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OPENrestaurant, an art collective of restaurant professionals, greeted attendees with an array of unusual cocktails -- including, besides the inevitable absinthe-based one, an alcoholic gazpacho (this blogger's favorite), and one made with avocado and topped with candied orange rind that ate like a mousse. Edibles -- some more edible than others -- featured bruschetta topped with porcini foraged (illegally) in the Presidio, beet gelée and goat cheese molded into a (beeting) heart, hollowed-out tomatoes stuffed with halibut, taco cones stuffed with more beef, and (the most delicious dish of the evening), a stew made from city vegetables topped with pesto.
