Slideshow: First Look: Central Kitchen in San Francisco

Asparagus, Green Almonds, Crispy Leek Tops ($13)
Asparagus, Green Almonds, Crispy Leek Tops ($13)
Raw and shaved asparagus are garnished with sunflower shoots and served with an almond milk sauce made in-house. A second sauce of blended asparagus forms the base of this "uber-seasonal" dish.
Ham, Greens and Herbs, Marinated Bread, Cabot Clothbound ($14)
Ham, Greens and Herbs, Marinated Bread, Cabot Clothbound ($14)
"We want to create a California ham," McNaughton told us about the curls of meat cured in-house, from Devil's Gulch pigs. "There's French, Spanish and Italian ham -- it's fennel season here, so we're using that." McNaughton describes the dish as "fancy-looking, but basically a deconstructed ham and cheese sandwich."
Raw Halibut, Fennel Juice, Meyer Lemon, Mint and Poppyseeds ($13)
Raw Halibut, Fennel Juice, Meyer Lemon, Mint and Poppyseeds ($13)
Buttery slices of raw halibut are served with fennel juice, a Meyer lemon fluid gel, and topped with mint and poppyseeds.
Chocolate Financier ($10)
Chocolate Financier ($10)
A chocolate financier is topped with a caramel meringue and drizzled with chicory syrup.
Menus
Menus
Inside
Inside
Spices in the Kitchen
Spices in the Kitchen
Whole Animals in the Walk-In Refrigerator
Whole Animals in the Walk-In Refrigerator
The Central Kitchen Team
The Central Kitchen Team
From left: Thomas McNaughton, Lisa Lu, and Michael Gaines.