Bon Appetit Magazine
Chef Jason Fox harmonizes a dizzying array of int'l ingredients - including sea urchin w/ sweet potato tempura, chrysanthemum leaf, shiso, scallion, & yuzu kosho. Also try the squid & pork belly!
Mar 30, 2011
Chase Jason Fox’s creative, elegant food by voting a charity for the resto to donate a portion of its profits to.
Dec 09, 2010
SF Weekly’s Best Of 2011 Winner – Editorial Pick – BEST NEW RESTAURANTA bistro decorated like a CSI lab, complete with shiny appliances and photogenic staff...
May 24, 2011