Mike Kapetanakis and Mark Sullivan

CHEF
Written By Nicole Borden

Spruce | San Francisco | August 2022

FEATURED DISHES


Nantes Carrot and Mascarpone Fagottini, Carrot Glaze, Glazed Carrots, Carrot Top Pesto, Piment d’Espelette

Seared Hokkaido Scallops, Melted Leeks, Amarosa Potatoes, Caviar Vin Blanc, Chives, Bronze Fennel Fronds, Chervil

Pistachio-Coriander-crusted Duck Breast, Poached Tokyo Turnips, Turnip Purée, Savoy Spinach, Cherry Jus

Baked Alaska: Shortbread, Cassis Jam, Vanilla-Lemon Chiffon Cake, Lemon Mousse, Lemon Curd, Meringue, Limoncello


Photography by Rae Serra

Nicole Borden
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