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Restaurants & Bars 1

Fringale- DAT

suebe | Jan 4, 200407:58 PM

If I recall, this bistro received some knocks last year regarding their DAT special, so I went there thoroughly expecting to order off the regular menu. As it turns out- the DAT choices were fine and we had a more than satisfying lunch at a great cost.
I started with dish of warmed monterrey calamari "a la plancha" in a spicy sauce of garlic, parsley, butter, ?red bell pepper and red pepper. The calamari were quite tender but with a nice chew and were especially good scooped up, with sauce on their fresh sourdough bread.
My main was pork tenderloin confit- about 6-9 pork medallians aranged around a tangle of thinly sliced vinigar-y braised cabbage and onion strings, slivers of bacon and topped with small cubes of well cooked apples cooked in the pork juices. The pork was a tad bland on it's own but was fine eaten with it's accompaniments.
The other DAT appetizer and main offered was a butter lettuce salad w/herb vinaigrette and braised Sea Bream with, if I recall, a blood orange based sauce.
For dessert one can choose from their entire dessert menu. I enjoyed a nice piece of their gateau basque which is a dense almond/amaretto cake soaked in/topped with a creme angaise.
Service was fine and the place had a celebratory feel.
If this lunch is any indicater, this year's DAT may offer some great deals .

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