Category: San Francisco

J. and I have passed Jack Falstaff restaurant on numerous occasions after leaving nearby Jeremy’s Department Store in San Francisco (a favorite of ours for obvious bargain shopping reasons). But I’ve never felt compelled to eat there because from the outside, the space looks so large and cavernous, which can be too industrial and intimidating. No warmth.

So imagine my surprise when we walked in and were greeted with low ceilings, soft lighting, luxurious suede mint green walls, rich redwood accents and clean crisp white linens. The space was at once clean, warm, and modern. I loved it already. And the genuinely friendly host was a big plus as well.

We took advantage of the prix fixe lunch and started with a Potato and Leek Soup. We inquired about whether is was a cream based soup or mostly thickened with pureed potato and the waiter confirmed it was the latter. Good thing because that’s what we were hoping for.

The soup was amazingly light, smooth, and flavorful with the brightness of the leeks coming through. And the light drizzle of quality olive oil and chives gave it character, acting not just as garnish. For such a common soup, the flavors really came alive and impressed us.

Next up was the Fried Chicken Breast with Braised Cabbage and Barley. What an interesting combo! Now, you know my love of all things fried, and J. and I have had fried chicken at Town Hall and 900 Grayson, which we love. But this version at Jack Falstaff’s was totally different and another delightful surprise. The batter on the chicken was crispy and flavorful and the breast meat was cooked nicely. And the drizzle of gravy over the dish was the perfect complement, with its sweet soy sauce flavor. It was the perfect light complement to what can be a heavy dish. And the braised cabbage and barley rounded everything out, making the dish feel wholesome and earthy. It was delicious and balanced.

Dessert was the weakest part of the meal, though it wasn’t by any means terrible. Our Cinnamon Sugar Donuts with Creme Anglaise and Raspberries had spent just a touch too long in the fryer. The outside was browner than I’d like, giving them a slightly burnt flavor. But the cinnamon sugar was lovely and at least the donuts weren’t dried out.

The portions are perfect here: not too small, not too large. We were comfortably full and satisfied, especially since all our plates were so well orchestrated. Service was surprisingly unpretentious, warm, and friendly. They refilled our water regularly but took a little time to clear our plates. No matter. It was the perfect afternoon for us to chat and linger over a long and delicious lunch in the city.

Jack Falstaff – 598 Second St. @ Brannan – San Francisco – 415.836.9239

I LOVE THIN CRUST PIZZA! And my lactose intolerance wasn’t enough to stop me and J. in our quest for an expertly prepared thin crust Neapolitan-style pizza.

Regulars to Pizzeria Delfina know the waits can be long. Fortunately, we were there by 12:10, and I snagged their last two top inside the restaurant.

Their menu is small, but everything we had was exceptionally fresh and expertly prepared. We decided on the Spicy Cauliflower antipasti to start and it was delicious. The capers were the perfect foil for the roasted cauliflower’s nutty flavor. Nice and tangy. And there was just a hint of spice that came from the few bright red slivers of chili pepper.

J. ordered the Salsiccia Pizza, which included slivers of red onion and fresh fennel sausage. The sausage was wonderfully fresh and mild with just a touch of spice and depth from the fennel.

And that crust!!! Words can’t explain that fabulously wonderful crust! It’s not cracker thin so that it snaps. That’s a whole different kind of thin crust pizza. This one was perfectly thin, but still with a touch of doughy bite. It was perfectly crisp on the bottom so that when you bit into it, you could hear the crispness. It was heaven!  No two thin crust pizzas are created equal, and this one was exceptional.

I chose the Margherita which had buffalo mozzarella, a mild tomato sauce, and a disappointing two–count ’em, two–basil leaves. The cheese and sauce were obviously fresh and exceptional in quality, but almost too simple and lacking a bit of oomph. But that crust was again, the star of this pie. It made a good pie, truly memorable.

The place is tiny with only a handful of tables and a few counter stools. If you’re willing to take advantage of the sidewalk tables, they do have heat lamps. Everything is very basic so decor and atmosphere aren’t what you’re here for.

It does get loud though with everyone waiting for a table during peak times and the incredibly loud pumping music. Still, the staff are friendly and don’t rush you even when the line is out the door. Something J. and I can appreciate.

There was no room for any dessert on this trip, but we did seem to find some once we walked over to Bi-Rite Creamery just down the street.

Totally worth my lactose intolerance’s consequences.

Pizzeria Delfina – 3611 18th St., S.F. – 415.437.6800

Lately, Chef Chris Costentino has been garnering attention as a contestant on the Food Network’s “The Next Iron Chef.”  But let’s not forget how he got there: his food. 

Incanto’s menu is not for the faint of heart.  Those who get squeamish at the thought of animal innards or organs you never knew existed, need to stay away.  Far, far away.  And the Chef is so in love with ALL parts of the pig that he even has his own “salumi club” of sorts, where he and his business partner produce their own salumi for its members and some restaurants.

Costentino’s restaurant, Incanto, is rustic yet sophisticated and comfortable.  But it borders on a cheesy hotel coffee shop theme if it weren’t for the lighting and the bar.  But the restaurant’s brilliance is in its details.  From the complimentary house filtered sparkling water to the house-made bread, everything is done with care and expertise.  This shows in the preparation of many of his dishes.

We started with the Salumi Platter for two.  It’s served with a variety of marinated roasted and fresh veggies along with a house-made mustard, all of which were delectable and really rounded out the dish.  Proof again of the details.  The platter included pig’s terrine, head cheese, a beautifully fatty panchetta, and others.  The meats were all distinctively different, rich, and full bodied.  However, having too much of the terrine would have been too much for even me.

J. ordered the fabulous Braised Shortribs.  It was served with some bright and fresh caramelized pear puree, brussel sprouts, and mustard.  And the meat was fabulously tender, moist, and juicy.  It was like butter!  But if it weren’t for the mustard and pear to accompany it, the meat itself would have lacked deep flavor.  A surprising disappointment.  It was technically perfect, but it lacked a bit of soul.

I had the Spaghettini with Cured Tuna Heart.  It was served with parsley and a raw egg yolk to toss while hot, making a sauce.  I enjoyed the dish immensely with the rich egg, freshness of the herbs, and strong flavor of the tuna.  But the tuna bordered on too fishy for my taste.  I know that’s the flavor the Chef was going for, but it was a little strong for me.  I would, however, order the dish again because it all married together so well.  And that pasta was cooked so perfectly al dente.  Just perfect.

For dessert, J. ordered the Chocolate Ganache Cake and I got the Apple Cobbler.  Both were, to our surprise, the highlights of the meal!  My cobbler was buttery, the flavor of the fruit fresh and strong, and the creme perfectly mild and sweet.  J’s chocolate was the perfect dessert for the chocoholic.  It was rich and full of dark sweet flavor.  She licked the plate clean.

I have to admit, I don’t know if I’ll be back for a while.  Some of the main ingredients were so strong that they were overwhelming my palate.  So much so that I have to say this place is for the truly sophisticated five-star establishment foodie.  Ironic because the decor, location, and overall atmosphere are not five-star material.  I hate to admit it, but Perbacco’s menu and preparations are much more my style.

Incanto – 1550 Church St. – San Francisco – 415.641.4500