• Travel

    Trace Restaurant: W San Francisco

    • May 16, 2014

    • By:Kathy Osborne

    What do the words share, taste and savor all have in common?

    On a brightly lit corner, fruit mostards are being garnished in a chicken liver mousse to share for two; citrus, fermented pepper with handpicked, roof top flowers are being embellished for taste on a yellow tail crudo and penn cove mussels with preserved lemon, broccolini, nante carrots and breakfast radish put together on the crispy skin of a white sea bass to savor.

    There is a new way of creating an enriching thoughtful culinary experience, and Trace Restaurant: W San Francisco, (inside The W Hotel on Third Street in downtown San Francisco) knows exactly how to fuse this together. It was an indulgent pleasure arriving at Trace and knowing that my dining experience would contain a bit of food history. Every ingredient built into their masterfully created dishes is being “traced” back to their authentic origins using an integrated system called aquaponics. Acquaponics is a system of aquaculture in which the waste produced by farmed fish supply nutrients for plants to grow hydroponically, which in turn purifies the water. The culinary diversity present in each meal is a testament to the vision behind Trace, which uniquely incorporates the local personality and zest of the Bay Area with a strong dedication to socially responsible food. Chef Jason Rea is something of a personal chef, focusing only on seasonal ingredients of the Bay area from well-fostered relationships with the purveyors of local farms.

    Coming from a small area of tidelands and limited in production, the Walker Creek Oysters I started with were prepared with a red wine mignonette, horseradish and crème fraiche. The taste of a freshly chucked oyster confirmed my growing admiration of the ingredients. It was then onto the roasted beet salad that had burrata, pistachio, Ecopia Farms lettuce and honey from Trace Restaurant’s in-house honey bees; a playful taste of luxury on my palette. Bringing it home, the seared east coast scallops atop a butternut squash risotto sprinkled with pine nuts, sage and more crème fraiche were an inspiration. The next time you need to indulge, Trace Restaurant: W San Francisco with its exceptional staff will supply the luxury dining you absolutely deserve.