| :: San Francisco
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Dining >American
| Dine |
Address:
662 Mission St.
| San Francisco |
Region:
San Francisco
Rating:
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More Info
Phone: (415) 538-3463
FAX:
Website
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Description and Basic Information ::
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Food type: American bistro
Average entrée price: $21
Credit cards: All majors
Famous dish: Hazelnut crusted Chilean sea bass with caramelized fennel, grilled baby artichokes, roasted fingerling potatoes and a citrus vinaigrette.
In an elegantly modern space South of Market, chef Julia McClaskey (formerly of the Universal Café) has created an innovative menu that has garnered consistently glowing reviews since it opened in February 2000. Self-taught, she is nevertheless considered one of the Bay Area's rising star chefs. Her interpretations of dishes like pan-roasted monkfish with beluga lentils, sauteed mirepoix and warm mushroom salad; herbed gnocchi with seared day boat scallops, lemon vermouth cream and asparagus tips; and a simple but perfect beef pot roast help to transform the industrial feel of the dining space — which, until acoustical experts jumped in last July, made Dine one of the noisiest joints in town.
Now that the din has been turned down, the soft lighting, brick and wood surfaces give off a more welcoming vibe that well suits its high tech neighborhood. High ceilings, brick walls and bare windows give it a New York feel, and there's a wooden bar at one side of the restaurant and a communal table that seats 12 in the center.
McClaskey's pork tenderloin is wrapped in pancetta, sliced thickly and served on a bed of swiss chard. She stuffs chicken with a Parmesan-flavored orzo and serves it over sauteed pea shoots; and prepares duck leg confit with a blood-orange sauce and parsnip puree.
Appetizers are substantial enough for a small meal — a Tuscan bread and mussel stew is made sweet and bitter with sauteed onions and grilled radicchio; and braised short ribs come with a chipotle glaze and a lime cabbage slaw. McClaskey's wilted escarole salad with sauteed Sierra Beauty apples and mountain Gorgonzola gets raves, as does the appetizer of seared chicken livers cooked on rosemary skewers with applewood-smoked bacon.
Save room for desserts like butterscotch pot de crème with whipped cream; coffee ice cream-stuffed profiteroles; or warm tarte Tatin, with flaky pastry, molded apples and caramel, topped with vanilla bean ice cream. |
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