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The Industry All-Stars: Yoon Ha

No matter how long you’ve lived in this area, if you call San Francisco “Home” then let’s just admit it: we’re really lucky. Anyone who shares my passion for food and feels a constant craving for culinary exploration (…I suddenly feel like a cross between Magellan and KD Lang…) is well aware of how lucky we are to be in such a gastro-centric city. Much like how amazing attractions like Alcatraz or Giants games get taken for granted because they're are so many amazing things to do here, it's easy to overlook just how lucky we are. It's rare to take a step back and think, "Whoa, buying goats milk butter for my day-to-day needs is not normal. That's pretty cool." For me, one of those wake-up calls came when I was introduced to the man I consider the finest sommelier I’ve ever known. His name is Yoon Ha, he works at Benu, and let me tell you my friends, he is one of the finest industry all-stars you’ll ever meet...Continue Reading

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Benu Part 1: Creating its Own Identity in San Francisco Fine Dining

When asking fellow foodies how they would describe the dining experience at Benu, a friend of mine, well-versed in the art of fine dining, described it simply as, “The Asian Laundry.” However, after dining there on several occasions, I found this label to be a bit unfair as I wasn’t drawing parallels, but rather, I was noticing the glaring differences: the atmosphere and table settings at Benu are stark and more austere than the welcoming, cottage feel of the Laundry; the tasting menu is made of 15 courses which express Chef Lee’s Korean heritage, rather than 9 courses that communicate the restaurant’s sense of place; a feeling of grandeur is created by openly displaying Benu’s impressive, imposing kitchen, versus the quaint mystery hidden behind the closed doors at the Laundry...Continue Reading

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