Commonwealth Chef Jason Fox’s Latest Creations

I’ve written of the Mission’s Commonwealth many times since opening, including it in my best openings of the year in the Guardian and The Perfect Spot. I wrote about Chef Jason Fox’s uni dish last week and am ever dreaming about those brilliant foie gras bon bons. Here’s photo highlights of my recent return to a restaurant that just keeps getting better and better…

“The Gozer” ($11) – liquid nitrogen aperitif of Floc de Gascogne, pomegranate, Kaffir lime, sake

Salad ($12) of Asian pear, chicories, pomegranate, cured ham, Idiazabal cheese

Foie Gras Bon Bons are sheer genius… and only on the tasting menu

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Duck breast ($16) w/ young turnips, onions, blood orange, cauliflower mousse, cocoa nib

Even-better-than-it-looks lemon sponge cake ($8) w/ thyme ice cream & candied honey

Sea urchin (uni – $15) w/ sweet potato tempura, chrysanthemum leaf, shiso, yuzu kosho

Ocean trout crudo ($14) w/ fennel, hibiscus, dill, horseradish, seaweed