Tag: Contemporary/Modern
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Sons & Daughters
Random Wednesday dinner. I was downtown because I was at the Oktane conference at Moscone and Andrea happened to go into the office so we decided to eat downtown. We had been meaning to eat at the restaurant at the Taj Campton Hotel, but they were closed today. But we had wanted to revisit dining
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Sorrel
This week’s dinner was at Sorrel in Presidio Heights area. We first ate here in June 2021 as one of the first restaurants when we started feeling comfortable eating out again after the pandemic. This time around, it was a vendor event (thank you CDW). We started with champagne and hors d’oeuvres outside and then
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Bistro Ember
We decided to eat out today because the air quality is bad due to the wind patterns bringing smoke from the fires from northern california and oregon and we weren’t going to fire up the big green egg and add to the pollution. So we finally decided to try one of the newer restaurants in
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Le Grand Restaurant – Jean-François Piège
Reservations were a bit difficult since so many restaurants are closed since this is the time for vacation in France, but I did make this reservation for dinner. The chef, Jean-François Piège, was head chef in Top Chef France for ten years. The cuisine was modern which we really enjoyed. The menu is a tour
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Septime
Lunch today at Septime. Looks so unassuming outside and in which belies the quality of the food. The made the most of their ingredients to develop flavors esp. in the sauces which were always rich, seasoned, and layered. I think Andrea and Trisha’s favorite dish was the tomato dish with several preparations of the tomato
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Le Soufflot
We grabbed lunch in Mersault at Le Soufflot. I had the zucchini starter (seems to be very in season here dive we see it everywhere), the duck with beets (also in season) and the strawberry dessert. A nice enough impromptu lunch.
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William Frachot
The dinner at William Francot was an enjoyable experience overall with fantastic technique and layered flavors, with some great highlights, but other dishes that were only appreciated, but didn’t live. One of the highlights was their version of oeuf en meurette with the sauce as rich as you could ever hope for. I also thought
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k| i| l\ n|
This week’s dinner was at Kiln. The chef and many of the staff had previously worked at Sons & Daughters at which we dined back in March 2019. No doubt the staff made a copy of their customer database since they greeted us in reference to our previous dining there (and I didn’t tell them
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Anomaly SF
It’s Thursday, our usual dining out day so we ate at Anomaly, a restaurant that was started as a pop-up in previous years an finally settled into their permanent location in Lower Pac Heights. They were recently mentioned in the Michelin guide with a future announcement to come on whether they merit a Bib Gourmand
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Atelier Crenn
I booked this for Andrea’s b-day. I didn’t recall that we had dined here 4 years ago in 2019 for her b-day as well until I looked it up here on Facebook. Also, prior to this becoming Atelier Crenn, it was Plumpjack where Andrea and I went on a date over 20 years ago… The