What:1760 @1760SF A well-regarded, two-year-old, high-end restaurant that focuses on globally inspired tapas style small plates.
Who:New Chef, Carl Foronda, has overhauled the restaurant's entire menu with dishes that include influences from his Filipino heritage.
Where:Lower Nob Hill On Polk Street 1760 Polk St, San Francisco, CA 94109 [wpgmza id="285"]
When:Perfect for a date night or dinner with your parents.
If you've read at all about the SF dining scene, it would be difficult to avoid hearing about Zero Zero. They've been written up in just about every major and minor publication for their upscale Neapolitan pizzas and cocktails, but prior to this visit I just never had any reason to head over to that Northeastern part of SoMa for a meal. But one day I found myself in that part of town at around 10 PM hungry and in need of a good cocktail or two, so it seemed like the perfect opportunity to see what the hype was all about.
Now that Amy and I have moved from NYC to San Francisco, it's time for me to dig into the SF food scene. There are a number of cuisines that SF is reputed to do better than New York, Mexican being the most obvious, and I want to put these reputations to the test. Perhaps a little less obvious than SF's Mexican superiority would be it's Japanese, specifically regarding sushi. It makes sense if you think about it though considering this part of the country is so much closer to Japan than New York is. Don't get me wrong though, I know we had really great sushi in New York, but it's certainly possible that the proximity to Japan could help.
*Editor's Note: I'm sad to report that this restaurant is not longer open.Recently, I wrote about a particularly crazy meal I ate at Los Perros Locos. They delivered a kind of craziness through the sheer brashness of piling as many wacky pedestrian ingredients on top of one another as humanly possible. But, like I've said before, there are many kinds of crazy when it comes to food.To celebrate my 26th birthday, my girlfriend took me to a restaurant that's been high up on my worldwide to-do list for a long time, WD~50. The restaurant is the brain-child of Wylie Dufresne who established the molecular gastronomy dining scene in NYC. The kind of craziness that Wylie delivers is less like that of a psychopath, but more like that of a mad scientist through his use of complex, technical, processes and methodologies usually reserved for a chemistry lab. Every dish and drink at WD~50 has some sort of complicated twist whereby an ingredient is transformed or presented in a way you've probably never experienced before.