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basque restaurant in south city or daly city?

kathryn olney Sep 24, 2001 04:05 AM

I've heard there's a good one. Know the name and the price range? Is it the best in the area?

  1. n
    Nancy Berry Sep 24, 2001 10:06 AM

    That's the Basque Cultural Center in South San Francisco. They have a great restaurant.

    Here's a link for more info:

    Link: http://www.sfbasque.org/restaurant/re...

    3 Replies
    1. re: Nancy Berry
      Melanie Wong Sep 24, 2001 08:18 PM

      Not sure about "great", but definitely a value for the price paid. Usually several large parties at big tables full of folks having a good time. The tureen of soup is tasty, in fact, I could make a whole meal of that and the bread.

      Link: http://www.chowhound.com/topics/show/...

      1. re: Melanie Wong
        damon Sep 25, 2001 01:43 AM

        as a regular, i have to agree with melanie. they grill pork chops very well, but aside from that, there's little to write home about. the blood sausage is oddly bland.

        i love it beause of the atmosphere. gentleman with big handlebar mustaches at the next table, all speaking Basque, which sounds like no other language. it feels like a small town neighborhood place.

        1. re: damon
          Melanie Wong Sep 25, 2001 10:18 PM

          Thanks for the tip on the grilled pork chops. I've never ordered off the a la carte menu.

    2. g
      garçon Sep 25, 2001 06:25 PM

      It's a very unique place, much like the Patio Espanol at the Spanish community center. It's a little spifier, if not blander. It's not really geared or packaged for the local taste, which is a great part of its attraction.

      I liked the pepper steak in cognac sauce, it's very much like a good steak au poivre from your local parisian bistrot.

      Definitely worth a detour.

      1 Reply
      1. re: garçon
        Melanie Wong Sep 25, 2001 10:21 PM

        A few years ago there was a big hubub that a new chef had arrived from the French Basque region. Formerly the cooking had been more along the lines of the Basque-American ranch cuisine such as you'll find in the Central Valley. Don't know if he's still around, but I remember being very impressed with the vegetables on my plat of roast pork. Haricot vert, yellow wax beans, batons of zucchini and carrots, and all sauteed to perfect doneness in sweet butter. I was too full to eat my main course, but I did polish off the veggies.

        Could you start a new thread and tell us more about Patio Espanol? Have been curious about it, but never knew anyone who'd been there. Thanks.

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