Mini ice cream cones – ANZU

Mini ice cream cones ANZU
Chocolate and vanilla ice cream, raspberry and mango sorbet, served with chopped peanuts, chocolate sprinkles, and chocolate shavings.
ANZU, San Francisco

I absolutely loved these tiny morsels!  Everything looks cuter in miniature, right?  This dessert, however, reminded me that you should always use fresh ingredients. The ice cream cones were perfectly fine, but all the accompaniments looked and tasted old and chalky.

Wagyu beef onglet – ANZU

Wagyu beef onglet ANZU
10 ounces of grilled hanger steak served with Béarnaise sauce and blue cheese butter, regular and sweet potato frites, and a mushroom custard topped with sauteed carrots and zucchini.
ANZU, San Francisco

I ordered the onglet medium rare, and it arrived cooked perfectly.  I’m always weary when a beef cut is labeled “Wagyu” because I have to wonder if it’s actually imported from Japan.  I’ve heard that some places will call their beef “Wagyu” even though the meat is sourced locally.  Regardless, this meat was very tender and delicious.  I preferred the blue cheese butter more than the Béarnaise sauce.  I was disappointed that the frites were oily and soggy, though.

Grilled day boat scallops – ANZU

Grilled day boat scallops ANZU
Served with pickled yellow and red watermelon planks,quinoa upland cress, baby fennel and pink Hawaiian salt.
ANZU, San Francisco

This presentation was very beautiful. The bright pink from the Hawaiian salt played off the yellow and red watermelon slices and the cream colored scallops. The flavors, however, seemed unfocused. Between all the different flavors and textures, the scallops were lost.

Natural 1/2 rack lamb – ANZU

Rack of lamb ANZU
Grilled lamb served with Zinfandel essence and wasabi mustard sauces, truffle scalloped potatoes, and a mushroom custard topped with sauteed carrots and zucchini.
ANZU, San Francisco

I ordered the lamb cooked medium, and I must say that they did a wonderful job!  It had a great crust on the outside and was nice and tender on the inside, just how a lamb rack should be.  It had a wonderful flavor and paired well with the Zinfandel and wasabi sauces.  I must note that the scalloped potatoes had an overwhelming truffle aroma and taste. A little truffle oil goes a long way – remember that when cooking with it at home!  The mushroom custard was a nice surprise accompaniment since it wasn’t on the menu.

Signature cocktails – ANZU

Sweet Heat ANZU
Sweet Heat – Don Julio Silve Tequila, Grand Marnier, Nevan Liquer, agave nectar, kiwi, jalapeno, fresh lime juice.

Bulleit Manhattan ANZU
Bulleit Manhattan – Bulleit Bourbon, sweet vermouth, dash of bitters and amarena cherries.

Nikko Royal ANZU
Nikko Royal – Crown Royal Black, Luzardo Maraschino Liquer, Harlem, bitters and amarena cherries.
ANZU, San Francisco