Candybar, SF report w/ pics

[hhc]

We tried Candybar after eating at Tommy's Joynt:
http://www.chowhound.com/topics/504402
This is in the NOPA area & we had to drive there. Only open for about 1 week so far.

We walk in to an empty place & the guy there asked us if we had reservations. We didn't & I asked for the window seats. It was fine.

We ordered:

Blood Orange Baked Alaska $9 -comes w/ candied fennel & honey comb. It's a tiny dessert, blood orange sorbet was fine & not bad. Candied fennel was boring & didn't see honey comb on a drizzle of honey. Anywhere place else in the entire SF Bay Area make a Baked Alaska?

Chocolate brioche w/ balsamic caramel ice-cream/lime yogurt $8. Balsamic caramel is a salted caramel ice cream was nice, chocolate brioche tasted like a warm chocolate cake. Just ok.

Windy got 2006 Accornero Brigantino Casorzo, Italy Malvasia di Casorzo $8.50 for a glass of this Bubble. I thought it tasted like a sparkly grape juice.

One unisex bathroom in the back to the left. Didn't see light switch only a bunch of lighted candles.

Some tables in the back. Many board games if you want to hang out.

Recommended probably if in the area, not worth a special trip.

my pics:
http://www.kodakgallery.com/Slideshow...

[pastryqueen]

ici has baked alaskas - "individual" ones that are huge and larger ones. from your picture. . it looks like the sorbet is grainy? How was the texture.

I am so interested to try this place. I have often thought of doing something similar but wondered about the viability. Good to know they are not slammed yet. I would still like to check it out - regardless of the fact that they combined chocolate and foie gras. Oh brother.

also, O Chame some time has a caramel/balsamic gelato on their menu that is one of the best gelatos I have ever eaten. So I'd be really interested in trying this interpretation.

thanks for the report and pics.

[Windy]

Baked Alaska was tiny. It was also pre-made, at least judging by the texture of the merengue. The blood orange sorbet was nice. Candied fennel tasted better than it sounded, but seemed unnecessary.

I wasn't impressed by either dessert. They were too complicated, with a lot of conflicting elements--lime yogurt on a warm chocolate cake? Not for me, but really not necessary on top of the caramel ice cream (which I loved) and the balsamic vinegar (which I didn't). The chocolate brioche was airy but not quite flavorful enough--more bread than chocolate cake.

Decor is charming, and they have at least 25 wines by the glass, in a fine range of prices (starting at $5). The space is only half functional--I liked the continuous padded booths, but the cocktail tables are too low to eat from, and I can't imagine balancing these plates on your lap along with a glass of Banyuls. Service is friendly and enthusiastic.

They need to add some less precious snacks to the menu. A $5 plate of cookies or a bowl of nuts. We spent considerably more for two desserts and a glass of wine than we had for a giant plate of lamb and meats at Tommy's--quite a contrast in atmosphere.

[Robert Lauriston]

By pre-made, you mean it was baked, then refrozen?

[Windy]

Yes. And then slightly thawed.

Which makes sense for a cafe, but maybe not for a much anticipated dessert bar charging $9 for four spoonsful.

My only previous experience with Baked Alaska was on a cruise ship, coming back from Alaska, where the portions were appropriately gigantic.

[Atomica]

I had Baked Alaska at the Cliff House. No idea if they still have it on the menu. I don't think Baked Alaska should be tiny!

[Xiao Yang]

According to foodiebytes, Coi, Crustacean and the Rotunda at Neiman Marcus (odd trio) serve Baked Alaska.