Aroma is the central ingredient at Frisson, San Francisco's newest culinary hot spot, where both dishes and drinks are infused with fragrance. Chef Daniel Patterson has created recipes that use essential oils derived from such ingredients as saffron, grapefruit and coriander. Scented syrups, sugars and salts are melded into dishes like green tea-scented chicken soup and pork chops with coffee fig sauce, as well as specialty cocktails like the Fountain of Youth, whose ingredients include lime vodka, fresh cucumber-and-honeydew puree and essence of spearmint. Peers such as acclaimed chef David Kinch of the restaurant Manresa in Los Gatos, California, salute...
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