In Bloom

All around town, everything is coming up roses.

Everything seems to be coming up roses—or orange blossoms, or lavender—as bars and restaurants across the city add floral elements to their creations. Here’s a bouquet of some of the most interesting offerings.

On the edge of the Tenderloin, Saha (1075 Sutter St., 415-345-9547) perfumes tiger prawns with a sauce of rose water, mint and cilantro.

Piperade (1015 Battery St., 415-391-2555) delicately scents its beignets with a hint of orange blossom.

In the Clift hotel’s Redwood Room (495 Geary Blvd., 415-929-2372), lemon-drop cocktails are infused with lavender.

Rose-geranium ice cream tops a cornmeal crêpe filled with a summer’s bounty of blackberries and plums at Range (842 Valencia St., 415-282-8283).

At Terzo (3011 Steiner St., 415-441-3200), the menu changes daily, but among chef Mark Gordon’s seasonally inspired dishes is a Spanish-style tortilla garnished with fresh fennel flowers—he’s also been known to use them atop his house-cured king salmon.

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