Cured Salmon
Mesa Provisions
Cured Salmon
The rezzie book was jammed full for both the bar and seating area, but the generous host found me a random two-top when they saw the hungry look in my eye and I promised to eat fast. My begging and groveling was well worth it. The Citrus Cured Salmon featured three delicately rolled ribbons of gravlax in a chili oil slick, dusted with sea salt and framed by dabs of pureed avocado. What a fab umami appetizer in a lovely Nob Hill speakeasy with great wood slat ceilings and drawn dark curtains. They don’t hand out those James Beard nominations for nothing.
DISHED UP BY...
Ken Carlton
Ken Carlton, founder and editor-in-chief of Beyondish, is the author of six books, including "Food for Marriage." He was co-writer of "The Hunger" with Chef John DeLucie, a memoir about New York’s Waverly Inn. "The Hunger" was a Barnes & Noble Discover Great New Writers selection. Ken writes the Man in the Kitchen column for Inspirelle Paris.
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