5/5 Eve K. 4 months ago on Google
Meals
like
this
is
what
makes
life
worth
living.
Have
been
here
twice
so
far
this
year
and
it's
my
new
favorite
SF
restaurant.
Loved
every
single
dish
and
the
entire
dining
experience.
Food:
5
Service:
5
Atmosphere:
5
Cost
to
worth
it
rating:
4
(for
the
quality
of
food,
it
was
SF
affordable)
Opentableable:
no
but
Tock
Return
worthiness:
yes!
Highlights:
-
Uniqueness:
selections
had
a
different
flair
to
them
with
cool
fresh
ingredients
like
green
strawberries
and
white
gooseberries
found
at
the
farmers
market.
-
Chef/owner:
we
were
into
our
meal
when
we
realized
the
chef
was
our
waiter!
He
was
amazing
pitching
in
all
around
the
dining
room
and
so
fun
to
talk
to.
He
also
didn't
cut
us
off
from
our
standard
over
ordering.
;-)
-
Consistency:
it's
very
rare
to
order
so
many
dishes
and
not
just
love
every
single
one
but
not
even
find
a
nit
picking
flaw
in
any
of
them.
We
cleaned
every
plate.
-
Soft
shell
crab:
such
light
airy
batter,
meaty,
and
no
fishy
taste
at
all--
best
I've
had.
Awesome
pickled
cucumbers
and
green
strawberries
too
to
cut
the
fried.
5
stars
-
Pork
chop:
one
of
best
we've
had.
Thick
and
juicy
with
a
wonderful
flavor
from
the
char.
Bonus
for
an
extra
rib
with
the
bone.
And
the
simple
bok
choy
was
somehow
great
too.
2nd
visit
was
just
as
stellar.
5
stars
-
Lobster
risotto:
my
fave
dish
for
our
return
visit.
Loved
the
yuzu
citrus
pop,
crunch
of
the
snap
peas,
and
perfect
texture
for
the
risotto
which
I
don't
often
see--not
too
goopy
or
runny.
-
Scallops
and
pork
belly
such
a
great
scallop
and
the
belly
was
cooked
well
and
not
too
fatty.
Missed
this
dish
our
2nd
visit.
5
stars
-
Casarecce:
unexpectedly
our
fave
pasta.
It
had
a
light
creamy
sauce
made
from
gouda
cheese
and
fresh
pop
with
fresh
asparagus.
Pasta
was
toothsome
with
almost
bucatini
like
little
short
duos
stuck
together.
5
stars
-
A5
Dumpling:
melt
in
your
mouth
ground
meat
filling
with
a
spicy
vinegar
chili
sauce
on
top.
Note
1
comes
in
an
order
so
you
may
want
to
get
a
few.
5
stars
-
Uni
creme
brûlée:
like
a
seafood
version
of
foie
gras.
Decadent
and
smooth
texture
to
top
on
pieces
of
bread.
Slices
of
uni
in
addition
to
3
types
of
fish
eggs:
yuzu
tobiko,
caviar,
and
trout
roe.
5
stars
-
Pappardelle
Bolognese:
fresh
wide
noodles
with
a
tasty
ground
meaty
combo
and
a
dollop
of
cheese
on
top.
Also
a
return
order
and
money
again.
5
stars
-
Spaghetti
swash
and
kale
fritters:
from
our
2nd
visit
they
almost
were
like
beignet
like
with
the
dough
but
so
crispy
outside
and
bits
of
toma
cheese
inside.
Sofrito
added
a
bit
of
tang.
-
Asparagus
soup:
velvety
without
being
too
creamy
with
nice
bits
of
ramps
and
spring
onions.
5
stars
-
Cauliflower
and
potato
soup:
2nd
visit
-
Mushroom
and
truffle
ravioli:
nice
savory
mushroom
filling
with
a
brown
butter
type
sauce.
Reorder
as
well.
5
stars
-
NY
strip:
I'm
usually
not
a
strip
cut
fan,
but
of
course
here
somehow
I
enjoyed
it
a
lot.
5
stars
-
Focaccia:
fluffy
with
the
right
amount
of
salt.
5
stars
-
Parmesan
ramp
butter:
simple
yet
delectable
with
lots
of
shaved
parmesan
on
top.
5
stars
-
Bagna
cauda:
Thai
basil
dip
was
slightly
bitter
from
the
anchovies.
5
stars
-
Tallegio
cheese
fonduta:
from
our
second
visit,
loved
this
super
spreadable
yet
not
gooey
cheese--my
fave
of
the
dips.
5
stars
-
Pistachio
cake:
light
with
crunchy
texture.
5
stars
-
Souffle
cake:
classic
for
our
2nd
visit
executed
perfectly
with
an
exterior
crunch
and
oozy
inside.
Loved
the
pairing
with
black
sesame
ice
cream.
5
stars
-
Outdoor
atmosphere:
parklet
outside
with
3
tables
and
heaters.
Playing
chill
80s
music
had
a
nice
ambiance.
-
Indoor:
small
and
comfortable.
-
Wine:
good
amount
by
the
glass
including
3
choices
of
sparkling
and
reasonable
bottle
prices
with
many
options
under
$100.
Lowlights:
-
Not
easily
accessible
by
Bart
or
Caltrain,
however
if
you
drive
there
didn't
seem
to
be
an
issue
with
street
parking.
Went
with
some
of
my
best
friends
who
are
going
through
a
hard
time,
so
was
appreciated
to
bring
some
happiness
and
joy
into
their
lives.
The
second
time
they
were
comforted
knowing
they
could
count
on
a
stellar
meal.
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