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Where
to Dine in this Great City
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San
Francisco continues to prove that it is still one of the
world’s greatest cities for dining. Rubicon
has been one of San Francisco’s most elegant dining
rooms with highly rated cuisine for over a decade. On our
recent visit, we discovered that they had a new chef. Executive
Chefs may move from one restaurant to another, or even leave
The City but there is always excellence waiting in the wings.
Rubicon is a prime example of when “the
fear of losing a great chef” actually becomes a positive.
We enjoyed sitting in a comfortable velvet booth in view
of the beautiful Chihuly Glass Art that added a whimsical
tone to the elegant décor. The noise level was low
allowing intimate conversation during our well-paced meal
that featured excellent service. The ambiance was terrific
but it was the Tasting Menu cuisine created by new Chef
Stuart Brioza that made the dinner one of
our most memorable and exciting dining experiences of the
year! Eight Courses appears to be a lot but we succeeded
in enjoying every bite and we were quite satisfied but not
stuffed.
The
starters we had included the Marinated Yellow Fin Tuna and
Hamachi in a lovely golden beet, avocado and virgin olive
oil sauce. Seared Scallops, bouchot mussels, melon, and
shiso followed and was just heavenly. The third appetizer
was the Crispy Frogs legs with garlicky salt cod and smoked
golden tomatoes, which was a divine combination. The excellent
small entrees were Cinnamon Skewered Alaskan Halibut with
sweet onions, oxtail, cherries and toasted oats in an ivory
colored sauce and Stuffed Guinea Fowl with sweetbreads,
salsify and chanterelles. Three desserts followed including
Pecorino Romano Plum, olive oil ice cream. It was truly
a dessert for the sophisticated palate. Next arrived the
Warm 73% Bittersweet Chocolate Cake with Sherry wine caramel
and iced orange cardamom milk. The Champagne “Bellini”
which was a peach sorbet with Champagne Gelee and raspberries
was the perfect final course. We enjoyed Master
Sommelier Larry Stone’s own Sirita Cabernet
Sauvignon 2000 Napa Valley, which paired perfectly with
our meal. Drew Nieporent and his local partners Robin Williams,
Francis Ford Coppola and Robert DeNiro have enriched the
San Francisco Fine Dining experience with the additions
of new Executive Chef Stuart Brioza and
Pastry Chef Nicole Krasinski. Their
technically advanced cuisine will please the most sophisticated
palates and continues Rubicon’s tradition
of excellent dining.
San
Francisco dining just keeps evolving and getting better
with the latest openings of George Morrone’s
Tartare in the financial district and Restaurant
Michael Mina in the Westin St. Francis Hotel.
The San Francisco Ferry Building has been totally renovated
and transformed into a Foodies Paradise. You must stop in
for the great experiences at Hog Island Oyster Bar,
Acme Bread, Market Bar, Ferry Plaza Seafood, and Delica
rf-1 Japanese deli, Mastrelli’s Deli, Cowgirl Creamery’s
Artisan Cheese, Taylor’s Refresher and Chef
Charles Phan’s Slanted Door. On Potrero
Hill Chez Papa Bistrot has a new Chef
Philippe Chevalier. We can’t wait to
taste the Grilled Figs with Goat Cheese and Seared Foie
Gras with brandy cherry gastrique and pear feuillete.
Fog City Diner also has a new Chef
Shawn Applin. We loved the crispy Katafi Shrimp
with Chile lime slaw, mango and cashews, World Famous Curry
Mussel Stew and of course the Sky High Lemon Meringue Pie.
Fringale Restaurant introduced new Executive
Chef Marc Rasic who has received rave reviews.
We had a great dinner, which included a terrific Potato
Galette with smoked salmon and chive crème and a
delicious Roast Rack of Lamb with caper persillade, and
bean and corn stew. We enjoyed delicious cuisine and excellent
value in a relaxed yet sophisticated atmosphere.
Brindisi
Cucina di Mare is the latest destination on Belden
Place. It is an Italian seafood Trattoria run by Proprietor
Antonio Spinoso and Chef Fabrizio Protopapa.
The dishes include small plates of seafood prepared from
recipes of the Italian Adriatic Coast. Try the excellent
Stuffed Calamari, Octopus Terrine with cured Italian Black
Olives and Frisee and Seared Day Boat Scallops with Fava
beans Puree and tomato Concasse. For dessert enjoy the tastes
of the Crème Caramel or Panna Cotta with strawberry
sauce. We enjoyed the excellent cuisine, sophisticated but
playful décor and friendly professional service.
Tonno
Rosso is the latest addition to Steuart Street
bringing delicious Italian Cuisine prepared by Chef
Ryan Johnston .The transformation to Mediterranean
décor with a friendly inviting bar area has brought
new vibes. We loved the Insalata “Tropicale”
avocado, grapefruit, hearts of palm, celery and corn as
well as the refreshingly light excellent Antipasti. Try
their signature entrée Piatti Principali, Tonno Rosso
all’ Arrabbiata which is a wonderful tasting seared
medium Rare Ahi Tuna with spicy tomato sauce. Another terrific
entrée, the Rosticceria e Griglia Pollo al Mattone
is a lemon, sage, ginger marinated chicken from the fireplace.
We can’t wait to return to enjoy it again. For desserts
have the Budino Del Cioccolato, which is a great flourless,
Chocolate Cake that is warm with whipped cream and fresh
seasonal berries and has a superior feather light consistency.
Andalu
is a terrific small plate restaurant at 16th Street and
Guerrero with an upbeat atmosphere and lively music. We
loved the Cambazola Cheese Fondue served with Fuji Apples
and Asian Pears and the Halibut Paillard with ginger, soy
and hot grape seed oil. Roe Restaurant
is a hot new restaurant South of Market on Howard St. that
fuses French, Japanese and Burmese food in an elegant and
swanky atmosphere. It features creations by executive
Chef Herman Chin. Of course you must
try the Caviar but don’t stop there. The Mango Prawns
are sweet and spicy and an excellent choice for an appetizer.
The Grilled Filet Mignon was prepared perfectly medium rare
and will satisfy anyone. The Warm Chocolate Cake is a terrific
dessert. After 10:00 PM until 4:00 AM there is dancing to
DJ music upstairs, a perfect way to lengthen your evening
and have some fun.
The
classic San Francisco lunch is still at the Tadich
Grill. Sit at the counter and enjoy a downtown
Financial District lunch. For over 150 years Tadich has
been the place to be. We loved the Calf’s Liver Steak
with onions, bacon and vegetables. Town Hall
has caused quite the stir South of Market. We enjoyed a
fantastic lunch that featured a Baby Spinach Salad with
Cornmeal Oysters and creamy herbsaint bacon dressing. We
loved the excellent dressing and the texture of the oysters
was amazing. Pastry Chef Janet Rikala Dalton
created an excellent dessert, Warm Pineapple Upside Down
cake a la mode. It was good to the last forkful and so generous
you really felt you got your money’s worth. The San
Francisco Soup Company’s owners
Steve and Jennifer Sarver hosted their annual Best Soup
in San Francisco competition that was won by Jennifer Henrichs
for her Roast Chicken with Summer Squash and Lime Soup.
It has been added to their gourmet soup menu along with
our favorite which is Grandma Mary’s Chicken Soup.
In
the East Bay the big news comes from Berkeley where Chef
Christopher Lee formerly at Chez Panisse
for 15 years has gone out on his own. His new restaurant
on Fourth Street named Eccolo has gotten
rave reviews. In Oakland we had a great dinner on College
Avenue at Chef Christopher Cheung’s
Marica. The Lamb Loin Chops marinated with
lavender, grilled and served with pear mint chutney and
mashed potatoes were delicious. For lunch in Montclair at
Jackson’s Canvas on Thornhill Drive
we felt like we were away from it all up in the Sierras.
The Gnocchi was outstanding as it was one of the lightest
we’d ever had. The Suzy-Q Chocolate Cake with cream
filling and chocolate glaze was excellent. Unfortunately
they have closed. Great bakeries include Cheryl
Lew’s Montclair Baking and Neldhams
in Oakland. Deli fans won’t go wrong with the terrific
corned beef and chopped liver at Saul’s Deli in Berkeley.
The Crepes at Café De Paris in Blackhawk
Plaza are terrific.
On
the Peninsula, Palo Alto has some fine restaurants as well.
We enjoyed a great dinner at the upscale, stylish Tamarine
on University Avenue where we had an excellent Vietnamese
meal. Tamarine Prawns created by Chef Tammy
Huynh is her signature dish that we loved.
The Shaking Beef consisting of cubed filet mignon which
is seared with garlic and onions served with a watercress
salad was also delicious. The Sake Mushrooms, another great
dish is made with shitake mushrooms wok tossed in sake with
sugar snap peas. Their Coconut rice made with coconut, vanilla
and roasted coconut flakes was terrific with the prawns.
Dessert was a superior Lemon Mousse made with whipped cream
mousse served with black berries, strawberries and blueberries.
In the North
Bay, Sausalito has gained a terrific addition in Poggio.
Chef Chris Fernandez and his partner Larry
Mendel have put together the total dining package that was
really needed in Sausalito. Elegant inside, open outdoor
on street dining and a sophisticated yet friendly bar makes
this the best thing to hit Sausalito since Sally Stanford
closed her brothel at the Valhalla. We loved the Gnocchi
and the Bucatini with Veal and Green Olive Meatballs. The
“Bombe” dessert, Zuccotto Di Frutti De Bosco
made with Grappe, soaked Orange Cake, raspberries, blackberries
and whipped cream and an espresso was the perfect finish
to an excellent dining experience! Tapeo, a
wonderful tapas bar just opened on B Street in San Rafael.
Executive Chef Franco Napoli creates
some excellent small plates including Atun Sellado, seared
Ahi Tuna on mixed greens, caramelized onions with wassabi
and Cochinita Pibil con Boniato, which is fabulous slow
roasted pork, served with deliciously sweet creamy sweet
potatoes. For dessert have the Crema Catalana or Raspberry
Crème Brule. Rick Mendell is the new Wine Master
at his own Rick’s Wine Cellar in
Corte Madera (www.rickswinecellar.com)
. It’s a great place to taste and buy some of the
best wines from California and around the world. Petaluma
dining just gets better and better with the addition of
One-Fifty-Four Restaurant & Wine Bar. We were very impressed
by all the entrées. The Wild King Salmon with Morel
Mushrooms, spring asparagus and fingerling potatoes was
outstanding and try the Poached Pear for dessert. We dined
at J.M. Rosen’s Waterfront Grill where
we enjoyed the terrific Shrimp Scampi and their classic
New York Cheesecake prepared by Executive Chef
Jan Rosen while we looked out on the Petaluma
River.
Carmel
is a great weekend getaway from San Francisco where both
casual and fine dining can be found. We enjoyed a classic
French Dinner at Anamaria
& Chef Richard Zoellin’s
The French Poodle that has been in Carmel since
1961. We loved the Magret de Canard au Vieux Porto entrée
and the French Floating Island, which is a fantastic classic
dessert. We also enjoyed dining at the upscale Carmel
Bistro, at Grasings where we had
a great lunch including Four Onion Tart and the Forge in
the Forest that has terrific Eggs Benedict with Salmon instead
of ham. We must try Restaurant La Boheme
where they offer a single Prix Fixe dinner daily.
The
NASFT Fancy Food Show comes to San Francisco each
year giving the Trade and consumers a chance to sample everything
from Chocolate to Caviar and once again in 2004 we enjoyed
the best fancy foods available. More Than Gourmet
our favorite from 2003 was back with consumer sized packages
of their fantastic stocks and sauces. We found a terrific
way to decorate your plate and impress your friends at the
Terrapin Ridge booth. Their Basting and
Fruit Squeezes from the kitchen of Chef Susan
Furst are a tasty way to add creativity to
any appetizer, entrée or dessert. Try the Too Cherry
Fruit Squeeze and Moroccan Spice and let your imagination
run wild.
Melitta
Coffee once again is a pioneer with their new One:
One coffee maker for single cups. We loved their new Premium
Coffees as well including the Morning Decadence Flavored
Coffee, the Costa Rico Estate Blend and the Columbia Estate
Blend. Did you know that Mellita Bentz invented the coffee
filter and drip method of coffee making almost 100 years
ago? We bought a Francis- Francis Espresso maker and the
Mellita coffee was perfect for espresso too. Southwest
Specialty Foods featured their Ass Kickin Honey
Roasted Peanuts with Habanero pepper. They live up to their
motto Kick Yo Ass Hot! Lt. Blender’s Margarita
in a Bag was a very popular exhibitor. Their all-natural
real citrus juice concentrate will help you make the perfect
party drinks. It comes in a convenient fill freeze and squeeze
bag.
The
best display featured an Egg costume for Eggology
fresh pure liquid Egg Whites. Chief Eggsecutive
Brad Halpern eggsposed us to the Egg Whites
that were delicious and are perfect for omelets or even
protein shakes and that’s no yoke! For the Sweet tooth
our favorite was the Sterling Truffle Bar. It had beautiful
designs and was sinfully sweet. A great apple based 100%
fruit juice non-alcoholic beverage that we really enjoy
is Cider Master, David Cordtz’s
Sonoma Sparklers. They are quite refreshing and
light and crisp and a perfect substitute for champagne.
We loved the Shepherds of Cyprus Haloumi Cheese. We tasted
some that was grilled and it was excellent. We loved the
Good Wives Hor D’oerves from Marblehead,
Mass. including the Fillo Pastries. Chef Craig
Smith produces delicious appetizers that have
been award winners the last few years.
We
are sometimes asked about a common Diner’s Dilemma.
How often do you ask for a Steak to be cooked rare and is
comes to you medium or well? What do you do when the Lobster
you’ve ordered is smothered in cream sauce? How can
you avoid the embarrassment of sending something back and
holding up the other members of your party from eating their
entrees? Do you feel that it’s not worth it and you
should just eat it? Do you think that the owner or Chef
really cares? These are all common questions that one may
from time to time face. We take the approach that it is
OUR Dinner and we need not suffer for the kitchen’s
mistakes. Fortunately, only once all year has the entrée
been intolerable and in need of return. We sent it back
but didn’t appreciate the look we got from the Chef.
Open Exhibition kitchens make for good theatre but can have
their downsides for the Chef.
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