We’re back to our Thursday weekly dining schedule. This time we went to 7 Adams which is the new restaurant from the former chef’s, David Fisher and Serena Chow Fisher, from Michelin starred restaurant Marlena in Bernal. We first ate that right after they received their first star after the pandemic and again earlier this year in January. We were always impressed with the value for the tasting menu (originally only $60 at Marlena) which they continue with here at their new restaurant; tasting menu was $87. Due to a dispute they had with the landlord, they ended up leaving Marlena earlier this year to eventually open up this restaurant near Japantown on Sutter just off of Filmore.
The meal started with the same milk bread that they had at Marlena. delicious, moist with some tasty room temp butter. The first 2 courses are set – a kampachi dish with some flavorfal dashi and yuzu and then a charred broccoli dish.
For the third course, we had a choice – I opted for the lan tagliatelle and Andrea went with the ricotta gnudi dish which was a supplemental priced (+$18) offering since it came with burgundy truffle, but since it was white truffle season, there was an option to have white truffle from Alba (for +$20/ounce. Andrea opted for 2 ounces). Both dishes were very flavorful although we’re both a bit skeptical that Andrea’s dish had 2 oz. of truffle on it. At least they seemed reasonably fresh (unlike so many other restaurants that offer truffle…yes, this you Acquerello).
For the 4th course, Andrea went with the chicken breast/buffalo wing dish and I went for the black cod. Andrea’s chicken dish was flavorful mostly in part to the sauce that they added (and I am generally not fond of chicken breast at all). The wing was a boneless wing that was stuffed. My dish had a “fine dining” look to it and was also fortunately flavorful. This course also came with 2 sides including a farro verde, which I actually thought was the tastiest farro we’ve ever had (although Andrea wasn’t that excited by it) and some glazed cabbage with apple which was also quite tasty.
Lastly, for dessert, Andrea went with the hojicha opera, which was a sponge cake with chocolate glaze and compressed pear and I had the apple crumb cake. I thought both desserts were decent, but not spectacular. The crumb cake with the ice cream I though was a more upscale version of what would be typical.
We had wines by the glass, pretty much all of which were decent.
All in all, it was a great modereately priced meal (esp. by SF fine dining standards) and we certainly hope that are successful.
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