Had an enjoyable lunch here today, arriving about 1-1/2 hrs. after they opened. The place was pretty much full, except for the area immediately adjacent to the sidewalk which was in the sun because the sun roof was open. That’s too bad, because at other times of the day it would be a great place to sit. The open ceiling adds to the very spacious feel of the place, though, and even though there were lots of people there, it helped keep the noise level to a very reasonable level.
I liked the look inside, especially the front/bar area; all that light and live potted plants on the tables add to the “patio” feel. I was intrigued by the cheese aging room in the back, which I was told may be a first in California.
There’s a big BW photographic mural of the way the west side of Goldfinch looked in the mid-sixties (I overheard a server explaining that to someone -- that’s before my time here). Covering the entire upper part of one wall, it highlights, in particular, the spot where (I guess) The Patio is now, which used to be a radio shop. (Actually, I very dimly recall the radio shop being there in the 70s, too, but I’ll leave the accuracy of those details to the neighborhood expert.)
Naturally, being as they just opened, service was a little slow and disheveled. But no worries, it was fun to be there on opening day. I'm sure that they'll pull those things together with time.
I ordered a Sculpin ($7) and a fish sandwich ($13), which came with fries. The fish was Alaskan cod (today), served on a single slice of toasted sourdough, with tomato slices and arugula. It had been nicely cooked, but really needed some of that tangy red sauce (that at first I thought was ketchup for the fries) that came on the side. On its own, the fish was lacking flavor.
No way to pick up a sandwich like this, so I had to use knife and fork. That’s OK, but then the paper underneath became a problem. It would have been easier to eat this from a plain plate. The fries were nice and crisp, perfectly cooked, but needed flavoring -- at least some salt.
I think this will be a nice addition to the MH area and will return to try other things on the menu. And I’m very interested in that cheese.
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