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Restaurants & Bars 7

Slanted Door - Chocolate alert

Stanley Stephan | May 16, 200207:58 PM

I just had the most intense chocolaty experience at Slanted Door today. Don't know what some of these terms mean but they were all chocolate to me...

Chocolate pot de crème and macadamia nut dacquoise with cassis sorbet.

Lovely intensely chocolate mousse-like pot de crème. Cassis sorbet tasted of chocolate to me. The puff-pastry dacquoise was coated with chocolate. There was a thin triangular chocolate wafer cookie on top of it all and, of course, chocolate sauce drizzled in a pretty pattern on the plate. Enough of a chocolate shot for two to share. Sorry if some of my descriptions may be off (dacquoise, etc), but it was GOOD.

Here's some more of what I tried. The place is a block from me and I'm working through the menu.

There is a plate of the buttery cookies now available for dessert. Eighteen little cookies with three of each kind. Wish the wonderful Florentine would be included.

The most interesting desert wine, to me, was the Osborne Pedro Ximenes Viejo. It is very sweet with a raisiny taste. Surprisingly this is the first time that a raisiny taste was not a bad thing. The wine coats the side of the glass when it is swirled. I haven't made up my mind if I like this or not, but it was different.

The chicken in clay pot was really substantial (it's dinner tonight as well) and I liked the spicy after taste. Would recommend it over the five spice chicken if you order a chicken dish.

The asparagus was ok, but so far the spicy green beans are the best vegetable dish I've tried. I do appreciate that Slanted Door uses so many types of mushrooms.

Chilean Sea Bass is permanently off the menu. The last dish was served at the table next to me. The waiter said the price of getting Sea Bass that was certified to be from a reliable, environmentally responsible purveyor was getting too expensive.

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