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What have you made lately? Get great advice


rjlebed May 14, 2011 09:08 AM

Anyone have any thoughts on this?

  1. Robert Lauriston May 14, 2011 11:33 AM


    550 Washington St, San Francisco, CA 94111

    8 Replies
    1. re: Robert Lauriston
      chefj May 14, 2011 11:53 AM

      You know, I did a board search and this thread was all that came up. CH's search tools blow!

      1. re: chefj
        wolfe May 14, 2011 11:56 AM

        I found these.

        1. re: wolfe
          chefj May 14, 2011 12:02 PM

          Bizarre, I still only get this thread?????????

          1. re: chefj
            wolfe May 14, 2011 12:12 PM

            Use discussion then advanced search and click on 5 years.

            1. re: wolfe
              chefj May 14, 2011 12:19 PM

              Thanks that did it.
              I did not realize that it limited results to 1 year automatically.

              1. re: chefj
                wolfe May 14, 2011 12:33 PM

                Everything I know about this system I owe to Melanie and Ruth.

                1. re: wolfe
                  Ruth Lafler May 14, 2011 01:17 PM

                  Aw, thanks wolfe. I'm interested if anyone has anything to say on Chiaroscuro -- my recall is that it got off to a unprepossessing start, people wrote it off because there were better options nearby (i.e. Perbacco), and since then nothing.

                  230 California St, San Francisco, CA 94111

        2. re: chefj
          Windy May 14, 2011 05:42 PM

          You can also use google to search site:chowhound.chow.com

      2. r
        rjlebed May 14, 2011 05:34 PM

        At least I feel better that I could not find anything recent on this! Now that we have established that, anyone have new information? Thanks!!

        1. c
          ciao.izzy May 15, 2011 02:39 PM

          I would NEVER, EVER go back. Went awhile after they opened and the pasta was awful and the salad inedible - and to top that, it was topped with 'ripe black olives' (yep, the kind from a can) instead of a kalamata or nicoise, or something with actual flavor. Where in Italian cooking would you find a 'ripe black olive'? Nowhere.

          The decor was tacky, as well.

          I went with an Italian friend, and we both agreed it was one of the most awful restaurants in the City. Cannot believe it's still there.

          1. r
            rjlebed May 18, 2011 12:40 AM

            Had a terrific dinner tonight. Went with two others. Appetizers were: beet salad with goat cheese and candied pecans. It was really lovely. The beets were yummy, the greens fresh and the dressing really light. My companions had the Scallop and pea appetizer and the Fried calamari and shrimp. Those appetizers looked great as well. For main dishes I had the fusilli pasta with eggplant. It was good but not very hot when I got it. The other mains at the table were the papardelle with scallops and the Tortellini with sausage and cheese. The papardelle was light and lovely. The Tortellini, on the other hand, was a bit too rich for the guest who ordered it. On the other hand, the other guy with us enjoyed it after the fact. It is definitely not a "light" dish. For dessert we shared the profiteroles. It is a small portion and not really up to sharing unless you just want to have a sweet little bit after dinner. The restaurant is not very big. Probably a total of a dozen or so tables. It is pretty noisy so not a place to try to have an intimate conversation. That said, it was a nice dinner and the staff went out of their way to make sure that we enjoyed dinner. I would recommend it.

            1. wolfe Aug 21, 2011 12:00 PM

              Just heard a glowing recommendation from Anthony of Edible Escapes, KSFO, will have to try it.

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