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2 reports: DAT Postrio and Plouf

felice | Jan 13, 200305:48 PM

On Saturday, I got started with Dine-About-Town, eating at Postrio for lunch. They were serving: caesar salad or potato parsnip soup, shrimp in yellow curry, and creme caramel for dessert.

I chose the caesar and it was good, but in a standard-caesar-salad kind of way rather than an upscale-different-and-outstanding kind of way. Afterwards, we thought it would be a good idea next time to order the prixe-fix menu plus a more interesting shared appetizer.
I was very pleased with the shrimp dish. There were 6 or 7 shrimp, lotus root, and carrots in this dish. The flavors were well-balanced and the curry was mild in spiciness. The curry was served with jasmine rice, which was flavored with coconut and sprinkled with peanuts. The serving seemed small, but later in the day I wasn't hungry until 9pm.
The creme caramel was a cross between creme brulee and flan in texture. In sweetness, it was more like flan. It was good. The strangest thing was that it was served with 3 pieces of marshmallow-peanut-chocolate candy (as edible garnish?) I couldn't really figure out why the candy was there because it took away from the dessert itself. After one bite, I left the other two pieces on the side of the plate.
All in all, I think this DAT experience was neither a best-foot-forward nor a heels-and-scraps experience. The waiter did not seem to get annoyed that we didn't order anything extra eg wine, bottled water, coffee, etc.

On Friday night, a friend and I ate at Plouf. We ate:
tuna tartare: excellent - they used a sesame oil dressing
fois gras: excellent - cranberry sauce went well, the piece of fois gras was on the smaller side though
scallops in a vanilla rum sauce: the sauce was great but the scallops were not the large fresh ones I would expect for the price
monkfish: the taste and texture of the monkfish was very nice, but the bacon-whatever-else sauce was too salty. Luckily, the monkfish wasn't swimming in the sauce.
chocolate-hazelnut parfait: excellent! it was like a log of frozen mousse. The hazelnuts used to decorate the plate were lightly glazed and delicious.

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