Unconventional Use of Buckwheat by SF Chefs

Last week, Tasting Table posted a story on San Francisco chefs who are using buckwheat creatively - gnocchi, profiteroles, and ice cream (Against the Grain). It motivated me to eat at Central Kitchen, the trendy Mission eatery, to try their "lilting buckwheat ice cream". Unfortunately, it was not on the menu that evening, but even better was a squash dish with buckwheat leaves! This was the first time I have ever seen the leaves used to garnish a dish. Broader and daintier than basil, the leaves had a hint of buckwheat on the palate.  Now, I'm on a mission to look for fresh buckwheat leaves.  Yum!

Central Kichen  http://www.centralkitchensf.com/