Friday, February 24, 2006
Dinner at Scott Howard, San Francisco, CA
We went back to Scott Howard, one of our new favorites in SF, for a nice Friday night dinner. We didn't have a reservation, but they easily accomodated us at a table in the lounge area with access to the full menu. We had previously ordered the 7 course tasting menu and were hoping that it had changed so that we could order it again, but when we looked at the menu, it was still essentially the same. However, the waitress asked the chef if he would be willing to mix it up a bit for us and he graciously obliged with the following, once again fabulous meal ($80/person):
An Amuse-Bouche of Chilled Asparagus Soup with Olive Oil
The flavor and texture were great, but the soup was more tepid than chilled.
Fluke Sashimi with Rhubarb and Lime
Perfect in every way.
Seared Foie Gras on a Brioche Toast with Rhubarb, Rhubarb Sauce and Dressed Frisee Salad
Although this looks like a fairly standard preparation, the sweet-tart-ness of the rhubarb and the saltiness of the dressing on the lettuce cut right through the richness of the foie gras creating a perfect bite every time.
Sweetbreads with Truffled Madeira and Smoked Bacon Potato Purée
So good you forget you are eating organ meat.
Asparagus with Soft Egg, Cruton, Ham and Whole Grain Mustard Sauce
A White Fish (can't remember which one) With Leeks, Mushrooms and Carrot Jus
Very, very good. The slight sweetness of the carrot jus matched nicely.
Lamb Loin with Herb Jus and Picholine Olives
The meat was incredibly tender, but, unfortunately, the olives overpowered the flavor of the meat and would have been best left off the plate, in our opinion.
The meat was incredibly tender, but, unfortunately, the olives overpowered the flavor of the meat and would have been best left off the plate, in our opinion.
Powdered Sugar Beignets with Lemon Curd and Orange Sauce
This was a pleasantly light dessert with a tartness to counteract the powdered sugar. The lemon curd was divine.
The Prettiest Tea We've Ever Seen
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# posted by Giao and Alexis @ 7:15 PM 
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