Of course, you pay for the quality: Prices can be steep, but the food is worth it. Steaming is often the preparation of choice because it lets the natural flavors and freshness really shine. You can choose what you want - crab, geoduck or fish - and chef Kam C. The main endorsement for the freshness of the food at this attractive Chinese restaurant in the Serramonte Plaza in Daly City is the 1,500-gallon live fish tank that come into view when you enter. Seared chicken livers with organic greens pot roast hazelnut-crusted sea bass chipotle-glazed braised short ribs.Ģ101 Sutter St. The open kitchen and bustling bar at the entrance add to the glamour. There's weathered white-washed siding, a seahorse lamp on the bar, bold striped awning fabric on the chairs, animal prints and stuffed animal heads in the bathroom. They've obviously lifted the curse with the stellar American food and the whimsical interior that looks kind of like a nautical African safari. Robert Hill and chef Julia McClaskey, who created quite a buzz at Dine, have joined up again in their own venture in a space that's housed at least four other restaurants. Seared scallops with truffled mashed potatoes crispy duck confit salad chicken with chanterelle mushrooms.ģ00 Grove St. Of course, you'll still find some of Des Jardins specialties on the menu, but Lewis is carrying on in fine form. Chef Robbie Lewis has taken over day-to-day operations from Traci Des Jardins, who owns the restaurant with Pat Kuleto. Glowing posts spaced around the mezzanine's metal railing double as wine buckets. The elliptical bar is set under a shimmering gold dome that replicates champagne bubbles. At the front door customers, are greeted by wood doors with martini-glass-shaped cutouts. Reservations accepted.Ĭelebration is the theme played out at Jardiniere, the sexy restaurant that's the prime stop for Opera and Symphony patrons. Multicourse banquets start at $35 (for 16 to 20 dishes)ĩ23 Pacific Ave. Quail soup velvet abalone house pickled meats and vegetables rose duck basil-mushroom stir-fry poussin with souffled taro balls. The focal point of the bare-bones dining room is a worn sofa, the soft-drink cooler in one corner and the Christmas ornaments that decorate the well-maintained interior year round. The chef is so well respected that many of his Chinese-speaking patrons address him as sifu - master. He's practically a one-man operation, so there can be waits between courses, and you may end up bussing your own tables, but no one seems to mind. Diners call for reservations and he does the rest. The menu changes nightly, depending on what he finds and what he feels like cooking. He speaks almost no English, or Cantonese for that matter, and shops every day in Chinatown to buy ingredients for his nightly dinners. Chef Ji Nei' is newly arrived from Nanjing, a city about 200 miles due west of Shanghai. It's a fantasy come true: an exceptional restaurant tucked away on the side streets of Chinatown, out of reach of the tourist set. (between Lombard and Chestnut), San Francisco (415) 567-9588. Potato-wrapped sea bass with brown butter seared foie gras with custard brioche veal sweetbreads with mushrooms and potato galette grapefruit granite.ģ324 Steiner St. The open kitchen in the rear separates the cozy dining room from the heated patio that can be used year-round. The modern interior features brushed stainless steel wainscotting that helps to enlarge the narrow space. The restaurant is truly a family affair - his wife, Kitty, handles the front of the house, and his family lives upstairs. He's trained with some of the best French chefs in the city, and he's now putting that training to work at his own Marina-area restaurant that specializes in small French plates. Luke Sung is a young cook with loads of talent. Mezes and tapas Portuguese clams with chorizo braised lamb shank.ġ20 Sir Francis Drake Blvd. There's also a carryout shop attached to the restaurant so you can enjoy some of the specialties at home. The restaurant looks like a modern brasserie and features a two-level dining room separated by a bar and open kitchen. Chef-owner Heidi Krahling, an expert on Mediterranean cooking, started the restaurant seven years ago, long before the current craze went global. Flavors from Syria, Portugal, Morocco, Greece, Turkey and Tunisia peacefully reside on the menu of this innovative San Anselmo restaurant.
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