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Bay Area s fine dining scene is still alive as takeout - if you can tweezer your own salad
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Alex K. Fong / The Chronicle
On a recent weeknight, I squinted at my phone while making a salad well, to be specific, a salad course delivered from San Francisco’s avante-garde restaurant Merchant Roots. The components arrived with a video of the chef, and mimicking his movements, I used tweezers to carefully place lettuce leaves and sliced English peas into an edible facsimile of a flower pot. The result: an explosion of greenery meant to evoke an overgrown spring garden art as food, the way Merchant Roots might serve it in its typical multicourse tasting.