Planning a special dinner with a special someone. What can people say about the differences between these two restaurants?
My first choice for an all out meal was The Dining Room. They were booked solid. I've been to Campton Place for lunch. While it was delicious, I'd like to try somewhere new. The space at Michael Minna completely underwhelms me, as did his snacks and drinks in the Onyx lounge.
That leaves, within SF proper, La Folie and Fleur de Lys (am I missing something?).
What I'm curious about is the difference in cooking style between Hubert Keller (FDL) and Roland Passot(LF). Is one or the other more traditional, Californian, innovative, etc? How does each chef stand out from the crowd?
Is service at one place far superior to another?
I can see that the interiors of the restaurants differ. La Folie seems to be more modern but quite upscale; Fleur de Lys seems more opulent in an Old World manner.
Impossible to decide without having ever been to either.
La Folie can give me a 6pm res. FDL can only give me 5:15. I don't really mind eating at either of those times.
Updated 1 year ago | 11
Updated 1 year ago | 0
Updated 17 days ago | 25
Updated 4 days ago | 22
Updated 2 days ago | 49