Category: San Francisco Restaurant Reviews

March 31, 2011

The Coi Lounge: A Final Look Through Photos

As mentioned in my most recent post on Coi Restaurant, the dining room will be expanding in early April, and the amazing lounge will transition from being casual, affordable offshoot to a formal, tasting menu only extension of the dining room. While I'm sad to see it go, I'm excited for the transformation and what surprises Daniel Patterson and his team have in store for us lucky diners. That said, I obviously had to sneak in one last time to give the lounge a proper farewell.

Because I've already gone into great detail describing how incredible recent experiences in the lounge have been, I'll refrain from writing another essay here. Instead, I simply wanted to convey my most recent visit through a few beautiful photos. Enjoy!...Continue Reading

March 23, 2011

Seasons Restaurant Should Only Have One Season: Steak Season

[rating: 3]

After more than a year of seasonal, hyper local, vegetable-driven cuisine, it was about damn time I ventured out of the norm and found myself a giant, no-frills, juicy steak. While associated places like Bobo’s or, more recently, Alexander’s Steakhouse with the idea of a steakhouse, my hunger for meat led me to an unlikely location: Seasons Restaurant at the Four Seasons.

Honestly, because Seasons isn’t situated on the ground floor I didn’t even realize there was a notable restaurant in this hotel. But what the fourth (or possibly fifth) floor has that the street lacks is a beautiful view of the city. Sure, it’s not the entire skyline hitting the bay, but it’s still impressive. And, having recently changed the menu’s concept from what I like to refer to as “seasonal power lunch” cuisine to one found in a more traditional steakhouse, I was excited to see if the transition was successful...Continue Reading

February 28, 2011

The Lounge at Coi Restaurant: Relaxed Dining, World-Class Cuisine

[rating: 5]

My love affair with Coi began roughly one year ago, when I stepped into the serene dining room and proceeded to have one of the best meals of my life. That 12 course tasting menu featured some of the most inspired cooking I had ever had the pleasure to devour. So inspiring, in fact, that I was compelled by an unstoppable force to ignore all fiscal responsibilities and go back for that tasting menu two more times within the span of three months. I quickly realized that maintaining such a regular schedule at one of the most notable, and expensive, restaurants in the Bay Area was sheer madness, and a cloud of sadness crept over me. Until I discovered one of San Francisco’s best-kept secrets: the Lounge at Coi...Continue Reading

February 4, 2011

I Challenged Cotogna. Cotogna Won.

[rating: 5]

Cotogna. San Francisco’s new hot spot. Situated on a beautiful block in the financial district, right next door to a little place called Quince. Rustic Italian cuisine brought to you by one of this city’s most celebrated chefs, Michael Tusk.

Clearly, Cotogna has a lot going for it - and many people have noticed. This establishment has attracted a huge amount of attention from both important figures in the San Francisco restaurant industry, as well as local dining enthusiasts. In fact, on my first visit there was such a cloud of hype surrounding this restaurant that it was hard to even see the front door. Having dined at Quince several times, I had always left with the feeling that, while delicious, it never quite lived up to its widespread publicity. So, in all honesty I walked into Cotogna with a bit of an attitude, entering with my chin held high as if to say, “Okay hot shot. Impress me.”...Continue Reading

November 29, 2010

Benu Part 2: The Chefs Tasting Menu is Kind of a Big Deal

[rating: 5]

I really wasn’t expecting much the first time I walked into Benu for dinner. I mean, really what would there be to expect? Sure Corey Lee spent eight years at the French Laundry, four of which were spent as chef de cuisine, and yeah maybe he won a James Beard Award for Rising Star Chef of the Year. But I guess I’m just not really impressed by, you know, things like experience and public recognition. And c’mon, only fifteen courses on the tasting menu? I’m sorry but if there aren’t at least 19 courses, I’m generally not satisfied...Continue Reading

November 21, 2010

Benu Part 1: Creating its Own Identity in San Francisco Fine Dining

When asking fellow foodies how they would describe the dining experience at Benu, a friend of mine, well-versed in the art of fine dining, described it simply as, “The Asian Laundry.” However, after dining there on several occasions, I found this label to be a bit unfair as I wasn’t drawing parallels, but rather, I was noticing the glaring differences: the atmosphere and table settings at Benu are stark and more austere than the welcoming, cottage feel of the Laundry; the tasting menu is made of 15 courses which express Chef Lee’s Korean heritage, rather than 9 courses that communicate the restaurant’s sense of place; a feeling of grandeur is created by openly displaying Benu’s impressive, imposing kitchen, versus the quaint mystery hidden behind the closed doors at the Laundry...Continue Reading

November 10, 2010

Ramen Done Right: Hapa Ramen Serves Big Bowls with Big Flavor

[rating: 5]

After my first time experiencing what a real bowl of ramen is supposed to taste like, I was left feeling utterly perplexed. How in the world did Nissan foods take something so rich and complex in flavor, and create a replica that is totally overloaded with sodium and tastes like absolutely nothing? Who did a side by side comparison and decided, “Hey! Our instant Cup of Noodles can totally pass as ramen! It’s close enough to the real thing, I bet hardly anyone will be able to tell the difference!” It would be like saying an M&M could pass as a fresh cream truffle from Jean-Charles Rochoux, one of the best chocolatiers in Paris. It simply makes no sense...Continue Reading

October 24, 2010

Nom Nom Nom Nombe: Where a Japanese Izakaya Menu Meets California Cuisine

If someone would’ve told me five months ago that, by October, I’d be craving a chilled suimono salad once a week, I would’ve looked that person right in the eye and said, “What the hell a chilled suimono salad?” After hearing that it’s made with sea bean, cucumber, squash blossom, wakame seaweed, tofu, and served in a dashi broth ($14), I would’ve politely explained that I’m not the biggest fan of cucumber, seaweed, tofu, or dashi broth and proceeded to laugh at such a ridiculous prediction. Ah, silly, silly girl.

This unique salad, the ultimate expression of freshness, is one of many reasons why in a very short span of time Nombe has become one of my favorite restaurants. It was in the spring when Nombe first impressed me with its California-inspired take on traditional Japanese izakaya fare, offering both a fixed selection of dishes, as well as many that evolve with the season. Now five months later, even with the summer’s proliferation of much-hyped restaurants, Nombe has continued to stand out from the crowd...Continue Reading

October 1, 2010

A Tribute to the Men Who Arepa'ed Me - Part 2

Following Jonathan Kauffman's footsteps, my quest to find San Francisco's best arepa led me to Pica Pica Maize, a relatively new Mission eatery located at 15th and Valencia. Although Kauffman was rather critical of many of Pica Pica Maize's menu selections, his description of his arepa led me to believe that I would have a similarly satisfying arepa experience. I was wrong. Comparing Mr. Pollo to Pica Pica is like comparing McDonald's to In&Out - the menu selection may be similar, but the quality of food is radically different...Continue Reading

September 17, 2010

A Tribute to the Men Who Arepa'ed Me - Part 1: Mr. Pollo

I want to say thank you to a man, a man, I'm sure, most of you are familiar with. A man whose unmitigated arrogance and exaggerated self-confidence actually led me to one of my most cherished dining discoveries. Bobby Flay, if it wasn't for that historic episode of Throw Down in 2008, I would have never made Caracas Arepa Bar a dining destination on my visit to New York City. Without you sir, I would have never known the messy, all-encompassing delight of a perfectly cooked arepa...Continue Reading