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Restaurants & Bars 3

manresa - yum

chuck | Sep 29, 200404:03 PM

finally got to manresa this weekend - what an experience! this beats most any SF restaurant these days.

got the tasting menu - approx 3 amuse bouches, 5 appetizers, 3 savory, and 4 desserts. my memory is horrible but i'll try to recount:

amuse bouche - red chili jellies, and other stuff i forget (but they were good)

appetizers - poached egg w/ foam, cinnamon, pudding-like consistency (excellent); uni w/ tangerine sauce (excellent); twice cooked foie gras topped w/ caramel, custard-like consistency (excellent); japanese fluke sashimi w/ soy & chives (pretty good, little too much soy); fried chicken wing, perfectly fried, incredibly juicy (excellent)

savory - fried soft shell crab, again, perfectly fried (excellent); pork 3 ways, the pork belly was a little too fatty for my tastes (pretty good); 21 day aged sirloin (excellent)

desserts - pluot frappe (excellent), chocolate souffle (ok, not a fan of these things in general), banana curry ice cream, reminds me of Jean Georges (excellent); buttermilk panna cotta (excellent)

overall, i haven't eaten food this creative since Jean Georges or WD50 in NY. despite the number of dishes, i was perfectly full (not uncomfortable at all.) the chef was talking to a table next to ours and he seems like a very smart guy - i learned a wealth of cooking tips just overhearing their conversation.

i'd put this restaurant in the company of Chez Panisse, French Laundry, and La Folie and *far ahead* of Gary Danko (am i the only person who dislikes this place?)

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