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Please suggest a mid-high end dinner in SF city only

I have a friend who is back in town visiting. She used to live in SF so we together had tried a lot of the restaurants in all areas in SF. She loved food with the trendy atmosphere so we had sampled Gary Danko, Masa, Ritz Carlton, FL, that trendy resto next to Kokario that had since closed a couple of years back, redroom room, etc.

I know she will be looking to try new restaurants that opened in SF in the last 3 years to try. Can you please recommend a few places that are within the SF city?

I would pass on Michael Mina, Ame because IMHO there are better choices based on food and services. I am considering taking her to Coi and if we have more time RN74 or Chef Papa at Mint Plaza. However, I definitely can use some recommendations. It can be any type of cuisine and the budget can be from 40-100 person before wine/tax/tip.

Thank you all in advance.

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Gary Danko
800 N Point St, San Francisco, CA 94109

Masa's Restaurant
648 Bush Street, San Francisco, CA 94108

RN74
301 Mission Street, San Francisco, CA 94105

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  1. Aziza, Aquarello, or Saison.

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    Saison
    2124 Folsom St., San Francisco, CA 94110

    1. Coi would blow your budget if you go for the full tasting menu. I really like Chez Papa. Here's another idea: Prospect. It's brand new, but seems solid based on 4-5 visits. You might want to consider La Mar as well. Also, Perbacco is great if you haven't been.

      1. Range, in the Mission.

        1. Spruce near Laurel Village

          1. HI everyone. Thank you for all your suggestions. For now, we will be going to Coi. Will report back when we are done.

            2 Replies
            1. re: cc94103

              I may be the only one on the list who did not like Coi. I tried them last Friday, and was very excited going into it.
              But the meal was truly lackluster. There was an upside-down tomato tart that was superb, and one of the desserts had a fantastic sorbet as a component.
              But the rest truly underwhelmed me.
              Lots of things were just so-so (a cucumber salad that just didn't seem complete flavor-wise), a lamb chop that was probably cooked sous-vide and so had perfect texture but lackluster flavor..
              Some of them were almost nasty -- a weird yougurt was added to a sorbet that made it almost taste like it had anchovies in it. A rootbeeer/strawberry soda that tasted like something a 12-year-old would try playing with things in the fridge.
              For $135 a person I expect to be blown away. but my meal the following night at the low-key and 1/4-the-price Lola's was far better.
              Also, the wine pairings really were not good.
              As we said 2/3 through the meal, it seemed that the wine pairings were being selected with a dart board. A lot of sweet whites too.. The one red, served with the lamb, was nice. But I don't think they gave us a single wine that was more than 4 years old. One course had a sake, one that I know and don't even buy because I've discovered so many that are better (Meibo).
              For $95 each, totaling $190 for the two of us, I would have rather selected some bottles or half bottles.
              I will not be going back.

              To give you a positive alternate, I'd recommend La Folie, my favorite high-end place. Cheaper and better than Coi by a longshot.

              1. re: pauliface

                Paul, you are not the only one - I have been repeatedly recommending that people avoid Coi. I have dined there several times now and have found their mis-steps to be considerably more memorable than the successes. It is expensive and has yet to impress me.

            2. No reason to consider Michael Mina - they are closing:
              http://insidescoopsf.sfgate.com/paolo...

              (Can I say "I told you so" now? That place was so mediocre!)

              3 Replies
              1. re: CarrieWas218

                Restaurant Michael Mina's not closing. It's moving to the old Aqua space.

                http://insidescoopsf.sfgate.com/paolo...

                1. re: CarrieWas218

                  Most likely, the reason for the move is that it's very hard to make any money on a restaurant like Michael Mina in a place where you have to pay hotel union wages. A steakhouse should be significantly less labor intensive.

                  1. re: CarrieWas218

                    umm, i don't think the closing has anything to do with people thinking the restaurant is "mediocre." they are just moving.