In the latest episode of Plateworthy, Chef Nyesha Arrington embarks on a flavorful journey through San Francisco, showcasing some of the city's most delectable dishes. Her first stop is Breakfast Little, a popular eatery run by Andrew Perez, renowned for its Mission-style burritos. The star of the menu is the OG breakfast burrito, which features a delightful combination of crispy tater tots, savory bacon, creamy avocado, and a hint of spice.
Next, Arrington visits Sōhn, where Chef Deuki Hong crafts a unique galbi patty melt. This culinary creation features a square beef patty, kimchi-inspired slaw, melted cheddar, and a sweet-salty galbi sauce, all nestled within a sesame-crusted croissant bun. To complement her meal, Arrington enjoys a banana oat milk latte and skewered popcorn chicken paired with tteokboki, all while surrounded by the restaurant's vibrant art decor. "This is one of those quintessential mashups that actually works," she remarks after her first bite of the patty melt.
Continuing her culinary exploration, Arrington heads to Sons & Daughters, an intimate two-Michelin-star restaurant. Here, Chef Harrison Cheney prepares a stunning trout dish, utilizing a meticulous technique learned during his time at the innovative Gastrologik in Stockholm. The trout, sourced from Mount Lassen, undergoes a careful preparation process, including overnight curing and precise slicing. Arrington assists in creating a flavorful herb oil and a mousse made from the trout's leftover parts, enhancing the dish's complexity.
As the dish comes together, featuring layers of trout, mousse, and a fermented root-vegetable sauce, Arrington is visibly moved by the fresh, light flavors that highlight California's rich produce. This episode of Plateworthy not only showcases the diverse culinary landscape of San Francisco but also emphasizes the artistry and dedication behind each dish.
Join Arrington as she samples a range of must-try dishes, from casual breakfast burritos to sophisticated fine dining experiences that illustrate the vibrant food culture of San Francisco.
