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  • I ate here in 2010. I love the decor. This is a totally hip and cozie, foodie joint. The food here is simply amazing!!! I wish they had a place exactly like this in SF. There are lots of awesome restaurants in SF, but none quite like this one. I had the calf brain pasta, the foie gras sandwich on brioche bun, and a beef tounge sandwich, and a very good cocktail made with bitters, ctirus, and egg white. I cannot totally remember everything because it has been well over a year, but it was all super tasty. Sometimes, people use offal for the sake of using offal. I am learning that the hard way. This place really takes offal to a whole new level. The calf brains pasta was made by someone who REALLY knows how to make pasta. The texture of the house made noodles was perfect, the sauce was light, bright, and a balanced, and the calfs brain was subtle but delicious. It is sort of a more clean and complex version of tripe. The dish could have used a little more richness in the sauce to make up for the like of punch of the protein, but I like that is was left subtle. The foie gras was amazing. It was not a terrine, torchon, or pate, or a whole liver form. It was somewhat between liver form and torchon, and seared like crazy. I have never had it seared like this. It was amazing!!!! Wow. Add in the ridiculous real Canadian maple syrup to add some sweetness to that seared, fatty, salted goodness, and you get fireworks!!! The beef tongue was the least memorable, but still awesome. The protein consisted of thick cut ,long braised peices beef tounge. It almost tasted like they "corned" it. It had a nice sauce, and the brioche bun seemed freshly made, buttery, and well toasted. Man, I could eat these sandwiches once a week. It wasn't as mind blowing as the other stuff, but something I would love eating often. From the vibe, to the decor, to the cocktails, to the great preparations of offal, this is probably one of my favorite restaurants in 2010.
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