Birdsong, SF

Pacific Northwest cuisine by chef Chris Bleidorn. Birdsong is a new tasting menu restaurant in the SOMA space that was once AQ and now has a live fire hearth. Highlights were the Hopi blue cornbread, “fish and chips,” and lamb-stuffed morels. The wine pairing featured mainly, if not all, Oregon wines.

shigoku oyster, ice plant, fresh wasabi, dulce, lime oil and persimmon vinegar
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halibut “fish and chips” with fresno chile pommes souffle filled with warm tartar sauce
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i forgot what this was - bacon, chives, sour cream and caviar?
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cured and smoked trout served over burning cedar
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trout skin with roe and flowers
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trout bone gelee and custard with scraped belly fat and marigolds
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take on clam chowder with geoduck and fermented whey and pork fat jus
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toasted parker roll
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lamb-stuffed morels
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blue hopi cornbread
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wild boar with madrone bark, elderberries, ramps, and pine needles
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aged duck with its gizzards
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brassicas
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blueberries, bee pollen, chamomile
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bread custard, jasmine, toasted milk
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San Francisco’s an odd choice of location for a restaurant to “explore, discover and showcase the original cuisine of the Pacific Northwest,” but on the other hand it has a Michelin guide, which can do a lot to help the bottom line of that kind of place.