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| Peeking through the windows into the kitchen of Benu. Corey Lee sighting? |
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| 15 course tasting menu |
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thousand-year-old-quail egg, cabbage, ginger
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| oyster, apple, horseradish |
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| sea urchin tofu with marinated salmon roe |
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| abalone grenobloise |
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| eel (right), fueille de brick, creme fraiche caramelized anchovy, peanut, lily bulb (middle) , salt and pepper squid (left) |
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| oxtail dumpling, sea cucumber, fermented pepper |
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| monkfish liver torchon, cucumber, turnip, salted plum, brioche |
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| Crispy cod milt, pickles, mustard |
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| "shark's fin"soup, dungeness crab, Jinhua ham, black truffle custard |
#92 on SF Foodie's 92 eats
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| Risotto with white truffle from alba |
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| Pumpkin porridge, lobster, black truffle |
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| Chicken Cecilia |
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| Beef rib cap, abalone mushroom, pine needle honey, pear, mitsuba |
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| White chocolate, olive, yuzu, cilantro |
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| Persimmon pudding, burnt acorn ice cream, mace |
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| Assortment of chocolates |
Address: Benu
22 Hawthorne St.
San Francisco, CA 94105
Type: American- Asian fusion
fine dining
Chomp worthy: tasting menu
Pass: nothing
Random facts:
- Chef and owner Corey Lee is a James Beard award winner
- Benu is an Egyptian word for phoenix
- Chef Corey Lee is a former French Laundry chef
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