A poularde cuite en vessie, not from Benu.
Photo: L’Hotellerie Restauration
We neglected to catch this over the holidays, but San Francisco Magazine food critic Josh Sens filed his review of Benu, and it’s a three-and-a-half-star rave much like the others. He says the service is “sharp and ninja-stealthy,” calls Corey Lee a “polyglot,” and says the “pleasures abound” across the menu, particularly recommending the prix fixe menu, as Unterman did. But he mentions an à la carte item we didn’t know about: a poularde cuite en vessie, “a classic French preparation of chicken poached inside a pig’s bladder” which has to be ordered three days ahead, and results in two separate courses. [SF Mag, Unterman, Bauer, Kauffman]
