Well, Rosalie and I are way behind and we're sure you are all wondering if we lost the food-driven wanderlust of "More is Less Mula" and took up permanent positions with the FBI. Fear not! We are back! A couple of months in France topped off by the holidays and the start of 2014 slowed us down, but could not deter these 2 ex-PI's from this food blogging game.
Our last "proper" blog experience was at the very cozy & modern spot in SOMA, named "AQ".
This fabulous find (with hints of French influence) reminded us of a New York City loft on the upper East side. Tres' cool decor!!!!
Our staff photographer and I enjoyed a Sunday brunch, which we kicked off with a delightful sauvignon blanc, selected from the extensive "AQ" wine list, recommended by our excellent server. The signature cocktails looked really delish, but we're saving those for our next visit.
Let's begin by elaborating on that "NYC loft-look" of this culinary gem. The décor consists of exposed brick, tons of windows and high ceilings. There is a long bar when you enter with an extended bar where you can enjoy a quick bite and, perhaps, one of their delicious-looking cocktails.
AQ sports a menu that clearly centers on the vegetable. Don't misunderstand, this is not a vegan restaurant by any stretch of the imagination, but boy, do they know how to focus on seasonal flavors, using the produce and seasonal vegetables as the mast of this culinary ship.
The menu is truly unique and the presentation of the food.......... honestly "architectural" in design!
Rosalie enjoyed AQ's version of "Eggs Benedict", slow poached eggs, with heirloom tomatoes topped with Dungeness Crab and hollandaise.
I chose a light crisp salad of mixed organic greens, with ribbons of cucumber, gorgeous avocado, dressed with a light buttermilk dressing. I also enjoyed Prosciutto and eggs on fresh grilled buckwheat bread topped with fresh tarragon. OMG!!!!!! Rosalie & I almost forgot to take a picture (again)!
"AQ" recently announced that they are discontinuing their brunch service, serving their last brunch on January 26th. Relax!! They've just decided to further focus their efforts as they continue to hone their craft and concentrate on more inspiring prix fixe offerings.
Where does one go beyond tasting menus that include "Folssilized Yams, beer and chestnuts", or "Snails & Chicken, nettles and toasted wheat"? Can they be more creative than "Veal 'blanquette', radish, black trumpets & Yuzu"???????
This Mission Street find is still evolving and we're dying to see what inventive delicacies this cutting-edge chef, Mark Liberman, has in store for us.
Not only does "AQ" offer 4 seasonal menus throughout the year, but they also change the rustic, chic décor to accompany the fab & new cuisine offerings. Winter, Spring, Summer and Autumn bring a new foodie optimism to these ex-PI food-bloggers, investigating new fab finds for you, our patient and faithful followers. We definitely feel a sequel coming on!!!!!!!
Bon Appetit!
Culinary Definitions:
blanquette: a French ragout stew
Yuzu: a citrus fruit from East Asia, believed to be a hybrid of sour mandarin and Ichang papeda, resembling a very small grapefruit
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