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Restaurants & Bars 6

Chapeau Revisited

Krys Stanley | Nov 18, 200411:33 PM

Stopped in for the early bird special at Chapeau last week and happily found that it is as wonderful as ever. The three course dinner is $20. With glasses of REAL champagne, half glasses of wine to match each course and coffee, the total bill for two was $90. Add on the warmth of the owner and this really remains one of the best bargains in the city.

Checking out their web site (link below), it seems like they have brunch on Sunday. Well, that would be real French toast, oui? This restaurant also gets overlooked when people ask about vegetarian food. There is a three course vegetarian offering as well.

We were given a tiny cup of acorn squash soup as an amuse buche. Lovely deep squash flavor.

I chose the mesclun salad which will be a memorable dish for me. There were four toasted pieces of an excellent walnut bread, a wedge of baked brie and halved grapes on the salad. My mind still sings at the thought of this wonderful combination that just worked in perfect harmony. It was also a beautiful presentation. My dining partner was equally happy with the onion tart.

For the entrée I had a delicious lamb shank on a bed of Swiss chard mixed with chopped dried fruit. Delicious. My friend was equally happy with his salmon. He likes his fish rare and most restaurants don’t accommodate his taste. He proclaimed the salmon perfect.

He was also happy with the lemon tart for dessert. My trio of sorbets had the intense flavors of lemon, passion fruit and blackberry. The sorbet was on a bed of applesauce which mixed with the flavor of the sorbet on top. Very nice.

Of course, the room is still as crowded and noisy as ever. The only other complaint I’ve heard is about the bread, which in the past I agreed wasn’t on par with the other dishes. However, on this visit it was very good and crusty. Perhaps it was because I wasn’t expecting much that it exceeded my expectation. Perhaps it has changed.

Having tried both Clementine and Chapeau recently, I would have to tip my hat at Chapeau.



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