After earning Michelin stars for his food at The Restaurant at Meadowood and Cavallo Point’s Murray Circle, chef Joseph Humphrey ventured off on his own to launch a very personal project: a Southern-inspired restaurant in the Presidio called Dixie. It was years in the making, and now that the restaurant is about to wrap up month two, the San Francisco foodoscenti are beginning to understand the food of the South, translated into Humphrey’s very particular, very refined style.
Let’s begin by saying this is not a new, hot fried chicken joint. The menu might not even seem Southern to a casual observer. Nods can be subtle: As in asparagus and grilled maitake salad with pecans; or a bit more obvious. See “the Dixie version” of chicken and biscuits: a moist crisp-skinned slab of organic chicken breast served alongside fluffy ricotta gnudi. Some of Humphrey’s dishes even take a step toward Japan, like pea salad with cured salmon, Mendocino seaweeds, and bonito.
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