Get the spicy cauliflower. "The spicy and salty mix of flavors is fantastic alongside the caramelization of the cauliflower." - Chef Rachel Sillcocks Read more.
Get the spiced chocolate donut. "Get there at 7 a.m. and have one right out of the fryer. It takes donut-eating to a whole new level." - Chef Scott Youkilis Read more.
Get the roasted cauliflower. "The savoriness and texture of the cauliflower make me forget that there isn't any meat in it." - Chef Dominique Crenn Read more.
Get the pumpkin curry with chicken. "It's slightly spicy with accents of bell peppers and Thai basil. Over some steamed rice, I rarely crave anything else on a cold SF day." - Chef Telmo Faria Read more.
Get the Liberty Farms duck pot pie. "When I broke the flaky crust, the steam rose and I found tender, succulent, savory duck meat nestled in the natural duck gravy inside." - Chef Hiro Sone Read more.
Get the ginger cake with pumpkin ice cream. "The crunch and the spice of the cake goes perfectly with the coolness and creaminess of the pumpkin ice cream, which isn't too sweet." - Chef Geoffrey Lee Read more.
