3. Crudo of halibut from the Farallon Islands
Local halibut is one of the chef’s preferred fish to enjoy raw, being smaller with a more delicate flavor than the Alaskan variety.
“Being in warmer shallower waters, the fish is under lower pressure and hence is less dense and almost silky,” Ryczek said. The chef said he believes that raw is the best way to enjoy this fish. For the restaurant’s crudo of halibut, thick slices are seasoned and lightly torched before the final preparation.
“In the early part of spring we start dissecting young allium and layer it throughout the dish,” Ryczek said. The tops are turned into a bright and aromatic green oil, the center is pickled and the bottom sliced thinly and fried into crispy garlic rings for garnish.
“With these elements we create a very straight forward pairing to this beautiful raw fish,” he added. “I add radish for spice rather than pepper or chili. It’s the perfect foil for the green garlic trios vinaigrette and caramelized base.”
