King Clip, Sambal Pesto, Black Garlic, Prawn and Shitake Chawanmushi
Spring is here. That means exciting changes to #TarsaniJane. Ingredients such as spring onion, watercress, rhubarb and peas will find their way onto our tasting menu. Fresh artichokes and bright green fava beans make for the tastiest paella! Book with us today, link in profile.
Foodies!! Our first 16 course dinner is on Saturday April 1st in the Heart of Barrio Logan in our secret dinning room!! You do not want to miss this culinary exploration you will find local foraged ingredients from the South Bay, produce from my farm Wild Willow Farm, from Guy Crims the butcher we will have some amazing kurobuta pork chops, some amazing local hand selected seafood from Catalina Offshore Products as well as some of my amazing A5 Satsuma Wagyu Beef! Oh yeah and the debut of our Wagyu Fat Churro to name a few!!! For tickets to this one of a kind food and wine exploration🏼 www.chefstevebrown.com/cosecha
Ensaymadas! From top to bottom, left to right: dulce de leche, red velvet, blue velvet (with butterscotch on the inside!), Oreo, cookie butter, and ube. Yes, they were all good (ube was my favorite), and yes I ate them all in one sitting. Judge me, I don't care.
ช่วงนี้มีโปรลด 50% นะค่ะ Eat & Check-in with #eataurant
Do you ever feel like you want just a little Mac N Cheese? Not a lot. Just enough... Introducing "Bar Bites" to our happy hour menu. It's comfort food sized right! Monday-Friday, 3PM-7PM at the bar. #happyhour#citylimitsdiner#dinerredefined
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