This Saturday we're pleased to host David Barzelay, who runs Lazy Bear, an underground restaurant serving progressive and modern fine-dining food and also caters private dinners. He has a food blog at www.eatfoo.com, where you can follow his exploits and find announcements about past and future Lazy Bear events.
MSF profits will go to Project Open Hand, which, according to some of their service statistics, provided an average of 2175 meals a day and delivered 190 bags of groceries a day (for a yearly total of almost a jillion).
Specal thanks again to Shoe Shine Wine, who have donated a considerable amount of their excellent 2005 Petite Syrah as part of an ongoing fundraiser for the Food Pantry.
MENU:
*avocado salad with escarole, cherry-nicoise compote, celery sorbet and cacao tuile - $7
*dashi-poached scallops, 50 degrees celsius, with grapefruit, silken tofu, arugula, and black sesame crisps, $11
crispy chicken confit, with fried fingerling potatoes, chicken liver mousse, kumquat-balsamic gastrique, slow-cooked kumquats, sichuan peppercorn, and frisee, $12
*48-hour beef short rib, medium-rare, with carrots two ways, pearl onion confit, black bread croutons, house-processed parmeggiano, and onion jus, $14
*lightly salted cod, potato espuma, fried nori, pickled beech mushroom - $10
pb&j - crispy berkshire kurobuta pork belly, marinated jicama, pickled jalapeno and cilantro aioli on a homemade flatbread - $6.5
*lung shan's vegan delight - shitake and oyster mushroom dumplings in miso soup - $5.5
*house-made burnt caramel ice cream, with fresh blood orange, almond cake, powdered orange oil, chervil, and blood orange pate de fruit, $7
* = vegetarian option available
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