Oola was firing on all cylinders last night - excellent food and superb service.
For starters we had the fig foie gras tourchon. Simply amazing. When it arrived there was - what appeared to be - a whole fig on the plate next to a fig that had been cut in 1/2. The "whole fig" was actually the foie gras and when cut in 1/2 revealed an actual fig inside. The plate was dressed with a vanilla oil, a port reduction and foie gras infused sea salt. When combined with the foie gras on toast point - it was divine.
Our second starter was the day boat scallops wrapped in a very thin slice of of potato and seared. The 4 beautifual packets were atop truffle sauced asparagus and themselves topped with a small piece of sweet roasted tomato and shaved truffles. Phenomenal.
For our "main course" we split the halibut and side of frites that had been infused with truffle oil and topped with parmesan. These were simply the best fries I've ever had in my entire life. The halibut was quite good and served on top of panzenella. My only complaint is that it was slightly overcooked and thus not as mouth wateringly moist as I had hoped. But the flavors were still quite good.
Past on desert because we were way too full though the menu looked nice.
Stylistically, the restaurant and bar are asthetically pleasing and have the urban feel you'd expect in SOMA. The sparkling water served is VOSS which comes in a beautifully desinged bottle.
As for parking - we valeted because we couldn't be bothered. And price wasn't cheap but well worth it. The bill inclusive of two bottles of Voss, two mixed drinks and two glasses of wine (plus food mentioned above) was $100 give or take.
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