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😍 5/5 - Spanish tapas is a challenging cuisine to accomplish
By 👻 @Jason F., 04/17/2024 3:00 am
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Spanish tapas is a challenging cuisine to accomplish successfully, especially here stateside, but the team at Bellota has managed to succeed on every level from their eclectic menu filled with an abundance of choices to their attentive service to the modernity of their dining room and bar. Located on the ground floor of the historic 888 Brannan building that houses the Gift Center and Jewelry Mart in San Francisco's Showplace Square neighborhood, Bellota comes from The Absinthe Group, which is a variety of San Francisco restaurants owned by Bill Russell-Shapiro and led by Eric Vreede, but the current success of Bellota should be credited to Executive Chef Gonzalo Tecuaque, who is the embodiment of the American dream as he worked his way up from dishwasher to line cook to running a kitchen of his own. At Bellota, Chef Tecuaque brings the flavors of his native Veracruz, Mexico to the kitchen's traditional Spanish cuisine by utilizing California's farm fresh ingredients. What brought me here was the fact that Bellota was participating in San Francisco's Restaurant Week for the Spring of 2024, in which local restaurants participate in a week-long promotion where they give diners the opportunity to order a pre-fix meal sold at an affordable price. This way local restaurateurs get to enjoy a little extra business in what is normally a slower time of year, and locals and out-of-towners alike can enjoy a business without breaking the bank. Usually restaurants that participate in Restaurant Week either select the three courses that you are enjoying at a certain price point, or they let you select from three sections of preselected menu items. Here at Bellota, the latter is the case, but with four people in our party our server let us know that they serve their menu items family style for the entire table to enjoy. So we feasted on three dishes from their Pintxo section of their special menu, four dishes from the Tapas section of their special menu, and servings of their Postres or desserts. To begin our meal, we each enjoyed their Bombas de Arroz which are bomba rice fritters topped with romesco and piquillo peppers. Then we shared two servings each of their Serrano platter, which was sliced jamón serrano served with pan con tomate, and their Queso which was a Spanish version of a cheese plate which was filled with manchego cheese, membrillo which is a sweet paste that pairs well with manchego and torta de aceite, which is a Spanish sweet biscuit. For our entrées, enjoyed their Gambas, which are olive oil poached gulf prawns served in garlic and chili and served with toasted baguettes; their Carrilladas, which were braised pork cheek served on a bed of potato puree, baby carrots and English peas; their Esparragos which are California green asparagus, topped with poached eggs, manchego foam and olive oil migas; and their Bravas which are their crisped-Kennebec potatoes, served on bed of chipotle bravas salsa and topped with smoky aioli. There was so much food to enjoy over these first two courses we could not decide which ones were our favorites, but the highlights for us had to have been their Serrano jamón during our first course, and both the Gambas and Carrilladas during our main course, as all three dishes were composed in such a thoughtful way as every ingredient was used with purpose and therefore every mouthful turned out to be a feast for the senses. The meat was so tender that it melted in your mouth, the shrimp so flavorful and abundant that our party of four could not finish every bite. For our dessert course we enjoyed their Crema Catalana which was their galleta de anise or creme brûlée topped with fresh berries. It was the perfect way to end the perfect meal, and our bill was a little over two hundred dollars, which in this day and age is a real steal considering the cost and the amount of ingredients that went into each dish. When looking at their regular dinner menu, they have a regular tasting menu sold at fifty dollars a diner, when it is not restaurant week, which too seems like a real deal, and their signature paellas averaged only 60 dollars, which is something I would come back for no matter the price. With live music playing in their lively bar, and an open kitchen that abuts their entrance, it's a real show going here on a daily basis, and I would personally raise a glass of Tempranillo wine now that I know what a real gem that Belotta happens to be!
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