Canon

Sharon, Jack and I finished the week with dinner at Canon. We split a number of quick bites, small plates and a platter, including:

• SHIGOKU OYSTERS [estate vinegars];
• OLIVE & ROSEMARY FOCCACIA [arrabbiata dipping oil];
• CHICKEN DRUMSTICKS [urfa chile sauce, orange, garlic, yogurt];
• HEIRLOOM BEETS [horseradish, everything spice, apple, celery];
• TREVISO SALAD [bacon-duck crackling, green goddess, radish, persimmon, seaweed];
• BRUSSELS SPROUTS [roasted pear, sesame, sage, granola];
• SWEET POTATOES BRAVAS [lemon aioli, paprika, garlic, fried egg];
• NEW YORK STRIP [blue cheese, honey mustard, summer squash], and;
• CARROT CAKE [poached quince, cream cheese frosting, gingersnap tuile].

While we have gotten curbside a number of times in the last twenty months, I think that this is the first time that we have eaten in the restaurant since August 2019.