Fine dining restaurant Luce at InterContinental SF Hotel in downtown San Francisco announces Dennis Efthymiou as their new Chef de Cuisine and releases his six-course tasting menu.
Chef Dennis came from The Fat Duck, a 3 Michelin Stars Restaurant in London, UK. Hailing from Greece, Chef Dennis brings the modern Mediterranean and European-influenced tasting menu to Luce with a focus on sourcing ingredients from small-production Californian purveyors.
The Chef’s Tasting Menu at Luce opens with Kampachi Crudo (White Chocolate Yuzu Sauce, Cucumber, Daikon, Hazelnut, Chive Oil) and ventures next to Farro Puls (Pecorino Cream, Bacon Veil, Caramelized Onion Gel, Pancetta Crumble, Brown Butter, Onion Skin).
Entrée dishes include options of Octopus Lasagna (Tomato Puree, Mirepoix, Spinach Ricotta Sauce, Garum Bechamel), Osso Bucco (Prime Striploin, Smoked Risotto Milanese, Saffron Pickled Mustard Seeds, Chantrelles, Bone Marrow, Crispy Oxtail, Cipollini Onion, Oxtail Jus), and Crispy Skin Chicken Breast (Smoked Corn, Sauteed Trumpet Mushrooms, Corn Puree, Cipollini Onions, Blackberry Gel, Chicken Jus, Truffle Cream).
Desserts include Grape and Yogurt (Yogurt Namelaka, Grilled Grapes, Oregano Sponge, Grape Sorbet, Grape Tuilles), Textures of Chocolate (Rainier Cherries, Chantilly Cream, Chocolate Sauce), and Apple Pie Cotton Candy (Apple and Crème Flavored Floss, Edible Sweet Pie Crust Stick).
A decadent supplemental Caviar Course of Smoked Sturgeon Pate, Confit Egg Yolk, Pistachio, Chives, Royal White Sturgeon Caviar, and Sunflower is available for an additional $75.
Luce welcomes diners Wednesdays through Saturdays for seating between 5:30pm – 9pm. The six-course tasting menu is $130 (vegetarian menu is available upon request). Tasting menu wine pairing is $85 (six-course).
Website: lucewinerestaurant.com
Photos credit: Eric Wolfinger
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