Daniel Patterson continues to be our city’s greatest chef! No, that is a lie, he still cooks and eats animal products, and I just don’t see how you can be the very best if you’re not vegan. But he is seriously amazing. He loves vegetables, and made this amazing soup (some of us have dreams about that soup), and honestly we could watch him make these beet roses all day. Never mind eating them, just watching him do it.

It’s fascinating in the way those Sesame Street segments about how things get made are—the one about crayons is one of the best things I have ever seen in my life. Those cheerful employees are most likely unemployed/dead now, replaced by robots/Mexican workers paid less than $1 a day. American progress!

But, Daniel Patterson, he’s just wonderful. He gave a really interesting two-part interview (1, 2) to Eater, which you should definitely read. This beet rose, holy cow, it’s so deliberate and painstaking and turns out so beautiful, it makes me tear up. I don’t even like beets! This is why restaurants. This is why “vegetable cuisine.”


Take me to Plum right now!  »

Grub Street SF got lots of pretty pictures of the dishes on Plum’s menu, and oh happy day!, even without our beloved vegetable chef, there are a number of vegetable-friendly items. For example, this beautiful soup!

Mushroom Dashi with yuba, tofu, and greens

Doesn’t it look lovely? Oh PLUM. Oh Daniel Patterson, you wonderful man with your wonderful vegetables. Look at this menu! I count about nine other dishes with vegan potential.

A proper review with your Vegansaurus’ signature underlit photos and totally relevant digressions coming up soon! Please excuse us today, we are having “technical issues.”

[photo by Brian Smeets/Grub Street]


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