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Ranked #5 in San Francisco's Best Prepaid Restaurants.
😍 5/5 - Tl;Dr - Incredibly fresh ingredients, with a noticeably
By 👻 @John W., 02/25/2024 3:00 am
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Tl;Dr - Incredibly fresh ingredients, with a noticeably good bar program that elevates the humble Latin flavors to extravagant highs. Service, ambiance, and attention to detail make this a destination for any well discerning gourmand. Given we've lived in Soma for about 6 years, it's a small wonder how we managed to overlook this little oasis tucked into a corner by DNA Lounge. The entrance is a little tricky, next to a large black fenced in area with some small signage. Management should consider a light on that, but alas, we made it. The inside of the place is noir, chic, with modern tones all around. They checked our coats and sat us next to a large frond, which I liked but some may have found it a little dark/shadowy. To me it added to the allure. I also enjoyed the exotic plant bouquet at the table. Starters included a very fresh agua fresca, a glass of champagne (courtesy to my wife and I for our anniversary) and a black corn tortilla bite with caviar that I'm definitely going to steal the idea for. (Tortilla chips + caviar = winning). Their concept revolves around corn and they offer a small intro to the masa and their farm where they source ingredients. I wish I knew Spanish because I feel like those who did speak it engaged with their staff on a much more in-depth level. This place is the only Mexican restaurant in the US with 2 Michelin stars, so it's of cultural significance, and the culture of Mexico is heavily present in every element of the experience from the plates to the Mexican blanket infused silverware. The first 7 dishes flew by, we said maybe we should slow down but thankfully the pace paused a bit midway so we could sit back and talk a bit. All the servers were very friendly, utmost professional. Water, tablecloths, high marks. The standouts from the earlier set was their signature potato soup (Sopa de Papas) which is a number of potatoes and dates covered in creamy broth with caviar and a little half moon fried potato on top. The caviar builds a backbone of flavor that lifts the starch flavors to incredible highs. It's powerful, savory, I could eat bowls of just that, it was delicious, probably my favorite dish of the night. We additionally enjoyed the bright, flavorful shrimp ceviche dish, with a small almost missed spicy calamansi-saffron aguachile it's steeped in. They bring the shrimp head out after, which is tasty as hell. From there they moved on to the taco course, which I was pretty psyched for. I love tacos, I've eaten them in probably damn near every state in the US. If you love tacos, you know the corn tortilla is half the meal. Every time a new taco would come out, I would smell the freshly made tortilla and just get high off the fumes. It really brought me back to some of the better places I ate at in Texas. Don't be shy about cracking a beer during the taco phase, I wasn't. Only time I've done so at this price point, but their selection of Temescal beers from Oakland was absolutely a pairing in this case. It's also worth mentioning they had some of the more memorable cocktails of any Michelin experience in SF. The cocktail my wife had (then I ordered), with mezcal and midori I am still talking about at other bars, that flavor combo tastes like a complex green chartreuse. Bravo to the bar program. Halibut taco was my standout favorite, but my wife enjoyed the al-pastor styled quail taco with pineapple and accompanied broth. The accompaniments provided were also very nice, pickled onion, carrot, lime. They elevated the humble taco, truly. The final round started with a intro on the ingredients going into their white and black 3-day mole. I had never had a white mole before, so I was eager to taste. The dueling moles with the yam were another major standout for me for the night. Exceptional flavors, well balanced with a mild sweetness, and the saltiness of the poppy/sesame tortillas. When they brought out the rock fish, I thought I was full, but when you taste the cook on the fish, with that absolutely sumptuous black turtle bean whip they bring out, we put it away with ease. That black bean was so damn good, I asked for seconds. The dessert course was fairly good, less memorable than the other courses only as so much as I was so floored by the dinner I lost focus. My wife loves chocolate, and I love fruit, we were both given things we enjoyed. Cotton candy with a sour surprise inside? My wife enjoyed it but that was the only dish I ate in spite of it. At the end of the night they gave us some aphrodisiac chocolate (lol) to take home, and some homemade vanilla extract (very nice). Always pleased to get a little extra. While we waited for our cab, we also had the pleasure of meeting the kitchen staff, and head chef Val Cantu. Totally unnecessary (I'm sure they were busy) but nonetheless a nice touch that we truly appreciated. Easily top 3 Michelin experience in SF, thank you to the team at Californios for making it a night to remember.
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