Dobbs Ferry Restaurant - San Francisco
By
Carol & Joe Davis
Dining Detectives
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San
Francisco has wonderful neighborhoods for dining
and shopping. We always enjoy Hayes Valley as there are quite
a few quality "Specialty" stores and some excellent
restaurants. On a recent evening we bought Holiday gifts and beautiful
Mexican Christmas Ornaments at Polanco www.polancogallery.com
then decided to try a new restaurant call Dobbs Ferry.
It is located on Gough at Hayes and features East Coast Cuisine
with California influences. They have a very experienced Executive
Chef, Mike Yakura, who grew up in Southern California,
was a "Rising Star" when he was the Executive Chef at
Le Colonial and has appeared on TV on Top Chef,
California Country and Feast or Famine.
We
ordered Specialty Cocktails and Badoit French Sparkling
Water to start while we looked at the menu. The Cold
& Foggy made with Stoli Vodka and local organic low level
clouds, Ginger Beer and grapefruit bitters was fun and refreshing!
We also had their Cosmo made with Grey Goose vodka and
fresh lime juice which was perfect!
Our
favorite Starter was their House Cured Salmon served
on perfect potato pancakes with chive cream, fried capers and
dill. You can also order this on the Lunch Menu. The Cold
Cut Plate with thinly sliced salami, creamy and flavorful
chopped chicken liver and tasty duck confit salad with crostini
was also delicious. The Cornmeal Crusted Sweetbreads,
milk poached with mustard vinaigrette and bacon were very light
and crispy. The Entrees that we ordered were both hearty portions
and true comfort food! You also have the option of ordering a
larger portion which is meant to be shared "family style"
which is wonderful.
The
Chicken Scarpariello known as "Shoemaker Chicken"
was a roasted half chicken with Italian sausage, sweet peppers
and cottage fried potatoes served in a bowl with lovely juices.
The larger portion is a whole Chicken. The Rosemary Veal Marsala
was a delicious braised veal shank with oyster and crimini mushrooms
and an excellent light Marsala wine sauce. You must have the Potato
Gratin side dish which was a decadent layered potato cake smothered
in cheddar cheese sauce.
Dobbs
Ferry has an International Wine List with many interesting
"By the Glass" options. We enjoyed the light and lively
2009 Peju Napa Valley Sauvignon Blanc with our starters.
The 2010 Red Tail Ridge Seneca Lake, New York Sans Oak Chardonnay
paired well with the chicken and the 2009 Latour Marsannay
Burgundy paired perfectly with the Veal Marsala.
The
Dessert that we enjoyed was their Strauss Farms Soft Serve
Ice Cream topped with Grand Mariner. It was so refreshing
and light after the hearty dinner. An espresso was the perfect
finish to our satisfying dinner.
Dobbs
Ferry Restaurant fits perfectly in the Hayes Valley neighborhood
and is a destination restaurant easily accessible from anywhere
in the Bay Area. There is a stylish inviting bar area with windows
to the street, high top tables, elevated banquette and bar counter
seating for cocktails or dining and two dining rooms with booths
and tables. It is open 7 days a week serving lunch, dinner and
weekend brunch. They also serve a late night light bar menu which
includes pizzas and fries until midnight and the Bar is open until
1:30 AM. We really enjoyed our dinner and look forward to returning
soon, as we often crave sophisticated contemporary comfort food.
Dobbs
Ferry Restaurant
405-409 Gough Street
San Francisco, CA. 94102
415-551-7700
www.DobbsFerrySF.com