I first encountered Casey Thompson’s work in August at EatDrink SF. At this annual bacchanal of San Francisco’s finest food and drink,
Ms. Thompson showcased her inimitable crab macarons. It made my list of top
three tastes of the event.
Aveline, chef Thompson’s Union Square restaurant, is at the
heart of the Warwick Hotel. Outside is cacophony, cabs
swerving, buses honking, music blaring from nearby honky-tonks. In the few
moments it takes to get from the curb through Aveline’s door, transition your
brain from boisterous to quiet, for once inside, everything is restrained. Dark
grey floors and fixtures set a muted tone. One neutral colored wall is anchored
by a floor-to-ceiling wine refrigerator (opened with frequency during our meal).
Tables are placed more than an arm’s length apart, ensuring a degree of privacy
and reinforcing the cocoon effect. From unadorned pine tables and simple table
furnishings to linear light fixtures, each object seems designed to cast
attention away from the room and towards the plate.
There, in dish after dish, an exuberance of colors, ideas
and flavors awaited. Up first, avocado with marinated leek, pink peppercorn and
crumpet ($15). As though the dish were braided together, scoops of avocado were
tucked amongst triangles of crumpet and angular slices of watermelon radish, the
whole dusted pink with ground peppercorns. Beautiful. Restrained. Albacore ($19)
too, was visually arresting. Served on a black plate, ovals of pale tuna glowed
pearlescent against purplish slices of plum, dots of pickled tapioca and crisp
sprigs of mustard greens. Beautiful. Restrained. Thompson brought new energy to the tomato by
serving three varietals, each in its own way, raw, dried and candied.
Beautiful, restrained and a retro-innovative approach to serve a fruit we all
take for granted.
|
Albacore, plum, horseradish, pickled tapioca, baby mustards |
By the time the macarons arrived at the table, in a baker’s
box tied with familiar red and white-twined string, I knew what to expect from
Aveline: modernist platings, re-imagined seasonal ingredients and the use of
seasoning to enhance - not overwhelm- the ingredient’s inherent flavor.
And then there was the yolk beignet ($25). The name tells
you most of what you need to know: yolk (fat from egg), beignet (fat from
butter), Wagyu (high-end, beef well-marbled with fat), lardo (pork fat) and
trotter sauce (gelatin plus fat). The idea of this dish scared me into ordering
it – how could you not? – and the reality did not disappoint. Draped in lardo,
the beignet glistened in its dark sauce. Slice into it and the barely set yolk
oozed out. One bite of this impossibly rich dish was not near enough, the fats uniting
in a decadent beat that was perfectly in synch.
|
Yolk beignet |
Entrees fall into both camps. American Wagyu ($36) was
served in three sizeable pieces, its attendant mushrooms a double-hit of umami
beneath the rich meat. Its skin crisped and perched atop the flesh like a sail
above a raft, sea bass ($32) was delicate and beautifully fresh; its jumble of
mushrooms and walnuts brought the ship to shore. The main course that grabbed
the attention of the table was fried chicken ($26). These days, every
respectable San Francisco chef has a fried chicken dish on their menu but the
memorable versions are few and far between. Thompson’s boasts impossibly juicy
flesh and a skin so crisp, it could only come from a southerner reared in the
art of frying. Add in a warm heat from red pepper and a finishing pop of vinegared
heat from dehydrated kimchi and the dish jumps into the realm of California Cuisine and
into realm of the remarkable. Yes, it is restrained, and in its restraint is
its beauty.
|
Fried chicken, kimchi powder, pickled vegetables, red pepper |
Do not skip the palate refreshers. The small menu (two
items) is clipped to the main menu and, at $6 each, these intermezzos offer an affordable
opportunity to experience additional fun. Palate reset 1 was a scoop of parsley
sorbet that, as it melted over slivers of fig and plum, added freshness and a
surprising depth to the fruit. Palate reset 2, or lemon meringue and cucumber granite,
was a dish of gnomic proportion. Imagine if you will, that the browned curl on
top of the meringue is the chimney of a fairy house and the tiny pearls of
green granite are a garden. It was a bit of whimsy amidst the discipline, a
refresher for mind and palate.
|
Palate Refresher 1 |
|
Palate Refresher 2 |
The one fail of the evening was the dessert. Batter ($13)
was served in the bowl in which it was prepared, large, red and better left in
the kitchen. And though the menu tells you “we will even let you lick the
spoon,” the arrival of the big bowl with a big wooden spoon sticking out of it
was incongruous to the meal recently completed. Too, the heavy feel of the
literal lump of dark chocolate, cashews and hazelnuts was a total mismatch and
ended the meal on too casual a note for such a refined and delicate experience.
|
Batter |
At this food moment, when so many chefs are pushing chile
into everything (Sriracha waffles, anyone?) in an attempt to aggrandize flavor
and shock the palate into submission, Aveline takes the opposite approach. More
is not always more but, if done with care and precision, flavor can be done
with more subtlety, more expression and more excitement. It would be a mistake to call the food
feminine. Instead, call it exceptional.
Labels: Aveline San Francisco, chef Casey Thompson, crab macarons, Eat Drink SF, hotel restaurant, Union Square restaurants, Wagyu