3 posts tagged “san francisco bay area restaurants”

http://aswelikeit.vox.com/
Cuisine=*(0-20) Ambiance=!(0-5) Price=$(Simple-Full)
Approximate Price per person excluding tax, beverage + tip=$. Simple=appetizer + main course; full= best available multi-course meal.

As We Like It has been serving the gastronomically enlightened community since 1989.

    San Francisco Bay Area, CA

    Redwood City

     Old Port Lobster Shack *(16) !(1.5) $(18-64) Tel.= 650-366-2400, Fax= 650-366-4658, http://oplobster.com/index.htm, 851 Veterans Boulevard, Open Monday-Saturday continuously from 11:30 AM till 8:30-9:00 PM, Sunday=12:00 Noon-8:00 PM.
    Started by a lobster professional from Maine, the steamed 1.25 pound Maine lobster special is first rate (worthy of a *19 food rating), the best we’ve discovered locally, and a bargain at $32.75 (or $60.00 for 2). It comes with a nut cracker, lobster fork and bib. Next time we’ll bring our own special lobster scissors to facilitate dismembering. Garnishes include melted butter, fries, cole slaw and corn on the cob. Don’t bother with the surf and turf. Other pleasant courses included beer battered haddock and chips, grilled salmon, shack crab club and baked, stuffed lobster. Set in a simple storefront with unadorned wooden picnic tables, food and drinks are ordered at the front desk and brought to the table when ready by a pleasant staff, eager to please. A decent selection of appropriate wines and beers is available, though we suggest bringing your own Champagne or white Burgundy to complement the fabulous, simply steamed fresh lobsters. For a special treat, call in advance, and they can even order a 5 pounder for people who are nuts about lobster. Lots of onsite parking is available in this strip mall.

    Sebastopol

     Eloise *(17.5) !(3.5) $(32-55) Tel.=707-823-6300, www.restauranteloise.com, 2295 Gravenstein Highway, Lunch Monday and Wednesday-Friday= 11:30-2:30, Brunch Saturday-Sunday 10-2:30, Dinner= 5:30-10:00 PM Monday+Wednesday-Saturday, Sunday=5-9:00 PM.
     The ambiance and service are that of a French country inn with food to match. They even have a few outside tables for sun lovers. A delightful but rich plate of pig trotters was drizzled with a walnut vinaigrette. Other appetizers included a super fresh green salad directly from their garden; tasty, in-season asparagus with a bit too much gribiche sauce (vinaigrette with hard boiled egg , gherkins and capers) and great texture to the ravioli with an egg yolk center and a bit too much sauce; perhaps the sauce should be placed on the side, to be used as desired by the patron. An excess of pepper marred the otherwise fabulous main courses of rabbit pappardelle and guinea hen with matzoh ball soup. The cassoulet was first rate as well. Leave room for the fine lemon curd with warm madeleines or house-made hazelnut-chocolate ice cream. Would that they bring back our favorite: lemon crepes! There is an appropriate wine list with a $15.00 corkage fee if you bring your own. Lots of onsite parking is available. A recession-special Wednesday night 3-course dinner is offered at $35.00, and corkage is waived.

    Palo Alto

     Il Fornaio *(14.5) !(3) $(15-41) Tel.=650-853-3888, 520 Cowper Street in the Garden Court Hotel, Mon.-Thu.= 7:00 a.m.-10:00 p.m., Fri.= 7:00 a.m.-11:00 p.m., Sat. 8:00 a.m.-11:00 p.m., Sun.=  8:00 a.m.-10:00 p.m.
     This is one of the more attractive of the 20 locations in this corporate chain with lots of well spaced tables inside and out. The service is pleasant but not well informed. We enjoyed a lunch of tasty chicken salad and delicious meat lasagna with proper balances between pasta and stuffing. A mixed ice cream dessert provided the right finishing touch. A satisfying glass of 2007 ZD Napa Chardonnay ($18) was chosen from their appropriate wine list. Valet parking is available for $10.00.

    Sausalito

      Murray Circle *(14) !(3) $(27-60) Tel.=415-339-4750, Fax=415-339-4792 www.murraycircle.com, Cavallo Point, 602 Murray Circle, Fort Baker, Sausalito, Daily Breakfast= 7-10:00 AM, Brunch Saturday-Sunday=11:30-2:30, Lunch Monday-Friday=11:30-2:00, Dinner nightly from 5:30 PM.
     Great reviews but disappointing food are what we discovered in this fabulous location on a decommissioned Army base. We figured we would give them a second try after being disappointed on our first visit. Fine natural ingredients are spoiled by “too much stuff” spoiling the natural tastes. A mediocre sweet pea gazpacho with serrano chilies and citrus ice was filled with raw instead of al dente cooked peas. A pedestrian course of Marin mussels with smoked paprika butter was served in an inappropriate vessel having no place to dispose of the shells. A fresh, pleasant day boat halibut was marred by excessive garlic on the plate. The grilled Sonoma pork chop with a detracting carrot-ginger emulsion was garnished with a fabulous textured farro risotto spoiled by its seasoning. Jersey ice cream accompanied a pleasant Boston cream pie. The wine list is amazing with an extensive list of half bottles. Corkage is $25.00 with a 2 bottle limit, though their fee will be waived for each bottle purchased. Lots of onsite parking is available.

    San Francisco

      Piperade *(18) !(4) $(29-61) Tel.=415-391-2555, Fax=415-391-1159, 1015 Battery at Green, Lunch= Monday-Friday 11:30-3:00, Dinner = Monday-Saturday 5:30-10:30 PM.
     Gerald Hirigoyen is a chef who knows how to enhance his high quality ingredients  without messing them up with unnecessary “stuff” on the plate as evidenced by delectable starters of: simply delicious cream of asparagus soup; butter lettuce and fresh herb salad; and superb cold poached foie gras with black pepper, sea salt and rhubarb-ginger compote. We loved our steamed Pacific snapper with spinach and fried garlic vinaigrette. Bluenose sea bass with wilted rapini, bacon, kumquat and meyer lemon was a beautifully balanced course. Save room for scrumptious desserts of: orange blossom beignets, warm apple tart with vanilla ice cream and cornmeal cake with strawberry-rhubarb compote and creme fraiche. The ambiance and service are reminiscent of a charming left bank restaurant in Paris. Street parking is easily available at dinner time.

Cuisine=*(0-20) Ambiance=!(0-5) Price=$(Simple-Full)
Approximate Price per person excluding tax, beverage + tip=$. Simple=appetizer + main course; full= best available multi-course meal.

As We Like It has been serving the gastronomically enlightened community since 1989.

    Mill Valley, Marin County

    El Paseo *(19) !(4) $(48-85) 415-388-0741  www.elpaseorestaurant.com.  17 Throckmorton Avenue.  Dinner: Wednesday-Sunday 5:30-10:00 PM
    This romantic setting has been home to many restauranteurs over the years, but now it has finally found its perfect complement in Chef Keiko Takahashi. Her mastery of fine French and Japanese cuisine has made this the place for elegant dining in Marin. Her blue fin tuna tartar with wasabi caviar  and cold poached egg is so addicting, that we returned 2 nights in a row just for a repeat taste. The muscovy duck paté with pickled vegetables was another winner, as were warm appetizers of: pan-seared artisan foie gras with espresso sauce, forest mushroom risotto with truffles and soup “Chinois” with crab, avocado and chicken. A delightful Tai snapper (imported from Tsukiji, Japan) was served with beurre blanc, sauce verte and caviar. Delicious Hokkaido scallops came with sauce aux épices. Balsamic and salsa verde harmonized with a tasty sea eal “tempura”. Our favorite dish from the sea was lobster, grouper and mushroom fricassée. We loved her Angus beef filet mignon with sauce Bordelaise, but found the accompanying potatoes Dauphinois overly spiced. Make sure to taste her roasted quail with truffles, mushrooms and vegetables, if they are available. Make sure to leave room for dessert. The chestnut soufflé with chestnut ice cream is superb, as is the apple tart with incredible caramel ice cream and the profiteroles with chocolate sauce. The wine selection is outstanding, and pricing is reasonable; corkage is $20.00 if you bring your own wines. Service is knowledgeable and professional. Background classical music sets the mood admirably.

Cuisine=*(0-20) Ambiance=!(0-5) Price=$(Simple-Full)
Approximate Price per person excluding tax, beverage + tip=$. Simple=appetizer + main course; full= best available multi-course meal.

As We Like It has been serving the gastronomically enlightened community since 1989.

    San Francisco

    Chapeau! *(17.5) !(2.5) $(27-55) Tel.=415-750-9787  Fax=415-750-9677 chapeaubistro@earthlink.net.  1408 Clement St. at 15th Ave.  Dinner 5-10:00 Tues.-Sun.
    In typical bistro style the tables, with white table cloths, are jammed together and noise levels are high. So why is this place packed-solid every time we come? Because they offer  real “bang-for-the-buck”: good food at reasonable prices. The “boss” appetizer was a boneless quail with mizuna, foie gras and huckleberry sauce, but the traditional onion soup and sauteed foie gras on toasted brioche with huckleberry sauce were decent as well. Beautifully seared scallop on a bed of butternut squash risotto was a winner. Perfectly medium rare filet mignon was served with pommes de terres Landaise, king trumpet and oyster mushrooms and sauce a la Perigourdine. We enjoyed the bacon wrapped veal medallion with crispy sweetbreads, hedgehog mushroom fricassée, chestnut en purée, baby carrot and veal demi-glace. Soggy accompaniments marred the otherwise pleasant braised Colorado lamb shank. Don’t bother with the chilled orange soup/ grand marnier soufflé glacé; when the profiterolles and warm chocolate cake with banana flambée/ rum-raisin ice cream and caramel sauce are superior. Service was pleasant but slow, probably because they were opening their second restaurant that same night. They have a well-priced, appropriate wine list.