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| - Note: I've only been a patron for lunch; I'll update my review after I visit for dinner.
We ended up heading over to Sausalido for lunch since it's always been on my list of restaurants to try and I was in the mood to enjoy a full meal instead of the quick drop-in for takeout or a sandwich.
Upon arriving, we noticed we were the only patrons of the restaurant at the time (around 12:45 PM). Yes it was a bit unexpected, but it meant we got the full attention of the waitress and we could be seated anywhere we liked. While we looked over the menu, she brought out a bread plate with a white bean dip drizzled with olive oil, balsamic vinegar and topped with red peppers. The dip was delicious and we had no problem finishing everything. Later she brought out three freshly made bowls of seafood chowder, compliments of the chef. She noted with a laugh, "one the perks of being the only customers right now." The seafood chowder was chock-full of fish, scallops, mussels, and shrimp. The base of the soup itself was flavorful and light, not like traditional chowders bogged down with heavy cream. My two companions decided to start out with two more cups of the seafood chowder while I opted for their Capon and Ditalini soup, a chicken noodle soup offered every day. My soup is freshly prepared with their house chicken stock with wilted spinach and topped with cheese. I preferred the seafood chowder, but I have to note that the chicken stock had multiple layers and many subtle flavors.
For our entrees I ordered their gnocci, and my companions ordered their crab cakes and their flank steak. My gnocci is advertised as "house made", but realistically it was brought in from elsewhere. It was served with braised lamb in a tomato ragout and topped fish fresh basil and freshly grated cheese. The flavors were all there, but I like my gnocci with a bit more of a bite to it. The braised lamb was a bit tough and ended up detracting from the dish as opposed to improving it. The crab cakes were pretty good, but would've been slightly more epic if the lump meat was a bit larger. It's a pretty small portion, so do make sure you order a soup to go along with it. The flank steak was served medium rare topped with a horseradish creme fraiche with smashed potatoes. The steak was excellent; cooked well and flavorful from being marinated and seasoned properly. The smashed potatoes were a bit too cheesy for my liking, but I like how smashed potatoes have lots of textures going on with mild lumps of potato and potato skin in the mix.
Sausalido is BYOB, so you can bring your own bottle and you definitely should ($2 corkage fee per person). Lots of entrees from the lunch menu have encore presentations on the dinner menu; however, there are new dishes as well such as a duck breast, scallops, and a pork chop.
There aren't too many seats in the restaurant, so for dinner I'd recommend calling ahead for reservations just to be on the safe side.
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