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The sides have it

We all know creative sides are a great way to build your average check. But how often do you go to a restaurant where a side dish is SO good it becomes a talking point and reason you would return to that restaurant? This happened to me recently in San Francisco at Roka Akor.

The dish in question is innocently called sweet corn with butter and soy. The sweet corn is creatively cut in sticks, cooked sous vide with butter and sweet soy, grilled on the robata and topped with soy butter, togarashi and chives.

Everything else we ate was pretty amazing too, but we couldn’t stop taking about this corn. And yes, I’d really go back there just for that dish!

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