San Francisco – 9/2/17 – Tartine Manufactory and Lazy Bear

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

San Francisco – 9/1/17 – Kin Khao and Saison

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




San Francisco – 9/8/16 – Tartine Manufactory

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.

San Francisco – 9/4/16 – Kin Khao and the Progress

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






San Francisco – 9/3/16 – in Situ, Aaxte, Louie’s Gen-Gen Room and Lord Stanley

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