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648 Bush St.
Tel: +1 4159897154
Anyone who’s cooked alongside Thomas Keller at the French Laundry is likely to know their way around a kitchen. This is an understatement in the case of Gregory Short who sits behind the stoves at Masa’s, a Californian establishment 25 years in the baking. Now in his seventh year there Short utilises the finest seasonal and regional produce to craft an ever changing menu awash with original and decadent dishes. He tops a fillet of tai snapper with beef cheeks ravioli and surrounds it with carrot puree and red wine glaz, chilled Maine crab comes with with tomato gazpacho and rib eye of natural Angus beef is accentuated with German butterball potatoes, roasted bone marrow, sweet white corn and truffle custard. Classy without being over complex or pretentious Masa’s delivers the goods with style and finesse
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