An evening of excellence and massive disappointment, leaving me, thirsty for water after eating too much salt - SPQR San Francisco - Reserveringen te koop
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😒 3/5 - An evening of excellence and massive disappointment, leaving me, thirsty for water after eating too much salt
By 👻 @Mats H, 03/30/2024 3:00 am
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I have eated at SPQR before Matthew Accarrino was hired and a few times after he took over the kitchen. The restaurant is very tight with almost no space between the tables. The decore is a modern twist on 1970’s look that works well. As is often in the case with small restaurants the noise level is quite high and unfortunately, the music selection was in my opinion totally inappropriate for a nice dining experience and far too loud. The dishes seem to be either great or way off. The first course is their focaccia bread and home made butter. The butter was more like thick whipped cream and seems to add nothing to the already oily bread. The bread is very good but it’s hard to get excited and it’s a dull way to start the meal. The set menus at $95 serves so much food that starting with a big peice of oily bread sets you up for getting full half way through. I really don’t think the chef had sat through the eating experience from the customers perspective. This shoukd be manfatory!!! All chefs should on a regular basis sit and eat all the foid that is served. If they did they would portion the food correctly. The set menue includes five courses all of which are rich large and very sslty. Again, starting a substantial five course meal with a large piece of oily bread is perhaps not the best idea. my second course was the grilled octopus. With the exception of the salt load which was excessive on the octopus itself the dish was textbook perfect and spectacular. Unfortunately, there was so much salt on the octopus. It left me feeling like I had drank ocean water. The octopus was otherwise one of the highlights of the meal. At this point, I felt completely stuffed, primarily because of the amount of salt in the octopus dish. Somehow the kitchen ran behind, and there was a long wait before our pasta dish. The restaurant served us a complementary pasta dish while we were waiting for the ones we ordered. It was a pappardelle in a citrus cream sauce with salmon roe. This dish was also a highlight of the meal. The flavors and texture of the pasta were off the charts. This was one of the best pasta dishes I’ve ever had. (I have eaten a lot of good meals) While we were eating the complementary pasta, our ordered dishes came, which left basically no room on the table, which is already on the small side. The timing was terrible. We were halfway through eating the complementary dish when the next course arrived. This is inconceivable at a Michelin rated restaurant. The service was fairly mundane with the waiter, introducing himself by name, and saying he would be helping us this evening. Whenever waiters introduced themselves, I have a feeling the meal is going to be mediocre. The pasta dish I ordered Was made from spinach and was served in a cream glop with guanciale. The pasta looks like green beans covered in undiluted Campbell’s mushroom soup. This dish was a complete let down. The dish looked like it been sitting under heating lamp in the kitchen for 15 minutes before it was served. What was supposed to be cream sauce was now an uneven, thick goop. This dish was also incredibly salty. And made me feel like at this point I did not want to eat anymore savory food. The next course was Berkshire pork wrapped in bacon and I was so stuffed and full of salt. I asked the waiter to make the entrées to go and ask that they change my dessert to vanilla ice cream only. My girlfriend took both entrées home, so I have no idea what the meat course tasted like but I’m guessing it was probably good and also salty. The ice cream hit the spot and was a perfect way to end this over-the-top Rich salty, poorly executed meal. There were a few highlights, but the sodium content of this meal was so off the chart. I felt sick, even after drinking 10 glasses of water. Chefs should be forced to eat the food coming out of the kitchen on a daily basis. They should also be forced to sit through the entire set menu experience, so they have an understanding of what customers are experiencing on nightly basis. This restaurant is big unselling you house cured Caviar with a fish selected personally by the chef. I’m sure the caviar is great and I love eating caviar. At $150 an oz it was a bit expensive for my liking. The actual Caviar serving is 1/2 ounce and the price is $75. $75 may be reasonable for a Caviar course but 1/2 ounce is a silly amount of Caviar to eat. This meal could’ve been spectacular if a few things would’ve been changed. If you’re going to have the full menu, then don’t eat the entire piece of bread at the beginning of the meal. There is simply too much food to consume to start the meal that way. The biggest negative of the evening by far was the salt content in the food, especially on the otherwise spectacular octopus dish. Eating so much salt early in the meal, basically destroyed my appetite and made me have a headache and want to drink water and eat ice cream. I had a chance to taste three pasta dishes this evening. There was a radical difference in eating experience from sublime to I’m not going to eat this! While we were still eating dessert, the waiter handed us the bill, which was at least in my opinion, totally inappropriate for a Michelin rated restaurant. Perhaps this was just an off night and maybe I’m sensitive to very salty food. The entire evening experience was a series of extreme highs and extreme lows, leaving me giving the dining experience at three star rating. It was a memorable meal, only because I couldn’t eat my pasta course and needed to take my main course as it to go order because I was overloaded with food, fat and salt. The waiter gave us 20% off the meal because of the salty food experience. That did not leave me feeling like I wanted to go back. There was definitely brilliance coming from the kitchen. The octopus course could’ve been at 10 out of 10 and was close to it if it wasn’t for the damn salt on the octopus. The pasta and cream sauce with salmon roll was also highly memorable. The restaurant is small, cramped, noisy, and salty. I’m sure there are many who’ve had spectacular experiences. The group that owns restaurants is known for having spectacular Italian wine collections. I no longer drink alcohol, so I was unable to participate in what could be an exciting food wine pairing experience. After dessert we were given the house, donuts and small cookies from their sister restaurant around the corner. The donuts tasted like they were made from sourdough, which gave them a unique character. I asked the waiter about this, and he denied sourdough use for the donuts. They definitely have some acidity, and I think he was ill informed about how they’re made. I’m quite certain these are fermented with a bacterial yeast indigenous culture rather than regular yeast dough. If you try to scrape as much sugar off the doughnut as possible, this sweetness is just right. The way they’re served is about a table spoon of sugar too much for my liking. The small chocolate cookies that came with the donuts were one of the absolute highlights of the meal. These were some of the best I have ever tasted. These come from the sister restaurant called Martina. In summary, my meal experience at SPQR was full of massive disappointments with one or two moments of excitement with highly memorable food experiences. In particular the pasta and cream sauce with salmon roe, the grilled octopus(minus the salt overload) and a little free chocolate cookie after the meal were off the charts world class. Pretty much everything else was a disappointment.
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