At San Francisco’s Craftsman and Wolves, James Beard finalist Chef William Werner is serving up a rebellious savory muffin, with asiago, sausage, green onion, and soft cooked egg in the center.
The Black Tonic there is served in a rocks glass with two shots of creamy espresso, topped with tonic water and two shaves of a lemon peel, which brings out the bright and bitter nature of the espresso and compliments the sweetness in the tonic.
A soft boiled egg inside of a muffin, espresso mixed with tonic. Like a wine and coke, the ingredients are right there in front of us to try and experiment with.
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