Sunday, February 13, 2011

SaisonSF Jan 2011

I love Josh's delicate creation. Beautiful and harmonic flavors give us enjoyment every bite. Well designed courses surprise us all the time. Plus Matt's delightful desserts, Saison is my favorite place in SF Bay area.

wild fluke

river vegetable, olive oil, citrus

brassicas various ways

toasted grains, bonito

sea urchin

potato, chestnut, coffee

liver mousseline

winter fruits, hibiscus

crushed beet raviolo

bone marrow, walnut, vinegar, honey

Josh's special foie gras

petaluma chicken

artichoke olive lemon

hand-chopped roasted chicken with foie gras was perfectly rolled in green leaf and steamed. Josh outdo his previous perfection of roasted milk-fed chicken.

citron salad

green tea, smoked sesame

Matt continue to roll out surprises every dinner. The only thing repeated is my favorite popcorn ice cream.

lemon sorbet

green tea, basil, milk

nid d'abeille

brillat savarin, vanilla milk

Saturday, February 5, 2011

Osteria Coppa

Executive Chef Chanan Kamen creates beautiful pizza and pasta.

We were really lucky that Michael the manager served us at our first visit. Best dishes and outstanding wine service! COPPA, our Thursday restaurant.

Fritto of shrimp, calamari, fennel and meyer lemon

House cured salumi platter

Best pizza! Thin chewy crust with beautiful flavors of pancetta, braised radicchio, parmesan fonduta, aged balsamico.

Took a lot of convincing for me to try Italian wine. '97 Monprivato is good stuff.

Special from the chef

the cheese and wild honey enhanced the texture of fresh pasta

Agnolotti dal plin, traditional piemontese meat filled envelopes

Tajarin with black truffles

Petrale sole, savory cabbage, black trumpet mushrooms, preserved lemon

Chicken al mattone, farro and brussel sprouts

Roasted ribeye with patato puree, kale and fresh horseredish

Incanto

incanto uses every part of the animal. many kids come here for a daring experience ;-) Boccalone salumi platter was excellent.

Boccalone salumi platter

porchetta di testa

Tripe, clams, citron & chillis

blood sausage and claims

Spaghettini, sardinian cured tuna heart, egg yolk & parsley

Duck, root vegetables & salsa verde

Pork cheeks, cippolini & polenta

Oxtail, sweetbreads, rutabaga & pickled green walnuts

Frances

Frances, a cozy neighborhood restaurant with friendly service. I was especially impressed with the house wine service by the oz. It encourages wine culture. Every table had at least a carafe of the easy drinking house wine on the table. Wine list is perfect for Frances' cousine with Anne Gros white burgundy by the glass and Anne Gros Richebourgs.

Roasted Beet & Rainbow Carrot Salad

sauce gribiche & wild argula