David Nayfeld
Che Fico | San Francisco | March 2019
FEATURED DISHES
Grilled Chopped Duck Liver, Onion Marmalatta, Purple Daikon, Pickled Pearl Onion, and Roman Matzo
Selection of Italian Dry Salumi, Tartufo, Calabrese, Espolet, Pear, Rabbit Terrine, and ‘Nduja
Tagliatelle al Ragú, Bolognese, and 48 Month Parmigiano Reggiano
Rossotti Ranch Veal Carne Cruda, Summer Truffle, and Tigelle
Ode to Judy Rogers Pizza: Marinara and Ricotta Salata
Photography by Antoinette Bruno
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