Monday, November 6, 2017
Inspiration – Persimmons
$105 per person; $140 with wine pairing
This month’s Open Kitchen menu at The Commissary will highlight a harbinger of autumn in the Bay Area, persimmons. Guests Allison Osorio, pastry chef at Los Angeles’ Otium, and Mark Liberman, chef/owner of the forthcoming Mägo and formerly of San Francisco’s AQ, will join The Commissary’s Executive Chef Rogelio Garcia in creating this special four-course menu.
Fresh, cured, or cooked, persimmons are one of the season’s most beautiful fruits. From crisp, firm fuyus to jelly-like hachiyas, persimmons are as versatile in flavor as they are in texture. In the hands of these talented chefs, this persimmon prix-fixe dinner is sure to be a meal to remember.
We look forward to seeing you on November 6!
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