3 friends and I are are coming to SF this weekend and are hoping to have kind of a special meal. Open to doing a tasting menu. We like French-inspired and regional menus. We'd also prefer to not have to go too formal, dress-wise. Thanks!
For maximum flavor, Naomi Pomeroy doesn’t just roast chicken thighs. Instead, she crisps the skin, then braises the pieces in a supertasty mix of marinated artichokes, olives, sherry, garlic, lemon and thyme.
The trick to perfect scallops is to leave them alone once they hit the pan—they’ll stick to the skillet at first then release once they sear. If you prefer less heat, use just one Fresno chile and remove the seeds before adding to the pan.