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San Francisco Bay Area

Sometimes a classic is what you want: Tadich Grill in San Francisco


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Restaurants & Bars San Francisco Bay Area

Sometimes a classic is what you want: Tadich Grill in San Francisco

grayelf | | Nov 20, 2008 08:24 AM

When you’ve just BARTed your way in from SFO, even if it was a smooth flight and you landed early and caught the train in right away and got into your hotel room with no hassle, what you really need is an old-fashioned cocktail and a platter of perfectly grilled fish.

So you head down California Street on the cable car (just to complete the picture) and you arrive at the doors of this venerable establishment. You walk in, give your name to one of the white jacketed bartenders and grab a seat at the sweeping bar. Before long you are sipping on a well-executed Tom Collins complete with swizzle stick in the shape of the California cable car, which you fervently hope no one will notice you slipping into your pocket as a kitschy fun keepsake when the drink is gone. Your partner opts for a Sierra Pale Ale, after noting with a bit of glee that they have Molson’s on tap too.

Though we arrive at 8 pm and the joint is jumping, it is a mere 10 minutes before we are escorted to a cozy two top – the annoying guy who elbowed ahead of me to put his name on the list draggles by 40 minutes later with his two chastened-looking dining companions (evil grin). After nibbling on some very serviceable (and better than Sam’s last time) sourdough bread and enjoying our surroundings which are really worth the visit, we placed our orders.

Our excellent waiter whose name was Janis nixed my request for the sand dabs – “no good, on ice two days” but beamed approvingly when we ordered the grilled and pan fried petrale respectively ($22.25). The pan fried fish was served with a frothy lemon butter that was heart cloggingly perfect, while the grilled version was nude with tartare sauce on the side. Both were cooked to a turn and equally delicious though I give a slight edge to the pan fried. The mixed veggies were admittedly overcooked but for some weird reason I not only didn’t mind but enjoyed them. The accompanying roasted spuds were lovely. We were much too full for dessert and rolled out $55 before tax and tip poorer but much happier. There really is nothing like Tadich in Vancouver and that is entirely meant as a compliment. We would return.

See also the following links for all our other food-centric ramblings this trip if you're interested:

Blue Bottle
Lime Tree
Canteen dinner
Farmers Markets
Bar Tartine
Canteen and Café de la presse breakfasts
Bodega Bistro
La Ciccia
BonBon Patisserie
Anchor Steam SFO