[REVIEW] La Folie San Francisco Restaurant Review

Posted in Reviews, Restaurants on August 19, 2010 at 6:18 PM
[REVIEW] La Folie San Francisco Restaurant Review
2316 Polk St
San Francisco
94109
(415) 776-5577
Food and Drink:
Service:
Ambience:
Value:
Cuisine:
French
Cost:
Open:
Dinner
Make a reservation
San Francisco/Napa: Part 6
 


We started our day in San Francisco with breakfast in the window seat of Cafe de la Presse.

 

Strawberry Banana pancakes
 
 
Croissant sandwich
 
 
Pastries
 
 
We then visited the SF MOMA
 


Can't forget the Jewish museum...

 
Hearing about Hog Island Oyster Bar from a family friend, we had to check it out while in the area.

Grilled Cheese with home made pickles

 


Oysters
 
 
Finally, to dinner at La Folie. Packed on the Monday night, we were quickly seated. But then we waited… and waited for what seemed like forever, but was really only seven minutes. I am just not used to waiting for a server in a fine dining restaurant. But slow, or should I say, leisurely pace, seemed to be the theme of the night. The menu encourages the tasting menu, but you can also put together your own with either 3, 4, or 5 course meals. We chose four courses, and God help the person who went with 5 because the portions here are ginormous. We were served two amuse bouche- one was some type of poached egg, the other a tomato custard with sashimi. Both were quite good. He had a chilled pea soup with sweet onion sorbet, bacon bites and brioche crouton, a very nice balance between the sweetness of the peas and the saltiness of the bacon. I had the Goat Cheese Tatin, with roasted eggplant, artichokes, tomato confit, portobello mushroom and sauce vierge. Despite being presented in a somewhat oldschool way (actually, it was all a bit old school, but charming, none the less), this was absolutely delicious. Lots of fresh flavours from the vegetables, with a crunchy yet creamy bruleed top, all pulled together by the bright tomato and lemon sauce. What followed were what we both agreed were two of the best dishes we have ever had: the foie gras course.
I had the Foie Gras Torchon with BBQ Fig glazed squab, fig chutney and a peanut butter crunch square. Why have I never had peanut butter with foie before! Ha- this is what wealthy housewives should serve their picky children. The portion of foie was (like everything else) huge, and the squab just melted within seconds of having contact with my mouth. My only complaint is that I would have liked more peanut butter crunchy bar or at least more of the tiny accompanying bun to help balance the richness.
He had a seared Foie, served atop a caramelized peach and swimming in an anise peach consommé. The scent radiated through the entire room, just screaming sheer comfort and warmth. Two gorgeous dishes.
As a disclaimer, we don't ALWAYS eat Foie. I know that there are many people who think it should be illegal, but those people probably haven't eaten it.
For the main, he had a Butter poached Lobster, on english pea ravioli with truffle beurre fondu, and marcona almond salad. This was a light dish (in comparison to mine), but the richness from the fondu was balanced appropriately with the salad, and the lobster was cooked to perfection.
I had the beef tenderloin, braised beef short rib, and burger rossini (stuffed with truffles and foie gras) with sauce bordelaise. I can honestly say that this beef dish, despite being simple, was the best beef dish I have ever had (and I most often order red meat when dining out). The steak was beyond tender, with a super crispy exterior. The baby burger was so tender and moist- apparently foie is the secret to making everything taste better. The only complaint here would be that the sauce was a tad salty.
We were then brought to pre-desserts, a cardamom pudding and a fromage blanc sorbet- Both were refreshing and surprisingly light on the palate. The sorbet was particularly interesting, with the sweetness of the cream balancing the sharpness of the cheese.
For dessert, he had the Valrhona Bittersweet chocolate and double passion fruit bombe, chocolate nougatine tuile and coconut sorbet. A must have for rich chocolate lovers. Even I, not a particular chocolate enthusiast could appreciate the smooth dark ganache that enveloped the sweet passion fruit mousse. I did the Valrhora Chocolate Bread Pudding, champagne sabayon, strawberry ice cream. This was actually like a molton lava cake made from chocolate and bread, so that it oozed sweet milk chocolate from its center when cut. A delicious end to a satisfying meal. We were also brought the usual petit fours, including a SUPER juicy passion fruit jelly.
Service was very lovely, professional, but relaxed enough to joke around. But again, very slow. We waited more then 15 minutes between courses, which is not necessarily a bad thing, but I would ill advice planning for something after a dinner reservation there. There was also two problems with our dessert course: first the pastry chef was not happy with my bread pudding, and second, they accidently brought us two, rather than the bombe we had ordered. This was all fixed in a matter of minutes and we were comped our port and coffee. Believe it or not, this was both of our favourite meals of the weekend, and was a fraction of TFL price.

Amuse

 

 
Tomato custard with halibut sashimi
 
 
Chilled pea soup with sweet onion sorbet, bacon bites and brioche crouton
 
 
Goat Cheese Tatin, with roasted eggplant, artichokes, tomato confit, portobello mushroom and sauce vierge
 
 
Hudson Valley Fore Gras Torchon, with BBQ Fig glazed squab, fig chutney and a peanut butter crunch square

 

 
Seared Hudson Valley Foie Gras, with caramelized peaches and spiced peach consommé

 

 
Butter poached Lobster, on english pea ravioli with truffle beurre fondu, and marcona almond salad
 
 
All natural beef tenderloin, braised beef short rib, and burger rossini (stuffed with truffles and foie gras) with sauce bordelaise

 

 
Cardamom Pudding
 
 
Fromage Blanc Sorbet
 
 
Valrhona Bittersweet chocolate and double passion fruit bombe, chocolate nougatine tuile and coconut sorbet
 
 
Valrhora Chocolate Bread Pudding, champagne sabayon, strawberry ice cream
 
 
Petite Fours
 
Abbey

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