I went to the Campton Place and had the tasting menu just before Laurent bailed to Aqua. I must say, I was very unimpressed. Not even as good for what it was trying to do as Fifth Floor, which I'm also underwhelmed by.
Stuffy academic hotel food, with obligatory foie truffles and caviar like checkmarks on some tourist's clipboard ensuring they don't feel deprived or ripped off while they nibble anosmicly in their travel-induced exhaustion.
But there's a new chef in the kitchen, and someone I know...I don't know his name but I see him all the time at wine tastings and the ferry plaza farmer's market...claimed it might be the best restaurant now in SF although very continental in style.
That's a weighty claim, and it's a fairly expensive place to experiment with. So does anyone have any insights as to what is going on there, ideally compared to recent experiences with other top-flight restaurants in the city, before I blow $150 seeing for myself?