I don’t know what all the fuss is about these duck wings. I didn’t like them at all. They were hard, tough, overcooked and really difficult to chew through. The orange gastrique was also too bitter and didn’t do much to any need moisture to these dry wings. Lame.
Pinot Noir, Maison L’Oree Bourgogne V.V. 2012.
7×7 Magazine’s Big Eat SF: 100 Things to Try Before You Die
With huckleberry, ginger, tarragon, olive oil ice cream. New Year four-course tasting menu $80 RN74, San Francisco
I didn’t enjoy this dessert as much as I thought I would. I think there was too much olive oil flavors everywhere. I did like the huckleberries and the nice crunch of the yellow flake things. I wasn’t a fan of the olive oil ice cream, but the olive oil cake was pretty good.
With pistachio streusel, kaffir lime meringue, citrus wedges, coconut-shiso sorbet, micro Thai basil. New Year four-course tasting menu $80 RN74, San Francisco
I enjoyed this dessert very much. It was very different and fresh tasting. I think my favorite components were the kaffir lime meringues and the cremeaux. It was mostly citrus flavors but the pistachio streusel helped to neutralize the acidity. I’m still on the fence about the coconut-shiso sorbet. Maybe that was a little too out there for me. Perhaps the flavor wasn’t intense enough so it faded into the background.
With sauteed pork belly, French green lentils, brussels sprouts, parsnip veloute. New Year four-course tasting menu $80 RN74, San Francisco
I think this was my least favorite dish of the evening. The arctic char was fine, I just forgot out oily of a fish it is. Also the pork belly was ALL fat, I expected it to have some meet on it. Oily fish plus a cube of pork fat really didn’t work for me. The other components were pretty good. I loved the lentils and the veggies were also tasty.
With braised short rib, sunchokes, grilled romaine, bone marrow bordelaise. New Year four-course tasting menu $80 RN74, San Francisco
Wow, this was very large, rich, and all the components were filling and decadent. The only complaint was that the rib eye was ordered medium, but this was way rare! That’s a thick cut and the center was still cold and bloody. The short ribs was delicious as was the bone marrow. They should give you some bread to spread it on though otherwise you’re left spreading it on the beef which is was to rich. We used the house bread, but what if we had already finished it or we didn’t want any in the first place? That said, I still enjoyed the dish.
With avocado, green apple, pistachio, trout roe. $10 supplement. New Year four-course tasting menu $80 RN74, San Francisco
I think there’s also pea shoots in there! This was very good and very different. Most of the textures were soft and creamy, but the crisp apples were a nice contrast. The avocado was almost like a mouse and they put it on the bottom of the bowl. The sea urchin tasted clean and fresh and the trout roe added a little saltiness. Very tasty!
With celery root, parmesan, black trumpet mushrooms. New Year four-course tasting menu $80 RN74, San Francisco
This was very rich, creamy, and delicious. I like the bits of chopped chestnuts, they provided great texture and flavor. The black trumpet mushrooms were also delicious. I think the white dollop on top was mascarpone.
It was our first time here at RN74, and it’s super cute! I loved the old school train station board that lists the wine prices every hour or so. The service was great, but we were seating in a tight row of 2-tops so Silverfox got a little annoyed and claustrophobic. We tried a few of their cocktails and they were pretty good! RN74, San Francisco
Pimm’s 74 – housemade Pimms, campari, ginger beer, prosecco. $10
This came in a huge wine glass and it was fun and fruity tasting!
Manhattan with Maker’s Mark bourbon, vermouth. $10
Frisco Fizz – rum, port, lemon, egg white, seltzer. $10
This was very interesting. It tasted dark, rich, and slightly sweet.
With winter citrus, Hawaiian hearts of palm, ginger, aromatic herbs. New Year four-course tasting menu $80 RN74, San Francisco
2nd course. This was my favorite dish of the night! The prawns were perfectly cooked and oh so flavorful. You HAVE to suck the heads becuase they’re the best part! I don’t know why some people are afraid to suck shrimp heads – they’re definitely missing out on a little piece of eating heaven. I loved the composition of the plate and everything worked together perfectly. Noms!