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| TOQUE
OF SAN FRANCISCO |
By
Carol and Joe Davis - Dining Detectives |
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Spring 2009
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Click
on Images for Captions |
Epic
Roasthouse
Dining
on the Embarcadero has definitely been enhanced with the addition
of arguably one the Best Steakhouses in San Francisco. The
Epic Roasthouse which has been open for just over a
year now has great steaks and offers even more! Restaurateur
Pat Kuleto, Chef Jan Birnbaum and Managing Partner
Pete Sittnick have assembled a winning team in this fabulous
location which was built for more than $10 million. We were
warmly greeted as we entered and were seated by the windows
with views of the San Francisco Bay, Bay Bridge, Treasure Island
and the East Bay Hills. Our view also included being able to
look back into this stylish restaurant as well as watch the
world go by on the Embarcadero. We loved being able to see the
designer dogs, joggers, bicyclists, skaters, strollers and some
lovers who needed to get a room!
As
we settled in, we were impressed by how well designed and open
the restaurant was with both booths and tables spread out and
how comfortable our chairs were. Our waiter was soon at our
table offering us still or sparkling water. We opted for Seltzer
in the squirt bottles which reminded us of the 1930's. He then
told us about the three types of Salts which were on each table
.The Himalayan Pink , French Salgree Grey and Volcanic Hawaiian
Black were all great on the steaks. Our well paced, enjoyable
meal began with an excellent starter, the Beef Tartare which
came with traditional garnishes parsley, aioli, capers and red
onion. It was fantastic and if we had only had this excellent
starter, we knew we would definitely be coming back. The other
starter that we loved was Jan B's warm Wood Oven Roasted Chili
Squid Salad with white beans, olives and tomato confit.
Next
it was time for the Main Courses. Our favorite entrée
which will stack up at the top of any steak in The City was
the Petit 8 oz Filet of Beef. This Filet Mignon is dry aged
for 28 days and was prepared perfectly Rare Plus as ordered
and was the best we had in quite some time. It was tender, juicy,
a WOW of a steak. The JB Cut 10 oz Epic Prime Rib was also delicious
and healthy. We also enjoyed the sides especially the Sautéed
Spinach which was delicious.
Wines
were paired with each course and we particularly enjoyed the
Joseph Phelps Napa Cabernet Sauvignon. Just when you thought
that things could not get better it was time for Dessert. You
must have the Beignets with Bicerin Café au Lait which
was just magnificent... a true New Orleans sensation. Espresso
served in cups that caress your hand was the perfect finish
to a memorable dining experience. The Epic Roasthouse
is beyond your typical Steakhouse. The cuisine is traditional,
back to basics but with modern interpretations that allow the
fabulous flavors to come through and be enjoyed. We were told
that the exceptional ingredients came from local ranchers and
farmers. The décor is upscale, the view is spectacular
and the service was excellent. As we watched the sunset and
the East Bay Hills light up from our perfect table by the window,
all we could think of was how very civilized our dining experience
was. We look forward to coming in soon for dinner or their current
Lunch Special which is a rib eye, tenderloin and New York Strip
1/2 lb Epic Burger with a Beer and Brownie Combo for $20.00.
Epic
Roasthouse
369 The Embarcadero
San Francisco, CA. 94105
(415) 369-9955
www.epicroasthouse.com
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Bottega
Ristorante
Just
when you thought there were enough great restaurants in Yountville
along comes Chef Michael Chiarello who is the Emmy
Winning TV Host of Easy Entertaining on the Food Network and
his fabulous Napa Style Italian Cuisine. Bottega Ristorante
was an instant success which we discovered when we were unable
to get seated on our first visit without a reservation. Undaunted,
a few weeks later we did make a reservation for a late lunch
and are glad we did. The wine country décor with brick
walls, beamed ceiling and an open exhibition kitchen is fresh
and inviting. We were seated along the wall at a comfortable
table with a view of both the kitchen and the main dining room.
Our dining experience soon began with Schramsburg Sparkling
Wine which was served by their knowledgeable General Manager
Joel Hoachuck. He continued to pair wines with each course
and told us that the wines which are primarily from local and
small production wineries are chosen by their beauty by committee.
We
started with excellent Antipasti which was called Green- Egg
and Ham. This olive oil poached Delta asparagus with crispy
soft-boiled egg, prosciutto bits and Cambozola crema was unique
and delicious. Next, we had the Wood Grilled Octopus with olive
oil braised potatoes, pickled red onion and salsa verde. Another
starter that you must have is the deliciously light and fabulous
Burrata which is a creamy filled fresh Mozzarella with artichoke
two ways, lemon braised and crispy. It was time for our Pasta
course and we could not have ordered two more delicious choices.
The Ricotta Gnocchi, salsa di pomodoro Della Nonna , pecorino
was so light and sweet. It is homemade daily by the chef each
morning rolled on their marble table. The Wild Nettles, Swiss
chard & ricotta Tortelli, sage browned butter and pine gremolata
was deliciously nutty and al dente.
The
Secondi were also incredible entrees. We loved the Smoked and
Braised Natural Short Ribs with preserved lemon spinach and
smoky jus. They were so tender yet crispy. The Wild Alaskan
Halibut in Cartoccio with grilled and braised artichokes, Kalamata
olives, tomato puree with capers and sweet onions was light
and flaky. Both had perfect presentation and taste.
Our
favorite Dessert was the Vanilla Panna Cotta with Cabernet Caviar.
It was over the top delicious. A close second that you must
order when you get your Entrée because it takes twenty
minutes was the Chocolate- Almond Molton Chocolate Cake with
hazelnut crème anglaise and caramelized hazelnut. It
was not too rich and had great chocolate flavor. As we lingered
and enjoyed our wine we couldn't help but think about the wonderful
cuisine and excellent time we had. Chef Michael Chiarello
with Chef De Cuisine Nick Ritchie has truly created a special
restaurant that features bold Southern Italian flavors with
Napa flair.
Bottega
Ristorante Napa Valle
V Marketplace
6525 Washington Street
Yountville, CA. 94599
(707) 945-1050
www.botteganapavalley.com
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Taste
Restaurant
Amador County located in the Sierra Foothills is a great place
for a weekend get-a-way since it is only a two hour ride from
San Francisco. Known as the Gold Country, this historic area
has tours of old gold mines from the 49er days, sweet towns
for antiquing, picturesque rolling hills, wineries and upscale
dining. We stayed overnight at The Foxes Inn of Sutter Creek
www.foxesinn.com
which was lovely, comfortable and served a fabulous breakfast.
Our room, The Honeymoon Suite, overlooked the beautiful front
garden with everything in bloom, which we enjoyed from our private
porch. We asked our host where to dine and her recommendation
was Taste in nearby Plymouth for sophisticated
dining in the Gold Country. Restaurateur Tracey Berkner
and her husband Executive Chef Mark Berkner have a
passion for food, feature fresh, seasonal local ingredients
and offer a memorable dining experience. The décor is
very inviting with red interior, pendant lighting, hardwood
floors and nicely spaced tables where you can choose to visit
or not.
We
began our dining experience with their locally baked fabulous
hot bread with walnuts which was crispy and chewy. It was so
good that the next day we went to Andrae's Bakery in Amador
City to buy a few loafs to take home. Our first courses were
Small Tastes. The Grilled Wild Mexican Prawns made with mizuna,
soy ginger vinaigrette, winter fruits, cilantro salsa Verde
was a lovely presentation and had an excellent spicy seasoning.
We also enjoyed the Mushroom Cigars made with fresh herbs and
goat cheese wrapped in phyllo with crimini, shitake and oyster
mushrooms. Our favorite starter was the Seared Sonoma Foie Gras
with Sake glazed pineapple, pink peppercorn cracker and blueberry
ginger reduction. We both had the Sonoma Artisan Crispy Duck
Confit Large Taste Entrée with Fennel dusted fingerling
potato, goat cheese timbale, dried cherry compote made with
port. It was so tender with the consistency of carnitas that
we knew we would definitely order it again and again. Local
wines from Amador County were paired with each course which
added to our excellent experience. We particularly enjoyed the
2007 Amador County Sauvignon Blanc and the 2005 Tomei Barbera.
Our
waiter told us that Amador County law requires that you to at
least look at the dessert menu and we succumbed to one Sweet
Taste which was a delicious House made Vanilla California style
Cheesecake with hazelnut graham cracker crumble and blueberry
sorbet. We had a great dining experience and can see why Taste
was recently voted Top 50 by Open Table www.opentable.com. Look
for their second restaurant which will be a Gastro Pub in nearby
Volcano to open later this year!
Taste
Restaurant
9402 Main Street
Plymouth, CA. 95669
(209) 245-DINE (3463)
www.restauranttaste.com
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Waterbar
Open for about
a year now Waterbar is a welcome fun addition
to the San Francisco dining scene. It is right on the Embarcadero
with great Bay views and features fabulous fresh seafood. Restaurateur
Pat Kuleto and Executive Chef Mark Franz created
this wonderful restaurant with its modern playful décor
including huge fish tanks in the dining room and casual outdoor
patio dining. Both indoor and outdoor dining allows you to enjoy
watching the world go by including sailboats, joggers, walkers,
skaters and incredible Bay Bridge views. We chose a table by
the windows overlooking the Bay where we could also see back
into the restaurant and enjoy watching the chefs prepare our
meals in the exhibition kitchen. We ordered sparkling water
and received suggestions from our knowledgeable server. Baked
Oysters were our first course. We enjoyed both the Smoked baked
oysters with bacon and spinach as well as the fabulous Truffled
Leek baked oysters which were a WOW! Next we had another fabulous
starter the Local Sardines with grilled roasted tomato sauce,
green garlic, mint and toasted levain. These were the best sardines
we had experienced and the presentation was perfect. The Sea
Scallop Cerviche which came with sweet potato, smoked salt and
paprika oil was light and refreshing. We also loved the Mediterranean
Octopus Carpaccio with Meyer lemon and crispy baby artichokes.
The soups are called Lovin Spoonfuls for a good reason. You
must have the Maine Lobster Bisque which consists of large chunks
of poached lobster, Meyer lemon, Chantilly and tarragon. The
presentation was superb and the fact that it was served tableside
with uniquely shaped soup spoons made it just heavenly.
The Entrée that we really loved was the Maine Skatewing
which was seared with potato gnocchi, wild ramps, and morel
consommé. It had great flavors and texture. You must
also try the sides as both the Savoy Spinach with citrus gremolata
and the French Fries with parmesan and black pepper were tasty.
Waterbar has an extensive wine list and their Sommelier Jennifer
Knowles paired wines for us with each course which made our
dinner even more enjoyable. We particularly enjoyed some of
her unique choices including the 2002 Mosel Riesling and the
2008 Innocent Bystander Moscato Rose. Espressos and dessert
arrived as the sun was setting and the evening lights began
shimmering on the bay. We lingered and enjoyed the Crème
Fraiche Panna Cotta with fresh strawberries and gingersnaps
which was excellent. Waterbar is a Winner. The cuisine was innovative
and excellent and they take pride in using sustainable seafood
and local ingredients. They also have a knowledgeable, friendly,
sweet staff who gave us great service and recommendations on
both food and wines. San Francisco locals are encouraged to
dine more often as there is a Down-The Line Prix Fixe Menu which
including Wines from $20 per bottle.
Waterbar
399 The Embarcadero
San Francisco, CA. 94105
(415) 284-9922
www.waterbarsf.com
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Nettie's
Crab Shack
Union
Street in Cow Hollow dining just got better with the addition
of Nettie's Crab Shack which is an Old School
Fish House. You can't miss it as there is a 60 Foot Palm Tree
in front. The Executive Chef Brian Leitner honed his
skills at Chez Panisse.
We
started out with drinks which included a New England tradition.
The Cape Codder made with cranberry juice and Grey Goose vodka
reminded us of fun times on the Cape in Provincetown, Massachusetts.
To start you must try the fresh, just shucked Raw Oysters which
come with a tasty light minuette sauce. Next we had a near perfect
New England clam chowder, with smoked bacon. It was lighter
than most and we loved the taste and consistency. Another fabulous
starter that was surprisingly was not too rich was the piping
hot Crab & Artichoke gratin with cheese toasts. The steamed
mussels with fatted calf chorizo and herbs were very plump and
tender. We really enjoyed our salad as well which was a Baby
lettuces salad with excellent banyuls vinaigrette dressing with
cracked pepper.
The
Main Attraction is their Crab Feed which includes a Steamed
Whole Dungeness Crab with drawn butter, lil artichokes, boiled
potatoes and skillet cornbread. We got our bibs, extra napkins
and our tools to crack the crab and we enjoyed the challenge
of this full contact meal. The 2007 Kim Crawford Marlborough
Sauvignon Blanc paired perfectly with the Crab Feed. Espressos,
pudding with warm cookies and Pineapple Upside down cake was
the perfect finish to this meal.
Nettie's
Crab Shack with its New England Country Décor,
festive outdoor seating, great food and a fun and friendly atmosphere
is a great choice for fresh crab, seafood and excellent drinks.
Nettie's
Crab Shack
2032 Union Street
San Francisco, CA. 94123
(415) 409-0300
www.nettiescrabshack.com
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McCormick
& Kuleto's Seafood Restaurant
We
always appreciate being invited to dinners where Chefs try out
new dishes on us and welcome our feedback before they put them
on the menu. McCormick & Kuleto's Executive
Chef Liz Ozanich's Halibut Dinner was one such recent occasion.
The First Course was their Halibut Gravalax with potato galette,
American Black Caviar, herb salad, and crème fraiche.
It was paired with Domaine Chandon Blanc de Noir. The Second
Course were Halibut "Fries" that were Katafi wrapped
with tarragon aioli. This was a particularly innovative presentation
with light shredded phyllo. It was paired with a 2008 Nobilio
Sauvignon Blanc. The Third Course was Porcini Dusted Halibut
Cheeks with Braised Iacopi Farms Gigante beans and white truffle
oil. It was paired with 2006 Cambria Pinot Noir. The Fourth
Course, our favorite overall, was the Halibut Confit with Picholine
Olive Relish, Tomato Concassee and County Line Farms white radicchio.
It was just perfectly prepared spicy and flaked. It Paired with
2005 Kenwood Zinfandel. Dessert and Coffee included Ghirardelli
Chocolate Ganache Tart with pecan crust and candied orange zest.
We look forward to coming back soon to McCormick & Kuleto's
with friends and out of town relatives to enjoy the great view
and some of these new delicious halibut dishes.
McCormick
& Kuleto's Seafood Restaurant
Ghirardelli Square
900 North Point Street
San Francisco, CA. 94109
(415) 929-1730
www.mccormickandschmicks.com
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Pot
de Pho
Affordable
dining is in and there is a perfect restaurant in The City on
Geary Boulevard at Parker where you can enjoy the best Vietnamese
Noodle Soups called Pho. These soups served in custom made Green
Jade bowls with matching hooked spoons originated in the 1880's
when the French colonized Vietnam and brought their braising
and simmering techniques. Chef/Owner Khai Duong who
is also the Executive Chef at Ana Mandara and graduated first
in his class from the Le Cordon Bleu Academie De Paris creates
the Pho and other dishes from family recipes. The décor
features a 1960's era Pho Street Cart adorned with colorful
depictions of Vietnamese mythology, bird cages and scenes of
Vietnam on the walls. We ordered a number of starters which
we enjoyed. The spicy and tasty Goi Cuon was a Fresh Roll with
Shrimp and Pork which came with an excellent peanut sauce. Next
we enjoyed the Cha Gio Tom Thit which is a Vietnamese Crispy
Roll with pork & shrimp. The Goi Ca Cuon salmon cerviche
roll was another good choice with its hot sauce.
The
main attraction is the traditional Pho which is the Vietnamese
national soup. We loved the Pho Bo Tai made with rare steak
and has a fabulous broth. It comes with condiments including
sauces, basil cilantro, red chilies and sweet onions. We opted
to add them to the Pho but some prefer to eat them on the side.
The Pho is simmered for ten hours and made with Masami Kobe
style Wagu beef bones with all natural beef or organic free
range fresh chicken meat and alkalinized water, fresh herbs,
bean sprouts and fresh made noodles and no MSG. A great entrée
is the Ca Kho To which is a traditional caramelized cast iron
fish dish. It just melts in your mouth. The wine list is basic
but features good choices to pair with the cuisine. We enjoyed
the 2006 Domaines Schlumberger Alsace Riesling and the 2008
Whitehaven, Marlborough Sauvignon Blanc.
A
Pot of black tea and the Che Chuoi Chien dessert which is Fried
Baby Banana with Tapioca sauce was the perfect finish to a great
meal at this traditional Vietnamese noodle house where we will
definitely come back to.
Pot
de Pho
3300 Geary Blvd (at Parker)
San Francisco, CA. 94118
(415) 668-0826
www.potdepho.com |
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Taste
of Yountville
We
recently attended a fun gourmet outdoor street fair called the
"Taste of Yountville" There were
Gourmet tastes from 15 restaurants and 20 local wineries as
well as live music. The annual event celebrates Yountville's
place as a top epicurean center which currently boasts 6 Michelin
Stars including 3 for the French Laundry and 1 each for Bouchon,
Bistro Jeanty, and Redd. Don't be surprised when even more stars
are added next year with the recent addition of Michael Chiarello's
Bottega.
Taste
of Yountville
www.yountville.com
Upcoming
Culinary Events that you must attend include San Francisco's
Dine About Town in June www.onlyinsanfrancisco.com/taste/dineabouttown
and The Taste of Petaluma in September www.tasteofpetaluma.org.
Until we eat again...... |
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