Kvarøy Arctic Salmon

10/17/2026

Arctic After Dark 08/08

Our final stop brings us to villonsf .

Blackened Kvarøy Arctic salmon served over a vibrant root vegetable salad with radicchio, napa cabbage, baby kale, gem lettuce and a citrus avocado dressing.

Eight restaurants. Eight distinct interpretations. And one ingredient connecting them all: Kvarøy Arctic salmon. 🐟

📍 Villon | San Francisco
📅 October 1–18

Last chance to experience Arctic After Dark. Explore the full lineup and reserve through the link in our bio.

10/16/2026

Arctic After Dark 07/08

At The Rotunda at Neiman Marcus, Sous Chef Nickolai Craig transforms Kvarøy Arctic salmon into a beet and juniper-cured lox tartare, layered with cucumber, avocado, herbs and lemon, then finished with crème fraîche, caviar and marble rye chips.

📍 The Rotunda at Neiman Marcus | San Francisco
📅 October 1–18

Last few days! Reserve your Arctic After Dark experience through the link in our bio.

10/15/2026

Arctic After Dark 06/08

At Matchplay Kitchen + Bar, Executive Chef Patrick Prager gives Kvarøy Arctic salmon a bold bacon crust, pairing it with local rainbow chard, celeriac purée, apple, frisée and mustard cream.

📍 Matchplay Kitchen + Bar | Napa
📅 October 1–18

Explore the full Arctic After Dark lineup and reserve through the link in our bio.

10/13/2026

Arctic After Dark 05/08

Le Central presents a pan-roasted Kvarøy Arctic salmon over creamy asparagus risotto, brightened with preserved lemon and finished with herbes de Provence oil.

A fresh, elegant Saumon Arctique. 🐟

📍 Le Central | San Francisco
📅 October 1–18

Discover all eight chef-created dishes through the link in our bio.

10/09/2026

Arctic After Dark 04/08

At Holbrook House , Chef Sebastian Brown pairs Kvarøy Arctic salmon with cauliflower and passion fruit, finished with fine herbs and a petite garden salad.

📍 Holbrook House | San Francisco
📅 October 1–18

Explore the full experience and reserve through the link in our bio.

10/07/2026

Arctic After Dark 03/08

Crispy, rich and deeply seasonal.

At The Grove , Chef Gus Vega pairs crispy-skinned Kvarøy Arctic salmon with corn succotash and lobster bisque, finished with end-of-summer tomatoes and basil.

The result? A dish that brings together Norwegian salmon and the local produce of Penngrove farms 🌿🐟

📍 The Grove Speakeasy | Penngrove
📅 October 1–18

Explore all eight Arctic After Dark dishes through the link in our bio.

10/05/2026

Arctic After Dark 02/08

At Dragon Well Restaurant, Kvarøy Arctic salmon takes center stage across an entire special menu with seven different preparations.

From Salmon Rice Rolls and Steamed Salmon with Ginger & Soy to Salmon Bird Nests. There’s more than one way to experience Kvarøy Arctic Salmon

Featured: Steamed Salmon with Black Bean Sauce, served with spinach and topped with red chili pepper and scallions.

📍 Dragon Well | San Francisco
📅 October 1–18

Discover the full lineup and reserve through the link in our bio.

10/01/2026

Arctic After Dark 01/08

First stop: Bijou .

At Bijou, Chef & Co-Owner Steven Vargas brings Kvarøy Arctic salmon to the binchotan grill, pairing its rich, buttery texture with charred yellow corn, Jimmy Nardello pepper succotash and tomato beurre blanc.

📍 Bijou | Petaluma
📅 October 1–18

Explore the full Arctic After Dark experience and reserve through the link in our bio.

08/04/2026

03/22/2026

Bright, bold, and deeply comforting at

For Arctic After Dark, Chef presents
Canh Chua Cá Hồi, a vibrant tamarind-based soup with Kvarøy Arctic salmon, pineapple, tomato, okra, taro stems, bean sprouts, rice paddy herb, Thai chili, and scallion.

Sweet, sour, and layered with fresh herbs and heat, this Vietnamese classic is reimagined with buttery, clean salmon at the center, balancing brightness with depth in every spoonful.

Last chance! Available until today only.

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