Spending our time untethering the mind, getting the fidgets out, exploring the in-between ideas, and learning kintsugi.

A perfect dessert at Range

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Hazelnut millet génoise with cardamom mousseline, huckleberry compote and popped millet brittle.

For dinner we had couple of fish dishes that were unapologetic in their subtle and non-fussy conception and closer to Catalan style cooking than Californian. One, an olive oil poached cod, was extraordinary. Cocktails were definitely designed for a younger audience in mind – smooth and sweet. L’Ascensor….sigh!

Our dinner at Commonwealth on the other hand was so disappointing that we came back to Range for a repeat of the hazelnut cardamom génoise.

Written by locomotoring

February 18, 2014 at 12:13 am

Posted in California, San Francisco, USA

Tagged with ,

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