Looking to Korea and to China for inspiration, Lee’s progression of courses might start with a brilliant dish like winter melonsoup with caviar and gold leaf, and spin off into another realm. อ่านข้อมูลเพิ่มเติม
A unique mix of East and West flavors bring Corey Lee's French technique, California produce, and Korean heritage into focus, with dishes like foie grasxiao long bao. อ่านข้อมูลเพิ่มเติม
Bill Addison's review: "A beggar's purse of "treasures from the oak," marrying acorn flour and a filling of Iberico ham from pigs that were fed acorns and truffles that grow under oak trees. Genius!" อ่านข้อมูลเพิ่มเติม
Try Lobsterxiao long bao with black Vinegar and house-made soy sauce, Barbecued Wolfe Ranch quail with XO sauce and steamed baoblack truffle cream & Sonoma Creamery milk pudding with salted caramel
The ultimate tasting menu experience. The food here is beautiful. Highlights for me were the thousand year old egg, oyster with pork belly and kimchi, xo sausage and “shark fin soup”.
French Laundry alum Corey Lee creates dishes reflecting both his Asian heritage and personal obsessions. A bowl of wild-salmon roe with puffed buckwheat is one of 18 courses on the $180 tasting menu.
Flavors are nuanced and may be confusing if you are not familiar with Chinese and Korean cuisine. Execution is perfect, service friendly, wine pairings perfect. Truly brilliant and one of a kind.
At the clean-lined Benu, in SoMa, every detail is carefully considered, from the porcelain tableware to the Eastern-inspired chef’stasting menu (a 1,000-year-old quail egg; salt-and-pepper squid).
Lee's exquisitely designed Asian-inflected tableware frames each dish: his famous lobsterxiao long bao; a faux-shark-fin soup poured over black truffle custard; his spin on Peking duck. อ่านข้อมูลเพิ่มเติม
Great service, great food, great wine pairing! Also found out Benu tracks which dishes you have tried so they create something new for you to experience every time!
Elegance personified. This is not "punch you in the face" overly stuffed experience. It's a perfectly orchestrated and almost "light" 20 -ish courses of "American" food: Asian inspired, sake & wine.
Every night they create a 17-course fixed-price menu ($180); a la carte dishes are also offered on Tuesdays, Wednesdays and Thursdays. อ่านข้อมูลเพิ่มเติม
Lee masterfully blends myriad influences into a cuisine that transcends cultural boundaries, and sommelierYoon Ha's insane pairing suggestions complete the entire experience. [Eater 38 Member]
At Benu, a big part of the experience is not only the artistry of Lee but also the sheer genius of wine director Yoon Ha. His pairings are masterful อ่านข้อมูลเพิ่มเติม
Salt and pepper squid or chicharron de calamar aka fried squid rinds!!! I know it sounds odd and it is delicious! It is squid ink and pulverized squid made into fried rinds like chips.
The tasting menu: a $180 spiritual experience. Everything was prepared with such creativity, thoughtfulness and consideration; porcelain custom made for the food.
Summits of creativity, especially in the signature 10+ starter dishes. Flavours ranging from exceptional to decent. Be prepared for a very large tab not inclusive of wine but with 20% service charge.
The tasting menu is divine. Try getting a reservation at 6 pm rather than 8 pm (it is a 16-course menu!). Tasting takes about 4 hours and is more enjoyable when it ends at 10 rather than midnight.
The tasting menu is now $180 and worth every penny. The kimcheeoysterpork belly, the salmon roe with buckwheat, and the foie grois xiao long bao are fantastic. www.enrout.com
ChefCorey Lee combines Asian-inspired flavors to create dishes like his must-try faux shark’s-fin soup. He loves to work with unusual ingredients, like pine needles from the Sierra Nevada Mountains. อ่านข้อมูลเพิ่มเติม
Travel + Leisure, one of our professional reviewers, says, "A bowl of wild-salmon roe with puffed buckwheat conjures taste memories of cold soba." อ่านข้อมูลเพิ่มเติม
Follow the stars! The Michelin Stars that is and head up to The Napa Valley where you will find 17 Michelin Star Restaurants including 3 star award winning French Laundry and Meadowood Resort.
Attention to detail at Benu is fantastic. Food is amazing and the presentation if fabulous. Cosmic music box birthday cake, FTW! Also, save room for the end of meal puzzle box chocolates.
Try the Monkfish Liver Torchon, Apple Relish,Turnip, Ramps, Sorrel, Mustard, Brioche - Item 10 of Benu's tasting menu.The foie gras of the sea served with one of Earth's loviest buttery brioche. Y
The lobster was amazing. As was the beef. Both from the main menu. Portions are small, so plan for two apps, one pasta (to share), two entrees & two desserts.
Everything about this new temple to fine dining is part of a larger theatrical experience, from the custom-designed utensils, plates, and bowls to the intricately-plated food. อ่านข้อมูลเพิ่มเติม
SF Weekly’s Best Of 2012 Winner – Editorial Pick - Best California Cuisine. Twenty years ago, Benu would have been described as an Asian fusion... อ่านข้อมูลเพิ่มเติม
Try the Beef braised in pear, endive, date and watercress - Item 13 of Benu's tasting menu.The beef was cooked "en sous vide" making it very tender but keeping the velvety intramuscular fat. Lusci
everyone in the SF bay area needs to pay a visit to this restaurant. Receiving rave reviews from friends I know in the restaurant industry. Worth every penny.
Artistic presentation, attentive service. Innovative take on traditional dishes. However, many fusion twists resulted in mediocre taste. Quite disappointing for a 3 Michelin star restaurant... :(