This week, Chronicle restaurant critic MacKenzie Chung Fegan highlights a selection of dishes that mix luxury ingredients with inventive technique. The lineup includes an herbal tea bearing Michelin pedigree, showcasing how refined flavors can be reinterpreted into comforting formats. A caviar-forward course demonstrates the chef’s willingness to employ oceanic richness, while an antelope dish contributes a rare, gamey depth that complements the menu’s overall balance. The intervention of broth is presented as a central talking point, inviting readers to question whether a seemingly simple bisque can carry the most complex flavors of a tasting menu. The critic notes that the kitchen’s approach blends high-end materials with thoughtful restraint, producing memorable textures and aromas without overwhelming the palate. Overall, the piece invites diners to consider how a single course—the broth—can redefine a multi-course experience at a Michelin-starred establishment.
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