Current SF bay area restaurant recs - Page 2

Barf.

I've had excellent experiences at Restaurant Gary Danko and La Folie. Cyrus is a rather lengthy drive.

You don't dig the swine?

I just don't think flour+water is very good.

Le Colonial.

reason?

The last time I went to Danko (Dec) I thought it had declined a hair. Could have been just me, my companion insisted it was good as ever.

What kind of reason do you want? The food just hasn't been very good the couple times I have gone.

Without salt, flour and water is just paste.

is boulevard really so good? it's been around a long time - I've eaten there a number of times, but always in a private party, fixed-menu setting... and the food was just sort of meh.

I like it. Again, easy to please.

I had about ten bad meals in a row there in the early 00s. My last several have been quite good. It isn't particularly interesting food, but it seems to be consistent now.

Maybe its slipped. Went there in November and again in May. Both times I thought were excellent, especially the swine. This is even in comparison to the boulevards and the chinese laundries. Perhaps I just prefer no fuss foods. I find their dishes to be simple in presentation, complex and inventive in taste, and again - no fuss.

Go to Manresa in Los Gatos. David Kinch is unreal.

Sushi in SF is pretty mediocre. Ebisu is my favorite but it's nothing special. It's not sushi per se, but Kaygetsu in Menlo Park is amazing.

It may be cliche, but the chicken at Zuni really is fantastic.

For Chinese, Shanghai dumplings on 34th and Balboa is great and Beijing restaurant on Alemaney serves food that's exactly like the food I've had in Beijing.

OK, for all the Zuni chicken fans, isn't it pretty simple to make just as good a roast chicken at home? The bread salad is amazing, I'll give you that, and I appreciate that roast chicken in restaurants is usually horrendous, so the Zuni one is different in that it is very good, but I have trouble these days getting excited over it. I used to be a true believer, but not so much these days.