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Bay Wolf Report

Manekineko | Oct 27, 200312:41 AM

I ate at Bay Wolf for the first time tonight, and it was simply fantastic.

I started with a vegetable soup. It wasn't the same soup listed on the website menu, so I can't repeat exactly what it was, but it was a tomato and white bean soup. Good, I enjoyed it, but this was probably the weakest entry I had. It came off like a very good vegetable soup.

For my main course I had the "Roast loin of pork with white beans, apples, onions and glazed carrots". From the first bite to the last I loved this one. I received two good-sized slices of pork tenderloin, and they were wonderfully seasoned and very slightly crispy on the outside, with the edges providing both a delightful texture as well as bursting with flavor. The sauce added further depth to the flavor of the meat, while the white beans were suprisingly flavorful and proved a delightful complement. The onion was almost melting and blended together exceedingly well with the sauce and the flavor of the meat. Normally I'm not a big fan of the fatty ends on pork or steak but this dish was so well prepared and the flavors so good I actually thought that the ends were the best part of this dish due to their seared texture and how well they absorbed the flavors of the seasonings. I suppose I will add one caveat to my good-first-bite-to-the-last claim. I didn't really care for the apples in the dish, but this is a taste thing mainly. I'm not a big fan of cooked fruits in my main course, and didn't particularly care for how the sweet apple and the main flavors of the dish mixed, but I think this is more my personal thing rather than any reflection on the cooking.

My girlfriend ordered the "Sautéed filet of sole with spinach, Delicata squash and saffron beurre blanc". I tried a few bites of this one and it was very good. A light delicate flavor for the fish, and a perfectly done spinach, not overdone and soggy like frequently encountered.

For dessert we split the "Apple phyllo dumpling with crème fraîche sauce and caramel sauce". This was simply amazing. Apple and walnut were cooked into phyllo dough (like from a baklava) and the resulting pastry was served warm on a plate of creamy and cold crème fraîche and caramel sauce. I'm not normally a huge fan of desserts or sweets, but we were fighting over the last bites, and the plate was cleaned of the last crumb and drop.

Overall we were highly satisfied with our meal, and it cost us a reasonable 67 for both of us including everything.


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