Three Seasons in Walnut Creek is gone
I'm guessing The Franciscan is a branch of the SF Fisherman's Wharf place that was recently bought up by the group that owns the Stinking Rose, Calzones, The Dead Fish, etc. But "extreme diversity of the menu?" The original Franciscan was narrowly focused on crab and other local seafood. Maybe they're trying to turn it into another Cheesecake Factory ;-)
But then, I wonder what constitutes diversity in Walnut Creek, since its predecessor saw fit to leave out a season....
re: Gary Soup
Nope. Looked at the menu and it didn't have the look ... no roasted mussels (hey, if you do ONE thing well, put it everywhere) ... and there were no links to the other restaurants.
Turns out it is owned by a local Walnut Creek restauranteer and caterer who also owns Cafe Riviera in Walnut Creek.
Her premise was putting SF food on the menu so locals wouldn't have to drive to SF to get their clam chowder in a sourdough bowl fix ... which as anyone who might read my posts tops my list, so to speak.
So the menu has in addition to said clam chowder ...
Steamed Crab and Shrimp Bucket
San Francisco Cioppino
Chinese Style Crab
Coit Tower Monte Cristo
Market Street Ruben
Pier 39 Tuna Melt
Russian Hill Hot Pastrami
Cow Hollow French Dip
Olympic Club ... as in triple decker
Fisherman's Wharf Crab Sandwich
Haight St. Special
The San Francisco Burger
16th/Mission Street Ham and Swiss (Served on a bolillo roll with lettuce, tomato, onion and jalapeno mayo)... just in case anyone asks what ham & Swiss has to do with the Mission
I wondered what made the burger San Franciscan ... yep ... on a sourdough roll with herb mayo ... an homage to Mr. Cain?
There's stuff from almost every culture of that melting pot of San Francisco down to the Chinese chicken salad.
This REALLY kind review from the Contra Costa Times lists three good things
- the outdoor patio
- They care about keeping customers happy. When the reviewer didn't like a dish they took it off the bill despite his protests that it was unnecessary
- The flat iron steak of which Nicholas Boer writes ...
"I'm smitten. I take a bite and my eyes roll back. I take another and chew in bliss ... Marinated in chimichurri sauce (add Argentina to the culinary list), the steak's exterior dissolves slightly when grilled, creating a thick, wet coating redolent with garlic and herbs ... My baked potato is also first-rate: hot, crisp skin -- not wrinkled -- and dressed with sour cream and crisp bites of bacon."
Knowing the state of pastrami and rye in SF, that might be an indicator ... and yet I'm now oddly compelled to try the pastrami here ... unless I read otherwise. And yet no Rice-a-roni.
I worked in Walnut Creek and indeed there are only three seasons.
re: Gary Soup
Vegetarian, but I like your idea better.
On some of these it takes a minute to figure out ... what does avocado, artichoke hearts, roasted red peppers, pepperochini, red onion, olives, cucumber, tomato and lettuce ... have to do with the Haight ... oh, veggie ... a little hippie dippie with that?