Current SF bay area restaurant recs

Discussion in 'Social Life, Food & Drink, Travel' started by poorsod, Aug 19, 2010.

  1. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    Definitely try Danko. If you love steak and like Kobe beef go to 5A5. Benu is open which the owner/chef was the protege of Thomas Keller.

    Barf.
     


  2. I<3Bacon

    I<3Bacon Senior member

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


  3. UpperWestie

    UpperWestie Senior member

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    ugh.

    You don't dig the swine?
     


  4. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    You don't dig the swine?
    I just don't think flour+water is very good.
     


  5. calisanfran

    calisanfran Senior member

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  6. UpperWestie

    UpperWestie Senior member

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

    reason?
     


  7. Manton

    Manton RINO Dubiously Honored

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    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.
     


  8. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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


  9. imatlas

    imatlas Senior member

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    reason?

    Without salt, flour and water is just paste.
     


  10. Douglas

    Douglas Stupid ass member

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    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.
     


  11. Manton

    Manton RINO Dubiously Honored

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    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.
     


  12. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    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 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.
     


  13. UpperWestie

    UpperWestie Senior member

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

    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.
     


  14. drbaw

    drbaw Well-Known Member

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    I used to live in the outer sunset so I got there for my Pho fix.

    I'll probably be staying in the south bay so we'll see how many times I make it into SF. maybe I should stay I SF instead.

    Any sushi recs? I used to go to a place in Noe valley but I have forgotten the name.


    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.
     


  15. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    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.
     


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