All Spice Restaurant Review, San Mateo
Posted by Foodnut.com
Why did we dine here? – All Spice is one of the highest rated restaurants on Yelp (4.5 stars) within the San Francisco Peninsula. We’ve heard good things about this restaurant. A recent review on Check Please reminded us. Their unlucky but cozy mini Victorian location just off El Camino Real has housed The Dining Room, Dolly Marie, among others. This restaurant focuses on seasonal food along with the traditions of Indian cuisine.
Insider Tip – Make reservations, this is a small restaurant
Cuisine – Contemporary Indian
Location – San Mateo
Opened – 2010
Service – All Spice had very good service, they are clearly trying hard here. The restaurant is small, so servers are always around.
Verdict – All Spice is a must visit for Indian cuisine fans. Anyone interested in robust flavors melded with California cuisine should also give this restaurant a try. There are few restaurants utilizing these interesting combination.
All Spice Signature Dishes – Venison, Shortrib Vindaloo, Aab-E-Gosht.
All Spice’s Menu changes with the season and includes several vegetarian options.
All Spice Food Picks:
Warm Mirchi Salad – Shishito peppers sauteed with fresh corn, mushrooms and baby greens with a sauce of pickled cabbage ($12) was a lovely salad for those who like mild peppers. Vivid flavors, with a sharp interplay.
Indian Bread Fritter “Ma Mere” – Stuffed with mushrooms, potatoes and ciligini served over stewed chickpeas ($8) is a signature appetizer consisting of crisp bread filled with mushrooms and potatoes. The bed of chickpeas was fairly zesty.
Slow Roasted Venison – Farro risotto, braised ciopollini onion, wild mushrooms and muscat grapes ($29) is one of their popular dishes. It was cooked to a medium rare, and not gamy at all. The risotto below was simply excellent.
Shortrib Vindaloo – With molten goat cheese and baby bokchoy in a roasted onion, fennel and ginger sauce ($23) contained extremely tender and flaky meat, indicating that it has been cooked for a while. The robust sauce was fairly zesty. This dish could some starch. We had to order some bread.
Saffron and Smoked Paprika Seabass – Roasted, with mussel jus, choy sum, ginger confit and ricotta toast ($28) was a nice fish, cooked correctly. The bold flavors almost overshadowed any fish flavor.
“Snowglobe” Ice Cream Sundae – Scotch ice cream with olive oil chocolate sauce ($9) had the sauce poured tableside. An excellent dessert, with many contrasts. Crunchy and soft, creamy and fruity, hot and cold. Unique and a must get.
Dark Chocolate “kulfi” – With tandoori-spiced macadamia nut brittle ($7) is a signature dessert. Almost like a chocolate mousse, but not very dark. More like a dense milk chocolate. A must get for those chocoholics.
OK: (Order if you like this dish)
Pans: (We would not reorder these dishes)
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