Description
Complicated mission, good food: At Yaron Milgrom's idiosyncractic Mission restaurant, chef Jake Des Voignes spends his days making intricate sandwiches out of all-local ingredients (poached eggs with asparagus, pulled lamb with smoked chard and orange marmalade). He also cooks four-course prix-fixe dinners several times a week, which include flowers he has foraged, and his own ricotta and preserves. Meanwhile, his wife, Shauna Des Voignes, runs Knead Patisserie out of the back of the store, selling brioche, wholewheat scones, and Meyer lemon madeleines. Local: Mission also has a cookbook library, semimonthly cooking classes, a bake stand out front in the mornings ... oh, just go there and taste for yourself.
