Acquerello; any recent reviews or comments [San Francisco]
My search came up with a lot of old posts about this restaurant. Just saw Wine Spectator recently gave them an excellence award for their list. We had never heard of the restaurant and will be making our yearly trip out your way in November. Wondering if it is worth checking out. Thanks!
re: Melanie Wong
Thanks. Yes, I did that search, but the most recent posts only have mentions of the restaurant, not actual reviews from anyone who has eaten there recently. A post like the following ( which was the only mention of the restaurant in the whole thread listed second in that search) is really not what I am looking for.
"Anyone been there recently (referring to Zuni) and can comment on the noise level? I've got a couple of guests who demand fairly quiet environments for a business dinner. I'm thinking Acquerello, but I know that they've been ok with certain tables at Zuni's."
Acquerello is never mentioned again. A lot of the posts in that search are like this. But thank you for replying anyway.
Sorry to say two disappointing meals. Great wine list,black napkin service if they don't put the garbage out -through the dining room -and spray the bathrooms with agent orange deodorant while you're still eating on last seating. How dare you! Ruined the meal totally.
The owner/server/sommelier disparaged the wine my sommelier friend ordered. The one he suggested was not as intersting as the one he talked her out of.
Of the two signature dishes one ( pasta with Marsala and truffles I think)was drowned in cheap sweet Marsala. Inedible.
Other dishes were competent but uninteresting, uninspired
though Acquerllo seems much admired by many
"black napkin service if they don't put the garbage out -through the dining room -and spray the bathrooms with agent orange deodorant while you're still eating on last seating."
"Of the two signature dishes one (pasta with Marsala and truffles I think) was drowned in cheap sweet Marsala."
Thank you for your reply. These are the exact types of things that signal a restaurants demise to me. Taking out the garbage through the dining room and using a strong disinfectant during business hours tells me the restaurant is trying to save on after-hours labor. Also, using a cheap, sweet Marsala tells me the restaurant is trying to cut corners and save money, but going about it in the wrong way and the food is suffering for it. I've been to plenty of restaurants here in the NYC metro area that started off nicely, but over time resorted to these types of practices and just became bad. Sound like maybe Acquerello is heading this way?