During pandemic times restaurants had different approaches to survive these challenging times - Lord Stanley https://www.lordstanleysf.com/ came up with a continuous guest chef system where every few weeks/months a new external chef took over the kitchen and showcased his/her cuisine through tasting menu and a la carte option.
More recently Chef Ki Kim from Restaurant Kinn in LA https://kinn.la/ was guest chef which promised an interesting mix of western and Korean/asian influences - something we really tend to enjoy and so it was time to finally with Turntable at Lord Stanley
Overall it was a really night with excellent dishes which didn’t try to force “fusion” into the cuisine but had very sensible and thoughtful combinations which worked extremely well and felt natural - some of the highlights included the beef tartare with sunchoke puree, tomato salad (with perilla ice cream),crispy octopus (melting tender yet super crispy), caviar & oyster noodles, ssambap with pork belly bulgogi and blossom flowers and the omija dessert.
Lord Stanley will have one more guest chef with Nick Balla of Bar Tartine fame, before it will revert back to a “classical” restaurant with focus on French and Asian flavors.
Compressed watermelon, yuzu, almond, parmesan
Beef tartare, sunchoke, seaweed
Tomato & perilla salad, burrata, salmon roe,
Crispy octopus, gochugaru
Grilled trout, white kimchi, horseradish, perilla
Caviar & oyster noodles
Dry-aged duck, pesto, yu choy, peach
Ssambap, pork belly, squash blossoms
Market fruit - pluot
Omija, milk ice cream, strawberry lemonade
Mignardises
