You’ll have to wait a little while to try the peacock at Atelier Crenn (3127 Fillmore), which you might have heard opens tomorrow, but chef Dominique Crenn says it will be worth the wait. “It’s delicious. It’s like pheasant.” The last time she cooked them was in France, and her farmers at Gouge Eye Farm north of Sacramento figure the birds should be ready by November. [Grub Street, Earlier]
