The sauce was buttery with some wine/vinegar and capers added in. At night you have an 180 degree view through the upper glassed windows of the restaurant to the lights and bustle of Market Street outside. Go to Boulevard. I wish I'd tried something else. There is a full report with pictures I don't think I'll bother returning anytime soon - especially when the chicken is running $50. The chicken was very good, and both the chicken and the salad have a slight smokiness from the wood-burning oven that just can't quite be replicated at home. Service was a little slow, but attentive overall during our leisurely meal. American, Bar Food, Burgers, Grill. It was fairly late, but still pretty busy.I started with a Meyer Lemondrop that seemed to go straight to my head. The design of the glass affects the wine, and their wine-glasses are dragging their wines down.As for roast chicken, I have suggestions based on a combo of cooking shows: Butter your bird's skin and lay strips of bacon across. Top Audio Books & Poetry Community Audio Computers, Technology and Science Music, Arts & Culture News & Public Affairs Non … During the summer, I cook the chicken on the grill (indirect heat) and it is nearly as good as at the restaraunt. That salad is one of the best things I've eaten in a long time, I'm definitely trying it out of the cookbook soon. The place has synergy: really good food + terrific atmosphere + friendly service (well, usually) = a great restaurant experience.If Zuni had a fence around it, that's where I'd be sitting. You can follow the recipe from the cook book, and it works very well. but i wanted my hosts to have a great time on their buck and the food, atmosphere, kinda let us all down.I love the burger at Zuni (and the fries are fantastic! They'll treat you nice there even if they don't respect your shoes. It is excellent.Like a lot of the previous posts, the experience there is always a little bit of a crap shoot.Indifferent service, especially the bartenders, who I find the worst in the city...or anywhere else for that matter.I stopped going there for a long time, because I found it so frustrating.
Totally devoting 3 days to do nothing but eat and drink in SF--Can I ever really go wrong?Gorganzola, Provolone, Don't even get me started on this microphone.---We had an absolutely fabulous meal last night, with a friendly, professional waiter. The duck leg, however, was excellent. Do try it when you have the time and follow instructions religiously...that's the trick.
It's only available at lunch, and, I believe, after 10:00 pm. Finished up with the refreshing expresso granita parfait. Absynthe is a terrific place. Which would be hard to do for a southern gentleman like myself. He was intolerable. I'm also eager to try this recipe. The book is worth the investment for this recipe alone, though I have to say the introduction moves me. We also got an order of Zuni's wonderful shoestring potatoes which were served with a side of aioli that we inquired about and which was not listed on the menu. THAT CHICKEN The hour wait just flew by as we ate oysters, drank champagne, chatted with our waiter about this and that, and watched the buzz of the restaurant from the balcony. It was indeed a wonderful evening that I will remember for a long time. "What mean you?" I am glad i did but that is "Remember that a very good sardine is always preferable to a not that good lobster. I brought a bottle of 2003 Storrs Monterey Riverview Vineyard White Riesling. I now use the book's chicken stock recipe instead of one I've used for years, though I do make a few changes (chicken legs and 1 pack of wings vs. a whole chicken with breast removed). I’ve enjoyed Miyagis for a long time but the Hama Hamas are now definitely added into my oyster list rotation. I mean I was watching food shows before they were cool. Live Music Archive. I swear by the recipe for ricotta gnocchi, preferring to omit the lemon zest. And it ain't cheap. Let us know what you thought by taking a quick survey to claim your $150 GiftCard Today! more about aesthetics and less about freshness and flavor. Plus, I can get a great meal at 11pm on a sunday.Gorganzola, Provolone, Don't even get me started on this microphone.---Melkor and I went there for dinner last night. Squeat Mungry, Hest88 and Carolyn Tillie came up to visit us as well before they left. It's wasn't even the volume of his conversation -- it was the singing, and the sound effects (at times he sounded like the retarded white half-brother of a member of Ladysmth Black Mambazo).We moved to a different table when the chicken arrived. The fastidious, detailed instructions in all parts of the book treat the reader as a serious student. For an app I had the daily fritto misto which was squid that day. The uses for day(s)-old bread--as one earlier posting suggests--are great and useful: adapting Italian traditions and teaching improvisation.
It's a place I love and wouldn't hesitate to recommend to anyone.This is a very LOOONG forum, but I am jumping in to respond to the member who asked if anyone has tried following the roast chicken recipe in the Zuni Cafe COOKBOOK. Service was a little slow, but attentive overall during our leisurely meal. split a Creme Brulee. Here is another thread in which people have shared some of their experiences cooking from the book: We were lucky to attend a special dinner party at Zuni Café last Thursday in honor of the release of Paula Wolfert’s new edition of The Cooking of Southwest France). Zuni is a SF institution and offers a unigue dining experience that not everyone will think is wonderful. I requested one of those tables on the balcony that overlooks the kitchen-at one point another party walked by and one guy remarked-those are the best seats in the house!split a Caesar-it was good, perfectly balanced dressing with no one taste predominating, but it was still a Caesar. My entree has slipped my mind -- which is just as well, as I it didn't wow me -- but Cameron had an amazing fish braised in a cazuela.