Dottie's True Blue Cafe
Hubert Keller's Fleur de Lys
Last night I decided to see what had been on Diners, Drive-ins, and Dives in the SF area and found Dottie's True Blue Cafe. It is on Jones between O'Farrell and Geary, less that three blocks away.
http://dinersdrive-insanddives.blogspot.com/2009/06/comfort-cookin-dv0612.html
We woke up at six and decided to get dressed and get over there before it opened at 7:30. We were probably in line by 7:45 and there were already 15 or so people in front of us. When the door opened, we got right in although we probably were the last served of the first seating.
Blueberry muffin as an appetizer. Because we were going to have to wait awhile for our food, we decided to try some of the backed goods which are all made on the premises.
Waiting for our order.
Pancake with cinnamon and a hint of ginger.
Christine's Proscuitto Scramble. I forgot to take a picture of my chorizo and salsa scramble. Oh well. It came a little after the first plates did.
All done. We left at about 8:45.
There was still a huge line when we left.
The beautiful bride at Union Square.
We went for an "urban hike" to help the food settle and then we headed back to the hotel for some serious relaxation. christine took a nap and I have been working on my Language and Composition course.
We contemplated just staying in the room but decided instead to go on another urban hike-this time down to California and Market and back. On the way back we passed Masa's ad it appeared to be closed and then we walked by Fleur de Lys to see exactly where it was on Sutter. Should be an interesting experience tonight. Stay tuned.
We walked up to Fleur de Lys on Sutter for or 6 p.m. reservation.
It was just a five minute walk from the Nikko so we arrived promptly at six. We had to wait a moment at the bar, we took a quick look at Chef Keller's new burger book, but we were soon ushered into our table. The billowy material that flows from the center of the ceiling was beautiful and unique, like nothing we had ever seen.
I tried to figure out whether or not we had the power table but at any rate where we were was perfect. It was highlight by the couple from Ohio and their local friend who sat next to us. We coould literally hear every work of his monologue. do not think he stopped talking through out the entire dinner. One of those guys who has done everything and been everywhere. It really wasn't a bother, just another part of the show.
The options for the meal were to have a three-course, four-course, five course, or vegeterian pris fixe dinner with or without the wine parings. We knew it would break the bank but we decided to go for the four-course meal with wine parings. The four-course cost $82 each with an extra $58 for the wine pairing. Total $140.
Our waiter was named Boris and we began with three choices of breads. One with pistachios and figs, another with olives, and a third was a delicious plain baguette. We also opted for just plain tap water. None with or without gas.
Amuse Bouche
We began with this little amuse bouche. The small cup in the left was a creamy Vichyssoise with a dot of paprika oil and on the right was a fava bean puree with crouton and shaving of parmesan on the top
Course One: Appetizer
This one that I had will be fun to describe. A bit of an appetizer sampler called a Symphony of Choucroute Fondant with Caviar. What was on the upper left in the mini martini glass was a pureed sauerkraut called a fondant with a bit of caviar in a brussel sprout leaf on the top. In the upper right was a chicken sausage with home made dijon mustard. Below that was a Foie Gras and Smoked Duck "burger," the fries, called "golden panisse fries," were made from chick peas, a small salad, actually quite salty was in the middle and in the left botttom corner was a sesame beef tartare in the single cereamic spoon.
Christine had the pan seared artisan Foe gras was described on the menu as having rhubarb, corn fondue and truffle sauce, but there was also seasoned popcorn on the plate too. She even got a small dish with extra popcorn
Course Two: Fish, Crustacean, and Mollusks
I had the Maine scallops and toasted pinenuts with sliced potato marbles, sundried potatoes, olive sauce, and Banyuls reduction
Christine had the Sunflower Seeded Sea Bass with endive and mustard fondue. It was accompanied by coriander coulis, basil emulsion, truffled mushroom French toast.
Interlude with the most tasty dish of all.
Course Three: Meat, Poultry, Game
I had the lamb duo. Duo of Colorado Lamb and Lamb Shank "Tagine." Eggplant confit, golden raisins, pine nuts, pearl "Israeli" couscous, Tunisian spices and harissa. The lamb shank may have been my favorite dish of all.
Christine had the pan-seared buffalo strip steak, thinly sliced with rustic vegetables. Enhanced with a spicy lemongrass, ginger and red wine sauce.
Course Four: Dessert and Cheese Course
Christine got the cheese in place of dessert. The oldest was the orange one on the right. In the upper left was a Swiss. On the bottom in the middle was my favorite a creamy bleu from France. There was one from Virginia, but I'm not sure which one it was. One the right was a bowl of nuts and golden raisins and other treats.
To end the meal we had preordered the Grand Marnier Souffle which as expected was spectacular
Some ice cream with a raspberry.
Our Anniversary/Birthday treat. I know our anniversary was a little while ago but when the hostess asked on the phone if it was any special occasion, I said anniversary, but I meant Christine's birthday, which at least was somewhat closer. There was a flame in the middle of the sugar cone on the top of a chocolate mouse. Very fun.
We ended the night with an espresso. We also order one of Chef's Burger books and had him sign it.
We had seen Chef Keller walk in earlier in the evening and asked Boris if there was anyway we could meet him. He assured us that it would be no problem. So as we walked out to leave in the bar area there he was. We also met his wife and had pictures taken. He just couldn't tell us if he won Top Chef Masters but we let him know he was really our favorite.
The Jordans and their new best friend, Chef Hubert Keller
The glory of the three-star French cooking celebrated in the famed Michelin guidebook lives on, happily for local gastronomes, in this venerable downtown restaurant. The décor (walls lined with mirrors and upholstered in busy printed fabric, a trademark enormous flower display tucked under the tented ceiling) can feel a trifle fussy and old-fashioned. But the extraordinary cooking of chef/owner Hubert Keller, presented by a flawless team of friendly and knowledgeable servers, is so exhilarating that the setting begins to feel as perfect as your meal. There are four prix fixe options (three-, four-, or five-course menus, or a set five-course vegetarian menu). You choose the courses from a vast two-page listing with a dazzling array of dishes both fabled and inventive. Luxury ingredients abound: Foie gras is not only present in two different starters, a classic tasting as well as an innovative pairing of a tiny casserole alongside a "burger" of minced duck and seared foie gras, but also in a potato with butterfish, with truffles inside a roasted breast of squab, and garnishing a quail stuffed with sweetbreads. Gifts from the kitchen -- an amuse-bouche of lobster salad on top of carrot gelee, a tiny onion tart, and a refreshing grapefruit-Campari sorbet -- enhance the beautifully orchestrated evening. It's pricey, but a similar meal in New York or France would be double the sum.
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prosciutto scramble... enlarging the photo and I was so enjoying that meal...you are the blog master....
ReplyDeleteLove you dude.
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