San Francisco, CA 94109
Phone: (415) 673-7779
Another restaurant visit spawned from our obsession with Top Chef Masters. Extending my (Ray) birthday celebration into the following week, we decided to splurge with a nice dinner at Hubert Keller's flagship restaurant during our Bay Area trip. We had early reservations and arrived as Chef Keller was unloading groceries from the back of a truck. Unfortunately, I was unprepared and snapped a blurry picture of him before he hoped in the flatbed and drove away.
Cool plates! Ranks high for artistry, not for utility. As we would not be using these to eat on.
1. amuse bouche
2. some kind of soup
3. symphony
4. fish
5. salmon mousse
6. veal sweetbreads with poached egg
7. filet and lobster with truffled mac and cheese
8. colorado lamb loin and shank with eggplant confit, golden raisins, pine nuts, pearl couscous
9. cheese plate
10. grand marnier souffle
11. birthday cookie
12. mignardises
I'd take the time to recap all the dishes but it's not quite worth the time. This was the meal that made us both realize we're not big fans of French cooking. Our palate preferences are more towards bold flavors that incorporate asian and South American influences. We have a hard time appreciating the intricacies and techniques that go into French cooking. And flavor wise, it's just a square peg in our round taste buds.