Yes it is expensive but everything I have had at Angler has been perfect as are service and the setting. If the world ever returns to normal I would so love to have a repeat of this meal.
Tuxedo #3
Amberjack, cultured cabbage & pear
Parker House Rolls 
Sweet Chicory Caesar 
Grilled Asparagus
Whole artichoke with swarnadwipa spices 
Hot fried quail 
Sundae 
I had wanted to visit Post Ranch Inn for quite a while and was so disappointed on this particular morning when I realized that the may gray was not going to burn off. However even without a sunset (which I hope to get back for some day) the view is amazing. And even when the fog rolled in limiting visibility to about a foot, the effect was still worth experiencing. View aside, this was a really great meal with impeccable hospitality. And I have been craving smelt ever since.
Morro bay oysters, rhubarb, sweet William, tarragon
beer battered smelt, anton’s borage, remoulade, meyer lemon
monterey abalone, post ranch mushrooms, fava bean, green garlic
romanesco cauliflower, nasturtium gremolata, meyer lemon confit, pine nut
farm egg, white anchovy, leeks, pencil asparagus
lone mountain wagyu beef ribeye, beets, spring onion, bone marrow jus
cheese
hazelnut & chocolate, hazelnut meringue, garden lemon curd
seared apricot, rosemary, buckwheat, local honey
Tartine Manufactory
Absolutely perfect at anytime of day.
Lazy Bear
I was expecting to like Lazy Bear but perhaps not as much as I actually did. It was still a heatwave and so quite uncomfortable on the 2nd floor where dinner starts with snacks. But as we moved downstairs the ceiling fans made things tolerable. Considering that all diners are served at the same time at large communal tables execution was fantastic. Most memorable were the reserve wine pairings which were definitely a good choice over the standard pairings. Certainly a very fun evening and I would definitely return.
snacks
crispy mistake mushroom
spelt & rye dinner roll
sf coast halibut
sungold tomato, shelling beans, seaweeds, squid
abalone
king salmon and its roe, arrowhead cabbage, buttermilk, dill
corn, pork jowl, kale, egg yolk fudge
squab, smokey beets, huckleberry, pink peppercorn
blackberry, corn, butterscotch, basil
nectarine, nasturtium, white chocolate, oats
gummy bear, grilled strawberry, koi, olive oil
cinnamon macaron, white shocolate ganache
PB&J, raspberry jam, peanut butter mousse
Kin Khao
Love, love, love Kin Khao so much. The nam tok beans I can’t stop thinking about every time I have them.
nam tok beans – scarlet runner beans tossed isaan-style with lime, chili, rice powder, light soy, shallots, scallions, mint, herbs
som tum papaya salad – spicy chili, lime, fish sauce dressing, green beans, cherry tomatoes, dried shrimp, peanuts
Saison
Unfortunately I ended up in San Francisco during a heatwave and most places don’t have air conditioning. Saison unfortunately was no exception. I hate to judge the experience solely based on the temperature, but it in fact did make the evening almost unbearable especially as the staff seemed to almost ignore it instead of acknowledging it. When we tried to have a server take away the wool and fur throws and pillows on our seats which were making us sweat by looking at them, he seemed taken aback. Two hot teas and a hot broth were on the menu and as the heatwave was forecasted I can’t understand why these dishes were not changed. The signature uni dish was fabulous as was the antelope. But my lasting impression was of my sweat soaked dress plastered to me as I stood up to leave.
saison private batch caviar
spot prawn
sea urchin
ratatouille
barbequed quail
pronghorn antelope
pineapple
fruit & tea
I started with more than 60 and have narrowed it down as much as possible. In no particular order here are my top dishes of 2016, whatever ‘top’ means on any such lists. Largely these dishes are not representative of my favorite meals of 2016 and many are from what I would consider casual restaurants. They may not all be the best dishes technically but are the dishes that I could eat every day and often have cravings for. In the interest of fairness of I have disqualified the Au Cheval burger, the Humm Dog, Black Truffle Explosion, and Oysters & Pearls as well as all bread courses.
balsamic, truffle, artichoke
Luskus with Kitchen Table @ Bubbledogs
New York
osetra – plantain, papaya, rum
Alinea
Miami
elvis tartine
Eating House
Miami
beef crudo
Momofuku Nishi
New York
farm egg baked in celery cream
Miller Union
Atlanta
foie gras and truffle macaroon
Osteria Francescana
Modena
sheep’s milk gnocchi
Jockey Hollow
Morristown, NJ
passionfruit semifreddo
Contra @ Gramercy Tavern
New York
carolina gold rice
Roister
Chicago
okonomiyaki
Xiao Bao Biscuit
Charleston
snap pea sushi
Olmsted
New York
pike quenelle
nam tok beans
Kin Khao
San Francisco
spicy tuna toast
Wildair
New York
ko egg
Momofuku Ko
New York
general tso fried chicken
Chaan Teng
New York
After driving in endless circles to find parking, and then waiting in line to enter, I was cutting it very close to make my flight. I forgot to take a photo of the menu and pretty much inhaled my lunch. But it was absolutely fantastic and should be your go-to spot if you don’t need to deal with parking and especially if you live in the neighborhood. The salad contained all of my favorite ingredients and even when I was full I could not bear to leave any of the delicious bread.
Kin Khao
Months later I wish I could rewind and do over this day. I love everything about Kin Khao and would be quite happy to eat here on every single trip to San Francisco. There are few places where I eat past the point of being full because I literally cannot stop.
Pak Pow – lager, appleton reserve rum, allspice dram, ginger, lemon, nutmeg
Nam Tok Beans – ayocote morado beans tossed isaan-style with lime, chili, rice powder, light soy, shallots, scallions, mint, cilantro
Som Tum Papaya Salad – spicy chili lime fish sauce dressing, green beans, cherry tomatoes, dried shrimp, peanuts
Pad Kee Mao – spicy stir-fried drunken noodles with ground pork, rice noodles, garlic, birds eye chili, onions, bell peppers, holy basil
Khao Mun Gai – chicken fat rice, ginger-poached chicken, served with pim’s secret sauce and a cup of chicken broth
The Progress
It took me far too long to get to the Progress. As I knew I would, I loved everything about it. The space is gorgeous, service is fantastic, and all of the food as excellent as expected. But now I a torn and I see Progress/State Bird double dinners in my future.
(Apologies for the caption-less photos which is what happens when it takes me too long to update this blog.)
melon with sesame & dukkah, zucchini bread with pickled carrot creme fraiche, fried pickles with buttermilk & smoked hot sauce, claim cocktail with avocado & seven pepper cracker
pig’s head charcuterie, korean melon, fish sauce & chiles
hog island sweetwaters, yuzu pickled local nori
In Situ
I have to admit that when I first read about in Situ I didn’t get the concept at all and I really had no interest in going. A restaurant based on reproducing dishes of various chefs from around the world seemed almost like a fad. But I wasn’t considering the setting and when I finally visited it all made perfect sense. In Situ is located in the SF Museum of Modern Art and it is actually the absolute perfect museum restaurant as it is own museum of rotating dishes from famous chefs and restaurants around the world spanning decades. The dishes themselves are classic and are faithfully reproduced. Now I just need to dig back to that old photo of the Clove Club chicken.
Buttermilk fried chicken & pine salt – Isaac McHale, The Clove Club
Summery warm tomato & basil tart – Michel Guerard, Les Pres d’Eugenie
Ketchup fried rice – Roy Choi, LA Son
Aaxte
As our first stop of the evening we sadly had to limit what we ordered. But I will definitely be back for a full dinner. An adorable place, excellent service, and some shrimp that I could eat everyday.
Louie’s Gen Gen Room
I didn’t have time to try Lilhio Yacht Club on this trip unfortunately but did have a chance to check out this recently opened subterranean cocktail spot below it. The space is adorable and the drinks bright and refreshing. The abbreviated food menu contains a large number of waffle options. A strange choice I initially thought but they were far better than I expected.
Lord Stanley
It was quite late by San Fran standards by the time we reached Lord Stanley and I felt badly that they allowed such a late reservation as we were the last table seated. I don’t think I really appreciated how good this dinner was until the next day. The vegetable preparations are really fantastic and refreshingly different. The eggplant accompanying my lamb was hands down the best I have ever had. It has never been one of my favorites and was completely transformed. I”m looking forward to a return trip for the tasting menu. Indeed one of the best new restaurants in America!
Onion petals with sherry vinegar
Grilled trumpet mushrooms, garlic and almond
Wagyu beef tartar with chanterelle and summer truffle
Sweet potato with shemeji, horseradish creme fraiche and nasturtium
Lamb loin and belly with charred eggplant, black olive and lemon
Kin Khao
I have read so much about Kin Khao recently that I was initially puzzled to arrive for lunch to an almost empty dining room. My first thought was ‘I guess I didn’t really need a reservation.” But of course it turned out that all of the tables were reserved and San Fran just starts lunch a bit later than I do running on EST. For being in a somewhat strange space in a strange location I loved the quirky decor which contributed to an ultimately homey atmosphere. The perfect amount of heat in each dish…the kind that makes you unable to stop eating. I must get back for the wings!
Som Tum papaya salad – shredded papaya, green beans, cherry tomatoes, dried shrimp, garlic, peanuts, lime, fish sauce
Blistered green beans in XO sauce
Pad Kee Mao – spicy stir fried drunken noodles with ground pork, rice noodles, garlic, bird’s eye chili, onions, bell peppers and holy basil
Khao Soi Gai – northern style chicken curry broth, egg noodles, pickled mustard greens, and spicy chili oil
After stops at Mikkeller Bar and Smuggler’s Cove….
State Bird Provisions
If I lived in San Fran I’m afraid that this blog would be half State Bird as I would be there every week. It’s so much fun that you don’t want to leave (which makes it even more impressive that they can turn tables at regular intervals). Thankfully I had some help on this trip so I could order more. But I still left too full to order an amazing sounding lamb dish (I am seriously full if I can’t eat lamb!). I started out trying to keep a list of all of the passed dishes but just gave up because I just wanted to enjoy the experience instead of documenting it. I think I may have missed a few pictures as well.
Pancakes
Toasts – chanterelle and pickled local anchovy
Butter clam ‘picatta’
Rose geranium ‘ice cream’ sandwich, chocolate cardamom ganache, pistachio and ‘world peace’ peanut muscovado milk
If there is a more unassuming and gracious chef than Stuart Brioza I have yet to meet him. Thank you Ryan Anderson for the truly fantastic hospitality! Looking forward to what’s next at The Progress!
Bar Agricole
The only disappointment of the weekend was missing out on Bar Agricole’s cocktails. I woke up with migraine induced nausea so terrible that I didn’t know how I would possibly make it to brunch. I forced myself out and thankfully rallied but a Radler seemed to be a better idea for an upset stomach.
Avocado and beets with goat cheese and seeds
Baked eggs with black eyed peas, house-cured ham, wild spinach and goat cheese
Humphry Slocombe
As it just happened to be National Ice Cream Day I needed no further justification for an afternoon ice cream! I’m not sure that there could be anything better than bourbon ice cream.
Flour & Water
I waited in line but unfortunately lost our first table as my friends were stuck in traffic. How convenient that Trick Dog was right across the street while waiting for them to arrive! It all worked out perfectly and I had plenty of time to make it to the airport. I wish I had gotten the name of the absolutely lovely hostess who texted me updates on or new table.
Heirloom tomato panzanella with cucumber, mozzarella Di bufala & basil
Grilled stone fruit with herbed ricotta, salsa verde, purslane & pistachio
Corn cappelletti with honey & chocolate mint
Pork cracklings with calabrian chili aioli
Pici which braised rabbit, gypsy pepper & prosciutto soffrito
Pomodoro – heirloom tomato, fior Di latte, garlic & basil
Salsiccia – pork sausage, Calabrian chili, capers, lamb quarters
Chocolate budino with espresso cream & sea salt
Zucchini cake with fried squash blossom, chantenay carrot & gelato di bufala
Seasonal gelato
SPQR
After a morning walk up and down a few hills I kept walking the whole way to SPQR for lunch. I so rarely eat pasta that I appreciate it even more when I do and this was delicious. Of note, there were more solo diners here for lunch than I have ever seen at any other restaurant. We actually outnumbered the 2 and 4-tops. I know it’s not a good thing for the restaurant’s bottom line, but I did love seeing it. Even though I’m quite comfortable dining alone, there are still moments when I feel like a complete outcast.
Sweet carrot and lentil salad, medulla date and vadouvan curry crema
Buckwheat tagliatelle, cider and bacon braised suckling pork and spigarello broccoli
State Bird Provisions
I had a moment after I had been waiting in line for about 45 minutes when I was seriously questioning my sanity. I hate waiting in line. Perhaps one too many times of trying to be in the front row of a general admission show. I’ve only waited at a restaurant twice before, oddly both for pizza, Di Fara and Pizzeria Bianco. The former I barely remember as we were so hungry by the time we got our pizza that we would have eaten cardboard and so totally inhaled it without even tasting it. And the latter is my absolute favorite pizza in the US so it was well worth the wait.
If I lived in San Fran I think I would be at State Bird once a week, line and all. Hands down this was the most fun I’ve ever had dining alone. I never even picked up my book. The dim sum concept is just fantastic when so well done. It’s a bit like gambling in that you don’t know if you should take the 1st dish that comes around, or hold out for something you may like better. At first I wished there was a list so I would know how many choices there would be and strategize appropriately (actually there is a list online but I wasn’t sure how frequently it changed, etc). But I quickly realized that being surprised made it so entertaining. Next time I do need friends just so I can try more. In the end I only ordered 2 things from the actual menu but saw so much leaving the kitchen that I wanted to be able to eat. Lastly I think it takes a certain personality to work in this type of concept and everybody here had ‘it’ in spades.
Shrimp ‘Louie’ bean salad
Guinea hen dumpling
Garlic bread with burrata
Air dried beef with chili juice, rice powder & garlic chips
Smoked trout-avocado chip & dip
CA state bird with provisions
Yeasted butter cake, sing old tomato caramel & peaches
Trick Dog
Thankfully not everybody went to Tales of the Cocktail!
Coit Tower – Rittenhouse rye, raspberry, thyme, lemon, cider
Dragon Gate – campo de encanto acholado pisco, muscat, Szechuan pepper, lemon, ginger, egg
Wilson & Wilson (in Bourbon & Branch)
Even better than a basement speakeasy is one with a password. I’m still trying to figure out what I said to get myself labelled as a scotch drinker! I needed you dad.
Coqueta
A lovely lunch at Coqueta but why do I always get the clueless diners? A table of guys thought they were so cool, yet tried to order chips & salsa (at a clearly Spanish restaurant but I guess Spain and Mexico are the same) and then despite a great cocktail list, a T&T as if it was the greatest drink of all time. Don’t get me wrong, I love a G&T but not when there are much more interesting versions on the menu.
Tariff- jamon iberico infused gin, acorn & apricot tonic, orange, cava
Esparragos Trigeros con Romesco – wood grilled green asparagus with coal roasted romesco salsa, raw manchego and Marconi almonds
Huevos Nacional – deviled eggs filled with spring pea, smoked pimentos aioli, on pickled saffron potatoes and olive oil poached bonito
Jamon Serrano
Pintxos
Albondigas a la Feria – Grilled duck and pork meatballs with tart cherry and Tempranillo salsa and crispy shallots
El cazador – oloroso sherry, Campari, lime, honey
Cheesecake
Mikkeller Bar
I couldn’t stop thinking that as much as I enjoyed this place my brother should have been with me because he would have loved it more. I do find it interesting that while the brothers don’t get along, they clearly respect each other’s talents as Evil Twin is featured predominately here (as is Mikkeller at Torst).
Coi
Lovely is the only word that comes to mind to describe this evening. Exceptional service. Great wine pairings. And the most perfectly portioned tasting menu I can remember having.
California Bowl
California Sturgeon Caviar, egg yolk poached in smoked oil,crema fresh, chive
Seared Spot Prawn, watermelon, cucumber, opal basil
Cherry tomatoes, purée of grilled zucchini and wheatgrass, green olive oil, herbs and flowers
Chilled spiced eggplant soup, pole beans, charred okra, fermented chile, flowering cilantro
Wild king salmon, crayfish bordelaise, lovage, fennel pollen
Steamed shiitake potato dumpling, mushroom dashi, brown butter, tatsoi
Emigh ranch lamb, chard leaves and stems, garum, rosemary
Coconut Mochica bun, kiwi, shiso
Ha’ogen melon, olive oil, holy basil
Blueberries and Violet
Frozen dark chocolate yuzu marshmallow
iwillmakeualist 