General Notes
A French bistro situated near Potrero Hill (there's also a Hayes Valley location). I wouldn't call it the "best French food in SF", but a solid, casual, reasonably priced option. You get that French bistro experience, but with large portions and without breaking the bank. Would recommend, especially for brunch.
Dishes Tasted
- ★☆☆☆ assiette de merguez -- spicy lamb sausage with harissa. The lamb sausage didn't really have that savory feel to it.
- ★★☆☆ Escargot de bourgogne -- parsley, garlic butter. exactly what you'd expect
- ★★☆☆ Marinere Mussels -- garlic, shallots, white wine, lemon juice, parsley. Flavor is nice but a little too watery.
- ★☆☆☆ Thai Mussels -- lemongrass, garlic, shallots, cilantro, chili, coconut milk. A little too sweet / sauce is too watery for my taste.
- ★★★☆ Warm Goat Cheese Salad -- arugula, cipollini onions, balsamic vinaigrette. The warm goat cheese is delightful, adds a nice touch to the salad.
- ★★★☆ Frisee Salad -- frisee, poached egg, lardons, red wine vinaigrette. Delicious, hard to go wrong with this
- ★★☆☆ Nicoise Salad -- seared ahi tuna, olives, peppers, green beans, potatoes, egg, artichoke hearts, radishes, anchovies, tomatoes, whole grain mustard, sherry vinaigrette. Love the flavor combination, just wish the eggs were soft boiled instead of hard boiled, might get the salmon next time instead of tuna.
- ★★★☆ French Onion Soup -- soup is delicious, honestly a little too much cheese but the aroma + flavor of the caramelized top is incredible. Flavor could use a little bit more onion but it's still very satisfying
- ★★★☆ French fries with aioli -- The aioli is fantastic, with an intense garlicky flavor. Could use a touch more acidity. The fries are solid and actually well-seasoned.
- ★★☆☆ Moules Provencal -- The broth is delicious by itself, but a bit too thin when paired with mussels, leaving the mussels relatively bland. The flavor combination is nice and the mussels are cooked well.
- ★★★☆ Baked camembert -- roasted garlic, toast points. I must admit I was not expecting a whole roasted garlic, skin and all. But it worked -- the flavor combination was delicious, though it was a bit unwieldy to spread. The camembert felt slightly over-baked -- it broke a bit in the middle.