Newly installed Fifth Floor chef David Bazirgan, formerly of Chez Papa Resto, had a big today! Not only was he voted the hottest chef in America by Eater readers (everyone loves a salt-and-pepper fox, apparently), but Mr. Bauer gives a preview of his upcoming update review of Fifth Floor via one of his recent-favorite-dishes blog posts. Bauer gushes that Bazirgan has “developed a more subtle and refined style” at Fifth Floor, and of his Mendocino uni flan Bauer writes, “It’s an amazingly complex dish that belies its very simple presentation. Dig below the Dungeness crab fondue and you expose a warm custard that tastes like a fresh sea breeze smells; it’s all fortified with a little saffron, kaffir lime and a surprise tingle of Sichuan peppers.” We smell a rave! [Ed. Note: Bauer never made it in to update his take on Fifth Floor under its most recent chef Jennie Lorenzo, which is a shame.]
Eater’s Hottest Chef in America: SF’s David Bazirgan! [Eater]
Favorite dishes: Tongue at One Market; uni flan at Fifth Floor [Scoop]
