After overfishing and poaching nearly eliminated the abalone, farming is bringing it back to dining rooms, with the Bay leading the way: "And they are once again popping up on U.S. restaurant menus, at relatively affordable prices, especially around San Francisco. Thomas Keller has served abalone scaloppine style at the French Laundry in Yountville, Calif. At the ambitious neo-Catalan Manresa in Los Gatos, Calif., for a supplement of $10 on the four-course $95 tasting menu, Chef David Kinch offers abalone and slow egg, gem lettuce and bread crusts. Koi Palace in Daly City, Calif., sells abalone from all over the world, including the Middle East and South Africa." [WSJ]
Filed under:
