Restaurants & Bars

San Francisco Bay Area Chicken

Gregoire: Filet Mignon, Mac & Cheese, Smoked Chicken


Restaurants & Bars 1

Gregoire: Filet Mignon, Mac & Cheese, Smoked Chicken

Morton the Mousse | Sep 8, 2005 01:18 PM

I love Gregoire. Where else can you get filet mignon medallions for $21? The medallions were perfect: melt in your mouth and full of flavor. The black peppercorn sauce packed a punch, and I was sparing with it, but in small quantities it was wonderful. Gregoire told me he pays $17/pound for the meat, unclean. Each order comes with two thick medallions so there’s very little mark up. I’ll be back for the filet a couple of times this month.

I was surprised when the chef told me that his favorite dish this month is the mac and cheese. The Mrs. and I split an order to go with our beef. It was excellent: good cheese flavors, nice level of creaminess, and mushrooms balance out the dish. At $9, it’s relatively cheap for a Gregoire entrée. All you mac and cheese fans should definitely try it.

I also went to Gregoire over the weekend for lunch (yes, I am an addict). I normally order the lamb sandwich, but he bullied me into trying the chicken. I’m so glad I did. The bird is smoked by the Willy Family Farm, and boy do they know how to smoke a chicken. Each bite was exquisite: smoky, tender, juicy chicken. All of you smoked meat fans need to get out to Gregoire for lunch this month.

Remember, the key to Gregoire is to eat the food there, while it’s hot. Lately, I’ve taken to eating at the bar where you can chat up the chefs and learn about the gems on each month’s menu. $21 is too much to pay for cold beef, but when it’s hot off the grill it’s one of the best values in town.


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