Why did we dine here? – Ernest is a hot restaurant in the Potrero Hill area not far from KQED. We had to set multiple alerts on Resy to get a reservation. They have outdoor seating in their courtyard, complete with heat lamps. We dine here twice, once inside and once outside.
Why did we dine here? – The Morris it’s a restaurant in San Francisco’s Mission District that occupies the former location of the slow club.
Best place for Dim Sum newbies plus the Best xiao long bao steamed dumpings in San Francisco?!?
They are moving back to NYC and closing 12/30/2017! They will be missed. Long lines before they even opened.
Why did we dine here? – mourad is a One Michelin star restaurant from Mourad Lahlou and Aziza. Their description is:
“Mourad is a modern interpretation of a cuisine deeply rooted in the past. Our food pays homage to those roots, showcasing the rich and vibrant flavors of Morocco in new ways that harmonize with the fresh, local, artisanal ingredients, and the spirit of innovation of Northern California.”
Why did we dine here? – So is a sister restaurant to San Tung and San Tung #2, run by James Chu. It sued to be located at Irving at 24th avenue. We were stuck in traffic, so it way more fun stopping to eat here! We have dined here in the past and love the fact that we can get the legendary wingz across from the SOMA Trader Joe’s complex, without schlepping out to the Sunset district.
Fifth floor is a restaurant in the SF Downtown Hotel Palomar, and has been around for ages and seen many a top chef come and move on. (George Morrone, Melissa Perrello, etc) We haven’t been back in many years, so it was time to refresh our memory. Our last visit was in April 2013.
Osha Thai is a popular Thai restaurant in San Francisco that has grown to seven locations and was started in 1996 by sisters Wassana Korkhieola and Lalita Souksamlane. Osha means delicious in Thai. We visited the third Street location near Moscone Center. They focus on fresh, seasonal, local ingredients while serving both traditional Thai cuisine and modern interpretations. Our last visit was in April 2013 where we saw quality had fallen off. Be sure to try Kin Khao.
Alexander’s Steakhouse is a modern high end steak restaurant that opened Early September 2010 in the South of market (SOMA) area of San Francisco. Their other location in Cupertino, just off highway 280, has been serving top notch steaks since 2005. On our last visit during the pandemic, we ate outside at the Cupertino location. They feature 28-day aged Certified USDA prime Angus steaks while the Palo Alto location uses USDA Choice Grade meat. (Top 1% of beef)
Why did we dine here? – Cat Heads BBQ was a pop-up that has morphed into a permanent restaurant in the former Big Nate’s BBQ location. We are being BBQ fans, always on the lookout for new openings.
Twenty Five Lusk – 25 Lusk is a long-awaited and hot restaurant from an All-Star team that opened in the middle of October, 2010. Tucked away in an alley, this place will draw much walk-in traffic! They serve “sophisticated, contemporary, approachable fine dining specializing in neoclassical-influenced cuisine”, which probably means locally inspired California cuisine. Our last visit was in 2012.
Why did we dine here? – Luce is a one Michelin star restaurant in the Intercontinental San Francisco hotel. We’ve debated dining here for a while. The previous chef left to open Atelier Crenn, so we wondered how Luce would rate now. The reviews on yelp are decidedly mixed.
Daniel Corey (Pelican Bay resort) worked under chef Crenn, and is now the chef de cuisine and has put his stamp on the food.
Why did we dine here? – Located almost under the Central Freeway, Chez Spencer was on Check Please, long-ago, and looked fairly promising. Being French food fans, we have no choice but to give it a whirl.
Zero Zero is a new restaurant in San Francisco’s SOMA district by Bruce Hill. (Pizzeria Picco, Picco, Bix) The restaurant is named after “00” or doppio zero ultrafine milling flour, used in many pizzas. They feature ‘Calipolitan’ pizzas, pastas, Italian small plates, ‘two big time bars’, and organic soft serve. The focus is on farm driven ingredients and a party like atmosphere. Reservations for parties 5 or larger only, so by 6:45pm there was a wait.