i didn't know what lazy bear was but it turns out that is a food event with reservations that are much sought after. in fact, it took bff a month or so to get these. it is this concept of being an "underground" restaurant which was very new to me. when you make the reservations, you don't know exactly where you will be dining until closer to the event. we ended up in a venue that looked like an art gallery. also, it's byo wine/beer so you just pay for the food.
from top left to right: (first row) snacks! scrambled eggs in hot sauce & maple syrup; squid ink chip & hamachi tar tar w/ dried persimmons; oysters w/ uni on abalone shell; (second row) snacks (cont)! house made brioche & butter (served after the chowder); abalone chowder w/ baby yukon chips (third row) bay scallops w/ country ham xo, radish, sour orange & mustard greens; dungeness crab w/ chestnuts, egg yolk, brown butter & sunchoke; variety of carrots in coffee, maple, as ham with chicory root & kale; (fourth row) duck breast w/ beets, turnip, ginger & onions; meyer lemon ice cream w/ bay leaf & meringue w/ olive oil shortbread; and treats including a cream puff, not sure about the cubed fruit, fruit roll-up & caramel fudge w/ nuts. i'm missing the banana plate which i obviously didn't eat.
my favorites were the eggs steamed in a glass that also scrambled them; the chowder was so flavorful that it left me wanting more; and the duck was cooked gingerly that it melted in my mouth. the carrots were really interesting because it looks like it is wrapped in bacon, however, it is wrapped in a carrot! chef david barzelay came out between each plate to describe what we were eating. at the beginning of the evening, you are invited to go back to the kitchen to see what they are doing. and at the end, chef david comes out to chat with you. it wasn't anything i've ever experienced before and would do it again, in an instant. if you like food at all, you must try this, at least once. food restrictions are also accommodated.

























