Any recent reports from Murray Circle?

[mrs bacon]

I'm looking for a tasting menu experience for a birthday coming up Has anyone been there recently for dinner?

[vulber]

I thought it was pretty awful for lunch, but reports from dinner seem to be pretty good.

[heidipie]

Brunch was unimpressive in terms of food and service.

[mrs bacon]

Well, these two reports don't really make it sound promising. I'm intrigued by the menu, however. Nobody has gone there for dinner?

[Cynsa]

well... this is not a recent report as requested... we celebrated two July birthdays and a dinner for four with house guests from Virginia in August; service was excellent; food was perfection; plated beautifully, prepared tastefully, and we enjoyed the evening under the Golden Gate Bridge in a unique setting. no buzz here, just relaxed elegance in a casual out-of-the-way quiet corner of the Bay.
http://chowhound.chow.com/topics/589992
http://www.cavallopoint.com/restauran...
the breads and the desserts by Pastry Chef Ethan Howard are not to be ignored - Gayot named him one of the 2008 top five pastry chefs in the US

[vulber]

Never be intrigued by a menu. Anyone can make a menu sound good. Be intrigued by quality reports of food.

[wolfe]

It seems to me you can be intrigued by a menu. It also seems that mrs bacon has taken the next step. To paraphrase: Intrigued but verify.

[mrs bacon]

Thanks. We're going in the next couple of weeks, and I'll report back. Vulber, could you perhaps explain what about your lunch that you found "awful?" It seems that the brunch/lunch reports are somewhat at odds with the dinner experiences.

[vulber]

http://www.yelp.com/user_details_revi...

If cuisine isn't important and you just want a tasting menu for dinner, go to AZIZA

[rworange]

First, people rarely follow links.

Second, after taking the rare effort to follow that link, I'm sorry you had a bad experience but that is so out of character for Murray Circle. Though I haven't been there for a few months, the same staff is in charge and if I'd challenge anything at all is that the bread and baked goods are nothing less than stellar and certainly are not 'store bought"

Given that even on yelp most of the reviews fall in the four and five star category, I think you had a bad experience and it is too bad you have written it off. I understand that, but still feel bad because they are top-notch food-wise.

Ninth Annual Chowing with the Hounds Picnic! October 3rd, 2009
http://chowhound.chow.com/topics/652687

[vulber]

Did you go there for lunch?

And while I'm not in anyway denying what you have to say, given the fact that's in Marin and I'm in SF, and given the price, there are so many other places I'd like to try first before going back.

And delving into a broader topic, starkly contrasting reports of a restaurant does not make either person wrong, it just means the restaurant's consistency doesn't permeate throughout the meal.

I had brunch at Church Chow for the first time a few months ago (May-ish), and I had a terrible meal and everyone else had a great meal. Naturally, we'll say different things when talking about Chow to other people.

Certain restaurants just give you the feel though that very precise efforts are put into everything they do (Aziza), and while there won't be a restaurant where you've tried every single thing on the menu (OK, maybe a few), there are ones where you feel comfortable recommending them and knowing that whatever that person has, they will have a a good experience.

i'll get off my soapbox now

[wolfe]

No need to even get on a soapbox. We all know our favorites can have a bad day or someone a bad experience. Live with it. I like Aziza, you like Aziza, jajjboy did not like Aziza.
http://chowhound.chow.com/topics/624048

[Robert Lauriston]

Reports on Aziza have seemed more varied since the chef has been moonlighting as a television personality.

[vulber]

I have heard that too, and if true, that's extremely disappointing. One of the many reasons I like it so much is the likelihood that the chef will be in the kitchen that night and cook your meal. Last time he was there, he even served me my meal.

Then again, hiring a chef de cuisine is usually a good sign of what you mentioned.

[rworange]

I have had breakfast, brunch and lunch at Murray Circle, though most when they first opened. For brunch/lunch the best strategy is to have a cocktail, coffee or tea first and see what is coming out of the kitchen to other tables.

There are some dishes that may or may not be delicious but I know I'm not going to throw bucks at for that simple a preparation and that small a portion.

But I have also had some mind-blowing great ... great ... food at Murray Circle especially the baked goods. They make the best croissant I have ever had in my life. My favorite thing to do is going there for the breakfast buffet and shamelessly oink out on the baked goods.

There are more service issues at Murray Circle and for a while I just stopped recommending them because it was time they got things together and they had not.

[vulber]

didn't realize the breakfast was so good. perhaps i will go their for breakfast sometime as i'm sure it's a much lower price point

for lunch though, if you get the tasting menu (which from waht i've heard, is one fo the best parts about murray circle is their lower-priced tasting menus), you only get two choices

[Cynsa]

Breakfast is my favorite meal of the day. Two friends met me for breakfast at Murray Circle - I started with coffee and Ethan Howard's perfect croissant while I waited quietly... sun streaming through the fog, jazz in the background and cheerful morning chatter of the Inn's guests. Then, the three of us proceeded with two poached eggs-Applewood smoked bacon-potato cakes/sourdough waffle with caramelized banana/spinach mushroom omelette with strawberry-banana-pear smoothie and toast. The Potato Cakes are crisp-on-the-outside and soft inside - a serving of two was just a tease when what I really wanted was six - but, two is a fine serving with eggs & bacon...following a croissant/coffee. The kennebec potato cakes are simply good. I like potatoes and I like crunch.
Breakfast is served from 7 am to 11 am. Service is gracious and attentive.
http://www.murraycircle.com/menus/mur...

[CarrieWas218]

I REALLY enjoyed my lunch and am going next Tuesday for dinner. I'll be reporting back then...

[chefj]

I ate there in May for a birthday dinner. We had the 9 course tasting menu with wine pairings. Over all a great meal. 5 out of the 7 Savory courses where great, 2 were good. Desserts where good but over the top sweet for me especially at the end of such a large meal. Presentation was beautiful and service good and friendly. I go back.

[CarrieWas218]

After a handful of nice luncheons at Murray Circle, I was anxious to return for the Full Monty dinner. Accompanied by trusted dining buddy, Lisa, I apologize that the good camera was left at home and only the iPhone camera was available to document the evening. We opted for the full, eight-course Grand Tasting (they offer a four-course tasting as well). And after consulting with our server, determined that a shared wine pairing (1 to 2 ounce pours) would suffice for the two of us.

Drakes Bay Oysters as a bisque, Dijon mustard "floating island," with watermelon radish. Served with Gaston Chiquet, Brut tradition, Dizy, NV. Two oysters were curled up and served next to a large, fluffy quenelle of mustard. The quality of the oysters was excellent, the soup portion was rich and creamy, and the influence of a hint of the mustard foam quenelle would have been nice, but the size of the quenelle overwhelmed the dish. I made the mistake of taking a large bite out of the quenelle because it was such a predominant ingredient in the presentation. After I realized how strong that component was, I concentrated more on the luscious bisque and juxtaposition of bright watermelon bits with just a taste of the mustard. Much, much better... The Gaston Chiquet was creamy and a perfect accompaniment.

Gulf Prawns from the plancha, cherry tomatoes "aigre-doux," corn velouté, and basil popcorn. Served with Domaine de la Cadette, La Chatelaine, Vézelay, Burgundy, 2007. The wine was lovely with well-integrated mineral notes and complexity. The wine worked well with the corn velouté but sadly, the rest of the dish fell woefully short. We were both intrigued with the concept of basil popcorn and immediately tasted one, but were mostly disappointed. The prawns were not cooked properly and had a mushy texture which did not work well against the mushiness of the tomatoes. It was just a sad, sad dish overall and went back to the kitchen mostly un-eaten.

Dayboat Halibut, grilled in fig leaves, sassafras, hazelnut, with sea urchin emulsion. Served with Michel-Schlumberger, La Brume Chardonnay, Dry Creek, 2006. I was not particularly thrilled with a second Chardonnay (there ARE other whites that work well with seafood!), but once I tasted the course, I didn't really care. Served alongside the halibut was sugar snap peas and hazelnuts and a parsnip purée. The urchin emulsion was served tableside and with Lisa's devotion to uni, we asked for a little extra. Everything about this course was brilliant; the halibut had been grilled and the perfect amount of smokiness was detectable against the unctuousness of the sea urchin. The snow peas provided a perfectly crisp brightness. This course certainly made up for the indiscretion of the previously served prawn.

Squab and Lobster Salad served with mizuna and Zinfandel marmalade. Served with Fernand & Laurent Pillot, 'Tavennes,' Pommard, 2005. The imported pinot was very vibrant with a hint of wood and berry and was spectacular with the salad. This was the second winning course in a row. Considering the prawns were undercooked, I was a tad worried about the lobster, but I had no concerns on that regard. The richness of the lobster and the rare, succulent squab were great pairings heightened by the fresh greens. Excellent course.

Grass Fed Beef, wood grilled, with potato gratin and baby carrots. Served with Robert Foley Vineyards Merlot, Napa, 2006. The wine was velvety and silky, true Howell Mountain characteristics of ripe berry and integrated spice. A very respectable offering, I wish I could get excited about simple protein courses. We were more interested in the perfectly round potato gratins and sauce. Don't get me wrong; the meat was excellent and perfectly prepared, but it was just meat.

"Aria" cheese baked in rye bread, apricot-whiskey, grapefruit. Served with Alois Kracher, Beerenauslese Cuvée, Burgenland, 2006. A triangle of cheese baked in a thin sliver of (what I assume to be homemade) rye bread. So many high-end restaurants fall short on the cheese plate, offering nothing other than a few slices with the routine nut and dried fruit accompaniment. This realization was well-conceived and executed. The hint of rye worked so well with the warm, creamy cheese. Just a few bites of grapefruit and apricot showed amazing restraint and brilliance. Fabulous.

Pink Pearl Apple Sorbet with Candied Fennel Cake and Fig Coulis. Served with Two Hands Brilliant Disguise, Moscato, Barossa, 2008. These little squares of fennel cake were scrumptious. This was a dessert I could get passionate about although the apple sorbet did not work with the sweet wine. Taking the miniature cakes on their own with the fig coulis and the wine was perfection. I could eat this several times over and wished I had stopped at this dessert. When we saw what the waiter was pouring, we asked for something larger than the small pours we had been receiving and were quite gratified that we were given a bit more. It was that stunning.

"Coconut Joy" - Dark chocolate mousse, milk chocolate glaze, with toasted almond ice cream. Served with Kobalt Cabernet Sauvignon Port, Napa, 2005. After the bliss of the fennel cake, this dessert was incredibly mis-guided in its execution. In the center of the mousse was a disk of coconut nougat the size of a quarter. A few bites of the mousse were fine, but when we got to the nougat, the mousse had to be destroyed to extract the disk. There was no way to cut the disk so biting it was the only way to take a small bite, only to discover it was hard and chewy. Served alongside was a larger disk of coconut meringue studded with almonds. Apparently the kitchen was trying to recreate an Almond Joy or Mounds bar, but failed short. The Port tasted good though.

Overall, it was a good evening. I'm not sure it was great. The successes certainly outweighed the detractions. I would go back for lunch. Price for full tasting dinner for two, one wine pairing, and tip: $300.

Pics on my blog.

[vulber]

The Muscato-sorbet pairing...that wouldn't seem to work well

[CarrieWas218]

The Muscato was very apricot in its essence and it fought with the apple.

[SFDude]

I went to Murray's Circle a few months ago for dinner and had a reasonably good experience but I probably wouldn't go back. The atmosphere is quite nice but most of the table don't have any view, so you don't fully experience the setting. All the food was well-prepared but nothing was exceptional -- there are any number of places in SF with equally good food. The service was odd -- unpolished and very casual. Finally, it is extremely expensive. So while I had a nice meal etc., I wouldn't drive across the bridge to at there.