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Restaurants & Bars 1

Redwood Park

tw | Apr 1, 200204:51 PM

Old Fifth Floor alum George Morrone keeps the same ultra-rich tasting style going here.

Basically if you've been to the fifth floor, expect a more open, I think, more clean, comfortable if sparse, space and ambience, and the same kind of food, but less exciting... less daring. And DARING and NEW is why we pay the man to go to restaurants with chef's like Morrone.

We had an ok beef tasting, though I thought one cut was a bit underdone, definately on the rare side of medium rare which would have been fine if that's what we'd ordered. Also the sauces which come with this particualr tasting are dull (especially the Diane). Instead of exciting the palate with 4 tastes, two of the plates were flat.

We saw, but didn't get to taste the tableside prepared beef tartare which looked very nice.

The fois-gras appetizer was sublime. The sommilier picked a very nice, subtle, glass of sww wine to match. And picked a bottle for the entries which was great and as usual overpriced (as are almost all fine restaurants, except for exceptions like Plumpjack).

Duck fat fries - super rich, and tasty.

Duck - Mmmmmm. Worth it.

My wife ordered the butterscotch pudding, which is simple and yummy, but hey you can make the same thing at home... Good, but at what price?

Over all I think they've missed the mark. It's true the fifth floor wasn't a place you could eat at a lot without clogging all the blood vessels in your body (and going broke) BUT, when you did go there was almost something which was a head slapper...and "ooooh this is sooo good" or a "wow! I never would have thought of that". This restaurant is really, I believe, a dressed up BISTRO. Not a bad one, but expensive, in a weird location (bottom of the transamerica building), and without I feel taking all the potential of those involved and putting it behind the dining experience.

Anyone else?

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