We actually eat at Manresa quite regularly, and I still consider it to be my favorite in the Bay Area. Agreed, I have had some items on the tasting menu that I found to be somewhat mundane or pedestrian, but overall, David Kinch...

have to travel north from Silicon Valley to get really top-notch food. It is such a joy to have a world-class restaurant like Manresa so close to us, with its distinctive only-in-Northern California approach together with the...

The three vanguards of Molecular Gastronomy in the Bay Area seem to be Ron Siegel at Dining Room at the Ritz (but yes, there is a rumour he is going to be heading over the Myth soon), Daniel Patterson at Coi, and David Kinch at...

I firmly feel that Manresa is the Bay Area’s brightest star when it comes to high end cuisine. David Kinch is a genius and I prefer his cuisine over anything in Yountville or in NYC for that matter. Before leaving the Bay Area, I...

is a wonderful restaurant, but in the umpteen times that I’ve been there, I’ve never seen David Kinch serve foie gras as just a simple item, either prepared cold or hot. In fact, I can only recall occasionally that he...

's (Gregory Short) $120 / 9 courses http://www.masasrestaurant.com/masas_nine.htm The Dining Room at the Ritz (Ron Siegel) $115 / 9 courses http://www.ritzcarlton.com/hotels/san_francisco/dining/venues/dining_room/menu.html Manresa (...

Here here, good point about Manresa and FL. I for one, love Manresa. David Kinch cooks with Ferran like sensibilities, while using the best resources that the area allows. He is an excellent talent, and can successfully pull off...

I read in the SF Chronicle this week (in the review of David Kinch's Manresa) that the National Safety Foundation “does not allow restaurants to cook food directly on cast iron surfaces”. It was news to me, and I...

Amazing post! And you’re not even done yet. I think Chef David Kinch is a genius and his ability to contrast ingredients and perform alchemy with flavors and textures is extraordinary. I easily preferred his cuisine over...

. Pretty much every serious dining establishment from SF to NYC offers a wine pairing. Manresa seems to be making the sort of effort TFL did 5-10 years ago. David Kinch has beefed up his garden and contracted with local farmers to...

the dish a somewhat Indian flair, and made me think of David Kinch's (Manresa) crispy mussels dish at this year’s Providence 5x5 dinner. 3a: Fromage Blanc Tart Chicories, Black Olive. The cheese was so delicate, both in...

seems much more accurate. Not too far off from a combination of “dippin’ dots” served at myriad venues plus David Kinch’s “dirt” at Manresa in texture the overall flavor of this dish was actually not far from raw cookie dough...

It sounds like you are interested in innovative top notch food, so I’m thinking that you might enjoy a meal at Coi. The chef at Coi, Daniel Patterson, is best buddies with David Kinch of Manresa. If you are from New York,...

) experience, it didn’t quite live up to its billing. We had the tasting menu at Manresa: 4 amuses, 7 courses, 4 desserts. Everything was very well done - David Kinch uses lots of interesting salts and sweet/savory...

See if you can interview a local chef who has used the technique in his or her cooking (other than Thomas Keller). Maybe David Kinch of Manresa?