Manton
RINO
- Joined
- Apr 20, 2002
- Messages
- 41,314
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Had dinner Sunday night at Gary Danko, supposedly the "best" place in SF. Very odd Fisherman's Wharf location, would be like putting Daniel in Times Square. I don't really know how to write restaurant reviews, so let me just say that I though it was excellent. Pretty extensive menu, five courses, you can choose any three, four or five (one of them is a cheese course). They adjust portion sizes accordingly, so even with three you will be well fed. We had only three each and skipped desert and cheese. Even so, they brought us little pastry cookies (awesome). They also brought some caviar, gratis, at the beginning, and when they brought the signed check they gave us a little wrapped breakfast cake for the following morning. The wine list was awesome, thick as a phone book, with many good values. "Good values" is relative. Some were genuinely priced to tempt you to buy, others were just "reasonable" given what they are. For instance, they had a '61 Lafite for a rock-bottom (for a restaurant, anyway) $2,200. The 2005 Latour, on the other hand, was $3,000.
Also went to Bouchon, in Yountville. This is one of Keller's little baby restaurants. It is pretty much an exact copy of a Lyonnaise bistro, from the menu to the decor to pretty much everything. It is not inventive at all. The idea is to be as paleo as possible, and just make the traditional food as well as possible. I had an extremely paleo meal and took a long time to eat it. I really love that place and wish that we had one in NY. My favorite Lyonnaise potatoes were not on the menu (
) but they had "truffle fries": fries fried in a mixture of peanut and truffle oil, with sprinklings of black truffle crumbs. Gimmicky, and probably just a way to use leftover truffle refuse. Frankly, I could not taste truffle hardly at all, but what the hell, it was worth a try.
Stopped at Bryan's in Marin and got some dry-aged, prime, grass-fed steaks. They are salted and resting on paper towels in the fridge to draw some more of the water out and let the seasoning penetrate. I will let you know.
Also went to Bouchon, in Yountville. This is one of Keller's little baby restaurants. It is pretty much an exact copy of a Lyonnaise bistro, from the menu to the decor to pretty much everything. It is not inventive at all. The idea is to be as paleo as possible, and just make the traditional food as well as possible. I had an extremely paleo meal and took a long time to eat it. I really love that place and wish that we had one in NY. My favorite Lyonnaise potatoes were not on the menu (
Stopped at Bryan's in Marin and got some dry-aged, prime, grass-fed steaks. They are salted and resting on paper towels in the fridge to draw some more of the water out and let the seasoning penetrate. I will let you know.