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Ajanta
Ajanta has been named Best Indian Restaurant in the Bay Area multiple times and continues to add new menu selections to evolve. We enjoyed our dinner and were motivated to try to create some Indian dishes at home

E & O Trading Co.
Southeast Asian Cuisine

The Sea Scallop Potstickers with lemon “xo” sauce were ultra-light and delicious. The Long Life Noodles are made from yam noodles and were stir fried with lucky greens, garlic, crispy pork and toasted sesame. We loved the Firecracker Chicken which is a house signature dish made with long beans, cashews, chilies and oyster mushrooms.

E and O Trading Company
The décor recreates a trading warehouse in South East Asia at the turn of the Twentieth Century with an open kitchen and a 35 foot Dragon Bar on the first floor blending Asian and European feel and decor. We soon found that the Cuisine rivaled the décor.
Everest Indian Restaurant
Everest is unique in that there are menu items from India, Nepal and Tibet. Manager Manu Pun Subedi and Chef Gopal Gauchan are both originally from Nepal and have worked in a number of other Indian restaurants in the area before realizing their dream of owning their own place.
Hana Japanese Restaurant
Prepares and Presents great Cuisine - From Sushi to Steak.
Tataki of Filet Mignon- Thin slices of seared filet mignon with Ken’s miso dressing on a bed of mixed greens. For the non Sushi eater this is a must. Prepared perfectly, pink in the middle and sliced thinly, it doesn’t get better than this.
Hiros
Shrimp tempura with unagi, avocado and tobiko on the outside, drizzled with sweet unagi sauce. This dish had a lovely presentation and a superior taste and freshness. It was Food Art.
Joshu-ya Brasserie
Our favorite starter was the Seared Hokkaido Scallops served in a wild mushroom bacon sauce nestled in a blend of mashed potatoes. Next, we had the spicy and ultra-fresh Jalapeño Hamachi Carpaccio with sweet ponzu. This was a perfect pairing of sweet and spicy with the Jalapeno pepper.
Kabuki
The Petaluma Roll which included Yellow tail, Tuna, green onions and carrot which was deep fried and rolled –tobiko. A Roll which was worthy of its name. It was very fresh and tasty.

Mantra Restaurant and Lounge
The Dal, which is a seasonal lentil dish, was a perfect compliment with the Naan. Next we enjoyed the Large Day Boat Scallops marinated with mustard, coriander and fennel sautéed and served with melted leeks and a light onion soup and salmon caviar.

Metro Kathmandu
San Francisco has some great casual and friendly neighborhood restaurants. We found one in the Lower Haight called Metro Kathmandu. They serve excellent Nepalese cuisine with an Indian influence prepared by their talented Executive Chef Vishnu Chuddar.
Osake
Japanese Restaurant-Sushi Bar & Grill
Osake Prawns-Lightly Battered Prawns served in a mildly spicy sauce with onions, green and red bell peppers. Another good choice for the non ‘RAW" diners. The next time I’ll ask for a hotter sauce but that’s just our preference.
Ozumo Restaurant
It’s hard to believe that Ozumo in San Francisco has been open for ten years. We have dined there numerous times enjoying the Japanese cuisine and were interested to see what changes may have occurred as they recently appointed a new chef. Executive Chef Alex Morgan is a graduate of The California Culinary Academy’s Le Cordon Bleu program

Pot de Pho
Chef/Owner Khai Duong
who is also the Executive Chef at Ana Mandara and graduated first in his class from the Le Cordon Bleu Academie De Paris creates the Pho and other dishes from family recipes. The décor features a 1960’s era Pho Street Cart adorned with colorful depictions of Vietnamese mythology, bird cages and scenes of Vietnam on the walls.

Rocketfish
The Potrero Hill neighborhood continues to be one of the most popular dining areas in the City. It is very centrally located to SOMA and AT&T Park plus they enjoy some of the best weather in The City. The newest restaurant is Rocketfish which features international Tapas and Sushi using seasonally fresh and locally sourced ingredients.
Roy ’s - Rancho Mirage
We’ve always enjoyed our trips to the Palm Springs area for rest, relaxation and of course the excellent dining. We know Roy’s Hawaiian Fusion Cuisine Restaurants well, as we have met Roy and dined at his restaurants in other cities. We even own one of Roy ’s beautiful cookbooks and have recreated the cuisine fairly successfully but only after several hours of preparation.
Roy’s Restaurant
Some of our other favorite tastes were the Marinated Atlantic Salmon wrapped with Pandan Leaf and honey dipping sauce created by Executive Chef/ Owner Weerayut “Oudi” Uted from Flavor in Dallas, Texas and the Organic Chicken Liver Mousse with spiced Brioche Serrano ham apple skewers created by Executive Chef Jonnathan Leiva from Jack Falstaff in San Francisco.
Skool Restaurant
San Francisco continues to be the city where dreams of owning a world class restaurant can be realized. Skool which was recently opened by Restaurateur Andy Mirabell and Executive ChefToshihiroNagano in the Design District is the perfect example.
Unicorn
Pan Asian Cuisine is all the rage in San Francisco and we were happy to dine at a new restaurant called Unicorn in the Financial District that was opened recently by Proprietor Kiet Troung who is originally from Saigon, Vietnam.
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