The Morris is a San Francisco revelation from seasoned sommelier Paul Einbund and chef Gavin Schmidt in the Mission. Their corner restaurant serves some serious seasonal California comfort food, with smoked duck serving as the pinnacle.
Smoked Duck ($60 half, $120 whole) stars a bronzed, hickory-smoked bird that according to Eater SF, is “brined for 24 hours with thyme and garlic, then air dried in the walk-in for four days, smoked at 165 degrees for two hours, and roasted in a convection oven until golden brown.” Root vegetables accompany each ultra-savory duck. My plate hosted beautifully roasted asparagus, baby turnips, Brussels sprouts, carrots, fennel, fingerling potatoes, Romanesco, and scallions.
The Morris makes the most of their ingredients, the dinner menu also incorporates duck liver mousse, duck rillettes, and serves Tartine bread with Beillevaire butter and duck offal confit. Lunch service brings duck wings and duck noodle soup.