Restaurants & Bars

Gilbreth's Rotisserie and Grill -- looks like this is the first report [San Francisco]

Joan Kureczka | May 1, 201209:43 PM     4

I'd seen a few notices that this place had recently opened, below our Potrero Hill location on 3rd, between 20th and 22nd. Initial reports sounded decent so I decided to try it with a friend from out of town. We liked what we had so much, I dragged my DH down there this evening to even better effect.

The food is a pan-Latin mix of things with a heavy emphasis on smaller plates, but not exclusively. The menu is divided into "finger foods," "Small Plates," "Salads," and "Mains". The finger foods are the smallest servings, while the Small Plates and I assume all the mains -- we only had the excellent burger, of which I'll say more later, but it was large and easy enough to share.

There is an interesting wine list, mostly South American, and an excellent sangria with blueberries as well as the more usual apples and oranges. They make a few of their own non-alcoholic sodas and other drinks, and there is also a short selection of beers.

The first trip, we started off with the friend cauliflower with romesco and the wild boar picadillo empanadillos. My companion liked the heavily spiced cauliflower, but I felt the spices were on overkill, especially with the (excellent) romesco. The empanadillos -- which were fried -- were very tasty, if a little simple in flavor, even with the shredded cabbage and lightly pickled onion shreads.

The real winner was the burger, which was a mix of about 2/3 lamb and 1/3 chorizo. It was very moist and extremely flavorful, topped with gruyere and served with lettuce, tomato and pickled onion on a brioche bun. It was large enough to share, and was brought to us cut into quarters. It was also accompanied by excellent fries and a smoky chipotle aioli, as well as with house lightly pickled vegetables. I don't usually like sweeter pickles, but these were excellent, especially the crunchy, raw pickled beets.

The second trip, we again went for the burger, this time with cauliflower pickles among the mix, and the empanadillos. But we also tried the excellent gratin of lima beans seasoned with oregano and cheese. these big beans were delicious and definitely a large portion.

Prices are very reasonable with only one item on the menu (a wagyu steak -- don't recall the cut -- with spanish fries and chimichurri - for $18. $The Burger was only $12 and a large plate. Other offerings include various offal dishes (grilled heart, a trip dish, chicken livers) as well as game meat sliders: ostrich, venison and alligator, a jack ceviche, quail stew and others. Most of the small plates ran $8-10, with sides ranging from fried potatos, to plantains, to sweet potato fries for $4-$6.

The room is set up very attractively but clearly will have sound problems when the crowds start coming due to cement ceiling and floor, plus other hard edges. But it's worth checking out.

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

How Professional Chefs Throw the Ultimate Thanksgiving

How Professional Chefs Throw the Ultimate Thanksgiving

by Alyssa Jung | Nobody knows how to throw an epic Thanksgiving better than culinary pros and chefs. Which is exactly...

Easy Ways to Make Your Space Cozier for Hosting Thanksgiving

Easy Ways to Make Your Space Cozier for Hosting Thanksgiving

by Jen Wheeler | So, you've agreed to host Thanksgiving (or maybe it's Friendsgiving)! It should be both an honor and...

Vegan Alternatives to Famous Thanksgiving Dishes
Recipe Round-Ups

Vegan Alternatives to Famous Thanksgiving Dishes

by Erin Meister | These vegan Thanksgiving recipes can sneak onto a conventional table or make up their own plant-based...

How to Accommodate Vegan Guests During Thanksgiving
How To

How to Accommodate Vegan Guests During Thanksgiving

by Robin Raven | Thanksgiving is a festive occasion that should be focused on having fun, giving thanks, and savoring...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.