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New chef at the Palace? Has anyone been? [San Francisco]

All those years hubby and I lived in the 'hood and dared each other to try the Palace Steakhouse on Mission (but never quite got up the nerve), and now this startling report makes it sound like an entirely different experience.

Sigh...you can thank me for leaving the neighborhood, in the same way that the area around Kaiser Center in Oakland started flourishing (at least as far as restaurants go) right after I left my job in that area...

http://insidescoopsf.sfgate.com/blog/...

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  1. It is the Chef from Mr Pollo, he went there after the Mr Pollo landlord raised the rents

    1 Reply
    1. re: smatbrat

      Manny Torres Gimenez moved from Mr. Pollo to Roxy's Cafe before taking over the Palace.

    2. can you come work in Montclair for a bit? we need the help :)

      1. I did, unfortunately, try the old Palace, about 7 years ago. it lived up to its reputation. i am going to try this new incarnation in a few weeks, i think, and report back.

        4 Replies
        1. re: mariacarmen

          i tried calling but got no call back. the voicemail had an anonymous mechanical voice, not even sure if the number was right. anyone have any more info? is it actually open yet?

          1. re: mariacarmen

            Been open for a while, Bauer reviewed it last month. 6-10 Wed.-Sun., reservations by text message only.

            1. re: Robert Lauriston

              who do you text to? do you have the address to text? or where i can get it? i can't seem to find anything... thanks....

              ETA-never mind, got it: For reservations, send a text message to 415-666-5218.

              1. re: mariacarmen

                Here's a link to Bauer's full review,
                http://www.sfgate.com/restaurants/din...

                It lists this contact info:

                The Palace

                3047 Mission St (at Cesar Chavez Street), San Francisco

                (415) 666-5218

                Dinner 6-10 p.m. Wednesday-Sunday. No liquor license. Reservations accepted via text message only. Credit cards accepted for a 3 percent charge (American Express not accepted). Generally easy street parking.

        2. I went a week ago and tried the five course tasting menu. For the most part I found the dishes unmemorable. Another restaurant that focuses a bit too much on presentation over flavor. And they do that annoying thing where you can upgrade individual courses for $10 or $20 (I skipped the truffle and wagyu upgrades).

          Yuca amuse was oily. Oyster was just ok. Grilled lobster bite was nice but the other preparations (ceviche and soup) were not. The pork course was not notable aside from the extremely hard rind.

          The highlight was the steak, which was served with some braised bitter greens and au gratin. I kind of wish they had just made this a full blown entree and skip the other courses. It wasn't especially creative, but the simple preparation and flavor contrasts made this the best dish.

          Dessert wasn't memorable either.

          2 Replies
          1. re: ajyi2012

            that's a bummer... maybe we'd do well to just try the steak dishes on their own.... but, we have good steak elsewhere near us (Lolinda, Garcon, even Arabian Nights has a good rib-eye.)

            1. re: ajyi2012

              Fiance and I went last night.

              The amuse was very interesting - ahi bite with lots of other flavors that definitely awakened the taste-buds.

              I really liked the oyster with two tobiko offerings and sauce.

              Of the lobster offering, the ceviche was in a rather thick, overpowering mealy cup. The grilled portion had a bit of a kick that I found overpowering and the bisque was a bit too thin, but had good flavor.

              Next came the quail upgrade; a confit leg that was deep-fried (could have probably skipped the confit) and a breast that was infused with lavender that was quite lovely, all topped with shaved black truffle. Honestly, the truffle did less for the quail than it did for the cauliflower puree which turned out to be a fabulous pairing with the Argentine wine I had brought (no corkage!).

              The pork plate was the most interesting to me, but filled me up too much; the chorizo was a bit dry and the rind WAS too hard, but I liked the braised bits in the rich sauce, topped with a grilled bok choy that was seasoned with blue cheese. I cleaned my plate but my fiance was less impressed.

              We got one Wagyu upgrade and that was more interesting, sadly, than the other beef offering but as we were getting fairly full, we opted to just bring the beef home with us. Nice grilled mushrooms and a red- and golden-beet puree on the plate made for an interesting component.

              Two desserts were also offered ($10 each); a Dulce de Leche souffle that was more like a steamed pudding, but quite tasty (albeit a bit small) served with house-made passion fruit ice cream and fresh fruits with a brown butter glaze - and a spiced poached Asian pear with the same ice cream, glaze and fruits.

              Service was attentive, even if there were spans of time between some courses, which I don't mind. They need bigger dessert spoons (using the miniature spoons that get served with the oysters and lobster course seems pointless). I would go back and just stick with the straight $50 for Five Course offering as a deal for what they are doing, but once we included the upgrades, It made for a $200 meal which was a bit too much.

            2. Three of us went a couple of weeks ago. Many of the dishes have been been described well by others so I will focus on overall impressions. Very enjoyable place with prices that made the food taste even better than it was, which was very good.

              (Food just tastes better when it is priced reasonably. Have you ever noticed that 75 cent oysters in New Orleans taste better than $1 oysters in SF which taste better than $2 oysters in SF and presumably the $3 versions, which I have never tried.)

              Anyway, the oysters started the meal well at the Palace and each course was interesting and nicely presented. There was a heavy focus on meat and in the end probably too much food for everyone. So we never even tried the dessert.

              I recall the pork was stellar as was the upgraded Wagyu beef, which one of us sprang for and which was divine and worth the extra. It was better than the regular beef.

              Wine glasses were in short supply for the BYO, but that and the interesting furniture did not detract from the overall warmth and quality of this place.

              I think we will be back.