Booked this right after the announcements for their 3rd star. This is Andrea’s favorite restaurant so this was our 8th visit together (9th visit for me) going back to 2019 when they were still in the Mission.
I hadn’t realized we hadn’t been here since last May (I was here in November) until I looked it up here on my blog. Menu had been updated since those visits and even better.
We both started with cocktails which I think threw them off for the wine pairing that Andrea wanted to do (I think they assumed we wouldn’t want any pairing?). Also, the cocktails didn’t come until a couple dishes later. This is also often our memory of a bit of a glitch with service in previous visits. We most definitely would have preferred to enjoy our cocktails for a bit before starting into the meal so quickly (next time we’ll just need to say something. it seems like they only have one turn on the tables so they don’t need to rush us through for any follow up diners).
The sopa made with 3 different kinds of beans in the little masa cup topped with caviar was a great start. I loved the flavor of the tuna on the Tostada. The flauta was new. Andrea loved the lobster aguachile and was one of her favorites. We both loved this version of their caviar dish with the grilled banana flan. The cod taco was somehow even better than I remember. The rockfish taco with the squash blossoms was new. The mole was delicious with the quail. The rib eye taco was not as flavorful as I was hoping for.
I’ve always enjoyed that their pallete cleanser wasn’t a throwaway, but rich with the flavor of the fresh nectarines in multiple presentations.
I don’t think they do kitchen tours anymore (for a Thursday evening, they were booked full) and I’m assuming it because it’d be too disruptive to the kitchen and staff now, but Chef Val did come out to our table to talk to us for a bit, so that was nice. All in all, we were even more impressed during this most recent visit and we can’t wait to come again for another season, probably fall.
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