Insta-photo: #sf

It may not be the hottest joint in town, but my God if I didn’t learn why La Folie is a 30 year old institution in SF. The BEST meal I’ve ever had was five courses of Dungeness crab, butter poached lobster, mushroom & lobster risotto, and a transcendent 4oz of Miyazaki A5 Wagyu. (+ a very respectable chocolate ganache to close out the evening) If you love food, I can’t recommend this spot enough. #food #sf

It may not be the hottest joint in town, but my God if I didn’t learn why La Folie is a 30 year old institution in SF. The BEST meal I’ve ever had was five courses of Dungeness crab, butter poached lobster, mushroom & lobster risotto, and a transcendent 4oz of Miyazaki A5 Wagyu. (+ a very respectable chocolate ganache to close out the evening) If you love food, I can’t recommend this spot enough. #food #sf

Insta-photo: #malbec

Second night in Buenos Aires and we didn't realize restaurants would all be closed for NYE. Hit the grocery but the only thing left in the meats section was

Second night in Buenos Aires and we didn’t realize restaurants would all be closed for NYE. Hit the grocery but the only thing left in the meats section was ” #matambre” (flank steak). Said “game on” and made a traditional Argentinian stuffed flank steak. Seared on the stove and simmered in #Malbec for 3 hours. Mmm mmm mmm. #food #wine

Insta-photo: #food

Popped my three Michelin star cherry with 15 delectable courses at Saison last night. Some of my faves clockwise from top-left: uni over liquid toast, charred brassica leaves with a cultured vegetable broth, citrus and smoked ice creams. Finished with a generous pour of Oban 1998 Distillers Edition. #SF #food

Popped my three Michelin star cherry with 15 delectable courses at Saison last night. Some of my faves clockwise from top-left: uni over liquid toast, charred brassica leaves with a cultured vegetable broth, citrus and smoked ice creams. Finished with a generous pour of Oban 1998 Distillers Edition. #SF #food