Opened only two years ago, Chef Brandon Rice’s Ernest quickly earned recognition from the Michelin Guide and altered San Francisco’s culinary landscape. Meticulously sourced ingredients like Koshihikari rice and Ikura caviar provide a foundation for the eclectic menu. On that base, Chef Rice builds umami studded odes to Asian tinged NorCal cuisine. ‘Crab Rangoon’ becomes a deconstructed ensemble of Dungeness fresh from the SF Bay, peach and soy coulis, and house-made wonton chips; Japanese Togarashi pairs with Napa-raised Heirloom Lettuce to transform ‘Ranch Dressing’ into something entirely new. Rice grounds his whimsical creations with familiar names and concepts, but his flavors are completely unique.