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San Francisco Bay Area

Plouf, Fringale, Slanted Door, Yank Sing

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Plouf, Fringale, Slanted Door, Yank Sing

Kit H. | Jun 3, 2001 08:08 PM

Back from S.F. with lovely food memories, as usual.
Plouf's moules mariniere with frites were as scrumptuous as ever...a huge bowl of mussels (Prince Edward Island) and slivers of perfectly cooked frites. At the next table they had Vietnamese spring roll so I had that, too. It was filled with crab and seemed to be encased in a deep-fried puff pastry or phyllo dough wrapper and was encompanied by a spicy dipping sauce. Not like the traditional Vietnamese, but very tasty nontheless.
Hadn't been to Fringale in ages but found the food just as good. The rack of lamb was perfectly cooked and as tender as could be. I was a little disappointed in the duck confit because it came drowned in lentils. The duck, itself, was tasty. We had a lovely almond genoise-like cake and very good macchiato (sp?).
The Slanted Door has the best lemonade. The spring rolls were the ones I'm more familiar with...rice wrappers with shrimp, etc. and that great peanut dipping sauce. I was surprised at how flavorful and tender the carpaccio was. I would never have thought of ordering something like that there. The green papaya salad was super as usual. The Copper River salmon baked with a slightly sweet coating was a treat as the season is so short. I thought the pea sprouts were more like spinach and were too stringy for my taste. Grilled pork chops were tender and flavorful. The waiter brought scallops by mistake but we enjoyed them anyway. We were getting stuffed but managed to down a strawberry-rhubarb cobbler and some sherbet.
Yank Sing in their new location had marvelous dim sum, as usual. It was fun to be there (Rincon Center) as we had often eaten in Wu Kong, the former occupants. We ate only the steamed buns, not fried. There were seafood stuffed green peppers, steamed buns that we stuffed with Pekin duck and slathered with hoisin sauce, vegetable buns filled with spinach or some green vegetable, jook, round buns filled with a sweet bean paste and covered with sesame seeds that tastes like sweet potatoes, and many, many more. I wish Melanie had been there so that I could clarify the descriptions. Anyway, I know some others perfer other dim sum houses, but this is our favorite.

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