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Anyone know of a restaurant in San fran -- Boulevards

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primary palate May 27, 2010 10:56 AM

It has been recommended but would love some additional input

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  1. Kazy Ctn RE: primary palate May 27, 2010 11:01 AM

    Been dozens of times - it's an SF institution. High end, new American cuisine, star chef... Without knowing what exactly you are trying to find out here, I'd suggest looking at the SF board or just googling it yourself.

    1. Stephanie Wong RE: primary palate May 29, 2010 04:01 PM

      Your search might be more fruitful if you look for Boulevard

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      Boulevard Restaurant
      1 Mission St., San Francisco, CA 94105

      1. CarrieWas218 RE: primary palate May 30, 2010 10:34 AM

        It *is* a San Francisco institution (Boulevard, singular -- not plural). It is well-loved by many and tremendously popular with tourists.

        For me, alternately, I find it staid and uninspired. Great service, beautiful setting, always crowded, and completely forgettable food that is prepared adequately, but nothing that ever makes me want to go back...

        2 Replies
        1. re: CarrieWas218
          bbulkow RE: CarrieWas218 May 30, 2010 12:11 PM

          Over the years, I have found them 50/50. About half the time I have a dish, taste, or concept that extends my understanding of food and eating. The other half, very good in a beautiful setting. However, my last visit was probably 4 years ago and other restaurants are pushing the envelope - and the last three visits were on the pedestrian side, so it's fallen off the list.

          I've never seen a '34 port on any other menu.

          1. re: CarrieWas218
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            ikb RE: CarrieWas218 May 31, 2010 07:01 PM

            It's not just a tourist haven. Lots of people in SF like Boulevard. I think their best dishes are hearty meat dishes like short rib and filet. You can't go wrong there. The only thing is, there are so many great new restaurants in SF that it doesnt stay at the top of many foodie lists.

          2. w
            whiner RE: primary palate May 30, 2010 11:01 AM

            Boulevard.

            A world class wonderful restaurant, imo. Relaxed, high end new Cal food.

            1. v
              vulber RE: primary palate May 30, 2010 11:57 AM

              Boulevard is delicious, but you'll pay extra for the location/view. For similar food that doesn't cost quite as much (yet still pricey), I'd recommend Spruce.

              The chef de cuisine also is in the middle of developing a new restaurant, so I'm also not sure who's in the kitchen every night.

              7 Replies
              1. re: vulber
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                whiner RE: vulber May 31, 2010 02:58 PM

                Strong disagreement on Spruce. I found the food their overly reliant on animal fat for flavor.

                1. re: whiner
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                  vulber RE: whiner May 31, 2010 06:58 PM

                  I'm still curious to know what dishes they use animal fat in besides with potatoes

                  1. re: vulber
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                    whiner RE: vulber Jun 1, 2010 01:12 AM

                    To be fair, I went to a set menu wine tasting there. But the lamb and the vegetables both were overly fatted. (I'm including butter as an animal fat.)

                    I felt like I had just eaten 12oz of bacon.

                    1. re: whiner
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                      vulber RE: whiner Jun 1, 2010 06:16 AM

                      If you're including butter as an animal fat (which is fair), having worked in a restaurant kitchen; every non-vegan restaurant relies on butter to make the food taste good. To me, this doesn't mean Spruce was more reliant on it, just sloppier with their use of it.

                      1. re: vulber
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                        whiner RE: vulber Jun 1, 2010 10:05 AM

                        >>To me, this doesn't mean Spruce was more reliant on it, just sloppier with their use of it.<<

                        I think that is a fair distinction to draw.

                        1. re: vulber
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                          SteveG RE: vulber Jun 2, 2010 12:34 PM

                          Yeah, but not all restaurants use the same amount. Daniel Patterson used significantly less than normal at Frisson, and I assume the same is true about Coi. He has strong opinions about chefs who use fat as a crutch, just as he has strong opinions about chefs who use good ingredient sourcing as an excuse not to cook.

                        2. re: whiner
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                          mrs bacon RE: whiner Jun 2, 2010 12:50 PM

                          And this is a problem?

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