AFICI opens its doors with exciting new takes on California fine dining
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“The restaurant gives me an opportunity to show guests everything I love about fine dining and, at the same time, introduce them to new flavors, techniques and ingredients they may not be familiar with.”
He also utilizes whole animal butchery to imagine singular culinary delights using every part of the animal. He prides himself on finely prepared rare proteins such as rabbit, squab, and abalone.
Homemade salumi and pâté are not to be missed, as well as authentic A5 graded wagyu strip and tongue with tomato gastrique and popcorn tuile. If you have a taste for white sturgeon caviar, AFICI’s selection is of particular note. “The caviar is a private label hand harvested by myself and the team,” Upper says.
Vital to the AFICI ethos is warm service and a cheerful atmosphere. The vibe is “chic, upbeat, and chill,” a combination that invites an evening of lingering conversation over bright bursts of flavors found in dishes like uni spaghetti, black truffle carbonara, Creekstone beef with bordelaise and onion jam, or Devils Gulch squab in plums and jus.
“It's a special restaurant staffed by like-minded culinary professionals who are willing to go the extra step in creating a truly special and unique place,” says Upper. Guests may even get the chance to enjoy a show with their meal, as fresh pasta is prepared in full view of the dining room.
A sophisticated wine list features mostly French and Spanish influences that pair well with the menu. The cocktail program is features aromatic and vegetal ingredients, a popular European trend, along with classics like the Old Fashioned, White Negroni and Last Word.
Skipping dessert would be a mistake. Sweet treats from in-house pastry chef Anna Szeto include a chocolate budino with miso caramel and hazelnuts, a Paris-Brest with matcha and raspberry curd, and a yuzu posset with citrus meringue and blackberry granita.
By StoryStudio on October 28, 2022 9:19 AM
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From the acclaimed culinary team behind Alexander’s Steakhouse comes a new offering this season. AFICI is a fresh take on fine dining featuring seasonal, locally sourced ingredients in a relaxed and elegant setting. Opening its doors on September 24th in SoMa AFICI, a luxe multi-course operation headed by chef Eric Upper will bring his unique butchery-style cooking, delicate pasta, and homemade charcuterie to break the mold of California cuisine.
For Upper, creating his dream restaurant means the opportunity to share his passion for the fine dining experience with the surrounding community. “AFICI encompasses all the things I love about food,” says Upper, an accomplished chef who brings experience from renowned establishments like Joel Robuchon Restaurant at the MGM Grand Las Vegas and Aureole in New York City to the team. On the AFICI menu,
Upper creatively incorporates Italian and French influences and cooking techniques to highlight the best in modern American cuisine.
Housed at 680 Folsom Street in the space formerly occupied by The Patio and located across from the Moscone Convention Center, AFICI boasts stylish industrial interiors with exposed materials and high ceilings. For larger groups and events, private dining spaces are available. Visit AFICI’s website to make reservations via Tock.
– Chef Eric Upper