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

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Panna Cotta Pandemonium in San Francisco

Although panna cotta has been making appearances on dessert menus in San Francisco for years, it seemed like in early 2010 there was an absolute explosion across the entire city. Not only did it seem like panna cotta was listed on just about every menu that I came in contact with, but suddenly dozens of different, interesting variations were popping up. Now in early 2011, everyone seems to have their own unique version to proudly display on their menu. While many variations are interesting, there are only a few that stand out from the panna cotta chaos and deserve special recognition...Continue Reading

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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

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Remembering the Tasting Menu at Meadowood Through Photos

When you wake up the morning after an extravagant dinner and call the restaurant to ask them around what time dinner may have ended so that you can estimate about what time you went to bed, you're probably not fit to write a review about said restaurant. I'll take it even further. If the details of how you ended up in bed are hazy, you're probably not even fit to write a non-judgmental description of your dining experience, or for that matter, any course after roughly the first or second. So, while I had hoped to write a meaningful, thoughtful article about my dinner at Meadowood, prepared by Chef Kostow on the last night of their 12 days of Christmas series, I simply can't. But, I have pictures!...Continue Reading

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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

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Marea's Press May be the Best, But in the Kitchen it Misses the Mark

[rating: 2.5]

First of all, let me say that my last trip to New York City happened at the end of May 2010, so this post is sadly a bit outdated. But, it has been sitting as a draft in my files for the last 8 months, which means this article was written when the meal was still fresh in my mind. Although some tweaks may have been made to the menu, 3 of the 4 items that I ordered last May are actually still on the menu, and since I haven't revisited the restaurant, my initial opinion has stuck with me. So, rather than let a completed article (and a couple of nice photos) go to waste, I'm sharing it now.

For many people, an ideal vacation may only need to consist of a hot sun, a relaxing beach, and a limitless number of naps. Others like to spend those precious few days exploring distant, unfamiliar countries. But if you're like me, nothing says “vacation” quite like cramped subways, hectic daily schedules, little sleep, and constantly eating incredible food. Hello New York!

Prior to arriving in New York City, my fourth visit in 4 years, I had done a significant amount of research on what new restaurants were catching headlines and had already made reservations at all of my top picks. Although Marea wasn’t one of them, after only one day in Manhattan I realized that I'd had made a big mistake - everyone, and I mean everyone, was talking about Marea. With only two days notice and one incredibly lucky phone call, I found myself with a lunch reservation at New York’s hottest restaurant...Continue Reading

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A Casual Brunch Becomes an Upscale Affair at Redd

[rating: 4.75]

What better way to follow up an extravagant meal at Meadowood than with an extravagant brunch at Redd?! Although going on a Michelin-starred restaurant spree wasn't in the plan, I was in Napa with nothing but time and wasn't going to settle for scrambled eggs. And, since I didn't have a backup reserve of Knead with me, I figured I'd settle on a couple of pastries from Nicole Plue, the Beard winner for best pastries in the country...Continue Reading

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Rush Creek Reserve: a Life-Changing Cheese

I know that I have a page on this website dedicated solely to cheese, but recently I experienced a cheese that was so incredible, possibly even life changing, that I had to dedicate an entire post to it. Before the holidays I was lucky enough to be invited to a class on Wisconsin cheese at the Cheese School of San Francisco, and the first selection that was served was one nobody had heard of: Rush Creek Reserve.

It's produced by the Uplands Cheese Company, the same makers who produce Pleasant Ridge Reserve, which has one best in show for 3 years at the ACS. The Rush Creek Reserve is brand new, the only other cheese being sold by this company, and in my opinion, 500 times better than the Pleasant Ridge...Continue Reading

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KelsEats’ Top 10 Dishes of 2010 – #10

10) Dungeness Crab Salad, One Market

At long last, we’ve come to the end of this captivating culinary journey. And what a better way to end this best-of list than with the last dish that wowed me in 2010: One Market’s Dungeness Crab Salad. What I love about One Market is how the menu reads fairly plain: Hand-picked Dungeness Crab, fuyu persimmon, pomegranate, hearts of palm. At first glance, there’s not much about this description that’s particularly exciting, but what’s placed in front of you is nothing short of a beautifully presented, technically advanced dish indicative of a one star Michelin-rated restaurant. It’s a classic shock and awe maneuver, and it works...Continue Reading

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