Bar at Kato
Milk bread with kombu butter and Astrea kaluga caviar + sea urchin donut with Iberico ham and brown butter + bamboo bocktail
Horse mackerel with tosazu
Amberjack collar with fermented Fresno chili + 2017 pinot noir from Domaine Jean Vaudoisey
(Don’t forget to add caviar and torn up milk bread)
This next drink is their Five Spice Shandy from the Non-Alc section. I asked Kevin and Austin if they would create an alcoholic version for me. They subbed Gold Medal for the Non-Alc Amber Ale and added a Forthave Red floater. Delicious! I totally recommend seeing if they’ll do this in the future.
And the Sloe Gin Fizz!! This is a two part drink. It takes ten to fifteen minutes for the fizz to set so they offer you a little pace car while you wait.
@moonboy403 this one’s for you.
I hadn’t been back here since they opened in 2018. We wanted to try this new spot Animo in Sonoma but the timing didn’t work out. So Charter Oak it was!
Mai Tai Milk Punch with ginger tea infused rum, cointreau, orgeat and lime
Charter Oak bread with house cultured butter + stracciatella with olive oil, sel gris and black pepper
Raw vegetables from our farm with fermented soy dip
Eggs from our chickens with Seth’s bottarga (Seth is a bottarga guy in Florida)
Aged beef chuck tartare with spring onion, ember mayo and milk bread
Super Bite! with tartare, stracciatella and bottarga
Salad of little gems with finger lickin’ miso caesar
Drum wheat bucatini with clams, cover crop and chili condiment
Oyster mushrooms with shallot & garlic confit
Pineapple Penicillin with Siete Misterios, avocado leaf gum, ginger and lemon
Kohlrabi with pestled mustard greens
Smoked beef shortrib with saba of cabernet grapes
Shoulda taken a picture of the tendon off the bone! delicious
Grilled chicken with black garlic BBQ sauce
The Cheeseburger with hand-cut French fries
Pavlova with rhubarb jam and Tenbrink olive oil custard + soft serve with burnt vanilla and wild pecan oil + coffee
This spot caught my eye as soon as it opened.
We shared a bottle of Den Nama Genshu throughout
Cured Bodega rockfish with fermented radish, chilies, sorrel and lime
Stemple Creek beef tartare with Niitaka pear, pine nut, buckwheat and egg
Toasted sesame & scallion roll with nori butter + roasted Star Route carrots with dates, honey and sunflower
Super Bite! with carrot and tartare
Coal roasted turnip with market vegetables, peanut, ash and Koda rice + Liberty duck confit, noodles, wild leeks, peas and parmesan + smoked Half Moon Bay black cod, sunchoke and lemongrass
Fuji tart tatin with cultured cream + peanut butter, shared cultures cacao nib miso cake slice
@Catholiver this one’s for you!
Oysters and Clams
Piracicaba broccoli and Manila clams a la plancha with butter beans and toasted breadcrumb salsa
Yellowfin Tuna grilled rare with asparagus, Red Lasoda potatoes, Tokyo turnips, and blood orange salsa verde
Chicken for two roasted in the wood-fired brick oven over warm bread salad with scallions, garlic, bitter greens, dried currants, and pine nuts
Orange blossom panna cotta with candied kumquats and honeycomb candy
Espresso granita with whipped cream
Can anyone guess the car seats?
Spent a day in Half Moon Bay, had lunch at Sam’s Chowder House