Commonwealth SF

Jason Fox showcases diverse culinary approaches in casual modern Commonwealth.  Small place with apporximately 40 seats including a few counter seats creates a perfect cozy ambiance.  Appetizers are the weakest dishes; salads, good; seafood course, great; pork belly and duck are outstanding; lamb cheeks and pork, juicy and tender; desserts, subtle.  Yes, we had the whole menu as usual... and repeated olive oil cake.  Amazing experience.  Next reservation is coming Tuesday :p


Dec-28,2010: Ian Muntzert, Chef de Cuisine, ran a great operation tonight when Jason Fox was trapped in east coast due to the snow storm.  I love Ian's olive oil cake.

procini churros

thyme, huckleberry jam

grilled chicken livers

brown rice-black pepper cracker, saba

asian pear, chicories, pomegranate, 

cured ham, idiazabal cheese, long pepper

baby beets
fresh goat cheese, spicy greens, black olive, hazelnut

slow cooked farm egg
matsutake mushrooms, jerusalem artichoke, barley, yuzu

kabocha pumpkin
black kale, yuba, sprouting broccoli, coconut milk, peanut

ocean trout crudo
funnel, hibiscus, dill, horseradish, seaweed paper

sea urchin
sweet potato tempura, chrysanthemum leaf, shiso, scallion, yuzu kosho

Sierra mackerel on the plancha
 smoked potatoes, avocado, meyer lemon, fresh wasabi

squid and pork belly
jidori egg salad, potato croutons, herb vinaigrette

duck confit crepe
persimmons, walnut, fresee, mint, pomegranate

grilled lamb cheeks
chanterelles, cauliflower, almond crumble, douglas fir

pork
mustard greens, turnips, onion soubise, mustard caviar, juniper jus

yuzu curd, olive oil cake

huckleberries, pine nut brittle, creme fraiche ice cream

frozen sabayon

persimmons, pomegranate, candied walnuts, spiced brioche croutons

cinnamon mille-feuille

cardamom marshmallow, chocolate ganache, burnt honey ice cream

Andante Dairy Etude, date-sherry relish, spicy greens, crostini