Coco500 san francisco menu

Voir les photos. SoMa , San Francisco. Conseils 68 Photos Menu Coco Les experts de SFGate et 7x7 Magazine recommandent cet endroit.

Connecte-toi pour ajouter un conseil. Specialties: Fried green beans; truffled mushroom flatbread; Coco tacos; beef cheeks with horseradish cream; marinated local sardines; hamburger at lunch ; grilled bavette steak; vacherin. En savoir plus. Come Happy Hour, we just can't resist the batter fried green beans paired with a crisp glass of bubbly at Coco Naysayers say green bean "fries" can't count as a vegetable.

We beg to differ. Some of Keller's classics are still on the menu, including the still-fabulous beer-batter-fried green beans, beef cheeks with horsera En savoir plus. Filipe Fortes Mars 3, The batter fried green beans are awesome signature appetizer. Similar to tempura. Yaron Zakai-Or Avril 5, Aida Septembre 6, Jade F. Juin 27, Timothy Jared Mars 27, Very quaint little place with delicious, fresh food.

And yes, the fried green beans are fantastic! James Governor Juin 27, Brian Janvier 24, The share of vacant homes in the Bay Area has decreased. Is that a good Kyle Shanahan says criticism is deserved after 49ers drop fourth straight. The real fright this Halloween weekend could be traffic, transit congestion.

What does a fish sommelier do, exactly? Work in as many restaurants as you can to get a variety of experiences. And read! Read everything you can — books, magazines, editorials.

I like to take my cooks on field trips to taste food. The best way to learn is to eat! AB: Is there any ingredient that you feel is particularly under appreciated or under utilized? AB: What are a few of your favorite flavor combinations?

JB: I love olive oil and lemon. And the sweet and salty combinations is classic. JB: My tiny French spatula and my spoons — I have a vast spoon collection. AB: Is there a technique that you have either created of borrowed and used in an unusual way? JB: Slow-braising is great. Never underestimate the levels of flavor you can get by braising slowly with red wine and ancho chilies in an oven.

AB: Where do you like to go for culinary travel? JB: I would love to go to Asia. My dream trip is to go to Laos, Vietnam and then to Australia for two or three months. AB: What are your favorite restaurants off-the-beaten-path in your city? I get the shark fin soup there.