These days, when even star chefs are busy launching casual restaurants, opening a formal place is a gamble. That's why all eyes are on chef Corey Lee at San Francisco's new Benu.
Lee, who spent eight years at the French Laundry in Napa Valley and also cooked at other three-star restaurants around the world, has created an unapologetically ambitious menu that includes everything from tagliatelle in a sauce made with what he calls "pristine chicken livers" (soaked for 12 hours in milk) to squab stuffed with Chinese dates and pine nuts.
He clearly isn't afraid to mix global flavors, or to use esoteric ingredients like snapping turtle. Here, F&W simplifies his best recipes to make them doable by home cookseven ones who don't often venture out to white-tablecloth restaurants.