San Francisco Michelin Chefs
These recipes include hanger steak with warm bulgur salad and chilled cucumber-avocado soup with spicy glazed shrimp.
Chef David Kinch grills his lamb racks “low and slow” because it gives him full control of the cooking. The gentle heat keeps the meat juicy, while the rosemary-infused butter he periodically spoons over the racks adds flavor. He sprinkles the lamb with chopped herbs just before serving; the warm meat makes the herbs especially fragrant.