Just got back from a delicious lunch at Farallon. While I was originally interested in the $18.50 prix fixe lunch special, once I saw the full menu I had to deviate:
HAWAIIAN AHI TUNA TARTARE
tomato-black olive soup, fingerling potato salad, scallions
Great starter. The tuna was fresh and firm, and the presentation of the dish was nice- a cylinder with potato salad on the bottom and tuna and scallions on the top which was surrounded a light amount of the soup.
PAN SEARED WILD STRIPED BASS
fresh cranberry beans, nicoise olives,
sungold tomatoes, thai basil sauce
The sea bass was really the star here; its natural flavor and texture really made my day. In addition, a small amount of skin was left on and had crisped while soaking up insane amounts of seasoning. Mmmm. The tomatoes were very sweet. My only issue was that the sauce was a bit salty. Luckily, it was light and on the side, not over the fish itself.
BING CHERRY TART
vanilla ice cream, sour lemon preserves
A nice standard tart crust contained a pile of sweetly cooked bing cherries, with ice cream, lemon zest and preserves on the side. Again, what I liked here is that they allowed the natural flavor of the food to provide the bulk of the taste while pairing with contrasting tastes.
Pinot Noir, Rex Hill, Oregon 2000
This had a nice well-rounded flavor while not overpowering the foods chosen. Really opened up after a few minutes of breathing.
Service and atmosphere were nice. Waiters filled and busboys bussed without interrupting or leaving anyone thirsty.
For those that are interested- the $18.50 prix fixe lunch included a lobster soup, king salmon, and pear or plum (I forget) upside down cake. Looked great and there were many folks ordering it.
Anyhow, overall a very enjoyable experience.