Lord Stanley San Francisco Yelp Reviews - Lord Stanley San Francisco - Reserveringen te koop
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Lord Stanley San Francisco Yelp Reviews
Latest Reviews On Yelp
35 Reviews
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Such a good dining experience! I came here for a friends
Such a good dining experience! I came here for a friends birthday. We had a reservation for 8 and were seated at a long table upstairs. As we were waiting for everyone in our party to come, the sommelier came up and asked us which wines we were interested in trying for the night. Because we were indecisive, he gave us 3 samples to try! Dinner was also very delicious. I won't describe every dish in detail, but my favorite for the night was definitely the mashed potatoes with apple in it. SO DELICIOUS. It inspired me to try making a replica at home even though it wasn't even remotely as close to the dish at Lord Stanley. Overall the experience was great. Food was extremely good, and I'll definitely come back again someday.
Be the first to ReplyMy son and I went here for the Sunday supper.
It was.....phenomenal (which doesn't begin to cover it). Snacks, starters, mains and dessert and we had the chance to add supplemental dishes of caviar and pasta which we chose to do. Service was fast and friendly and you could tell the servers were foodies who were proud to showcase the evenings' offerings. The courses were well paced. We are stuffed and oh so happy! Great ambiance (cozy and candlelit). We're cancelling our reservations at another restaurant so we can go back to Lord Stanley before our vacay ends.
Be the first to ReplyThe food was amazing.
We went during Sunday Supper, and we did a four course tasting menu for $75. You can add wine pairing and total would be $115. The starter I had a tempura mushroom. The starter I forget but remember it was tasty. My main was a lamb shoulder and that was delicious! And my dessert was a caramel flan. It was a little loud because there was a private event upstairs. But it was fine. Staff was friendly, and we would come back here for their A La Carte.
Be the first to ReplyI had the vegetarian prix fixe menu - which firstly, so
I had the vegetarian prix fixe menu - which firstly, so glad they had a vegetarian option! the food itself was good but not incredible, very mushroom heavy and creamy so could just be a personal preference. But overall I feel like for the price point it wasn't as delicious as I would have expected it to be. The service was excellent though, and loved the cocktails!!
Be the first to ReplyThere were 4 of us for a Friday night birthday celebration.
In summary, 3 chose the tasting menu option (with 2 opting for wine tasting option) and the 4th person ordered a-la-carte. We were seated upstairs and the service was impeccable. Although the tasting menu was a "gotta try this once" opportunity, we all agreed that our next visit will focus on the a-la-carte option. We were prepared for the final bill, but reality sets in when fine dining expenses need to be weighed against better financial alternatives.
Be the first to ReplyFood was decent - mashed potatoes were so creamy and unique.
I enjoyed the sea bass, its crispy skin, and the soup that flavored the fish. Escargot was delicious but wish it was a bit softer/tender. The short rib was tender but I wish the flavors were a bit more marinating. Service was great and was very intentional. Great restaurant for a date night.
Be the first to ReplyRun don't walk to get the Fillet o Fish sandwich from their
Run don't walk to get the Fillet o Fish sandwich from their To Go window. Really really good.
Be the first to ReplyWe came for my boyfriends birthday and were super excited
We came for my boyfriends birthday and were super excited to try the tasting menu. The service was EXCELLENT and everyone was so nice and accommodating. The portions were so so so so small.... like very small. I know when you get a tasting menu it is normally small but we left hungry. The pace is pretty consistent but slow so make sure to carve out 2+ hours. The food itself was tasty but for the price point I was expecting much more. The wagyu was pretty tough and didn't have that buttery characteristic it normally has. The caviar was very good but just wish there was more of it. For two people our bill was $650+ and for that price point leaving hungry was kind of disappointing.
Be the first to ReplyService 5/5 Ambiance 5/5 Food 5/5 What a fun restaurant
Service 5/5 Ambiance 5/5 Food 5/5 What a fun restaurant concept! This review is a bit dated because I sat for the Immi x Turntable collab, but still a great impression. I am a follower of Immi and the work that they have done so it was fun to see them in a different setting and can say that Immi's roots and messages were not compromised. Showcased beautifully and if anything the collab brought life to the stories even more!
Be the first to ReplyFinally got to check out the Turntable concept at Lord
Finally got to check out the Turntable concept at Lord Stanley, where they feature fine dining chefs who each have their own unique concept and menu We got Chef Matkowsky's Korean French tasting menu and all the dishes were just...amazing. My partner and I agreed the cooking, plating and concept was Michelin-worthy. The execution of the dishes were top notch and the creativity behind adding an Asian flair to the French dishes was on point. But...alas the service of the meal was just so slow! Our table wasn't ready for us despite us having reservations so we stood around awkwardly for 15 minutes. Once seated, it took around 20-30 minutes for each course to come out and by the end, we had to ask them to please speed up our dishes as we were at 2 hours with only half of the menu done. Once we asked, they definitely got the ball rolling but I wish they had been more proactive about communicating the delays. 5 stars for food and price 3 stars for the lengthy wait between each dish 4 stars for service and ambiance - the servers were all super friendly and I could tell it wasn't their fault at all for the kitchen being so backed up. That being said I do wish there was a little more communication about the wait. We don't mind the delay but it'd be nice if the restaurant were proactive about letting us know the tasting menu would take around three hours despite only being six courses long.
Be the first to ReplyA fun delicious night out.
You'll spend $100 per person with drinks but you will enjoy some superb food in a funky setting. Recommended
Be the first to ReplyGreat showcasing of flavors but I did not find it as
Great showcasing of flavors but I did not find it as special as I thought it to be, but that is totally okay! I live around the corner from Lord Stanley and love the idea of showcasing talented chefs and the rotations. I was personally eyeing the milk tea ice cream on this menu, but decided to treat myself and get the package. I walked up to the window to get it to go, and the staff was friendly.The rice was above average and had a great combination of moist and sticky. The cucumbers alongside the sesame seeds and cilantro were yummy but did not stand out. The popcorn chicken was good but was lacking the Thai basil flavor and the five space. It was a bit bland but the texture was amazing. Perfect crunch on the outside that crumbles in your mouth but moist juicy chicken on the inside! Lastly the milk tea ice cream is a solid 10/10. I'm glad it came with the meal because it definitely upped the ante. It tasted exactly like milk tea and was smooth and creamy. The boba that it came with was great but undercooked. I can't wait to try next months showcase. Lord Stanley is a unique restaurant that bring new flavors into San Francisco.
Be the first to ReplyAmazing service, incredible food and a really fun
Amazing service, incredible food and a really fun atmosphere make this a must visit and try when you are in the city!Prepare to spend way more money then you plan on because everything is so tasty, the wine, the appetizers, the entree choices, the desserts. My goodness I was in heaven for 2+ hours while we ate dinner.The owner of the restaurant came by a few times and said hi to us and dropped off some of courses of our pre fixed meal. The chef also came out a couple times. That was excellent in terms of service and gives you a really great look into how the restaurant business should be.Make sure to get your reservations in early and don't be afraid to try something outside of your comfort zone. The food will leave you feeling a euphoric high.I'm so excited to go back again we've already been scouting the next rotating chefs schedule with ours.
Be the first to ReplyImmi Takeout.
Debated 3 or 4 stars because the takeout was 3 but it's clear that care and talent is there, which makes me want to try the in-house menu. Tried the noodles with crab and trout roe. The noodles and flavor of the sauce were good, but think of it as a light appetizer. The portion is really small and $30+ (with tax & tip) feels high for this dish. The crab tasted more briny than the sweet flavor of fresh Dungeness that I prefer. Wish I had eaten more of the crab and roe before adding sauce because it got lost. Note: only pour a very small amount of sauce and add if you need. I poured less than half the container and it was way too much. I enjoyed soaking up the sauce with my chopsticks after eating all the noodles because it tasted good, but also because I was still hungry. The order & pickup is easy and efficient.
Be the first to ReplyAfter completing a takeout-only month with the popular
After completing a takeout-only month with the popular Pecking House, Turntable SF has reopened its dining room for another past favorite pop-up, immi. Immi founders Kevin Law and Rumpasri Chicharoen draw from their first generation Californian and fine dining backgrounds (State Bird, Blue Hill at Stone Barns) to create a wonderfully diverse and playful menu.As a Taiwanese American, this meal particularly resonated with me! Childhood favorites such as guo tie potstickers, popcorn chicken, and congee are kept mostly traditional. But other familiar dishes like long life noodles and boba tea are given an elevated twist.Sweet Dungeness crab and trout roe accompanied the addictively chewy Sonora wheat chilled noodles. A Santa Barbara uni supplement added creamy decadence to the already standout noodle dish.The softest ginger scallion black cod, a nod to traditional Chinese steamed fish, came with a hodo soy milk and doubanjiang sauce.Other dishes leaned more Californian such as kanpachi crudo with yuzu ponzu, and beautifully presented crudité with carrot ginger vinaigrette.Desserts were also fantastic, including a milk tea ice cream topped with boba. They nailed the milk tea flavor perfectly without being overly sweet.Catch immi at Turntable through March 4th. Dining options include both a tasting menu and a la carte, as well as a limited takeout menu. Reservations highly recommended for both dine-in and takeout via Tock.
Be the first to ReplyTurntable is an amazing concept on the bustling corner of
Turntable is an amazing concept on the bustling corner of Broadway and Polk St. Rotating through up-and-coming world-renowned chefs, the venue itself is intimate and modern, celebrating its' Michelin star European past. Pecking House by Eric Huang & Maya Ferrante is the Brooklyn pop-up that brought me to this kitchen. They had me at fried chicken, but Szechuan-chili blend and limited time are what made me hit preorder. Eric Huang wasn't the only one getting curious about fried chicken during the pandemic. Here in San Francisco, I also took my hand at making the pan-cultural sensation. Like most times I cook, I highly underestimate the time and prep that delicious simple dishes take. A couple of other notable fried chicken locations in the city serving crispy chicken thighs are Brenda's Meat and Three, Birdbox, and Shihlin Taiwan Street Snacks in Stonestown Galleria. Pecking House is definitely among the top 3 best fried chicken I've had in the world. While saying that is subjective, their fried chicken exceeded the three of my personal fried chicken criteria: crunch, flavor, and juciness. The flavor comes from its' brine or marination period, of which Pecking House is a master of flavor. Crunch, comes from it's breading and dredging mixture, another thing PH nailed. And lastly juiciness, something obtained by fry time, oil/oil temp, and freshness. Unsure if the cooks from Brooklyn came for out for the pop up, but everything was on point! Highly recommend Pecking House while in Brooklyn, and excited to see what else Turntable at Lord Stanley will spin up!
Be the first to ReplyInsta got me again! Saw all these reels of people chowing
Insta got me again! Saw all these reels of people chowing down on Pecking House chicken and I knew I had to get some!We were in SF for dinner at The Mushroom on the last day of the pop up at Turntable so I reserved a 3pc to try. Gave my name and the box was handed over promptly. Back to the car for an impromptu feast. The chicken was super crispy on the outside and juicy on the inside. I loved the flavor of the coating which was medium spicy but also slightly numbing, Szechuan peppercorns maybe. Definitely would hit them up again if they come back to town!
Be the first to ReplyThis review is for the pecking house fried chicken.
I was very excited to try it out after reading the articles and it did not disappoint. The pick up was quick and the chicken even though it looked spicy, it wasn't like burn your throat spicy. It was very nicely cooked as well. Would definitely come again
Be the first to ReplyThis review is for the Peking House pop-up which I've been
This review is for the Peking House pop-up which I've been lucky enough to eat a total of 6 times now! This chili fried chicken (5/5) is honestly the best fried chicken I've ever had - perfectly crisp, EXTREMELY flavorful, and the meat is sooooo juicy, even the breast! I love the level of numbing spice, it's not too strong to where you don't taste your food anymore which is great because the spice mixture is to die for. The salted egg fried chicken (3.5/5) is also tasty but was definitely a bit heavy for me and was blander in comparison to the chili fried chicken. With that said, I would still recommend trying this if you're a big fan of salted egg flavor as the dish does capture that well. Not sure when Peking House will be back, but whenever it does come back to Lord Stanley, I would definitely recommend pre-ordering as they do sell out. I actually pre-ordered 3 orders as soon as I saw that it was back on the Turntable instagram and will probably do the same the next time around as well!
Be the first to ReplyReviewing Turntable in general: Turntable is to cuisine as
Reviewing Turntable in general: Turntable is to cuisine as something like David Zwirner is to art. Providing a rotating space for chefs to host pop-ups in San Francisco is a genius add in a foodie city and a great use of the Lord Stanley space. Something I truly love about SF!This time, I visited for the Pecking House popup in January 2023. We ordered the Chili and Salted Egg Yolk chicken 3-piece, and the yam. Pickup was efficient, fun with the pink Lord Stanley window, and everything came home with us steaming and fresh.Was really excited to have a nostalgic Chinese food experience and Pecking House delivered. Salted Egg Yolk was soooo good and I don't know how they even put that flavor into fried chicken -- so inventive! The Chili had such a nostalgic mala flavor, it was like a hotpot feel but a fried chicken? And the yam was so classic, just the perfect home-y Chinese yam flavor. Super good.I also had a hot dog here in 2021 and it was like the best hot dog I'd ever had???Can't wait to come back and try more menus at Turntable!
Be the first to ReplyAbsolutely loved our meal, August 9th, at Lord Stanley
Absolutely loved our meal, August 9th, at Lord Stanley with Chef Melissa Martin...it was a delicious authentic dream of a meal straight from New Orleans...literally!She has everything from oysters and blue crabs to soft-shell crawfish shipped in every day, and then prepares them according to her old family recipes from the bayou. An added benefit is that she has written a cookbook with stunning photographs of the Louisiana bayou, and her dishes which I happened to look through before we went...so happy to know I can attempt to make some of these delicious dishes after tasting how they should be made! I guess you have until the end of August to check it out...go for it!The staff at Lord Stanley's is so gracious, fun, and informative as well
Be the first to ReplyTurntable at Lord Stanley hosts a rotating series of guest
Turntable at Lord Stanley hosts a rotating series of guest chefs each month, and it's been a treat to experience the diverse menus and learn about the background and inspiration of the chefs. For July 2022, Turntable featured Chef Daniel Burns (Luksus, The Fat Duck, Noma, Momofuku) who crafted a seasonal menu that highlighted fresh California cuisine.The concise, yet varied menu evoked memories of my childhood summers with juicy tomatoes and sweet corn, but with a side trip to Barcelona with pan con tomate on pillowy house sourdough and tender squad. Chef's Nova Scotia roots were reflected in his focus on seafood - from a plump Marin miyagi oyster, to refreshing squid with dulse, and my favorite dish of the night - incredibly soft, large flake black cod.As standout as the savory courses were, the dessert was equally as memorable (not surprising, given Burns' strong pastry background). I'm still drooling over the smooth, milk chocolate gelato paired with strawberry and pistachio. And the refreshing blackberry sorbet was harmonious with blood orange. My only complaint is that a one month residency is too short.
Be the first to ReplyDaniel burns crushed it.
Highlights were spot prawns with salsa macha, tri tip, black cod, and chocolate many, many ways. Service was nice, attentive, and gave us room to breathe at the same time. My girlfriend loved the bread... so they sent us home with a loaf. Also, shoutout to the pastry guy for the fun conversation on their unique ganache method. All in all, just a good time.
Be the first to ReplyUpdating review to reflect the turntables spinning! Chef
Updating review to reflect the turntables spinning! Chef Daniel Burns is in the house from June 29 - July 30.Bio from site: Originally from Halifax, Nova Scotia, Daniel Burns is a chef and cookbook author who has spent the past 10 years as a New Yorker. He's worked up an admirably impressive resume while working at some of the most iconic restaurants in the world (The Fat Duck, Noma, and Momofuku). Shortly after arriving in New York, the esteemed chef earned a Michelin star for his Nordic restaurant, Luksus. Daniel is a culinary consultant and brilliant private chef, bringing diverse flavors and hyper-seasonal ingredients to each of his menus.SMOKED CHICKEN cabbage salad, roasted garlic aioli whole chicken 20 / half chicken - So smokey and has great flavor, came very juicy as well. - Cabbage salad was meh (since I got the other salad!)PORK SHOULDER SANDWICH piquillo peppers, arugula - My favorite. The bread was soft, not spicy at all, pork shoulder was tenderBITTER GREENS SALAD broccoli di ciccio, green strawberry vinaigrette - Lots of veg in here - broccoli, squash, endive maybe? FRIED PICKLES togarashi egg cream - These were whole fried pickle spears - basically a whole large pickles worth - Egg cream was foamy, but I liked dipping in the garlic aioli from the chickenCHOCOLATE GELATO chocolate crumble, blackberry coulis - Nice chocolate flavor and the blackberry coulis had a nice pucker
Be the first to ReplyDefinitely one of a kind experience.
The meal was 4 course meal by chef Rupert and every course was delicious. The chilled angus Bavette with horse radish granita was to die for and tomato essence was absolutely insane pairing. I wish there was more of the tomato essence but then again it was a 5 course menu - so no complaints. Second we also added Caviar with English peas which I must say was a weird combination of combing peas and caviar. This is something I wouldn't order again unless they remove the peas. Caviar and peas don't mix for me.. net course was. Cabbage which was the best of all.. I hate cabbage but loved how this was prepared. Next was duck with poached pear. Loved the duck and but poached pear I felt something was off- needed more time on grill and the seasame seeds made it bitter so didn't love that. The desert was strawberry lemon custard. Perfect amount of sweetness. Loved it.Also I forgot they even brought fish and chips which even though I don't care for them - rest of the party said they were awesome.I understand that the menu changes Everymonth- will be back next month hopefully.
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