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SF: Anyone been to Seasons lately? Are they really a steakhouse now?

rworange Nov 14, 2009 09:23 AM

Seasons is promoting themselves as a steakhouse on opentable. From the menu, it doesn't really seem that way to me though there are more steak options. All the menus are at the bottom of this page
http://www.fourseasons.com/sanfrancis...

From the website
"the restaurant offers a seasonally changing tasting menu that is unique in the San Francisco steakhouse genre."

Their version of "Surf and Turf" ... Butter Poached Main Lobster, Crisp Veal Sweetbreads Celery Root, Endive, Pink Pearl Apple

And what the heck is pumpkin sponge? Am I missing a new culingary trend. Do you use sponge to mop up foam?

Hudson Valley Foie Gras Pumpkin Sponge, Butternut Squash, Coco Nibs

They've also entered into the upscale banh mi contest at lunch

Vietnamese-Style Chicken Sandwich, Carrots, Cucumbers, Cilantro, Pickled Onions, Sriracha Aïoli, Five-Spice French Fries

  1. d
    DandySF Nov 14, 2009 04:09 PM

    I liked Seasons when it was a formal, full-service, white table cloth restaurant. They've stripped out the frills and now it feels like a hotel restaurant for the expense account crowd. Even the bar lost its pianist, Michael. I don't see the point in dining there without the kind of service that hotel restaurants were known for.

    1. Windy Nov 14, 2009 01:55 PM

      They've always had surf and turf.

      It sounds like they're just looking for business and hoping "steakhouse" attracts the right crowd.

      1. wolfe Nov 14, 2009 11:47 AM

        There appears to be a sponge effect created in molecular cuisine using a gastrovac, intimidating name, that somehow allows the liquid in the cooked item to be drawn back in like a sponge.

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