Thursday, August 23, 2007
Dinner at Supperclub, San Francisco, CA
We made a reservation at Supperclub, one of those gimicky, eat-on-a-bed restaurants restaurants, because we were going to a party at the venue later in the evening. The atmostphere was pretty cool and it was easy enough to eat on these beds, as they came with low tables, but the food was an expensive disappointment. Also, despite plentiful staff, getting a drink at the bar was near impossible. I don't think we'd go back, unless it was for a very good reason. Dinner was a 5 course pre-fixe for $60--far too expensive for the quality and paltry portion sizes.
Heirloom Caprese
This was a clumsy, under-seasoned, amateur dish. Alexis makes better caprese at home on a regular basis.
Red Pepper Soup with Crab Dumplings
This was the only dish we actually liked. The soup was tart and smooth and the dumplings were tender and tasted of the sea.
Seared Scallops with White Bean Puree and Shredded Carrots
This dish wasn't terrible, but it certainly wasn't good. The flavors, while decent on their own, just didn't meld well.
Pork Vindaloo
The pork belly on top was well cooked, but the rest of the dish was fairly lackluster.
Heirloom Caprese
This was a clumsy, under-seasoned, amateur dish. Alexis makes better caprese at home on a regular basis.
Red Pepper Soup with Crab Dumplings
This was the only dish we actually liked. The soup was tart and smooth and the dumplings were tender and tasted of the sea.
Seared Scallops with White Bean Puree and Shredded Carrots
This dish wasn't terrible, but it certainly wasn't good. The flavors, while decent on their own, just didn't meld well.
Pork Vindaloo
The pork belly on top was well cooked, but the rest of the dish was fairly lackluster.
Buttermilk Pannacotta with Strawberry Pastry
Inedible. We saw them plating this dish and the components came out of cardboard boxes, clearly not made from scratch. The pannacotta was flavorless and jello-like. The pastry was stale and cold and held together with too-tart strawberry jam.
Inedible. We saw them plating this dish and the components came out of cardboard boxes, clearly not made from scratch. The pannacotta was flavorless and jello-like. The pastry was stale and cold and held together with too-tart strawberry jam.
Supperclub
657 Harrison St
Labels: Decor: 2, dinner recipes, Food: 0, restaurant, Service: 0
# posted by Giao and Alexis @ 7:54 PM 
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