Sherman Steamship Restaurant, Airport Blvd., Burlingame
Thinking about trying this restaurant, which opened about 6 months ago, this weekend. I would appreciate having feedback from those who have eaten there. What is the type of food, the quality of the food, the atmosphere. Many thanks. Jackie
Its been on my to do list for a while but I haven't made it there yet.
FYI - The owners are the old Dago Mary's people.
It looks like the menu has changed since I looked at it last and the website no longer mentions a bar and special bar menu which is a bummer -http://www.theshermanrestaurant.com/
Bottom line: Okay food, a little pricey for the quality, fun space. Worth going for a few small plates and drinks at the bar. http://www.theshermanrestaurant.com/
Checked it out this weekend. I call it traditional, American banquet style. They have an oyster bar, straight forward salads & entrees, and many things wrapped in bacon. They try to do this style well and overall we liked the food for what it is. The miyagis were very fresh. The warm spinach salad was great and perfectly prepared (not too wilty), however the "duck prosciutto" salad missed the mark. It was labeled "Duck Prosciutto" on the menu, but it was actually a frisee salad divided into four little piles, each with a paper thin, half-inch wide, three-inch long sliver of meat. The meat was so small it was barely detectible with the dressing and bleu cheese in the mix. I think our problems with that salad was the description; if it was called "Frisee Salad" it would have been acceptable. The pork tenderloin (wrapped in bacon of course) was a good execution of a classic. The side was "guyere potato souffle" which was a little too dense for a souffle and not very flavorful. That was the most "hotel banquet" to me. One last plus was the homemade bread brought to the table, which was quite delicious.
Local ingredients do make an appearance—humbolt fog bleu, local wines (we were very happy to see Zayante by the glass). However the menu proudly lists the far away origins of other items (long island duck, sea of cortez scallops, etc.). It makes sense with the theme of a ship restaurant, but IMHO that's not necessarily the most flavorful chow. If you're trying to eat local, this isn't the place. Also, don't expect a seasonal menu.
A few other notes. Ambience is fantastic. It's fun to be on a restored ship, be sure to check out the little historical shrine (they call it a museum but it's just a nook with a few old photos and artifacts). Service is friendly and casual. Nobody to great you, and some overlapping responsibilities. It was never clear who did what, but they were all quite attentive. Again, more a banquet/catering style than fine dining. Important to note: the ship lists slightly to port. It's quite noticeable, but you get used to it (adds to the experience). Location is hard to find on the Burlingame shoreline. Views of the bay and planes landing at SFO is cool. I think they're main audience is still parties and banquet functions. Run by former owners of Dago Marys.
re: Shane Greenwood
Thanks for the report. Those Dago Mary people like unusual settings.
The website and opentable mention weekend jazz brunches but there is no online menu. That might be pleasant. Speaking of which, the site says there is live music nightly ... did they have any and how was it?