Occupying the ground floor of the former San Francisco Newspaper Company building, three-Michelin-starred Benu has long thrilled through Corey Lee’s well-executed tasting menu. Its website tells guests to “plan three hours for dinner”, and with a lengthy conveyor belt of delicacies across eight courses, it’s easy to see why. Still Korean-American, but now focusing more on the Asian side of things, the cuisine includes lobster coral soup dumplings, and dry-aged rib steak and braised riblet, plus Lee’s signature "thousand-year-old" quail egg.

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