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Best described as American-influenced French and Northern Italian, Absinthe’s menu echoes Lauren’s commitment to organic, locally grown, seasonal ingredients. She has received both local and national praise for elevating the cuisine at Absinthe including being named as Restaurant Hospitality’s “Rising Star Chef 2008” and selected as the sole Bay area "Cheftestant" on season 5 of Bravo's award-winning show "Top Chef," which aired in 2009.

> Absinthe

Featured Chef: Jamie Lauren

The Bay Area's 'Top Chef'
user rating
5.0 out of 5 stars(2)

Watch Lauren's exclusive foodspring.com interview below, try her exclusive recipes and find out what makes this "Top Chef" so special.

Executive Chef Jamie Lauren, a New York native and honors graduate of the Culinary Institute of America, in Hyde Park, N.Y., joined Absinthe Brasserie & Bar in San Francisco in the summer of 2007. Lauren’s affinity for bright and flavorful cuisine originated with dinners she had out with her family at some of Manhattan’s best neighborhood restaurants. At Absinthe, she is finally able to recreate some of her favorite dishes with fresh local ingredients in a way she’s been dreaming of since she started cooking professionally.

Lauren shares her recipes for Spicy Fried Chickpeas; Seared Sea Scallops with a Roasted Fennel and Garlic Cream, Frisee Salad with Baby Leeks and Fried Duck Egg; Parsnip and Apple Soup and more—as well as talks about what she’s passionate about in the kitchen and the best thing she’s ever created in the kitchen with only five ingredients in an exclusive Q&A linked below. Lauren also gave us a video tour of her "favorite" area of Absinthe. Watch the video, read the Q&A and do your best at re-creating some of Lauren's favorite dishes below.—Nicole Potenza Denis

Absinthe, 398 Hayes St. at Gough, San Francisco, CA  94102; 415.551.1590.

Video interview & footage provided by Iza Socha of PMG Public Relations.


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