Skool Restaurant and Bar
International - Japanese Cuisine
By
Carol & Joe Davis
Dining Detectives
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Skool
Restaurant and Bar is now almost two
years old and has been a favorite of ours since it opened. We
just learned that Restaurateur Andy Mirabell and Executive Chef
Toshihiro Nagano had added some new Winter Menu
items and were excited about trying them! We have dined at this
"Hip" Design District restaurant many times and have
always enjoyed their fish focused International Cuisine with Japanese
flair, which is prepared using fresh, seasonal, locally sourced,
sustainably raised and organic ingredients. All of their seafood
is "Safe Harbor" and "Clean Fish" certified
to ensure the highest quality and safety. The stylish interior
features an exhibition kitchen, bar, custom tables and chairs
and a beautiful outdoor patio. We arrived early and sat at a high
table between the dining room and the bar and took advantage of
their Detention Hall Happy Hour where on weeknights they offer
beer, wine, cocktails and small plates at reduced prices.
We
were glad to see that some of our favorites Starters, including
the Shishito Peppers and Uni Sea Urchin Flan,
were still on the menu but opted to try some of the new ones.
They were all wonderful! The Rock Shrimp Salad consisting
of sautéed Hon-Shimeji and Buna Shimeji mushrooms, coriander
seeds, arugula and citrus seaweed Dashi vinaigrette was refreshing
and tasty. The seafood is served warm in this salad and the flavors
meld beautifully. The Crab Bon Bons which are Dungeness
Crab Balls with Yuzu-Citrus Hollandaise and herb oil were slightly
spicy and fun. Next, we enjoyed the Chefs Usuzukuri which
was paper thin sliced raw Halibut with Japanese cucumber, coriander
vinaigrette, powdered black sesame and murame. The delicate halibut
was beautiful, melted in your mouth and very unique.
Our
favorite Starter was the Grilled Ika-Yaki which was large
sliced squid with tomato-ginger fondue, totally different from
any squid we have ever had and just delicious! We also enjoyed
the Toro Awash house cured local sardine with mousse,
raspberried onion, toasted almonds and herb oil. What a pleasure,
to have so many exceptional Starters to explore.
The
new entrees that we tried were both amazing! The Schezuan
Sonoma Lamb Rack was prepared perfectly rare and came with
tasty polenta gratin and ratatouille.
The
delicious Sautéed Sea Bass had a Nasu Dengaku
Miso sauce and was accompanied by Bok Choy and eggplant. Wow...when
you eat this entree scoop out the eggplant and put it on top of
the Sea Bass to form a rich flavorful topping! The Wines that
we enjoyed were the Tallulah Napa Valley Sauvignon Blanc
and the Uppercut Napa Valley Cabernet Sauvignon.
As
you know, we always have to save room for Dessert. Tonight we
enjoyed both the new Desserts. Blue Cheese Cake, topped
with nuts made with local Point Reyes Blue Cheese, local honeycomb
and garnished with fresh rosemary. It is served with a small slice
of chardonnay poached pear. The second new Dessert is Caramel
Panna Cotta with balsamic caramel sauce and Black Sesame
Cookies. An Illy double espresso and an Ichishima Silk Deluxe
Shuzo Nigata, Japan Junmai sweet after dinner drink allowed
us to linger and enjoy the lively atmosphere on this Friday night.
Skool has a full bar (donates 50% of all Belvedere
Red Vodka sales to The Global Aids Fund ) locally focused wine
list and is open for Dinner Nightly, Lunch Weekdays and is fun
for Weekend Brunch where they offer $1.00 oysters and $4.00 bubbles.
We are pleased to report that Skool continues to evolve and the
new menu offers some fantastic new favorites!
Skool
Restaurant and Bar
1725 Alameda Street (at DeHaro)
San Francisco, CA. 94103
415.255.8800
www.SkoolSF.com
