鮑爾在Oliveto失望;羅斯在布倫達的肉和三脫口而出

邁克爾。鮑爾經曆了一些起伏在他本周餐飲冒險。從高點,鮑爾更新他的評論尼科,稱這是一個“完美的晚餐。”In San Francisco's burgeoning French food scene, chef尼古拉。Delaroque“現代法國食品設置一個新的標準。”Bauer's most recent visit to the Presidio Heights restaurant hinged upon Nico's transition to a prix-fixe menu; five courses for $55, or three courses for $45, with optional wine pairings. Bauer particularly enjoyed a first course with a "snowcapped mountain of clementine foam," "mahogany ocean of crab broth" and "lacy fronds of fennel tops [that] rose out of the froth like pines in the Sierra." Service, ambiance and price came together here, leading Bauer to pronounce it a "pitch-perfect dinner."3.5星。[時間]

相反,鮑爾的旅行Oliveto是一個失望。奧克蘭餐廳,廚師掌舵約拿Rhodehamel,最近在18年首次進行了改造。改造主要集中在管理良好的水平,給Oliveto“新麵孔”和“一個令人興奮的嗡嗡聲。”Although Bauer awarded the Italian institution three stars in his 2011 review, 2014's assessment deems it "inconsistent" and "too expensive." Appetizers were the highlight, especially a steak tartare "boldly seasoned with pickled peppers, Castelvetrano olives and a bit of mint." Pasta dishes were a "letdown" and main courses "disappointed." Finally, service was "well meaning" but "hamstrung by long waits between courses" and no sommelier on staff, leaving diners "pretty much on their own." Sadly, while the refresh of the interior is a "winner," the food didn't measure up.兩顆恒星。[時間]

與此同時,安娜羅斯訪問布倫達的肉和三個,的新餐館布倫達Buenviaje和妻子利比Truesdell,稱它是“值得打破你的決議。”這裏的食物比其他南部“一般”,新Orleans-focused餐廳,布倫達的法國精神食糧,和盤子都小。在南方的傳統“肉和三麵”,布倫達是提供了一個簡單的菜單,每天的變化,“幾乎總是”包括“美麗炸”雞五香地殼。“空靈”和“精彩”肉餅,蘑菇汁的紅燒排骨和鱒魚黃油和杏仁醬都是“良好的和有價值的。”Sides include typical but elevated options like stewed green beans with bacon, mashed potatoes, collard greens, and Brussels sprouts with "enough butter to negate their vegetal benefits." Breakfast is equally enticing, with fluffy biscuits smothered in gravy, sweet-potato pancakes and an "excellent Bloody Mary" with pickled okra. Roth admits to "gushing," but "can't help it," as she hasn't had a "bad bite, let alone a bad meal" at the new restaurant. [SF Weekly]

考官的溫迪·赫克托耳蠟詩意的“塞麵團的世界,”之後最近訪問任務的肉餡卷餅商場Lindo智利。傳統的餡料,如牛肉和雞蛋,橄欖和葡萄幹,四周都是“豐盛”麵團的耐嚼咬,“雖然素食者可以找到一個漂亮的“體麵的”版本使用伊夫無肉碎牛肉。火腿和奶酪肉餡卷餅是“簡單而崇高,”的核心,“每一口的交響樂的脂肪,鹽和火。”Coffee and "sweet stuff" can also be found at Chile Lindo, but the empanadas are "the real magic." [SF Examiner]

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尼科

薩克拉門托街3228號,舊金山,CA

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布倫達的肉& 3

Divisadero街919號,94115 (415)926 - 8657 訪問的網站

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智利Lindo肉餡卷餅

2942 16街,舊金山,CA

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Oliveto

學院大街5655號,94618 (510)547 - 5356 訪問的網站