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dinner at tartare

daniel k | Dec 23, 200402:39 AM

My friend and I really appreciated how each dish comes with wine pairing suggestion. We ended up getting a half bottle Napa pinot called Ancien (French for ancient), it tasted okay at first but went down really well with our dishes. The menu on the website is actually not up to date

We were served a strange plate of pickled vegetables as an amuse bouche. It was baby carrots, mushrooms, onion and shalots in the shape of a small ball. The carrots were ok and the onion was of course really good but that whole dish was weird

The soft butter was nice but the bread was so bad I couldn't really enjoy it. I'mm pretty picky but this was just stale. I hope it was an off night.

We started with a Carpaccio of Buffalo with Chanterelle Mushrooms. The buffalo was sliced really thin, it had an unusual taste but it was good. Olive oil was generously drizzled on top which made it a bit heavy but it worked. There was also bits of cooked bacon with the mushroom, I wrapped those around some buffalo meat and was really pleased.

Ostrich tartare comes with a huge half (fake) ostrich egg shell, quite cool. It's the first thing I saw spying on other customer tables. It was quite delicious. It was served with an somewhat burnt long piece of toast but it worked. Oh yeah, there was some egg (ostrich?) yolk and cream/cheese? on it

The Tuna foie gras Melt is to die for. Don't get fooled by the name, the dish consists of an ample slick (over an inch thick) of tuna, seared on one side, sitting atop a bed of potatoes juliennes fried and packed together so it looks like toast. Cooked to perfection foie gras topped the whole thing, it's a rather large dish (an entree) and I am glad me and my friend split it

We ordered Duck fat French fries to go with our entree but the best thing about this side dish is its name. It's nothing but really nice fries. It's the one low point of this meal (aside from the bill? haha). The ketchup serving was cool, considering some fancy restaurants hate on the condiment

Paul was supposed to be an excellent sommelier but our waiter Raj handled double duty. He was fun but I had to look for him a couple of times. He also did not seem very attentive, having asked us 3 times about the souffle (requires 20 min advance order).

I'm not the biggest fan of souffle but this tasted great. It had pistachio flavor and it came with a shot glass of lemon creme

Doesn't sound like much food but I actually ate too much. Could have done without the fries but then our entree would have too strong by itself

The chef George is quite warm, I saw him talk to a few customers and he even stopped by our table in the beginning of our meal though it may have been out of courtesy since he was chatting with the folks sitting next to us

Split bill came to $71.39, not terrible but a bit pricey

550 Washington St
San Francisco, CA
Phone (415) 434-3100


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