Visiting SF Weekly critic Matthew Stafford drops in on Cafe des Amis, where ― for better or worse ― French culinary classics undergo an update. Photographer Lara Hata captured images of the food, from cocktails to dessert.
Brandade de morue Basquaise: Atlantic salt cod with roasted peppers, potato, and fried egg.
Profiteroles with warm toffee fudge sauce.
Blanquette de veau: Slow-cooked veal breast, crispy sweetbreads, carrots, and maitakes.
Goat cheesecake with toasted pecan crust and poached raspberry port glaze
Greyhound's Tooth, made with Benedictine, vodka, house-made grapefruit bitters, and grapefruit juice.
Twenty-four-layer crêpe cake with orange-chamomile syrup.
Tête du cochon with crispy ears, baby vegetables, and fresh horseradish.
Cafe des Amis' Bloody Mary.
Chocolate marquise with cacao nibs, espresso, and hazelnut sablés.
Persimmon pudding with whipped cream, bourbon caramel sauce, and salted almond praline.
Octopus salad with red wine-braised octopus, shelling beans, and marinated mushrooms.
Onion soup with oxtail and beef shank broth, caramelized onions, and Gruyère.
Bouillabaisse of local fish and shellfish, rouille crouton, and sea urchin.
