SF Restaurant Week 2016

I had recently been chosen once again as a Gogobot Pro for this year (5th year and counting!), and had the honor of being part of their first Pro event, which included dinner for SF Restaurant Week. Funny thing about it is, we actually bypassed the actual set menu and ordered from the regular one. But I digress, it was delish. The dinner took place at Gaspar Brasserie in downtown. Very exciting for me since it was my first full on experience with French cuisine

The evening started off with a few cocktails since our reservation overlapped with their happy hour. A handful of us chose their Pimm’s No. 3 Cup, which was a mix of Pimm’s #1 liqueur, brandy, lemon, ginger, cucumber, mint, and seltzer.

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We were soon seated not long after placing our drink orders. Once we were settled, we got a few small plates to share before our main courses arrived. Yes it’s a French restaurant, but if they have pomme frites (aka fries), we’ll take them!

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Despite others being hesitant to try them, one of the group and I enjoyed their escargot. These were prepared with parsley garlic butter, pancetta, shallots, carrot, and topped with brioche croutons.

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My favorite out of the apps was the Roasted Bone Marrow. I usually wouldn’t touch the stuff, but topped with parsley-anchovy breadcrumbs, carmelised onions, and capers, the flavors in this were amazing.

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For the main course, I chose their Citrus & Saffron Poached Salmon. It was served atop a bed of butter lettuce, with baby beets, pickled red onion, and crumbled egg yolk.

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I’m not sure where I heard about French food having “small portions”, but this was not at all a small meal! Most of us were on the verge of full, if not already there. But for some, myself included, there was still room left for dessert! My order of their Petite Tart Tatin was garnished with streusel and malted honey ice cream, and was a great way to cap off an evening of fine dining.

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Overall, I loved the restaurant’s ambiance, their use of organic ingredients (e.g. micro greens and lots of beets), and of course the food. Not to mention the company of people I see a few times during the year, if not often. I think it’s safe to say that my food adventures for 2016 are off to an incredibly good start. I look forward to featuring more of my pheNOMenal finds in the near future.

To find out more about Gogobot, a mobile city and travel guide app, feel free to check out their page here.

 

SF Restaurant Week 2015

Once a year, select restaurants in the SF area participate in a week long (or in this year’s case, 10 days) event in which you can try out specialized menus designed exclusively for it. Reservations are highly recommended, especially if the place of your interest happens to be popular. This year, 2-course lunch menus were offered for $25, and 3-course dinner menus for $40. New to this year is the “discovery menu”. For $85 and at select locations, it offers a variety of tastings that include food and wine pairings. I was honored to partake of this year’s event with a small group from Gogobot (will have a post about this awesome site and app in the near future). The restaurant of choice was DOSA on Valencia, which specializes in South Indian cuisine. I have visited their other location off of Fillmore a few years ago and enjoyed their food, so I was happy as this would refresh my memory of that day. Our reservations were set for dinner, which consisted of 3 courses:

Course 1 – Minced Chicken Samosa image

I absolutely love samosas, so this was a very quick decision to make. In addition to the chicken, it also had a nice mix of Indian spices, cilantro, onion, and cabbage. The mint and tamarind chutneys for dipping were a nice compliment.

Course 2 – Spinach and Fennel Dosa image

The portion of this savory crepe was nearly enough to kill my appetite before the last course. It came with sambar (a lentil dipping soup) and coconut and tomato chutneys. Made a mistake of biting into a whole chili from the sambar, so my mouth was on fire for a few minutes. Hopefully I don’t ever have to experience that again.

Course 3 – Murgh Malai Korma image

This is chicken with a creamy sauce of spices and tomato. It also came with a side of coconut rice and what looked like a yogurt based sauce. So glad that I chose this because it helped cool down that accidental surge of heat I got from the dosa. For dessert, I split an order of their Bourbon Chestnut gelato (their menu for this changes every so often). It was sweet relief for any remaining heat I had, which wasn’t much, thankfully. Despite that one setback, it was a great experience overall. I will try to come back again, especially since I came across their White Truffle Masala Dosa. I gotta try anything with truffle at least once!