Instead of referencing the lyrics to “You’ve Got a Friend,” let us just say that AQ Restaurant & Bar chef-owner Mark Liberman changes the SoMa establishment’s menu (and scenery) every season. We arrived in the middle of “Summer,” so they were featuring ingredients like tomatoes, melons and peaches. Succulents peeked from behind slats in wall-mounted shutters, branches hung overhead, and managers showcased seashells on bar-top inlays. Of course, when we think of summer, BBQ inevitably comes to mind, and Liberman presented a fashionable, multifaceted and seriously porky take on the culinary genre.
Chef Liberman plated BBQ Pork ($25) two ways, including a crusty cube of braised, deboned, and pan-fried shoulder sporting cascading mustard seeds. If a Rubik’s Cube were so flavorful, it wouldn’t still be sitting in a box at home. They also served juicy slices of dry-rubbed tenderloin. In the middle of the plate sat a frothy pool of modernist cornbread espuma that incorporated cream and actual cornbread. The chef complemented the plate with a dash of mustard and licorice root “ash,” hearty strips of Tuscan kale and earthy shelling beans.
Dose of Vitamin P spotlights my favorite pork dish from the previous week.
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