Two were Michelin starred, San Francisco's Omakase and San Jose's Adega Restaurant. All were well-known local favorites. I loved each and every one of them.
Looking over my notes and photographs getting ready to write about the trip, I noticed something interesting. In four of the restaurants, chefs had taken special notice of the flavor enhancing qualities of specialty salts.
For years I have been using sea salt and additive-free Diamond Crystal kosher salt when I cook. On this trip I was impressed with the ways in which chefs used flake salts to finish their dishes.
Two chefs curated high quality flake salt
In Oakland at A16 Rockridge, as the pizzas I had ord…