San Francisco, US · $$ · casual
Critics praise Aphotic's commitment to sustainability, particularly its innovative dry aging process that enhances flavor and reduces waste.
dry-aged-fish-sf-18140126.php
“The freshest catch of the day is no longer the hot item at San Francisco’s seafood restaurants. Local chefs are now dry aging fish, displaying whole snapper and steaks of bluefin tuna in glass-walled refrigerators for days on end as if they were highly marbled porterhouse steaks. Dry aging is a preservation technique…”Read original →
Aphotic — dry-aged-fish-sf-18140126.php
“which mimics the dark, undersea layer of its name, the dry agers are by the door, allowing visitors to take a look at a few of the items in the 10-course, $135 tasting menu before the fish reaches the kitchen. Chef Peter Hemsley believes dry aging is the next evolutionary step among seafood restaurants on the abundant…”Read original →
San Francisco · scores sourced from verified critical publications