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| TOQUE
OF SAN FRANCISCO |
By
Carol and Joe Davis - Dining Detectives |
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Summer 2008
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Click
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Boulevard
We
had a fabulous lunch at Boulevard in their L'Avenue Private
Dining Room. We met Patricia and Walter Wells www.patriciawells.com
who moved to France over 30 years ago. They were in San Francisco
promoting their new book "We've Always Had Paris .... and
Provence", which is a scrapbook of their life in France.
Patricia is well known for her French Cook Books, cooking classes
and food writing. Executive Chef / Owner Nancy Oakes, who is
a James Beard Foundation Award Winner for "Best Chef in
California" was our host and prepared a truly wonderful
lunch from Patricia's Vegetable Harvest Cookbook.
Each
course was equally excellent beginning with a Savory Mixed Herb
& Goat Cheese Sorbet followed by luscious Tomato & Strawberry
Gazpacho. A unique Watercress Salad with Creamy Bacon &
62.5 Egg was our next treat. The entrées were Wild Salmon
in Spinach Leaves, caper lemon and olive sauce and Pan Seared
Quail with Mustard and Fennel, white bean puree and morels in
cream. Dessert was a fabulous Cherry Pistachio Cake with Cherry
Sorbet. Boulevard is arguably the best restaurant in San Francisco
with world class cuisine. While dining we also enjoyed meeting
KCBS food editor Narsai David, Bruce Aidells and Co-Executive
Chef Pamela Mazzola.
Boulevard
One Mission Street
San Francisco, Ca. 94105
415-543-6084
www.boulevardrestaurant.com
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Chez
Papa Resto
It
is always exciting when a new restaurant opens in San Francisco.
Chez Papa Resto features French Provencal Cuisine in a California
style. It has a sophisticated yet fun atmosphere and is located
in a new dining destination in San Francisco called Mint Plaza.
We loved the warm and inviting décor which is accented
by lovely candles on each table. The appetizers that we enjoyed
were the Seared Diver Scallops with Fava beans, Pistou with
a Pine Nut Vinaigrette and the Kobe Beef Tartare with Dijon
Mustard, capers, shallots, garlic, Toast Points, Quail egg,
parsley and olive oil chili. Our favorite entrée was
the Roasted Monkfish with "Bouillabaisse Fumet", La
Ratte Potatoes, clams, calamari and rouille. We enjoyed meeting
talented Executive Chef David Bazirgan who told us that he focuses
on using local locally grown sustainable ingredients whenever
they are available. Restaurateur Marc Sempere is quite pleased
by the fact that his new restaurant has been so well received
by the both local San Franciscans and tourists. We look forward
to returning for another wonderful dinner!
Chez
Papa Resto
414 Jesse Street
San Francisco, Ca. 94103
415-546-4134
www.chezpapasf.com
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Il
Fornaio
Flavours of Abruzzo
We had dinner at Il Fornaio at Levi Plaza in San Francisco where
they pride themselves on the fact that they use primarily authentic
ingredients from Italy. We dined in their Piazza which is almost
like outdoor dining. The focus of the evening was a celebration
of the Great Flavours of Abruzzo, which is a centrally located
picturesque region of Italy that is famous for excellent ingredients
which translates into great cuisine. The Antipasti that we loved
was Peperoni Cacio E Uova which was fresh bell pepper filled
with pecorino, fresh Primo Sale cheese, bread, egg, garlic and
parsley. Next we enjoyed the Primo which was a fabulous Risotto
con Ragu Di Seppie Cozze e Vongole which had a subtle sauce
over the chewy and crunchy Carnaroli rice with cuttlefish, ragu
clams, mussels, tomato, garlic and trebbiano wine. The Secondis
that we enjoyed were the Stracotto Di Maiale which was a flavorful
Roasted pork shoulder seasoned with herbs and garlic served
with roasted almond potatoes, delicious oyster mushrooms and
grilled fennel and the Spigola Vecchi Sapori which was a whole
roasted Mediterranean sea bass with zucchini, bell peppers,
carrots, celery, and parsley that was topped with a trebbiano
wine sauce and served with roasted almond potatoes. Both were
delicious and melted in your mouth. We loved our dessert which
was Dolci Semifreddo Al Torrone Con Punch Abruzzese, a Semi-frozen
custard with Punch Abruzzese liqueur and torrone (almond nougat)
that was drizzled with chocolate sauce. The Wines that perfectly
paired with dinner was the Vini dell' Abruzzo 2007 which was
a dry white wine Pecorino, Cantina Tollo and the 2006 full bodied
red wine Montepulciano D'Abruzzo, Velenosi, Quattro Mani. Espresso
Almond Cookies by Cantucci D'Abruzzo was the perfect ending
to this great meal featuring the cuisine and products of Abruzzo
prepared by Executive Chef Maurizio Mazzon and his talented
crew.
Il
Fornaio
1265 Battery Street
San Francisco, Ca. 94111
415-986-0100
www.ilfornaio.com
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McCormick
& Kuleto's
Seafood Restaurant
We recently had
family in town from Boston and had the challenge of finding
a restaurant where both the adults and teenagers would find
something to their liking on the menu, as well as give them
one of the best views in The City. McCormick & Kuleto's
immediately came to mind. We had just been there for their "Great
Plate Debate" which was a dinner in celebration of the
start of Wild Alaskan Salmon Season. We learned that all of
their salmon was flown in on ice daily from Alaska and that
there are five species of wild Salmon (King, Sockeye, Coho,
Chum and Pink). We also learned that salmon can be prepared
grilled, broiled, poached, baked, smoked or sautéed.
It is filled with Omega 3 Fatty Acids which makes it a heart
healthy meal and that the high oil content contributes to the
rich and intense flavors. Executive Chef Liz Ozanich and Sous
Chef Lamar Moore prepared Salmon four different ways and we
were there to vote for our favorites. Our favorite was the Grilled
Stikine River Sockeye Salmon prepared with Brentwood sweet corn
pudding and Liz's Grandma's tomato salad with basil aioli and
red pepper aioli. This red salmon had a fabulous flavor and
we loved the corn pudding. Another favorite preparation was
the Roasted Copper River King known as Chinook Salmon with Alsatian
Choucoute, braised Lentil du Puy, carrots, Vichy and red wine
mustard. Don't forget to have dessert as their offerings are
quite delicious and yes our relatives were wowed by the food
and view!
McCormick
& Kuleto's
900 North Point Street
Ghiradelli Square
San Francisco, Ca. 94109
415-929-1730
www.mccormickandschmicks.com
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Mexico
DF
Mexican Cuisine
When
it's time for a Margarita and some authentic Mexican Cuisine
in an upbeat lively and friendly atmosphere Mexico DF is the
place to be. Start with their Margarita Tepito on the rocks
with 100% Agaves Tequila but beware that one might not be enough
as they are habit forming. We enjoyed the spicy and chunky Guacamole
made with Mango red onion which came with excellent fresh crunchy
chips. You'll also enjoy the Octopus and Diver Scallops Cervices.
We loved the tartness of the cervices which came with olives
and onions. Our favorite entrée was the Carnitas with
guacamole, handmade corn tortillas and salsa de molcajete. We
liked the fact that it came with no rice or beans. It is the
real deal and simply delicious as Chefs Roberto Aguiar and Luis
Contreras are quite talented. They use traditional family recipes,
made with the care you would normally only find at home. For
dessert definitely try the Burnt Caramel Flan which was delicious
and quite a large serving.
Mexico
DF
139 Steuart St
San Francisco, Ca. 94105
415-808-1048
www.mex-df.com
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Troya
Modern Turkish and Mediterranean Cuisine
We
were pleased to return to Troya which serves Modern Turkish
and Mediterranean Cuisine. Co- Owner Berk Kinalilar told us
that they have a new Executive Chef Randy Gannaway who has changed
the menu to offer lighter and fresher dishes with more local
and sustainable ingredients. We loved the Borek- Baked Filo
with organic Bloomsdale spinach, pine nuts, raisins and creamy
Feta Cheese. It was a wonderful appetizer with a terrific light
sauce and was not too rich. You'll love the Grilled Sardines
with County Line Cress and sweet pearl onions. This dish was
unique and fabulous. With our dinner we enjoyed Turkish wines.
The Kavaklidere Cankaya White Wine from Anatolia was light and
fruity and the Kavaklidere Yakut Red wine was a Pinot Noir style.
We loved the traditional succulent Lamb Kebabs with mixed greens,
spring onions and Basmati pilaf. Our favorite dessert was the
Chocolate Pot de Crème with rose whipped cream. Finish
your meal with Turkish Coffee and your taste buds will have
had a Turkish treat.
Troya
349 Clement Street
San Francisco, CA. 94118
415-379-6000
www.troyasf.com
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Le
Colonial
Happy
10th Anniversary to Le Colonial in San Francisco !!!!
It
is a great place for Dinner, Drinks, Appetizers and Music by
The Martini Brothers Band.
Le
Colonial
20 Cosmo Place
San Francisco, CA 94109
415-931-3600
www.lecolonialsf.com
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Nick's
Cove
Nick's
Cove is located on the beautiful shores of Tomales Bay in Marshall
which has been a scenic coastal fishing community for over a
century. This hundred year old restaurant was a cornerstone
of the community and now has been totally renovated. It has
a rustic interior, formidable bar, enclosed deck dining area
, raw seafood bar, communal dining table , fire place and a
fabulous water view from everywhere in the restaurant.
Pat
Kuleto has designed more than 100 restaurants and is proud of
creating fabulous dining environments like Nick's Cove. His
Partner Executive Chef Mark Franz who was awarded the "Chef
of the Decade Award" by the California Culinary Academy
overseas the menu at Nick's which changes daily. This allows
him to offer the freshest sustainable seafood, seasonal meats
and local produce.
You
must have Nick's Oysters on the Half Shell from their Raw Bar.
They were all local from Tomales Bay and included Preston Points,
Hog Island Sweetwaters, and Hog Island Kumamotos. You will be
able to tell the nuances in taste and texture and it is hard
to go wrong with any of these tasty oysters. Next we had Nick's
BBQ Oysters which were topped with BBQ sauce, garlic and parsley
butter. We enjoyed them because the BBQ sauce didn't over power
the taste of these fresh local oysters. The Special Appetizer
was Octopus poached in Saki! It was delicious and actually better
than similar dishes that we've had in the best Japanese restaurants.
Another must have is the Bodega Bay Dungeness Crab Cakes which
are a lovely presentation of three small perfectly browned all
crab meat cakes served with celery salad and sherry aioli .They
were very light and fabulous. Of Course we had to try the Soup.
The Tomales Bay Clam Chowder which was delicious is made with
Manila clams and Applewood smoked bacon. It is more subtle than
most and not too thick allowing both the clam and bacon flavors
to shine through.
Our
favorite entre was the Pan Roasted California White Bass. This
farm raised fish was delicate yet simple with a delicious crust
served with spring panzanella, golden raisins and amazing sherry
brown butter. Another fabulous seafood dish was the Hawaiian
Ono Tataki which was served with Thai red curry, cilantro chimichurri
rice noodles and roasted pineapple. It was seared perfectly
and as good as you'd get in Hawaii. Even though Nick's has a
seafood centric menu don't leave the meat eaters at home as
we had one of the best steaks that we had eaten in quite some
time. The PRIME Meyer Ranch 22 oz. Bone In Rib Eye was served
with Balsamic Demi glace, Pt. Reyes blue cheese mashed potatoes,
glazed carrots. It was a hearty rancher sized portion that was
delicious and prepared rare as ordered. The Pt. Reyes Blue Cheese
makes the mashed potatoes extra delicious. The Desserts were
all excellent and light. Our favorite was the Summer Berry Pudding
topped with Chantilly cream. We also loved the Lemon Bar with
macerated strawberries which was quite tart and delicious as
well.
The
Wine List features local wines from the West Coast and around
the world.
We
enjoyed the 2007 Trecini Russian River Valley Sauvignon Blanc
which was light and lively and paired well with the Oysters.
The 2005 Peterson Zinfandel Dry Creek Valley paired perfectly
with the steak. Nick's also features local beers on tap including
India Pale Ale from the Lagunitas Brewing Company, Sonoma County,
CA. as well as a full bar. We were told afterward by our knowledgeable
friend Rick www.rickswinecellar.com that Nick's Chocolate Martinis
are not to be missed which only gives us one more reason to
return. We spoke with Chef de Cuisine Adam Mali who had previously
worked with Gary Danko in San Francisco before he moved to work
in Colorado. He told us that he loves being back in California
with all the fresh produce, fish, cheeses and meats which gives
him a great base for infusing his own style and flair.
Nick's
Cove
23240 Highway One
Marshall, CA. 94940
415-663-1033
www.NicksCove.com
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Nectar
Wine Lounge & Restaurant
We
had an opportunity to return to Nectar where we dined about
a year ago. It still retains a strong focus on wine and California
cuisine however there is a new Executive Chef Jeffrey Lloyd
who was the Chef de Cuisine at both Aqua and at Michael Mina
in San Francisco and has upped the ante on what comes out of
the kitchen. To start out our wine choice was the 2006 Col de
Salici Prosecco Valdobiaddene, Italy which has very refreshing
citrus flavors. We loved the Oyster Bisque which was silken
bisque of oysters over a butter cream biscuit and crowned with
a crispy fried oyster. It was pungent, exquisite, light and
flavorful. Next we enjoyed the Seared Dayboat Scallops dressed
with a Champagne- caviar beurre blanc, with haricot verte and
crème fraiche whipped potatoes. It was truly fabulous.
You must also try the American Kobe grilled flat iron steak,
across creamy celery root puree with parsnips, carrots and blue
cheese butter. It was prepared perfectly medium rare as ordered
and we loved the blue cheese butter. It paired perfectly their
"Nectar" choice of 2004 Stonestreet, Cabernet Sauvignon
Alexander Valley, Ca. We were pleased that both the appetizers
and the entrees were equally delicious. We loved the dessert.
The Granny Smith Apple Crepes were warm crepes with Masonic
homes Apple Butter, tossed pecans and dulce de leche ice cream.
It was a lovely presentation, a clever concept and a light and
tasty finish to a great meal!
Nectar
270 Lorton Avenue
Burlingame, Ca. 94010
650-558-9200
www.nectarwinelounge.com
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Lagosia
West African Cuisine
Executive
Chef/ Owner Kofo Domingo has opened a unique restaurant in Berkeley
which features West African Cuisine. Most of the dishes are
spicy and hot and have exotic flavors. The appetizers that we
enjoyed were the Akara which consisted of bean fritters served
with shrimp and house salsa. It was fragrant and delicious.
Another favorite was the Assiette of Plantains. It was served
as a trio of Crisp Plantain Chips, Plantain Wedges and Musa
(Plantain Dumplings). This was quite filling and served as both
a sweet appetizer and later as dessert. The Efo Stew entrée
was very spicy. It was spinach with chicken simmered in homemade
tomato based sauce served with Iyan pounded yam. We also enjoyed
the West African Music which plays in the background. We were
sorry to here that the restaurant has closed but expect Chef
Kofo Domingo to resurface soon.
Lagosia
1725 University Avenue
Berkeley, Ca. 94703
510-540-8833
www.lagosia.com
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French
Connection
We
attended a food event in San Francisco called the French Connection
that was sponsored by The French Trade Office. This multi city
road show was promoting French food products. We tasted quite
a few products and here are a few that we liked. Daregal Gourmet
www.daregalgourmet.com
offers frozen chopped herbs which are prewashed, and ready to
use from a sprinkle out container. We also enjoyed the Bornier
Private label Dijon mustard from Europeenne De Condiments www.moutardedechefs.com.
French Chocolates squares in bite sized servings by Monbana
www.monbana.com
were also terrific.
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