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😍 5/5 - I don't know why I hadn't heard about Merchant Roots before
By 👻 @Marilyn T., 02/08/2024 3:00 am
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I don't know why I hadn't heard about Merchant Roots before this year (I guess COVID, 2 babies, and SF issues), but we decided this meal would be worth the trek up the peninsula. It's an immersive experience with new theme every quarter. They change everything up for the theme - decor, music, etc. We made it to the start of their Into the Woods mushroom theme, which they revived from a prior experience circa 2019. Welcome: portobello mushroom tea and truffled crumpet - they give this to you when you walk in, and the "tea" was a very flavorful consomme, perfect after walking in on a cold night Many of the dishes are actually already on the table hidden in the woodsy tablescape. 1. Stuffed mushroom with lamb merguez, harissa, tahini 2. King trumpet mushroom chips with Dungeness crab dip and trout roe 3. Hamachi crudo over porcini aminos 4. Venison tartare with charred cordycep, cranberry, juniper 5. Red cap mushroom muffin: beet juice to make it red, goat cheese mousse, candy cap mushroom muffin 6. Morel in XO: charcoal grilled morel with house made XO on a jicama leaf. I wish I could have bottled that XO sauce 7. Shiitake mushroom parfait with savory caramel: in a glass terrarium, cool textures and flavors. This was one of my top 2 dishes 8. Winter salad of twigs and mushrooms: Kalamata olive tapenade, confit potatoes, marinated and shaved button mushrooms, twigs made of olive tapenade, edible moss 9. Hen of the woods soup: poured into a bowl covered with a web of spun sugar cotton candy, and inside the bowl is a potato ice cream. The hot maitake soup over this was very reminiscent of the Alinea "hot potato cold potato." There was also a super flavorful maitake mushroom panino on the side. It'll be hard to go back to a regular grilled cheese after this sandwich. This was my favorite dish. 10. Smoked oyster mushroom broth with slow braised kabocha. This was topped with a portabello cap, covered in moss, hidden in the tablescape 11. Hedgehog mushroom with condensed milk marinated pork jowl, crispy pig ear, apricot gastrique, chestnuts. It was an unexpected combination of flavors that worked well 12. 65 degree quail egg with vermouth espuma and black trumpet purée - loved this purée 13. Tempura enoki: agedashi style, with a smoked oyster mushroom dashi, abalone, seaweed aioli 14. Fairy ring gnudi: with sage and duck and pear sausage, a ring of sage pesto, shaved apples, crispy enoki. The sausage was surprisingly wonderful and not gamey at all 15. Lobster tail: poached in truffle butter, with lobster bisque and celeriac, truffle cream braised celery root au gratin, truffle jus braised celery, shaved black truffle Then you move to a different table for the dessert courses: 1. Chocolate pot de crème with fleur de sel and micro meringue mushrooms: wonderful textures 2. Buche de Noel eclair with stout mousse 3. Candy cap ice cream with winter fruits Finally: a mint marshmallow mushroom in a tiny basket to take home The setting, plating, and food are all super creative. It's been a while since I've had something novel like this, and for this many courses and the effort + attention to details, the base price of $148/person is shockingly reasonable. Reservations are on Tock. I'll be back for their next theme (pasta!). Apparently, they plan menu concepts 2 cycles ahead, so I truly appreciate the incredible amount of work that goes into these experiences. Don't spoil the surprises by looking at food photos ahead of time!
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