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Restaurants & Bars

Finally Tried Chaz

Dana Beigel | Jun 23, 200202:33 PM

Since Limster raved about it so much, I have been wanting to try Chaz, and finally did last night.
I heard wonders about the Chef and it was delightful to sit at a table and be able to watch him work.
Overall the food was great and the service was not.
The good stuff:
The best salmon sashimi I think I have ever had in my life. Called Salmon confit on a bed of endive, this was thin salmon slices draped over a heavily dressed endive slivers. The salmon was almost creamy in its consistency, with a very clean taste.
Also a grilled swordfish with a fruit and vegetable salsa on top. The swordfish also cooked perfectly and very fresh tasting. The plates were beautiful and plentiful.
For entrees a Rack of Lamb served with baby radishes and fava beans,and english peas. Again, cooked to perfection. Again, very generous portions. And the squab and lobster salad. This salad had more greens than expected, also had fava beans and generous helping of lobster. Although the dressing was tasty, I would have like a little more umph! to this dish.

The wine was a Sonoma Blend, I think called Byington, which was very good and reasonably priced.

For dessert, a delicious warm vanilla cake, which I realized after getting it, was fashioned after your typical chocolate molten cake.....this time with vanilla. It was to die for. Served with homemade vanilla ice cream. Just lovely.

Unfortunately, the wait staff seemed bit off and I did hear some harsh words exchanged between the chef and waiter/manager. Our waiter seemed very unsure of himself, and too quiet. It made us doubt his expertise or knowledge of the food.
Also, it wasn't until some prodding (me asking "do you have a tasting menu) that he let us know the chef would do a tasting menu for a special customer if he knows in advance.

We coudn't understand why the place didn't have more patrons, with such great food. Seeing empty restaurants (good or not) always makes me sad. Seeing really good ones empty is worse.

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