Lightly Smoked Tasmanian Ocean Trout
@ One Market

The Dish:

On my first visit to Michelin-starred One Market I ordered one of the house specialties: the Lightly Smoked Tasmanian Ocean Trout "Mi Cuit." While this dish appears on the Starters portion of the menu, it features a healthy serving of ocean trout placed on a nest of "potato rösti," also known as the best hash browns I've ever tasted. The fish is then topped with a giant poached chicken egg and drizzled with a pancetta vinaigrette that's deadly delicious. Over one year later, I still order it on every visit.

Key Ingredients: Tasmanian Ocean Trout, pastured chicken egg, pancetta vinaigrette, potatoes

The Place:

From the outside, One Market resembles many of its Embarcadero neighbors: it's a conspicuous, sprawling, posh space dotted with white tablecloths and men in suits. But don't let the exterior fool you. Unlike many waterfront restaurants, which exude a Power Lunch confidence but have little substance, the quality of the food being served inside far surpasses its nearby competitors. And, unlike many of its surrounding dining options, where you're paying top-dollar primarily for the atmosphere, One Market knows how to craft a deal. Every week they offer a "Weekly Beast" dinner menu, consisting of five courses that highlight the different parts of a single animal. Five rabbit dishes for a mere $49? Only $20 more for wine pairings? Yes, please!

Local Insider Tip:

While you may be tempted to sit in the formal dining room, the best seat in the house is actually located towards the back – a spot at the bar that wraps around the kitchen. Any foodie will be excited by the opportunity to get an up-close look at an award-winning kitchen in action.

Recommended By:

Kelsey is a 20-something girl living the life in San Francisco. She grew up with a chef for a father, and an Italian mother who was constantly cooking. Clearly she was destined to become passionate, even borderline obsessive, about food. And she's really into cheese. No...REALLY into cheese. Kelsey also contributes to Culinary Trends Magazine, Examiner.com, and the Local Bites articles for ScoutMob SF.

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