Parallel 37 at the Ritz Carlton San Francisco

Posted on May 6, 2012 | Leave a comment

Paralllel 37 located in the Ritz Carlton, San Francisco,  features Contemporary American cuisine by Chef Ron Siegel. The food is inspired by foods found along their geographic name and local cultural influences from San Francisco.

The reviews  have been uneven, mostly due to service issues. However, the food was quite good, and so was the wine we brought – a 1986 Mouton Rothschild, still a little young, but opened up nicely and was outstanding for a 100 point wine.

Here’s what we had:

To start:

  • Polenta Fries – served with a lightly pickled hedgehog mushroom relish. Quite yummy. You get 6 to a plate and they are fat thick version of steak fries. Tasty if you like polenta.
  • Foie Gras – with huckleberries, rome apples with longpepper. It was placed on the smallest piece of brioche I ever saw – could have used more of that, but otherwise, the sauce was so delicious, you needed to reach for a piece of bread to sop it up and serve as a vehicle to your mouth.
  • Seasonal salad with asparagus, romaine, shaved parmesan in a light vinaigrette.

Entrees:

  • Mushroom Risotto with asparagus and black truffle oil. Creamy and rich. Plenty of asparagus and mushrooms throughout, but if you don’t like asparagus then steer clear from this dish as it is one of the two main components.
  • Black Sea Bass perched atop of an artichoke filled ravioli in a creamy daikon sauce, fava beans and marcona almonds. The almonds gave it a crunch, the ravioli was tender and melted in your mouth along with the fish which was perfectly cooked.
  • Halibut with English peas. If you like halibut then you’ll want to get this dish. Light and healthy, yet packed with flavor.

Dessert:

  • Lemon semifreddo – the crust was a little too hard, good, but not great. Could use some refinement.
  • Assorted ice cream  and sorbet – you get 3 scoops and as contrary to as boring as it sounds, the vanilla bean is a MUST get.

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Nico’s Tacos – North Beach, San Francisco

Posted on April 16, 2012 | Leave a comment

Nico’s Tacos, not to be confused with Nick’s Crispy Tacos on Polk Street, was pretty solid. Opened less than a year, I finally got around to trying it out. With Don Pisto’s up the road, it’s been hard to force myself to go to Nico’s Tacos but I’m glad I finally did.

Here’s what we had:

  • Chips and Guacamole – homemade guac with tomatoes, onions, garlic, and avocado. Quite good. Appeared to be made fresh, daily.
  • Grilled fish taco – accompanied with slaw which they refer to as “crakslaw” – was delicious. Next time I’m going to try the Baja style fish taco (I know the grilled is more healthy, but the Baja is probably full of good guilt.
  • Grilled Shrimp taco – also accompanied with the “crakslaw” and a orange-mayo sauce that had a slight kick.
  • Softshell crab taco – deepfried softshell crab with the “crakslaw” and orange mayo sauce was outstanding. A MUST order!

They often have Happy Hour specials from 3pm-6pm such as $1 tacos. So definitely check it out.

Located 1310 Grant Avenue  San Francisco, CA 94133
(415) 362-6163

http://nicostacossf.com/

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Range – SF

Posted on March 10, 2012 | Leave a comment

I hadn’t been to Range in about four or five years. And even though Range lost its Michellin star, I was not disappointed. They are famously known for their chicken dish, but I didn’t go there this time. This time I ventured out and it was really, really good.  Reasonably priced, you won’t be disappointed either.

Here’s what we had to start:

  • chicory salad with walnuts, dates, parmesan and champagne – a fantastic salad that had crunch, citrus and sweetness. Yummy!
  • steamed manila clams with fennel sausage and jalapeños-vinaigrette – let’s just say we wanted to drink the jalepeño juice at the end but thought it wouldn’t be too classy.

Then on to entrees:

  • braised gulf flounder and shrimp with green cabbage, bacon, celery root purée and meyer lemon – this was my favorite. If you don’t go with their famous oven roasted chicken, then this should be your next choice.
  • seared hawaiian ono with black trumpet mushrooms, asparagus, sunchokes and horseradish vinaigrette  - a crispy seasoned skin that was not only healthy but earthy and tasty.
For dessert we went for marieke gouda, a semi-soft, creamy, raw wisconsin cow’s milk cheese with barhi dates. I know dates are “nature’s candy” and I’ve had plenty of Gouda cheeses but this one was exquisite. I’ll be adding it to my next shopping list. 
842 valencia street | san francisco, california |415.282.8283 – Reservations required.

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Fifth Floor – San Francisco

Posted on March 5, 2012 | Leave a comment

ImageWe’re on a restaurant binge! Last week we ate at the Fifth Floor (located appropriately on the 5th Floor of the Palomar Hotel). The layout is a tad strange, but the food was stellar. I haven’t been to Fifth Floor in about 5 years and I was glad I gave it another whirl.

Here’s what we had:

Hot and Cold Foie Gras - textures of grapes, challah toast, almonds, sauternes gelee. Since they are going to outlaw this soon in California, I had to get it. The seared foie gras was perfectly seared and the grape relish gave it a nice balance. The pate was silky smooth and melted in your mouth with the sauternes gelee. Served with two narrow slices of challah toast (like brioche).

Mendocino Uni Flan - dungeness crab fondue, saffron, sichuan pepper, aged kaffir lime - wow! This was deliciously unctuous and the Dungeness crab balanced the flavor of the uni perfectly. A winner for sure!

Brillat-Savarin Ravioli - chanterelles, sage, brown butter, mizuna, pistou, hazelnuts -  Oh my God! I love brillat-savarin cheese by itself. It’s like butter. I would have never thought it could withstand the inside of a ravioli but it was exquisite – really. Heavenly.

Foraged Mushroom Risotto - sylvetta, parmigiano-reggiano, white truffle butter and shaved truffles. I love a good risotto, yet if not done right it can be quite pedestrian. However, I think it was the shaved truffles and the truffle butter that put this over the top and a creamy sensation in your mouth.

Sauteed Skate Wing - squash, baby turnip, matki beans, brown butter, apple, garam masala.  I love Indian food, but I didn’t love this. It was different and flavorful, but it just didn’t work for me. Also, the amount of Skate Wing was too much fish for a 3-course meal. 

Duo of Quail – made up of the breast and thigh, this was delicious but again, with a 3 course meal it seemed like it was too much food. But this was a winner for entrees.

Dessert:

Walnut and Date Tart - goat cheese cream, poached pear, persimmon sorbet, pomegranate date puree, pear espuma.  The goat cheese cream was like eating soft cheese cake – it was really, really good. All in all thought, the desert was tasty, but not too sweet. Solid. But next time I’ll try the Milk Chocolate Mousse Bomb!

Fifth Floor Restaurant
12 Fourth Street

San Francisco , CA 94103

Within the Hotel Palomar

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Commonwealth (San Francisco)

Posted on February 2, 2012 | Leave a comment

Commonwealth is located in one of the seedier sections of the Mission but it was worth the trek. A small space that seats around 35 people offers, Executive Chef Jason Fox showcases innovative modern techniques and flavors that will stimulate your mind and your taste buds. Fit for foodies.

Jerusalem Artichoke dish at Commonwealth SF

Jerusalem Artichoke dish at Commonwealth SF

To start off you get handmade potato chips that are lightly dusted with seaweed and served with a malt vinegar foam.  They offer a 5 course tasting menu for $65 of which $10 goes towards a local charity or you can go a la carte. We opted for the latter.

Here’s what we had:

  • Pumpkin salad asian pear, chicory, idiazabal cheese, almond tuile, cocoa nib
  • Jerusalem artichoke, onions cooked in hay, chickweed, quinoa, quail egg
  • petrale sole, wrapped in feuille de brik, nicoise olive, celery root, grape, spinach, verjus
  • butter poached hen, savoy cabbage, black trumpets, rutabaga, vanilla
  • pork loin and belly, brussel sprouts, kohlrabi, beech mushrooms, mustard, apple, miso

The pumpkin salad was refreshing, healthy, and delicious. The apple balls burst

Pumpkin salad at Commonwealth SF

Pumpkin salad at Commonwealth SF

in your mouth but the dollops of goat cheese with the cocoa nibs and the pumpkin were an amazing combination of flavors that made you want more.

The jerusalem artichoke was one of the most delicious things I have eaten in a long time. I’m still thinking about it (so you should definitely order it). The artichoke was cooked two ways – the leaves were fried up like potato chips and then the pulp was mashed up. I never knew quinoa could taste so good and combined with the artichoke, chickweed and onions it was a symphony going off in your mouth.

The pork loin and belly were also delicious, but then again, I’m partial to anything bacon related. The brussel sprouts and kohlrabi were flavorful accompaniments to the already delicious pork.

The petrale sole was good, kind of like a play on fish and chips. However, compared to everything else we had it was the least favorite of the five. Just nothing special here.

I’d definitely go back again here. Two thumbs up.

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AQ (San Francisco SOMA district)

Posted on February 2, 2012 | Leave a comment

AQ is a new restaurant in San Francisco’s SOMA district. A unique space with a seasonal themed menu, Chef/Owner Mark Liberman showcases quality local produce, meats and fish in a beautiful presentation on the plate.  A nice long curvy bar for walk-ins or those who want less of a sit-down dinner, is available. The reviews on Yelp complained a lot about the service. It was a tad spotty (as in they brought the butter, but no bread). They had a few waiters in training too, so hopefully it will get better as they work out the kinks in this fairly new restaurant.

We had the “Winter” theme and my only gripe is the way the menu is written. It seems to be written in that trendy fashion where they highlight the local winter vegetable, rather than what is the main component of the dish – which is confusing. When I see chestnuts in bold and listed first, I expect that to be the main component of that particular dish, but it was not. So, a word to the wise, ask about the dishes so you know what to expect.

All in all, was very good and we’ll definitely be back for the Spring or Summer menu. In the mean time, here’s what we had:

  • CHESTNUTS with boudin noir (blood sausage), quince & Brussels sprouts
  • BRANZINO soft & crunchy potato, chard, guanciale & sweet onion
  • PARSNIP glazed with maple, dayboat scallops, caraway seed & mushrooms
  • KOHLRABI “Bourguigon” root vegetables in a red wine sauce with hints of star anise

The branzino was delicious. It not only looked beautiful on the plate but the textures of the crispy fish skin, with the soft gnocchi and chees that oozed out as you cut into the fish was amazing.

The chestnuts were fine and they weren’t the star of the dish, the boudin noir (blood sausages) were the star.

The kohlrabi, which seems to be trending now through SF and NY restaurants these days was delicious. The red wine sauce and the kohlrabi itself were cooked to perfection. The only thing that didn’t taste right was the giant white carrot.

The scallops with parsnip were flavorful. Maple glaze on anything just about makes my mouth water.

Skipped dessert, too full. But will definitely be back for a follow up.

1085 Mission Street San Francisco, CA 94103
RESERVATIONS » 415.341.9000

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Fleur de Lys

Posted on November 21, 2011 | Leave a comment

Who doesn’t think Chef Hubert Keller is the cutest little ol’ Frenchman ever? Okay, maybe it’s just me, but after seeing him on Top Chef Masters, I just find him adorable. So I had to try out Fleur de Lys in San Francisco. I’ve been there twice in the past couple of months and I can say that it was decadent and tasty.

We had everything from venison to swordfish and 95% of it was outstanding, but pricey. I loved the Symphony Of…five items including a small caesar salad, foie gras lollipop, duck confit on crostini, goat cheese mouse and whipped tuna with caviar. Save the lollipop for last and you will think you went to heaven.

The foie gras torchon with a vanilla pineapple glaze resting on thin slices of pineapple and a wine gelee  also melted in your mouth. The richness of the foie gras was balanced nicely with the acid in the pineapple. The Baekeoffe of Foie Gras was also delicious. I’m telling ya, you can’t go wrong with foie gras.

I previously had the halibut and I’m not sure if it was the tomato corriander coulis or what about it but something didn’t work for me on that dish. I didn’t finish it. Recently I went for the Hawaiian Swordfish and although I’m not a big swordfish person, the flavors were so good that I could have licked my plate if it were ladylike to do so. The scalloped marble potatoes and the reduction sauce they were in went really well with my pinot noir. The scallops are always delicious. The Jumbo Louisiana Prawns were also spectacular and the puree that they rested in was to die for, I think it was artichoke.

The venison was great. Chef Keller also has a special sirloin called the Filet Mignion “Rossini” with foie gras and truffles,  need I say more? But note that there is a $25 up-charge for this dish.

For dessert we had Golden Brown Apple tart which was better than the special plum souffle (should have gone for the chocolate souffle). The apple tart was served with maple syrup ice cream that was heavenly.

All in all, Chef Hubert Keller did not disappoint. It’s no wonder Fleur de Lys is a 2011 recipient of the Michelin Star. We will definitely be back!

Reservations are a MUST.
777 SUTTER STREET
SAN FRANCISCO, CA 94109
TEL 415.673.7779

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