Saturday, April 29, 2006
Dinner at the Ritz Carlton Dining Room, San Francisco, CA
We hadn't really eaten all day and on a whim decided to see if we could get reservations someplace nice, where we could get dressed up. We ended up getting on the waiting list at the Ritz Carlton and someone luckily cancelled. Althought it wasn't quite as good as last time, it was still excellent. We ordered the nine course tasting menu and most of the dishes were different than last time. We were very tempted to order the Salt and Pepper tasting menu, which featured a different salt and pepper in each dish. We correctly assumed that some of these dishes would be included in the nine course tasting menu.
Fennel Soup (gift from the chef)
This soup was smooth and had a strong fennel flavor. Alexis' fennel soup tastes quite similar, but it not as smooth.
Diver Scallop with Baby Turnip, Blood Orange Reduction and Citrus Salt (another gift from the chef)
This was good, but not special. The turnip was completely unnecessary.
Spinach Rizzoles (another gift from the chef)
These tiny pff pastries filled with what tasted like creamed spinach were so good. Crunchy and light tasting.
Sea Urchin Panna Cotta (another gift from the chef)
We had this last time and it was the same. It was good, but it didn't taste too strongly of sea urchin.
Butterbean Soup with Croutons
The soup was ok, but the croutons were amazing. We are not totally sure how they got the croutons to remain crunchy despite being submerged in hot soup, but it was a great juxaposition.
White Asparagus Veloute with Caviar and Oyster
This cold soup was subtley flavored and the caviar was a nice added texture and flavor.
Dungeonesse Crab Claw with Spot Prawn Sashimi and Pink Peppercorns
This came from the Salt and Pepper tasting menu and was fresh and tasty.
Spot Prawn Sashimi with Gelee and Fresh Wasabi
This very simple dish was incredibly well composed. The sweetness of the gelee and the nose burning bite of the fresh wasabi created quite a treat for the tastebuds. Fresh wasabi is a true delight.
Fried Shrimp Heads with 2 Salts
We had these last time as well and they were good, but not special.
Black Bass with Coconut Curry and Meyer Lemon Sauce
The sauce was poured directly over the fish. Once you eat the fish the waiter removes the perforated plate to reveal a surprise underneath.
Crab Ravioli
And the surprise revealed was a wonderfully fat fresh crab ravioli that had been drenched in the remaining curry sauce that was poured over the black bass.
Salmon with Albacore and Caviar
Good, but not memorable.
Seared Foie Gras with Stewed Huckleberries
The tartness of berries always adds a great contrast to the rich flavor and texture of foie gras.
Foie Gras au Torchon
The tart fruit compote and salad with sun dried grape tomatos were a nice contract to the smooth, fatty, foie gras.
Duck Breast with Napa Cabbage
The duck was succulent, so much so that we forgot to take a picture until we were half finished.
Paillard with Pickled Vegetables
Veal Cheeks with Gnocchi and Baby Asparagus
This was one of the best dishes of the night. These cheeks were melt-in-your-mouth tender and yet had a nice, crispy crust. The baby asparagus were perfectly cooked as well.
Filet Mignon with Bone Marrow
Also a stellar dish, the copious bone marrow made Giao very, very happy.
Cheese Plate
This course was, oddly, not included. Even though we were full we couldn't resist. The cheeses were Herbiette (a nice smooth goat), Gorgonzola Prelibato (very subtle with the strong flavors at the end rather than on the tip of your tongue), Scumadic (very dry, almost like powder in your mouth) and Marzolino Rosso del Chianti (very white in color but not much going on flavor-wise).
Tangerine Sorbet
Strawberry Rhubarb Sorbet with Orange Segments
Carrot Ice Cream with Coconut Panna Cotta and Pineapple Cardamom Sauce
Giao liked it, but Alexis thought it tasted too much like a pina colada--as taste she does not enjoy.
Chocolate Cake with Praline, Coffee Ice Cream and Cola Foam
This was very, very yummy. The praline had a nice saltiness to it.
Petit Fours
Lemon Cheese Cake, Macaroon, Brownie and Caramel Truffle (and lolipops, which we brought back for a friend). The truffle was the only standout.
Fennel Soup (gift from the chef)
This soup was smooth and had a strong fennel flavor. Alexis' fennel soup tastes quite similar, but it not as smooth.
Diver Scallop with Baby Turnip, Blood Orange Reduction and Citrus Salt (another gift from the chef)
This was good, but not special. The turnip was completely unnecessary.
Spinach Rizzoles (another gift from the chef)
These tiny pff pastries filled with what tasted like creamed spinach were so good. Crunchy and light tasting.
Sea Urchin Panna Cotta (another gift from the chef)
We had this last time and it was the same. It was good, but it didn't taste too strongly of sea urchin.
Butterbean Soup with Croutons
The soup was ok, but the croutons were amazing. We are not totally sure how they got the croutons to remain crunchy despite being submerged in hot soup, but it was a great juxaposition.
White Asparagus Veloute with Caviar and Oyster
This cold soup was subtley flavored and the caviar was a nice added texture and flavor.
Dungeonesse Crab Claw with Spot Prawn Sashimi and Pink Peppercorns
This came from the Salt and Pepper tasting menu and was fresh and tasty.
Spot Prawn Sashimi with Gelee and Fresh Wasabi
This very simple dish was incredibly well composed. The sweetness of the gelee and the nose burning bite of the fresh wasabi created quite a treat for the tastebuds. Fresh wasabi is a true delight.
Fried Shrimp Heads with 2 Salts
We had these last time as well and they were good, but not special.
Black Bass with Coconut Curry and Meyer Lemon Sauce
The sauce was poured directly over the fish. Once you eat the fish the waiter removes the perforated plate to reveal a surprise underneath.
Crab Ravioli
And the surprise revealed was a wonderfully fat fresh crab ravioli that had been drenched in the remaining curry sauce that was poured over the black bass.
Salmon with Albacore and Caviar
Good, but not memorable.
Lobster with English Peas and a Carrot Reduction
The sweetness of the peas and carrot sauce brought out the natural sweetness of the lobster meat.
The sweetness of the peas and carrot sauce brought out the natural sweetness of the lobster meat.
Lobster with Diakon, Onion and Pork Belly in a Sweet and Sour Reduction
Good, but a little too sweet and not enough salty.
Good, but a little too sweet and not enough salty.
Seared Foie Gras with Stewed Huckleberries
The tartness of berries always adds a great contrast to the rich flavor and texture of foie gras.
Foie Gras au Torchon
The tart fruit compote and salad with sun dried grape tomatos were a nice contract to the smooth, fatty, foie gras.
Duck Breast with Napa Cabbage
The duck was succulent, so much so that we forgot to take a picture until we were half finished.
Paillard with Pickled Vegetables
This was nothing special. But we didn't expect it to be, as the chicken dish in a tasting menu is always the least interesting for some reason.
Veal Cheeks with Gnocchi and Baby Asparagus
This was one of the best dishes of the night. These cheeks were melt-in-your-mouth tender and yet had a nice, crispy crust. The baby asparagus were perfectly cooked as well.
Filet Mignon with Bone Marrow
Also a stellar dish, the copious bone marrow made Giao very, very happy.
Cheese Plate
This course was, oddly, not included. Even though we were full we couldn't resist. The cheeses were Herbiette (a nice smooth goat), Gorgonzola Prelibato (very subtle with the strong flavors at the end rather than on the tip of your tongue), Scumadic (very dry, almost like powder in your mouth) and Marzolino Rosso del Chianti (very white in color but not much going on flavor-wise).
Tangerine Sorbet
Strawberry Rhubarb Sorbet with Orange Segments
Carrot Ice Cream with Coconut Panna Cotta and Pineapple Cardamom Sauce
Giao liked it, but Alexis thought it tasted too much like a pina colada--as taste she does not enjoy.
Chocolate Cake with Praline, Coffee Ice Cream and Cola Foam
This was very, very yummy. The praline had a nice saltiness to it.
Petit Fours
Lemon Cheese Cake, Macaroon, Brownie and Caramel Truffle (and lolipops, which we brought back for a friend). The truffle was the only standout.
Labels: Decor: 1, Food: 3, nouveau American, restaurant, review, service: 3
# posted by Giao and Alexis @ 9:07 PM 
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