winterland is closing
if you want to eat at one of the best restaurants in the city before they close go to fillmore and eat at winterland. last time i ate there i had asparagus soup with a soft poached egg and bacon icecream, it was amazing.
It could be the weird intereesting juxatopistioning of foods and different combos of flavors that became it's death nill.
also, considering SF is the city or rather Berkeley is, where you take the best ingredients and usually leave it alone.
Does anyone have a website link for Winterland? So at least I can read some of the menu descriptions?
I'll probably never get to try it, but SF is full of great restaurants, so ...
When I found this out last week and posted it, I also made reservations for tonight. I just got back from one of the best meals of my life.
If you can get there in the next couple of days, do so! Plus, they're participating in the Visa promotion: four courses for $54.95, which is $10 off their regular four-course prix fixe. Unlike some special promotions there are no menu restrictions: you have a choice of any two from the crudos and starters, any entree and any dessert -- and believe me, you don't want to skip dessert!
I was wondering why this restaurant doesn't seem expensive, even though it approaches some of the top tier restaurants in price, and then I realized that although the entrees are fairly expensive, they don't mark up the other things much. The wine list has some bottles under $30 and lots in the $30-40 range. Plus they not only offer wine by the bottle and glass, but some by the carafe. This was perfect for our party of three light drinkers: we ordered a carafe of white for the first two courses and a carafe of red for the entrees, and it was just the right amount.
The live music -- a jazz singer and her accompanist -- in the bar area was a nice addition and well done: not too loud or obtrusive.
I'm devastated that my new favorite restaurant is closing. And I'm about ready to take a hit out on Michael Bauer and his provincial, mid-Western palate for chasing all the innovative chefs out of town.