wellington, mushroom duxelles, gravy, kale, horseradish fingerling potatoes
While its obviously all about the sunset, the food is delicious!
chili calamari – fresh hers, fresno chiles, sweet chili sauce
hummus – marinated olives, roasted peperonata, charred eggplant puree, za’atar, tzatziki, house made pita
grilled faroe island salmon, vegetable Lanson mills faro grain salad, watercress, chermoula
Love, love, love Kin Khao so much. The nam tok beans I can’t stop thinking about every time I have them.
nam tok beans – scarlet runner beans tossed isaan-style with lime, chili, rice powder, light soy, shallots, scallions, mint, herbs
som tum papaya salad – spicy chili, lime, fish sauce dressing, green beans, cherry tomatoes, dried shrimp, peanuts
Unfortunately I ended up in San Francisco during a heatwave and most places don’t have air conditioning. Saison unfortunately was no exception. I hate to judge the experience solely based on the temperature, but it in fact did make the evening almost unbearable especially as the staff seemed to almost ignore it instead of acknowledging it. When we tried to have a server take away the wool and fur throws and pillows on our seats which were making us sweat by looking at them, he seemed taken aback. Two hot teas and a hot broth were on the menu and as the heatwave was forecasted I can’t understand why these dishes were not changed. The signature uni dish was fabulous as was the antelope. But my lasting impression was of my sweat soaked dress plastered to me as I stood up to leave.
saison private batch caviar
fruit & tea