It’s a definite trend / school of modern cooking: vegetable-forward, fermentation, minimal / no waste, careful sourcing, foraging, unexpected combinations of ingredients, unexpected ingredients, modernist techniques in service of flavor rather than novelty or the chef’s ego …
AL’s Place in SF epitomizes the approach, but I’ve heard of places with the same ethis/ aesthetic all over the country, e.g. Nonesuch in Oklahoma City.
Reminds me of the original Superba snack bar i just called it modern California cuisine. Small kitchen farmers market and foraged ingredients, fermentation (fermented corn in a pasta for example) patas that were Italian inspired but def not traditional.
That style sure had speed though maybe it’s time for a better name
I’ve always put it in my “Californian” bucket, though I know that label probably isn’t right as I don’t think the state can lay claim to this style of cooking since really its more of an ethos that’s applied to many different cuisines.
What I normally end us saying to people to describe the restaurant is “you know it’s like Californian, farm to table, insert whatever world cuisine it closely exhibits, type stuff”