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Dine Around @ One Market

jaweino | Jan 17, 200202:10 AM

We just had dinner using the Dine Around 3 course menu at One Market. In this case I think it was a bargain, and they did not stint on the size of the portions. I did find that wines by the glass were pricy, ranging from $7 to $16 per. The result was that with 3 glasses of Iron Horse Cuvee R, Anderson Valley, and two Capaccinos our bill for two including tax, but not tip was $92.

The first course was a choice between Red and White Endive Salad and Petrale Sole Souffle. Both were very good. The salad was one of those architectural sructures, built on a base of frisee, on top of which were alternating layers of white and red endive, topped off by two pieces of crisp bacon. One side of the salad had a blue cheese dressing and the other a blood orange vinagrette. There were a couple of pieces of blood orange around the periphery. It not only looked very appealing, but all the flavors worked well together. The Souffle was sitting atop a lemon caper butter mache. I wouldn't call it a souffle since the texture was not at all fine like a quennelle. I t was made of little pieces of sole and piled up like a souffle. I'm not sure what held it together. Whatever you want to call it, it worked, and we were very happy with it.

The second course was coice among Slow Braised Winter Vegetables, Crispy Skin Liberty Duck Breast, and Majoram Scented Ahi Tuna. We opted for the vegetables and tuna. The vegies were served with gnochi in a porcini sauce. They included fennel, onion, porcini, chanterelles, zuchinni, and I don't remember what else. I am usually not happy with this kind of vegetable dish, but I found this one very tasty and satisfying. I even liked the zuchinni which I usually hate. The tuna consisted of two nice sized pieces of rare ahi sitting on a bed of lightly cooked julienned cucumbers in a cream sauce with little pieces of ham and potatoes. There were 4 mussels around the it. It was very well done also. The tuna was cooked perfectly and all the flavors worked well together.

For the dessert the choice was among a Creme Brulee Tasting, a Scharffen Berger Baked Chocolate Mousse, and Market Fruits Sobets with an Almond Tuile. We went with the cremr brulee and chocolate mousse. The creme brulee consisted of three little ccreme brulees: vanilla, cinnamon, and maple. The flavor came through in all three. They were served with three little cookies. A biscotte, a macaroon, and a ginger snap. The baked chocolate mouusse was served with a milk chocolate sabayon half on top and half down one side, and was surrounded by a vanilla custard with pieces of hazelnut brittle. The dish provided quite an array of flavors textures, and temperatures. From the warm bittersweet mousse cake to the chilled milk chocolate, and room temperature custard.

We were very happy with all the dishes. We had both dined at Lark Creek Inn recently, and both preferred One Market.

One caution, if you are under any sort of time restraint there may be a problem. The dinner took us two hours. However, we were not in any hurry and I enjoyed the relaxed pace. I think they were seeing a lot of success with the Dine Around. The place was full, and with one exception every table within our viewing area was having this meal.

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