Californios
3115 22nd St, San Francisco, CA, 94110
Californios Menu
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Sample Tasting $57
Healthy Meal suggestions for Californios
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Sample Tasting $57
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Address :
3115 22nd St
San Francisco, CA, 94110 - Phone (415) 757-0994
- Website https://www.californiossf.com
- Click To Get Directions
Opening Hours
- Tue
Specialities
- Takes Reservations : Yes
Delivery : No
Take-out : No
Accepts Credit Cards : Yes
Good For : Dinner
Parking : Street
Bike Parking : No
Good for Kids : No
Good for Groups : No
Attire : Dressy
Ambience : Intimate, Romantic, Classy
Noise Level : Average
Alcohol : Beer & Wine Only
Outdoor Seating : No
Wi-Fi : No
Has TV : No
Waiter Service : Yes
Caters : No
Categories
Mexican Cuisine
If you enjoy Taco Tuesday, then you have officially fallen in love with the Mexican Food. The main grain of Mexican cuisine is maize. Also known as corn, maize is grown for the past 9000 years after the crop was discovered by the people in Mayan civilization. Mexican empire flourished when they started growing beans, tomatoes, chili pepper, sweet potato and cactus. Till this date these ingredients are used in cooking authentic Mexican dishes and drinks.
Great use of spices, fresh chili pepper dishes like fajitas, tortilla chips, corn chips, salsa, chimichangas, burritos, nachos and quesadillas are invented in America. But when you are looking for authentic Mexican food then you must find a restaurant in the city that serves Rajas con Queso, Garbanzo in a Guajillo Chile Sauce, Pork Filled Chiles Rellenos, Chiles en Nogada, Molcajete Salsa, Pico de Gallo and Frijoles de la Olla. An eye-opening fact – Mexican don't like their food hot. They use fresh chili and other spices to create a flavor that lingers in your mouth.
Mexican food is great for those who are Gluten Intolerant as they use Corn instead of wheat in most of their dishes. Also, you can easily find many beans based Mexican dishes. Another dish which didn't get similar glory as tacos or nachos is the Mexican hot chocolate. If you love something hot on a chilly day, then go for Mexican Hot Chocolate. On merry days, you can enjoy the authentic Mexican Drinks like Tequila, Mezcal, Tecuí, Sotol, Bacanora, Charanda, Posh O Pox, Puebla and Pulque. Mexican Cuisine is for people who enjoy strong drinks and hearty meals.
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nicole a.
Amazing service, wine and cuisine !
(5)Joanna S.
Californios completely exceeded all of my expectations!! I guess I didn't really know what I was getting myself into. I was thinking this place was more of a The Palace and Mr.Pollo, Perbachu type of fixed menu, grunge meets high scale type of place but NOT AT ALL! The decor is simple and classy. The service was superb, and to top it off, the chef was at Sons & Daughter in a former life. The 11 dishes + small bites were all so tasty and well thought out. I loved the fish dish as well as the uni corn. There's a slight play on Mexican cuisine but this is definitely a high end new American type of place with a Mexican influence. I highly recommend this place! Celebrate something! They serve champagne to you when you arrive. All the wines are well priced, and dish after dish was impressive and the perfect proportions. Oh, one last thing. I love love love the bread. It was cilantro with green onion sourdough bread that they pan sear a little and made in house. It was delicious and comes in between one of the middle courses. I highly recommend this place and we all think they will get a Michelin star soon. It looks like they have raised the prices quite a bit, but with this quality, I would still say it's great value. $97 a person for the tasting menu, 2 bottles of wine, 18% tip between 5 people was around $160 a person just to give you a price point because it's not really clear on the website when we booked.
(5)A J G.
We had an absolutely amazing experience at Californios last night. Chef Val Cantu and his team bring a beautiful contemporary interpretation of Alta and Baja california cuisine, with technical mastery, subtlety and minimalism. The service was amazing too, from the Maitre D's warm tone in describing the dishes, the engaging sommelier that helped us make an excellent wine choice, and the finesse and rhythm of the staff. There is no doubt that Californios will impose itself as one of the best restaurants of its kind.
(5)Matt M.
Cool concept and the food was delicious. Inventive dishes with great flavors. I thought the poached salmon dish was the of the best salmon dishes I've ever had. I get that they are trying something new with the no menu, no ordering thing but we would have preferred a little flexibility. 11 courses was just a bit too much for us. After 7 or 8 courses we just sort of wanted it to be over, even though we were enjoying the food. Service was ok. No major flaws but was a little more casual than we were expecting. Space was really cool but the restaurant was empty when we were there-- so the vibe was a little weird. First time I have eaten in an empty restaurant in while and it just felt kind of odd, especially when you're there for 3 hours or so. Overall the food was great but at over $400 for two people for food + wine we don't have a desire to return. If they switch to a more traditional set up would like to go back and enjoy the chefs food.
(3)Petri Y.
From start to finish, what a amazing meal! One of the better and exciting tastings we've had in a long time! This is the type of special meal we look for when we eat out- try new interesting flavor textures and profiles we've never had before..with high levels of food execution and creativity we obviously cannot prepare at home For 75pp...a steaallll! I'm reluctant to post this,review as like the others I want to keep the secret to myself! Wont go into every dish as by the time one goes, they will change the menu as it changes daily per the chef Of the predinner snacks served, hot, cold fish, meat n dessert courses everything was prepared with much thought and with the highest ingredients. We Sat at chefs counter which I felt was best seat in house, you get to interact with the chefs and see the preparation..what a treat! Highlights of the meal was the smoked buri--3 year old young yellowtail crudo with the most delicious sauce. our first time having such young fish, it was beyond toro like butterry. Orgasmic!! We were savoring piece by piece.... The 5 day slow boiled Pollo soup with berries, herbs with garbanzo miso was off the hook! Richness of the broth was devine, paired with their yummy most delicious in house made thick bread n butter. Omg The Alaskan halibut and 24 day aged baby lamb were also uber delicious The horchata n sorbet dessert with pistachio n meringue was also a pleaser 18% gratuity automatically added service was fantastic
(5)Sau y.
4.5 stars. I thought the food was good. It didn't hit the spot EVERY time, but it came pretty darn close :) The atmosphere and service was top notch. It was intimate and cozy without feeling like you're in a shoe box. It was nice, but not snooty. The service was warm and friendly, but still very professional... they really stand out for all of the above. I was thoroughly impressed with the balance they struck with the atmosphere and service. They played a fun blend of different songs from the 80's 90's and early 00's keeping the energy lighthearted while enjoying great food. Thanks-- WE LOVED YOU GUYS! :)
(5)Sarah B.
Amazing and one of a kind gem in Bay Area! I went alone and was a little worried as to how it would be sitting at the chefs bar with no one to talk to however they guys are very outgoing and involve you in the experience. I did not to the wine flight but opted for a glass of Pinot. I was disappointed that they were out BUT was then recommended another that I was assured was the same quality. It turned out to be perfect and was given a taste of another wine to pair with my salmon. The entire staff went above and beyond to involve me in the process! The food.... Wow! A few reviews said that you leave a bit hungry, not at all the case with me. I was actually starting to wonder how many courses I had left only because I didn't think I could handle many more. Side note, I finished it all and it was the perfect amount! The wagyu beef "tacos" were amazing with two sauces for dipping and tacos that looked more like biscuits. This was perfect because I always feel there isn't enough taco for the meal! The butter, made in house, could have been a course all on its own! I will for sure return when I find myself in the area again!
(5)Christina G.
My boyfriend and I really enjoyed the experience at Californios. The decor is lovely, with a quiet and intimate dining room, and the service is impeccable. Our only notes were that 11 courses and 4 bites was quite a bit of food for us, and we would have preferred a few less courses. They also had an excellent beer - a belgian white from Japan - that we particularly enjoyed. Our favorite courses were the crudo, chicharrones filled with goat cheese, and fig and cheese, but our favorite was the homemade sourdough bread with cilantro and home churned butter. Sooo amazing and I could eat an entire loaf of it. It is served warm and crusty. If they sold loaves of it separately, I would keep it constantly stocked in my kitchen!
(4)Thomas R.
Rude condescending owner. We called to check availability but they do not answer the phone nor call back. Having been recommended by a great foodie friend we bit the bullet and showed up very early. The restaurant was totally empty (not one customer). We were finally contacted by one of the many workers and they said they would check to see if it was possible to serve us (my bride and me). Note we were dressed well but I was not in a suit. After, a few people looking at us from behind the curtain in the back left of room a lady approached us a told us that they would not serve us "...they were too busy". Please remember there was NO CUSTOMERS at all. I asked how a reservation can be made and she said call. When I mentioned that I called and nobody answered the phone she laughed and then suggested I e mail them. Well we drove from Santa Cruz to be rudely treated. No Thanks. The building inside is nice but the area is horrible. I would NEVER advise anyone to go unless you want them offended.
(1)Lucy N.
My party of 4 came on a Saturday night at 6PM and there was only one other party present. By the end of our meal, the place was basically full. This place is tiny and only seats 30 people so be sure to make a reservation. They said the tasting would take 2.5 hrs but we were done in 2. Also, had I not know that this was a Mexican restaurant, I wouldn't have been able to tell considering a number of the dishes were heavily Asian-inspired. $75 tasting menu, $45 6 wine pairings, mandatory 18% tip. -Tortilla chip w/ roe - too salty -Oyster - fresh -Asparagus w/ yogurt - i wish there was more of this -Celery granita with pop rocks - refreshes your palette and definitely gets you excited for the following course -Smoked hamachi - haven't had this before. twas delicious! -Potatoes - potato puree, baked potato, potato chip. what a versatile ingredient -Tortilla - think pupusa with no filling. meh -Duck + Fennel Salad - duck was cooked to perfection. -Dessert - easily my favorite part of the meal. 3 courses! Goats milk ice cream and citrus - light and smooth. acidity of the citrus cut through the creaminess of the goats milk well. Foie Gras Ice Cream - you can't taste the foie gras but it definitely enhanced the creaminess of the ice cream. A plate of bite-sized sweets: cookies, guava gelee, caramel. The portions were so tiny I didn't even feel guilty after When it was originally $57, it was absolutely a steal. At the current price of $75, it's definitely pricey. At the end of the meal, I was content, which means my guy friends were still hungry so we made a trip to El Farolito 2 blocks away. Overall, excellent quality, but quantity needs work.
(3)Ziyan C.
I like that there's nothing but a very subtle "C" on the door of this place. You feel like you're part of a well-kept secret. We had a fantastic dinner here; almost every course (11 total) was a total hit, but there were a couple misses. Boy was it pricey too--you really have to justify spending like this! Worth it for a special occasion but I wouldn't make this a regular go-to spot. Once inside, Californios feels like your distant rich uncle's Upper East Side living room, complete with bookshelves and real books. It's dark and it's plush. A little sparse, but they are new and still seem to be finalizing the look (I commented on a gold skull they had at the entrance and they'd just gotten it the day before). THE WAIT: None at 8:00pm on a Thursday for four. They don't crowd the tables and give you plenty of room, so even with the large space, there were relatively few tables compared to some restaurants that barely give you elbow room between tables. THE SERVICE: Great! The staff were friendly, knowledgable, and made the vibe more casual and comfortable (the price tag and the decor would otherwise have pointed to a more pretentious place). THE COST: Pricey! $100 for the tasting, $45 for the drink pairing, all before tax/tip. THE FOOD: There's no pressure of looking at a menu and deciding. The tasting menu is set every night, and they save each course as a surprise (though they will ask about dietary restrictions, allergies, etc). Once your party is settled, the courses start coming out and gradually work their way up into richer, more filling small plates. It's meant to be an 8 course, but you have your amuse-bouche and extra desserts at the end, so the 11 courses works out to a perfect amount of food in my mind. THE BEST: Huevo (sashimi), Pollo (in farro broth), Sable (swordfish in garlic sauce), Pato (steak), Foie (ice cream). THE WORST: Papas (custard), Dulces (cookies). Course 1: Botana (nachos and salsa) - 4 stars pic: yelp.com/biz_photos/cali… A bit oily on the nachos, but thick with a subtle crunch, comes unique flavors on top. Course 2: Hielo (oysters) - 4 stars pic: yelp.com/biz_photos/cali… Fresh & tasty! Course 3: A-chile (celery pudding) - 4.5 stars pic: yelp.com/biz_photos/cali… I usually hate celery but liked this! A good mix of salty and refreshing fruit flavors. Course 4: Huevo (sashimi) - 5 stars pic: yelp.com/biz_photos/cali… The most fresh sashimi I've had, with great subtle flavors, hints of savory and spice. Course 5: Pollo (chicken in a farro-infused broth, with bread) - 5 stars pic: yelp.com/biz_photos/cali… bread: yelp.com/biz_photos/cali… We LOVED the flavor of the broth, and the chicken was incredibly tender. The bread was thick and grainy but could have been Course 6: Papas (custard) - 3 stars pic: yelp.com/biz_photos/cali… The least impressive dish of the night. The custard was flavorless and the texture too stiff. Course 7: Sable (swordfish in garlic sauce) - 5 stars pic: yelp.com/biz_photos/cali… Amazingly strong garlic sauce! Course 8: Pato (steak, with tortillas) - 5 stars pic: yelp.com/biz_photos/cali… tortillas: yelp.com/biz_photos/cali… tortillas cross-section: yelp.com/biz_photos/cali… Fantastic in all aspects. Course 9: Verbena (their version of tres leches) - 4.5 stars pic: yelp.com/biz_photos/cali… Refreshing, light, tasty dessert. But the scoop on top is a cream and not ice cream as we thought. Course 10: Foie (foie gras ice cream, caramelized banana) - 5 stars pic: yelp.com/biz_photos/cali… The best savory ice cream I've ever had. Texture and flavor all work flawlessly together. Course 11: Dulces (biscuit, passionfruit, toffee) - 3.5 stars pic: yelp.com/biz_photos/cali… Not the best way to end the meal. None of the three cookies were very impressive, but it was a nice free last dessert.
(4)Lisa I.
I discovered Californios via the Eater Map and was mildly curious to see what they had going on there...particularly that foie gras vanilla ice cream everyone takes photos of. When the opportunity presented itself, my husband and I wandered out to the Mission to give it a shot. As you may already know, Californios has a set menu of 12 dishes that range from sweet to savory to heavy in protein, but sourced with all local and organic ingredients for $75 per person (the price just recently went to $75 from $65). The menu seems to change quite frequently in terms of what's in season, so to make this a little bit more meaningful, I'll just highlight some of things we had that night. Favorite dishes: - Celery root apple granita with kiwi - In-house made sliced bread with flaxseed served with a house made chicken stock soup aged 5 days with parsnip and turnip - Sourdough tortillas with house made butter - Sonoma duck served with a shiso reduction and pico de gallo - Foie gras vanilla ice cream served with peanut brittle and banana All five dishes completely nailed it. My husband was a big fan of the granita and duck, and I was seriously drooling over the bread and tortillas. The duck was served Japanese robata style and had a delicious smoky flavor to it. And let's talk about the foie gras ice cream. Absolutely no over-the-top foie gras taste, you get a SUPER rich and buttery vanilla ice cream taste instead. It's pure genius. Dishes that we were "meh" on: - Yellowtail with serrano chili oil - Oyster with jicama - Chawanmushi with caviar and blue corn tortilla chips The yellowtail wasn't cut evenly and in fairly large pieces, so it was a little bit more than a mouthful when trying to eat it. The oyster and chawanmushi weren't over the top, and the caviar on the chawanmushi seemed to overdo the umami taste I think it was going for. Service wise, Californios did an amazing job with spacing out our dishes in a even way, and the person in charge of the wine program (my husband had the wine pairing with his meal) did an amazing job explaining each glass that was being poured with the upcoming dishes. Sitting at the bar was also a good experience and we got to see how hard the guys in the kitchen were working to put together some beautifully plated dishes. At $75, Californios is definitely on the pricey side (more when you add in the drink program), and it's definitely not going to be the type of experience where you'll feel like you need to be rolled out of the restaurant from eating too much. The plate sizing is delicate and meant to give you a solid few bites which focuses on quality and not quantity. I definitely enjoyed my time at Californios, especially how much creativity and hard work they pour into each dish!
(4)Cherylynn N.
4.5 STARS *After dinner at Californios* Me: "Mmmm, I can eat like this every day." Mr. NSS: "Of course you can, IF you don't mind pushing around a shopping cart with your belongings." Damn, that got shut down quick. Opening on 1.2.15, Californios took over the old Manos Nouveau spot ( bit.ly/1Bqqrly ) in the Mission. Californios calls themselves "Mexican fine dining" but I found the food to be more Californian with Mexican influences. There's two tasting menus (meat or vegetarian) for $57 pp and wine pairings are an additional $35 (I received 4 pours). There's an 18% service charge that's shared among the entire staff. Similar to omakase, the chef (formerly Sons & Daughters) and his sous chefs prepare a series of gorgeous dishes using the best seasonal ingredients available. The portions are small but it's not any different than the portions I've had at Saison, Manresa, and Atelier Crenn; and their tasting menus are $185-$298+. Did I contemplate on stopping by Escape from New York Pizza down the block afterwards? You betcha my fatass did but we didn't. But for $57, this is a super reasonably cost tasting menu which I doubt they're making much profit from. ~ * ~ T A S T I N G M E N U ~ * ~ Since we didn't get to see the menu until the end of dinner which has a vague one word descriptor, my descriptions may be a little off or incomplete: bit.ly/14pFcc6 . (1) Chips & Salsa w/ trout roe: bit.ly/14ds3SB (2) Huckleberry Granita w/ "pop rocks": bit.ly/1Faspul (3) Foraged Salad: bit.ly/1rXBpgs (4) a. Smoked Torched Mackerel: bit.ly/1xutwQr (4) b. Kampachi Crudo: bit.ly/17df2dB (5) Chicken Soup w/ pomegranate seeds: bit.ly/1xKwi5O (6) Lengua Mole w/ avocado mash & cipollini onion: bit.ly/1BAvRbi (7) Romaine Granita w/ tea broth: bit.ly/1tJVW9s (8) Blood Orange Ice Cream & Chocolate Mousse: bit.ly/17dftoj (9) Foie Gras Ice Cream w/ apples & crumbles: bit.ly/1BAwd1V (10) Mexican Wedding Cookies w/ chili mango gelee: bit.ly/14duqVw Not being a fan of Sons & Daughters, I kept my expectations low but I was blown away with Chef Cantu's tasting menu especially for the price. Of course there were a few missteps (the granitas) but they're still testing things out so that's to be expected. The fancy play on "chips & salsa" with a burst of saltiness from the trout roe was lovely start to the tasting menu. Loved the deliciously smoky and meaty mackerel, and the kampachi crudo was amazingly fresh. Loved the plate it was presented on which gave it illusion that the crudo was smoking. The chicken soup was the best damn chicken soup I've had. The broth had some serious depth of flavor going on with a pop of sweet tartness from the pomegranate. The sous-vide chicken breast? Incredibly silky and tender. Mr. NSS and I are lengua whores. The lengua mole was deliciously satisfying and oh so tender. Don't knock it until you've tried it because lengua is one of most underrated cuts. The only thing I didn't care for were the intermezzo granitas. Maybe because of the cold weather? The blood orange ice cream and chocolate mousse was decadent yet light. And, my eyes glistened when I heard the "F" word. The forbidden fruit in ice cream form savory sweet goodness in a scoop. Mr. NSS' know how much I love the "F" word and gave me his share. Both the crumbly Mexican cookies with a drizzle of dulce de leche (instead of powdered sugar), and the sweet heat from the chili mango gelee were addictive. My only suggestion is to add a bread course as a filler. I remember the best part of Sons & Daughter's tasting menu were their bread courses. Dat pretzel bread doe. ~ * ~ S E R V I C E ~ * ~ For the second night of opening, I thought the staff was on point and very well polished. From the hostess to the sommelier, everyone was really amiable, warm, and attentive. I just read that the front of the house is a French Laundry alum which all then made sense (love that place to pieces). We sat at the chef's counter which started off really quiet but as the night progressed, the chefs were a little more engaging. From start to finish, the tasting menu took about 90 minutes. ~ * ~ A M B I A N C E / D E C O R ~ * ~ Cozy and romantic, Californios is a great date place. There's only seating for 25 and seats at the chef's counter so reservations are a must. I appreciated that the counter seats were very comfortable (read: wide and cushioned) for my tush. Growing up in the 90s, it was nostalgic to hear Boyz II Men and Usher playing in the background. ~ * ~ P A R K I N G ~ * ~ Difficult. Nearest parking garage is 3 blocks away on 21st and Bartlett. Overall, a fantastic grand opening and I think Californios may be a good contender for a 2016 Michelin Star.
(5)Bevi K.
Just like a lot of reviews, Californios is a great surprise. It's a small dimly lit place that plays really close attention to its diners. There is no menu, and you go in blind, hoping for the best. It's kind of nice not having to worry about it actually. They do ask you for any dietary restrictions and accommodate. The palate cleanser was actually the biggest surprise as it had pop rocks in it. Each dish was unique and delicious in its own way. So why not the 5 stars? I noticed that the table next to us got 2 extra dishes- when all you can do is a set menu. Upon talking to the host, its basically upto the chef, who gets what, and when. So if you're a regular, you may get more...but for the first time, you get less. That was kinda off putting, but I will be back I suppose. Also, the hardcore rap that sometimes plays with their mix is so out of place. I have nothing against the music, in fact I was shazzaming it to get it later, I just thought it was out of place for such a upscale joint.
(4)David B.
I went back and forth on whether or not to give this place 5 stars and decided on 4. It was a very very good meal, and the service was great too. However, I continued to be stumped by what we were eating. Each of the different chefs or servers who brought our food talked so fast, and when I asked if I could get some sort of menu at the end so I knew about all the cool stuff I was eating, I was informed I would. Then, as you may have seen in other posts, you get an highly stylized "menu" with one-word descriptions of each course. That is NOT what I wanted. I wanted to know WHAT was in the fish course and the sauce for the duck, etc. That left me pretty disappointed. That being said, I'll try to piece together the courses from my memory and others' posts: Course 1: tortilla chips with fish eggs and maybe some spicy sauce (a little dot on the edge of the chip)? Course 2: oysters in a half shell Course 3: Celery granita with kiwi pudding (palate cleanser) and pop rocks! Course 4: some type of fish crudo with chili oil (excellent - one of my favorites) Course 5: chicken soup with pomegranate. The chicken had an interesting, almost steak-y texture. Perhaps sous vide? I loved the rich broth. Course 6: three potatoes - something pureed, something in a chip form and one other variant. Course 7: Duck breast with shiso sauce, fennel and served with "sour" tortillas and some type of butter/spread. Very good. Course 8: I'm a little hazy on this, but some type of ice cream I believe, with a goat cheese/goat milk? foam. Delicious. Course 9: Foie gras ice cream with hazelnut crumble and caramelized banana. Yum!! They finished off the meal with three small candies/treats: a pate de fruit, a cookie and a caramel. All in all, a great tasting menu for a very reasonable price.
(4)Jennifer H.
Love this new restaurant. Beautiful and intimate space. Food was amazing and service at a much higher standard than other SF establishments. Look forward to coming back!
(5)Jasmine X.
This place is awesome. Saw some Yelp friends check in and decided to give the place a try. A friend and I came in for dinner around 7pm on a Thursday night. Place is pretty small but also was pretty packed especially given that this is their first week being open! The place definitely gives off an interesting vibe. It's got a dark/romantic/intimate atmosphere with interesting RNB/rap songs playing in the background. I love it. So Mission. It's also very much in line with this new affordable fine dining SF scene (i.e. this place reminded me of The Palace--great food, small place, though this place is definitely more aesthetically pleasing) It's fine dining in the sense that the food is so top notch, but service sometimes feels a little awkward and not super natural yet--I'm sure it'll get better as the waitresses get more comfortable. My friend and I didn't order any alcohol and our waitress expressed some very noticeable disapproval/sadness which was a little awkward lol. I'll let my photos speak for themselves, but here's a brief rundown of the dishes we had: Chips--yummy crisp sweet tangy tortilla chips that went super well with the fish roe on top! truly a burst of citrusy goodness Hielo--huckleberry & lemon lime ice with pop rocks!! such a fun dish Crudo--basically tasted like Japanese sashimi but better. the jalapeno added a nice pop of flavor, the base of the dish was also tangy and citrusy. I enjoyed it! Super fresh fish Grano--my friend's favorite and I loved as well .whole grain chicken soup! chicken was a little dry and flavorless but the soup was yum yum with pomegranate seeds! Bistec--YES. My favorite. my god it was amazing . The lengua mole was so soft and tender. Came with a caramelized onion that went really well with a citrusy avocado thick sauce Choc--blood orange ice cream with chocolate and coffee flavored stuff; pretty good Foie--foie gras ice cream with apple pieces and crumble--felt like a deconstructed apple pie. The ice cream was really good but honestly if you lied and told me it was caramel ice cream I would have believed it Dulce--Mexican wedding cookie was super soft and yummy & the mango gummy was an excellent end! At $57/person, I think this place is a huge bargain. They do automatically tack in the 18% service tax into your bill so be aware of that when you're paying. I'm not typically a fan of Mexican food, but this didn't even feel like Mexican food. Honestly such a phenomenal experience. Each dish was beautifully created and so, so creative. It's been a long time since I've had such an exciting, interesting meal. I left feeling full enough, though I could see how someone might still be hungry since the only entree is the beef tongue. tldr; super cheap tasting menu why wouldn't you go? get in before they get big! service could be better but food at the price is amazing.
(5)Kelly C.
The dishes came marching out one by one. Val M. Cantu and his experienced and talented staff have something special here. Val grew up in Texas cooking Mexican food in his father's kitchen. He's ever since had a dream and a vision to create a Mexican inspired fine dining restaurant. It's certainly fine. Each dish is thoughtfully prepared. First came three small dishes and palate cleanser with something resembling pop rocks. Then came three larger dishes each better than the next. We finished with two desserts and a plate of small candy-like treats. I cannot dive into every course but I can tell you that one of the small plates was a multi layered potato freak phenomena including one delicious Klamath potato, some spicy potato purée and topped with a delicate potato chip. One large plate was a piece of perfectly cooked and salted duck with long fermented tortillas. Some other highlights included the simple, fresh and in-season halibut and the oysters which launched us into this culinary experience. Unfortunately I cannot share with my thoughts on the drink menu or wine pairings. Sober April prevails. I can attest to the Moroccan style mint tea and vinaigrette Chardonnay non-alcoholic wine. The service here is impeccable. The staff loves to talk about the food so ask questions. I learned a lot and enjoyed the company as well as the quirky playlist in the background. Californios, where the dishes came marching out one by one.
(5)Elizabeth T.
So happy that Val's restaurant is officially open! I've been patiently waiting for this day since hearing about his goal to open his own restaurant. There had been some pop up meals here and there but I have not been lucky with timing and missed out on those events so I made sure I jumped on reservations ASAP when I caught wind of the soft opening. Val and his team put together a very fun and creative menu with delicious flavor profiles. The dishes were described to me as modern Mexican cuisine although I thought only a few of the items subtly reflected that. Yet, I was very happy with the taste of everything that was put before me and found the wines to pair extremely well with my courses. I think I just about died and went to heaven over the perfectly grilled beef tongue alongside an Argentinian Merlot. Drooooool! Another favorite of mine from dinner was a very rich soup broth (I think it was duck?!? Maybe chicken...Too much vino, I forgot!) which my friend and I shamelessly lapped up every single last drop in our bowls. I'm looking forward to returning to Californios once their doors officially open starting Jan 2.
(5)Christina L.
Easily one of the top 10 new restaurants in the Bay Area for 2015. Bf and I loved our first meal so much, we made a reservation to come back two weeks later. After another spectacular meal, we will be coming back again next month. Decor- sleek and elegant, reminds me a bit of a NYC speakeasy or lounge. Food- consistently delicious...mind numbingly delicious. Very innovative with creative use of unique ingredients. The oysters starters have been some of the best small bites I've ever had. The smoked fish dish (fish changes frequently) was delectable. Red meat dishes (we've had duck and lamb) were cooked perfectly. The potato dish is perfect for the starch lovers, packed of potato and butter flavor. I mean, how can you not love that?! I love their bread and butter. I don't think I need to explain why. Oh I also love one of their palate cleanser, the one with jasmine essence and Pop Rocks...so much fun! Oh their desserts are pretty spectacular also! Drinks- I have to say this though...as much as I enjoyed the food, the alcohol pairing is what and will keep me coming back. Their sommelier...she's just a genius. She finds very unique wine/champagne/beer/sake that I usually have never come across and have opened my eyes to the vast array of options out there. Each beverage pairing consistently elevated the flavor profile of each dish. I was astounded. I have no doubt that a Michelin star is in their near future.
(5)Byron N.
Well thought out dishes and wine pairings! Each dish seemed to only surpass the previous but also tie in the taste and flavors that really make u stop and think about each bite you take. Amazing!
(5)Meichelle L.
From start to finish, what an amazing meal! Even the Lemon hot water has the best Lemon. I love the food there and the wine pairing too.
(5)Sharon L.
We came here on the recommendation of a coworker. I'm usually not a huge fan of Mexican food as I can't handle a lot of heat. But to my surprise, while some of the dishes have some heat, I thought the heat added to the taste of the dishes and made them even more delicious (and not too spicy that I can't handle them). They start taking reservation 14 days in advance, and I grabbed the last 4-people table on a Saturday night. My friends and I came for what I described as "haute Mexican-Californian cuisine". The food definitely did not disappoint. On top of serving many dishes that I traditionally would not like (such as mole) but turned out to be stellar, the dishes also provide many flavors that you typically would not find in French/Italian/New American restaurants. The overall portion size was great, and my boyfriend has noted it as now one of his favorite restaurants in the city. I would recommend anyone who love trying out new food to give this place a visit as I'm sure it's only going to become even more popular!
(5)Daniel G.
Wow! Definitely on par and perhaps even better than many of the premier tasting menus I've had, including Per Se and Daniel in NY. I can't believe it's only $75 for the entire tasting menu, but that's bound to change as soon as this place registers as it should. There wasn't a single dish that I could pick at in terms of preparation or the taste being somehow off. The SF chronicle was whining about "lack of passion" while admitting the food was superb, but either that's changed or the critic has been taking his support for legalization of herbs too seriously and hitting the pipe a bit too hard. There is so much going on in every dish, even snacks, that it's hard to imagine that it was executed so well. Some of my favorites were the yellowtail, potato purée, halibut with charred greens, asparagus and the sorbets. Left feeling more than satisfied and only wishing I could come back the next day. Well done.
(5)Chad S.
This place is perfect! The warm greeting upon walking in the front door sets the tone for the well-executed service and amazing food we enjoyed tonight. The team is friendly and attentive. We sat at the chef's counter and interacted frequently with the talented chefs. The atmosphere is casual and comfortable while the quality of the food and service is what you would find at any upscale restaurant in SF (without the pretension). We loved every single one of the 8 or 9 courses of food. The chef's point of view is very strong, yet every dish was unique and complex. The wine pairings were also really perfect and complemented the food in a way that brought out flavors of the food in a different way than just eating the food alone. As far as restaurant ambience goes, the bar stools are really unique and comfortable, the soundtrack that was playing was really good (we were quietly singing along to vintage Madonna), and the bathroom is clean and smells really good (scented towels!). I can't think of a better dining experience that I've had in SF recently. This meal was spot-on from start to finish!
(5)Abby S.
Correction: the price per person is $57, plus tax and tip.
(3)Johanna L.
I'm into it. After hearing about the restaurant opening, I made reservations for opening night (1/2). With minimal information available about the menu other than it being upscale Mexican food, my curiosity was piqued. Upon arrival, we were given the option to sit at a table or the bar -- we opted for the bar to sit closer to the action. Service was slightly awkward at first (3 different people greeted us, no offering of drinks right away though water was given immediately, delayed explanation of the menu and courses), but extremely friendly and certainly warmed up. We were told that there was a choice between two 4 course meals (meat or vegetable) sort of omakase style, with the option of a wine pairing. We chose the meat course and selected a bottle of the sparkling cab franc. For food: Chips and salsa - reminiscent of a fried corn puff with fish roe and fermented chili sauce Lime granita with homemade pop rocks (which I spilled all over) Smoked kampachi with fish sauce, chopped cilantro stalks, radish and chili Chicken soup of reduced chicken broth mixed with faro starch water mixed with more chicken broth; tender piece of chicken cooked sous vide, pomegranate, pickled turnip/radish with chilis Grilled beef tongue (lengua) in mole sauce, avocado purée and grilled onion Meringue, chocolate creme de pot, and blood orange sorbet Foie gras salted ice cream, crumbled tortillas Mexican wedding cookies The chicken soup, grilled lengua, and foie gras ice cream were my favorite. I've never had tongue that tender and the soup was super hearty. We bugged Chef Val and his staff with plenty of questions which enhanced our experience. For the first night of being open, I'd say they managed quite well and will certainly like to return to see what else Chef Val comes up with as a play on Mexican cuisine!
(5)judith f.
Food at Californios was spectacular-each dish was a taste treat- The staff was as good as the food-they couldn't have been nicer or more efficient This is an amazing eating delight
(5)Stephanie F.
Hands down, in my top 5 restaurants for SF. I love everything about Californios. The ambiance, the FOOD, the hospitality, the bathroom!- it's evident that Chef Val and team put careful thought and consideration into all that they do. My boyfriend and I sat at the Chef's counter and it was a wonderful dining experience because it's very inclusive. Chef Val talked to us, explained where he sources his food from, etc. I truly felt like we were in his home, "mi casa es su casa" style. It goes without saying that the food is delicious. But what separates Californios for me is the fact that when you dine here, you truly are getting an *experience*.
(5)Drew P.
I'm actually a little conflicted about writing another glowing review of Californios. On the one hand, it's one of my favorite places to eat in San Francisco. On the other, the more popular it gets, the harder reservations will be to come by. I'll try not to be too selfish and share the wealth. This was my second visit to Californios, and it was even better than the first (which was tremendous). The menu was much more substantial - whereas the first time I left satisfied but not stuffed, this time I couldn't even finish every course. All for the same price! Dinner was also much longer, over 3 hours. And each course had a little surprise in it. Flavors that don't normally get matched up (like blueberries and chicken broth), textures that delight (crunch, crunch, creamy), and Mexican influences that are a little more pronounced than in the past. It's really a wonderful meal and a relatively good value ($113/person including tax, gratuity, and a drink or two). I still predict this place will get their first Michelin star as soon as they are eligible. PROS - Best dessert I've ever hard. - Service is top notch CONS - Only beer and wine, which they try to address by getting creative with cocktails. I'd stick to just beer or wine (or try the pairings). TIPS Save room for dessert, because it just might be the best dessert in the city.
(5)K C.
Delicious meal! I walked out STUFFED because I couldn't resist any of it. I had to eat every last bite even though I was stuffed before the 2 entree dishes and the 2 desserts. Two desserts! Plus little sweet nibbles which were amazing. I went with a friend on Cinco de Mayo and had the sangria. Not sure if it's a permanent option or just a festive addition but it was the best sangria either of us had ever had - full of strawberry and grilled pineapple flavor. We sat at the bar and the chefs are true artists. They are very friendly and open to questions about their dishes. They forage! I can't say I remember what I ate but I literally ate every thing they gave me. Completely. Each dish was meticulously and beautifully plated. Flavors were incredible with different textures. Service was excellence and agree with the prediction that this place is destined for a Michelin star. My friend said it was the best meal she's ever eaten! It's definitely in my top list but I was too much in a food coma to think straight. Would highly recommend!
(5)Trevor T.
Best place in term of food, ambience, and service. Very well thought out menu that took us on a journey of new discovery. Our 2nd time and was as amazing as the 1st time.
(5)Miles T.
Very different take on mexican cuisine. The staff was excellent and the wine pairing was the highlight of the experience.
(4)Jackie L.
Yup I'm doing it...5 stars! What an impressive LITTLE gem! Round of applause to the staff all the way from the front of house to the sommelier to the chefs. Service was impeccable and the food was creative, delicious, memorable and we can't wait to come back! Don't even look at the wine list and go straight to the tasting + flights as the sommelier from the FL does an amazing job choosing what you need to compliment your meal. Enjoy! Calling it now, this place will do very well!
(5)Yuri N.
Great Service, Nice Place, Tasty food, TINY portion and Expensive. We had a 9 curse diner or something like that and we spend like almost 3 hours there mostly drinking and chatting. I'm Mexican and i've been in a lot of restaurant from Fancy one to simple ones and I'm always looking for tasty and well done food. I think this place was a little to inventive and pretentious in terms of the food. Chips and salsa was ridicuisly small and not chips and salsa at all. The asparagus with a drop of dressing or whatever was a delicious Joke. I felt like in a taste room. I must say the Gordita was the only Mexican thing. I'm looking forward to find I high end Restaurant with Mexican Cuisine, this is just not there. Too bad employees were great.
(3)Tiffany D.
Amazing, and great for my vegetarian hubby! They brought out freshly foraged veggies for him and "just dug" potatoes were also served. I love these adjectives and the flavor of everything was just amazing. It's not often that you find a place great for both vegetarians and meat eaters and where the veggie meal is thoughtful and tasty and not just a bowl of risotto or some veggies on a plate. my favorite was the sashimi, the warm tortillas, and the buttery fish that was so delicate. Totally worth the price! We ordered a bottle of pinot that went well with everything, but next time we might try the wine pairing!
(5)Fred X.
I'm absolutely floored by the dining experience here! This is the kind of food that keeps you thinking about it days after the meal is over. In my mind, next to Saison, this is possibly the best restaurant in SF at this moment. I cannot recommend Californios highly enough.
(5)Amy Y.
Dear Californios, I know you're new, but shorting someone in your wine pours every single time is not ok. Came here in a group of three, we all did the wine pairing. Strangely enough every single pour was uneven, and my glass was significantly less full than all the others. Is it because I'm a girl? Is it because I'm Asian? Whatever it is, you should probably stop doing it. Also, your pea tendrils dish was so salty none of us could finish it, and I know that your medium rare lamb shouldn't be served hot, but it certainly shouldn't be served cold. All that said, your horchata ice cream dessert is probably the best dessert I've ever had in my entire life, so at least you've got that going for you.
(2)Marie M.
Do yourself a favor, and go. Now. Before it's a difficult reservation. Before it's so pricey you can't afford it. It's an incredibly personal restaurant with amazing staff and absolutely lovely decor. All the little touches are amazing. The food was brilliant. If you're someone who can completely turn the reins over to the chef and allow yourself to be surprised, you won't be disappointed. Was every dish perfect? No, but most were. While not inexpensive, the tasting menu and wine pairings seemed a bargain for the quality. I absolutely loved it!
(5)Arnaud M.
Amazing food, good service in a classy restaurant. But the music !!!! : very bad choice : loud and boring music.
(4)maria a.
We ate there last night and first of all the place is beautiful! We have heard such wonderful things about the pop ups we wanted to give it a try! First.... We were under the impression that this concept was going to be Mexican food. Sadly it's not, it's better described as moderne California cuisine. In San Francisco it's common practice for most of the restaurants to cross over to other cultures to complete a dish and/or to give the dish a modern twist by adding in an ingredient such as a chile or fish sauce, however the essence of each of these dishes at Californios had more modern technique as the center peice than the flavors and soul of Mexican cuisine. We are both from Latin America and one of us is from Mexico. Yes, there are some chile peppers on the kampachi and lengua as the place of beef, three black bean dots, mexican wedding cookies at the end of the meal (which were delicious! and the only thing with the heart and soul of Mexico)...but we were hoping for a breath of fresh air with a homage to Mexican cuisine..but instead I think we got a lower version of Commis in the mission district. The food plating is impeccable and the flavors are great but the Second let down of the meal was the portion size. I love the chef's tasting menu concept: to try what the chef believes is important to eat at a given moment durning a particular season ...but the literal meaning of tasting is ridiculous. We've just eaten at 11 Madison park and there too ordered the tasting menu.....huge difference! Look at the pictures posted previously and you can see the lengua & dessert off set on a plate. The plate is not oversized but about average. I would recommend this place for a light modern meal with great wines and beautiful atosmphere. The music sounds like it came from someone's iPod and the service is great. All in all, another hipster joint in the mission.
(1)Gavin S.
Without question the best meal I've ever had! FOOD Unlike other fine dining experiences I've had in SF every dish here was something special and was incredibly well executed. There's not a single dish that I wouldn't have again in a heartbeat. The meal was roughly 2 hours but well-paced and if anything a bit faster than I would have wanted. It's hard to pick favourites but a few things really stood out: charcoal roasted asparagus with celery root pudding, chicken soup with blueberries (!!), halibut with green radish, pico de gallo, avocado puree and the fermented tortilla with house butter. ATMOSPHERE We ended up sitting at the chef's counter which was a lot of fun. The chefs were very personable and engaged with us throughout the night. They even indulged me in questions about how they prepared their halibut! SERVICE The service was very good overall, especially for a new restaurant, although the host was a bit awkward and our waiter seemed disappointed that we only decided to have one glass of wine and not take the pairing. While it may be a bit pricey at $75 for the tasting menu it's a huge bargain for the level at which this restaurant is operating. I would strongly recommend coming here before prices go up and they get their inevitable Michelin star.
(5)S. W.
My partner was celebrating a birthday and I wanted to treat him to a special dinner. Originally I had booked at one of the classic top dining destinations in the city but as the day drew closer I thought it might be fun to try a new place. In the end this was a good instinct as he (and I) were extremely pleased about almost every aspect of our experience at Californios. To be honest the evening did not get off to an auspicious start. We arrived by car on a Saturday night at 8pm and finding a parking spot was time-consuming and stressful. We called the restaurant and they gave us a few suggestions but we definitely wished we'd taken an Uber. Once inside, seated on the gorgeous caramel-colored leather banquette we ordered the tasting menu with wine pairing and the evening was smooth sailing from there on out. The space is intimate but warm and sophisticated at the same time. The service is personal yet not intrusive. The place is run by a husband and wife chef/front of house team along with the wife's sister who has chosen the exquisite wine list. The food was a parade of small plates with a Mexican theme but very contemporary and Californian. It changes according to what's in the market so I won't go into detail about each course. Suffice it to say it was all delicious and very fairly priced. I think they are barely breaking even on the wine pairing. My final word: eat here soon. The prices are bound to increase and it's anyone's guess if they can maintain these high standards. We had a wonderful evening and recommend the restaurant very highly.
(5)Kathryn E.
I am truly on the fence about this place. On the one hand, everything we got was tasty... on the other, it wasn't so fantastic that I'm planning another trip unlike other tasting menus in the city that I can't wait to get back to again. Overall, it was a good night. The ambience is nice. The staff is truly friendly. The sommelier was the best of the lot - very informative, professional, and made some interesting pairings. We really enjoyed the wines and her service. Our main waitress was very nice, though felt somewhat unprofessional and too casual for this place. The dishes were mostly described by the kitchen staff who brought them out, and it was always clear for us what the dishes were, unlike some comments here. The food was very good and beautifully plated, and while I enjoyed it, there wasn't really one dish that made me feel that I must have it again... the soup likely came closest. The tongue was interesting and I love mole so liked the seasoning of it, but still not likely something I'd feel the need to come back for (neither does it make me want to come back to see what the chef will do next). The dishes were exactly as described by others and pictured so I won't describe each in detail, but unlike some here, I just wasn't wowed. In addition, though I rarely rate a place on quantity as I think restaurant portions are absurdly huge, because this was a 6 course tasting menu, I had eaten light that day, as I do whenever I do a tasting menu because I want to make sure I do not get too full and miss the opportunity to enjoy the full "x"-course meal. This is the only time I have left a tasting menu not feeling completely full. That isn't necessarily a bad thing, as I stated, I don't like feeling stuffed or wasting my money paying for too-large portion sizes. However, I just wasn't fully satisfied after this meal. I think that was probably a combination of the portions and partly just not feeling really satisfied palate-wise. Maybe my expectations were just too high after the media build-up. Re cost: It is a good price for a tasting menu in the city - $57 + another $35 for the wine pairings, gratuity is added on automatically at 18%.
(3)Tiffany C.
Best food, wine, and service I have ever had. First off the food is beautiful, elegant, and tastes amazing. the ambiance is romantic and sweet. I love the lighting, it just makes me feel cozy and comfortable. The food tastes amazing and is something I've never tasted before. The wine paired with each dish was honestly to die for. the girl who explains the wine is amazing at explaining the taste and history of the wine its just so good! the host is sweet, she will help you take your coat off and help you put it back on. shes always checking up on you and making sure everything is okay. I love the idea that they give you a menu at the end of dinner rather then before. the chefs behind the bar seemed to work really well together and it really shows on the food they serve. The restaurant is definitely not Mexican food BUT Mexican food inspired. In my opinion i think they are doing a great job at getting the Mexican flavors in and i cant wait to go back again.
(5)Nancy M.
Note: we are not friends/family of the restaurant - we are regular people who walked in right off of the street on our way to our dinner reservation at a different place around the corner. We were curious because of the frosted windows and the fun music that we could hear...so we went in...we enjoyed a glass of sparkling wine and learned it was opening night. Because of the nice vibe, we made a reservation for the next night to find out more...this is what we discovered: Californios is a hip spot in the Mission with a different twist on traditional Mexican food. The menu is surprising, presentation is impeccable, and the flavors are new -- but grounded in tradition. A true shining star is the chicken dish that the chef pours a fantastically well-executed broth over, with the surprise of a nice pickled vegetable - resulting in truly great flavor. Wine pairings are off the beaten track and thought provoking. We also enjoyed the play on chips with salsa, and the end of meal ice creams which were creative and delicious. This is a brand new place - the staff are warm, welcoming, and open to feedback. They have a highly trained staff with impressive backgrounds resulting in food that is conceived and prepared from the heart and served with grace. Give this place a try and experience something new in the Mission.
(4)teri a.
What an amazing dining experience! I could go into all of the wonderful things about this place, but truthfully it's an experience that you should have for yourself. This is a complete dining experience. The food was wonderful, the service, the decor, a wonderful meal meant to take your time and enjoy. I feel like today, so many people eat and run - people are so busy photographing their food rather than tasting it and enjoying it. At Californios you feel like you are having a private dinner party- enjoying your food, your wine and your company. If you don't want to take the time to sit back and relax and take it all in - this place might not be for you, but you will absolutely be missing out! BRAVO Californios team! I will be back and I will recommend to my friends and family. A new SF restaurant not to be missed.
(5)Deanne D.
Starting on a good note: wine choices were good; desserts were tasty and interesting. The rest was very under-whelming. And Mexican?! hardly. I can think of so many ways that they could've created cool, modern Mexican cuisine ...and they didn't. Was the only restaurant meal that I've ever had where I was craving a taco or hamburger afterwards!
(2)Jennifer B.
They don't give you a menu and then pass off tongue as if it's regular beef. Avoid at all cost.
(1)Daria M.
Omg this place is amazing! My husband and I have been lucky enough to live in Paris and enjoy great eateries such as Chateaubriand and Frenchie.. This place shares the same ambience and passion as both of these. We had the opportunity to sit at the chefs table and watch the chefs assemble great dishes right before our eyes. The whole team is impeccable, it is a small group of young professionals, driven and humble, giving it 110%. AMAZING!
(5)Clarence S.
Wow this is the Best restaurant I can recommend to all my friends and visitors ,food , service is superb..its a very good price Pre-Fixe dnner plus Wine paring ...incredible price. You cant beat the price for a fine dining experience in San Francisco ...amazing....it s a wonderful experience to have considering that most Top Michelin Restaurant are enormously expensive but this one is just unbelievable ...very affordable I highly recommend it to all my friends and family.
(5)Pramod D.
Amazing service. Great food. Could not have had a better experience. Loved every single dish except the "main dish". I thought that one was a bit bland. Overall, had an amazing night.
(5)Dan S.
Came on Valentine's Day and had a fantastic experience. Highlights were the foie gras ice cream and the hamachi...even the "chips and salsa" were great. Nothing truly knocked our socks off, but it was really good.
(4)Dan E.
I'd really like to give 3.5 stars, but I'll err on the high side. First the pluses: Food was great Service was great Experience was great (we were there for almost 3 hours) My one drawback which we keep me from recommending this place (unless I heavily caveated on the following): The portions were ridiculously small I get being inventive, I get fine dining, I get highlighting textures and flavors, etc., but one course had a single head of asparagus, another had 1 chip, another had 1 small potatoe. The duck was fantastic. Too bad it was 3 small bites (and I was cutting the pieces small to stretch out the food). I think the chef felt sorry for us (2 guys) and sent over an extra sourdough tortilla for us (which was excellent by the way) because we had tore into the one they had brought. In the end, and in keeping with the Mexican theme, we got a mexican hotdog on the corner of Mission and 22nd after we had left the restaurant. Delicious...
(4)Liz B.
wow, Val and team really REPRESENTED. The tasting menu subtly built upon itself. As simple as some of the items may have been, the magic was found in the details. He really makes flavors go a long way. The service was perfect and everyone was very knowledgeable which is extremely important in good table service. I recommend Californios to everyone.
(5)Tamara H.
So awesome!!!! Great addition to the mission!!!!! Great service and the food was unique and tasty!!!! Loved it I would for sure go back again....
(4)S S.
A wonderful experience. From the moment you step through the doors you know you are in for a treat. The room is elegant, lounge, and hip. The seating very comfortable and offers room to breathe, relax and take your surroundings. The surprisingly calm open kitchen, the Wes Anderson Book, the conceptual modern art all of these remind you to pause, reflect and open your senses. The whole experience challenges you to move away from the rush and engage in the moment. It is akin to a rabbit hole that invites you to partake in a Mexican meal that is highly conceptual and very delicious. Our meal began with a reimagined nacho. You might be saying to yourself that "nachos aren't really Mexican", and you would be 100% correct. By placing the nachos up front in his tasting menu chef Cantu is letting you know that he's thinking about the flavors of Mexican cuisine. He is not confining himself to the expected. He raises your hopes that he will engage your senses, emotions *and* intellect. There is always a risk that the intellect will overtake the emotional and sensual. On the night we were there, watching as the balancing act played out from course to course was exhilarating and almost entirely successful. Chef Cantu is a man to watch and his Californios is a Mexican restaurant unlike any other in the Bay Area. This is a must go. Get there before the crowd does and get in before the buzz.
(5)Anne M.
While the dishes were technically executed well, the progression of the meal was confusing and erratic leaving us somewhat disappointed. Michael Bauer was accurate. In describing an overall lack of passion for the food.
(3)JEFF B.
Excellent. Run. Don't walk here. I may regret saying this since it will only get more difficult to get in to the wonderful restaurant. The food, service, execution, decor, and wine pairing were amazing. I am so impressed with this group of Chefs, servers and wine professionals. The night was truly flawless. It's fairly priced for the quality of food and great wines on the menu. This experience far surpassed my meals at French laundry, benu or Michael Mina. The chef was right in front of me and his very talented and hard working team pulled off a spectacular meal. Congratulations and I can't wait to return.
(5)Sarah P.
Wow! What an unexpected and wonderful experience. Food, wine and service were impeccable.
(5)Abby B.
We had an amazing dinner there. This place is wonderful--a great, intimate setting, delicious inventive food with great wine pairings (definitely get the wine pairing with your tasting menu!), but the real standout was the amazing service. Nathan not only took great care of us while we were there, but when he heard we were visiting from Boston, he gave us two written itineraries of things to do with restaurant recommendations etc. Above and beyond on all fronts!
(5)Victor G.
Yes I agree it's not Mexican food and a little pricey for the food you get. I probably will not eat there again.
(2)M. F.
Great tasting menu with a very interesting wine/beer pairing. The beer was delicous and the menu offered was unique. It was a good experience and great service. My favorite was the dessert and the atmosphere.
(4)Mary K.
We chose the chef's selection, and I think I'll do that every time. Each part of the meal that came out was inspired, fresh, and well, basically amazing! We also had the wine pairing which was perfect for each course. They were (I think 4) full pours, so I think I might share it next time with my husband. The staff is all very knowledgable but not pretentious at all. All in all, I can't wait to come back!
(5)James T.
I guess I could be a purist and never give 5 stars to any place, but if a restaurant deserves 5 stars, this is certainly among them. Note that this is definitely a "foodie" place so don't take your friends there who are not into finely prepared and beautifully executed tasting menus, with small bites of outrageusly good food. I would not know how to describe all the different dishes and their flavors but let's just say that the celery granita had pomengranite seeds that burst in your mouth along with "pop rocks"....and it was heavenly! A beautiful piece of Muscovy duck that trumps most steaks you have had. A delicious foie gras ice cream that most people would love if they did not know that foie gras was in the preparation. And the menu changes every night but takes inspiration from Mexican cooking, although you will not recognize this as any Mexican food you know. The wine pairing was only $35 (it says $45 online) and well worth it! Definitely take Lyft Line there since parking is difficult.
(5)Milton S.
We were a part of 6 celebrating some shared birthdays. We were greeted at the door with complementary sparkling wine and it set a tone of exceptional service throughout the evening. The food was wonderful;; creative and prepared with such nuanced care. All 8 dishes were different from one another and quite novel. A terrific experience and great value for the quality and care of both food and service.
(5)Hugh H.
I don't usually write reviews unless I have an exceptional experience. Californios is a gem of a restaurant. The food was nothing short of art and every dish surpassed expectations. It is an intimate experience that is sure to please. The wine was perfectly paired with every course. If you haven't been already, go as soon as possible.
(5)Missy S.
My husband & I really liked this place. There were some lovely dishes and flavor combinations. I have a hard time calling this place a Mexican restaurant though since many of the techniques were decidedly Japanese or more reminiscent of European haute cuisine. But regardless of what you label Californios, it's a great addition to the SF food scene. I love the fact that the bill is "all-in" as well.
(5)Sean M.
Great food with an awesome atmosphere. The chefs have big name credentials (Sons & Daughters, Noma) and the food takes a unique and surprising turn throughout the tasting. You'll be blown away by each course, and the wine paring was an excellent addition. We'll be back again soon - thank you!
(5)Noriko K.
Bravo to this creative, original and artistic group of chefs led by Chef Cantu for this gastronomic experience! Courteous and professional service too! The bites of food were each a burst of deliciousness, surprising, refined and unique. Everything was extremely clean, well-executed with attention to detail. My favorites were the amazingly flavorful and complex smokey refreshing hamachi with a touch of heat, the chicken consomme with juicy bursts of pomegranate, the "who knew potatoes could taste so fantastic" soft potatoes, and the succulent, rich duck breast savory reduction with pickled fennel. The desserts were interesting and super refined and delicate. The ONLY downside was we were still hungry (we are women with normal appetites) after the meal. We would like this restaurant to succeed and urge them to increase the portions just a tad. For $75/person + wine you should not leave hungry! With this critical change, this restaurant will please anyone who decides to spend their evening here and a 5-star experience.
(4)R M.
Belonging to the past and yet still the future. Outstanding menu...filled with love and grace.
(5)Jean Randolph G.
A sense of calm overtakes you the instant you enter thru the doors and it only gets better from there.
(5)Cecelia F.
We were all set to absolutely love this restaurant. The ambience, spot on. The service, dead to rights. And the first three courses, perfect: the play on tortillas light and airy with a bit of caviar; the citrus ice with pop rocks, whimsical in a good way; the flavorful meat broth with bits of chicken sous vide and herbs, memorable. The jarring note was actually the main course: a browned whole tongue that was tough and unpleasantly chewy. It was an arrogant choice for a restaurant that gives you none of your own. Many people, including me, just can't abide the texture of an entire piece of tongue and it looks disgusting sitting plopped there on your plate. This one dish made the otherwise delightful evening one from which nightmares are born. My mind cringes at the image of that piece of meat (with only a dab of guacamole and a bit of onion to distract the eye). The three desserts that followed, including a glorious fois gras ice cream could not resurrect the evening for us.
(3)Ray N.
I've been here twice in the past week for the tasting menu, and I am going to come here as often as I can before they get a Michelin star and the prices go up. You cannot do better than their tasting menu and wine pairing at $75 and $45 respectively. The ingredients and preparations are amazing, and I think it's only a matter of time before they are on par with 3-star restaurants like Benu, French Laundry, and Meadowood. Service is also extremely good, with the chefs bringing out the courses and providing in-depth descriptions for each. I usually do not get wine pairings, but I think that it is critical here. Each pairing was perfect; I have never had a succession of such flawless wines, beer, and sake. The price is insane. In closing, I'd say that I preferred this place to Saison and found it to be on par with the likes of Lazy Bear. It actually reminds me a lot of Saison when it opened as a pop-up 5 years ago (and was charging $75 for the tasting menu). Trust me, go now.
(5)Skander L.
The atmosphere in this restaurant is extremely pleasant. We have been delighted by the food and the creativity of the Chef. Californios has adapted the menu for my guest who is pescatarian and we really didn't feel it was a last minute veggie dish thrown just to fit a particular diet as it can be done in other restaurants of this rank. I didn't give 5 out 5 as I was slightly disappointed by the wine pairing even though there were some nice wine to discover but maybe I was expected another caliber for such a great tasting menu. Overall it was an amazing experience that I hope to renew very soon!
(4)Robert H.
This place is outstanding! Chef Val is doing incredible work. He is spearheading the direction of Mexican cuisine, and taking it to a level of creativity and class that it always deserved. This place truly is a special gem in SF. From the colorful yet dark themed paintings, to the ASAP Rocky & Yeezy filled playlist, it really is a remarkable experience. Get the wine pairing! The beverage director is fearlessly creative and selects some awesome wines and beers to go along with the dishes. I'll be back soon!
(5)George C.
It is *extremely* difficult to pull off cuisine that is both conceptual and delicious. Daniel Patterson pulls it off at Coi, and Josh Skenes at Saison, James Syhabout at Commis also come to mind. Conversely, there are others that fall a bit short too -- Central Kitchen, Commonwealth, and Sons & Daughters just don't do it for me personally (even though I understand the chef here had worked at the latter). Flavor can take a backseat to the concept or, the point of view can get lost among too many forced techniques. Regardless of which ones we prefer, we're lucky to live in a part of the world with so many of these kinds of restaurants to experience and choose from. Californios does beautiful, personal, heady cuisine -- most importantly, that is also delicious -- that also prioritizes challenging those who dine there (down to the sign outside, down to the imagery on social media, etc). I can understand that might not appeal to some people, but I think it's important to have restaurants that can push boundaries in a real way without sacrificing flavor. What is Mexican food exactly? What can it be? Why do we put so many confines on it? If it becomes something unfamiliar, does that not make it Mexican food? I love that Val Cantu calls it Mexican food by the way, and I think it's fucking bold that he opened it in the Mission too. Is it Mexican food though? It's certainly fine dining with an eye on a Michelin star, but I would certainly say it's Mexican food. One slurp of the chicken soup broth will take you back to your abuela's house, but then you bite into the pickled turnips in that same bowl and you're transported somewhere else entirely. As for the beef tongue -- obviously it's not your late night lengua taco, but if they didn't tell you it was tongue, I guarantee you would never notice because it's that delicate -- and *that* good. The plating and presentation is all gorgeous, almost deliciously geometric on some dishes (never thought I would say that). As I mentioned before, you get the feeling that the food is personal too. It's a cozy small space (love the black interior, btw), so the sense is that you're one of only a few others making similar discoveries. That's the perfect backdrop for what is going on here. I went on one of the first nights and apparently they will have an expanded tasting menu soon, and I can't wait to get back.
(5)Alice L.
This is a SF treasure! The restaurant is tiny which allows an intimate evening of fine dining. You can actually hear and carry on a conversation. The food was innovative and delicious....You will not leave this restaurant hungry. The service was outstanding and the sommelier was very helpful and knowledgeable.
(5)Alan L.
Very underwhelmed by this place. I was excited to try a Mexican tasting menu but the "seven course" tasting we had failed to satiate my palette and stomach. The entire meal felt like an appetizer, and I would gladly pay more for the many other better tasting and filling menus or omakase in the city. Chef may have been trying too hard in trying to establish dominant flavors into single bite size courses. In addition, there were two waitresses that would rotate and ask me the same question every 15 minutes. Probably due to a lack of communication and being a new restaurant. Suggested improvements: Your value proposition is very unique in that you are probably one of the very few Mexican tastings in the area. Would really work on finding the correct portion size and/or expand your course offering. Would recommend even just having your staff try your tasting course and have them give their anonymous honest feedback. I like the concept, but a lot of work to be done.
(3)Mike I.
My mind was blown. Every dish is truly unique and inspired. This restaurant completely transcends the Michelin formula. The flavors are strong and unexpected. The food errors on the side of fun over pretentious. Staff is delightful and upbeat. Something about the restaurant reminds me of Commis back when Commis first opened, but less formal and the dishes at Californios are more audacious and creative. This is my new all-time favorite restaurant. At the end of the meal, our entire party made reservations for the next week. You must go.
(5)Corina E.
Great dining experience! Started by a nice greet at the door. Great small bites to get the palette going!!! No menu, it's setup ahead of time. The wine pairing was amazingly done! The food was full of flavor. Salmon was least favorite. Overall I would highly recommend!!!!
(5)Deborah P.
Mom and daughter night a Californios was a meal that we'll remember for years to come. A testament to the inventive, playful and aromatic cuisine of Chef Val and his team along with the sublime wine pairings by Charlotte and truly gracious service executed by the front of the house. To captivate an 18-year old throughout an eight-course tasting menu is a feat in itself. Thank you!
(5)Cooper M.
Absolutely fantastic in every regard. Food, decor, service, wine list (Pinot from Sta. Rita Hills - yum!). Even the noise level was perfect - so many restaurants are way too loud these days. Among the very best restaurant experiences of my life - seriously.
(5)Tiffany H.
Let me just preface my review of Californios with the face that I haven't written a Yelp review in over 7+ years, but I definitely use it (and Foursquare and SF Eater) to reference any restaurant that I'm down to try. So writing this review for Californios actually means a lot to me, and here's why: The head chef Val and sous chef Joseph have been long time pals, working together in their days at Sons & Daughter, which I coincidentally had tried for the first time two weeks ago. Let me just say, Sons & Daughter has nothing on Californios. Nothing. Californios had a soft opening back in Dec '14, and was officially opened earlier this year in January. I can't fit my entire review here due to character limitations, but if anything, you MUST come here. The place seats about 10 folks at the Chef's counter (I ALWAYS recommend folks to sit at the counter if at all possible. It gives you the full experience of seeing how your food is prepped and getting a chance to chat with the chefs), and a few tables that seat maybe a little over 20. From the outside, Californios is unassuming and would probably easily walk past its frosted filmed windows on 22nd, and it's unique restaurant sign out front. When you walk into the restaurant, the look and feel of the place has lots of black and white tones with glassware stored in a bookshelf to the left, right by the Chef's counter. The dining experience is through a pre-fixe menu and I highly recommend that you do this with their wine & beer pairing (trust me, you'll thanks me for it when you get to the potato dish in your meal). It's pretty much a seasonal menu of items that the chefs find during their forage or of things that interest them and, honestly, I feel like Val's passion for food could not come in a more playful and eclectic way than through this tasting menu. Oh, and FYI, I had dinner here last night, and I'm still daydreaming about the experience. So for starters, I tried the Sangria and Margarita drinks with a friend I was with. The sangria was something new that Chef Val said they were trying and it was spankin' delicious. With it being strawberry season, the sangria definitely was infused with strawberries and apples and oranges and some pineapples I think. The taste was delicious and definitely one of the sweeter red sangrias I've had, but the smell! Oh, it was so fragrant and fresh -- it was like eating strawberries but through your nose. Haha, I don't know how else to describe that in a more eloquent way. First dishes were 4 small bites: oysters with green tomato sauce and a small little radish on top, yuca(?) taquito stuffed with goat cheese and topped with trout roe, then a corn puff with creme fraiche and pureed black beans and something else I believe, topped with a bit of caviar and a purple flower for garnish, and then a plate of two slices of Buri sashimi (young yellowtail - this one happened to be a 3 year old yellowtail) that was garnished with EVOO and two thinly sliced serranos; it tasted something like a combo of fish sauce and tamarind (these were not the ingredients in them, but it was a really good mix of flavors). Thoughts on oysters: Totally thought they'd be regular oysters at first bite, and then the more you savor it, the more it just melts in your mouth and tastes like butter. It's definitely meatier than any other oysters I've had and it pairs so perfectly with the 2014 Scholium Project Blowout sparkling wine. Thoughts on taquito: I told the chef this and the girls who were sitting next to me at the chef's counter and I'll tell you all: I wish I had a big, gigantic plate of these. These were so, so, so good. Like curl my toes, I-wish-my-mom-made-this-for-me, good. Thoughts on corn puff: Tasty and delicious. Creme Fraiche goes a long way. Thoughts on Buri: So, disclaimer, I love yellowtail. It's one of my favorite types of fish, especially since my go-to at most sushi places is Hamachi. And Chef Val does wonders to this dish. The dish takes on this aromatic serrano smell, but without the heat when eaten. It's magical! Then there was an ice dish. Think of it as like your childhood shaved ice dessert, but this is more of a tart, palate-cleansing type. The ice on top is of a strawberry & rubharb ice, and then there's a kiwi hielo at the bottom, all topped with a bit of minced basil and, what they don't tell you: pop rocks. It's such a surprise for your palate and brings you right back to childhood memories. I don't think I've had so much fun eating and enjoying what I was eating until last night. After the 4 small bites, there was potato dish where it was basically potato done in three ways: pureed, boild and fried. So basically imagine it like a bowl with a creamier, smoother version of really good mashed potatoes, with a small fingerling potato in the middle, topped with a housemade potato chip on top, and around the outside ring of that mashed potato there's some amazing chipotle sauce.
(5)Jeremiah C.
This place is destined to get a Michelin star. Incredible flavors, beautiful presentation, and excellent service. Just wow. It's now my top recommendation to guests who want to splurge.
(5)Ken G.
A very good experience at Californios... Through my palette, I enjoyed a culinary journey with about 9-10 courses... The stand-outs for me were the following: -"Chips and Salsa" - a single, gourmet chip with a surprise of roe -Intermezzo - Kiwi granita with Pop-Rocks...subtley sweet with a surprise, this was great for cleansing the palette -Fish, which was prepared in a ceviche-style, with bright and vibrant flavors. -Potatoes-Three-Ways: Potato puree, with a baked potato and then topped off with a potato chip -Duck and Fennel Salad - the duck had a fantastic flavor, more like beef and definitely the best duck I've ever had in my life (that's coming from someone who doesn't even like duck!). The bright flavors from the fennel was a balance to the richness of the meat. -"Bread and Butter" - this was a "sour tortilla", which was almost like a griddle cake with good flavor from the char...the house-made butter was very good. -Dessert - we had three courses of desserts: First course: Hazelnut Flan with Goats Milk Foam and Seasonal Citrus - I really liked this since it was almost like a palate cleanser with its smoothness and subtle flavors along with fresh touches from the fruit. Second course: Foie Gras Ice Cream - wow! So amazing - this was rich and decadent with perfect texture...it was perfectly sweet and the bit of chocolate sauce added a hint of additional richness and earthiness to the flavor...a caramelized banana piece also completed the dish. Third course: A plate of Dulce: 2 Coconut Cookies, 2 Mango Gelee, 2 White Chocolate Caramels - everything was very good and well done. I really appreciated the thought that went into each plate, whether I liked it or not. There was a course of oysters, which I'm not a fan of (but I assume if you love oysters, you may love it) and there was a course of chicken soup with pomegranate that I really didn't like...the texture was a bit tough and seemed as if it were raw. Overall, I enjoyed my experience here and would visit again. Considering the tasting menu was a bargain compared to most others, it was another reason to enjoy this place. The customer service was excellent!
(4)Tim B.
Californios is a truly stand out dining experience in the Mission. It's a small, intimate space with impeccable service - some of the best I've had. These people really know how to make someone feel welcome. The tasting menu is about 8 courses, and you absolutely have to do the wine paring. I found some new favorites here. I don't often review but was prompted to get on yelp and give this a full 5 star review. Delicious.
(5)Kate K.
It was a pretty fun experience. We've done a few other tasting menus (commis, four seasons, aziza) and this one I felt was excellent individually but not as a cohesive whole. I couldn't hear the waiters say what was in the dishes and when they handed out menus at the end it was just single words - not descriptions. Would have been nice to hear more about the dishes instead of now forever wondering what we ate. Cute bathroom. Pretentious in the slightest but no too unapproachable. Love love loved the beef tongue we were served it was fantastic.
(3)Erik K.
I was blown away by our recent visit. Both the food and service were exceptional. The chef does some nice twists on both traditional and lesser-known Mexican dishes. We did the pairings with dinner and each one was terrific. Although small, the space itself has a great vibe. I also really liked the music being played, whoever created that playlist is a genius.
(5)Chris V.
Incredible meal paired with incredible service. We walked in expecting a couple of bumps along the road (seeing how it had 'just' opened) but we ended up receiving a whole lot more. You can consider this kind of eating "elevated" Mexican-influenced California food. My mind kept oscillating between, "gee this tastes better than my grandma's...." and "damn this is good....no, wait...this is brilliant!" The plating is beautiful. The portions are spot-on. And the flavors/ingredients are masterfully put together to give you something to think about. Our table immediately noticed the effect of food contrast throughout the meal. It started off light, colorful and zingy. Then turned darker, earthier and rich. Our pairing of a Barcelonian Beer maintained it's versatility and relevance throughout most of the courses; it was so tasty we ordered a second bottle. In addition to great ambience, music, service...I found the menu to be surprisingly delightful. No, really. The actual menu you get to take home to brag (I mean, share) with your friends is quite the treat. Like I said, folks. Put on your best foodie-cap. This place is worth several visits. :) Of particular interest for our pre-fixe was the chicken soup and "os". The chicken soup is not simple and requires a bit of navigation with the spoon. Reckless slurping of this dish will result in missing out on some of the wonderful hidden gems within (eg. the pomegranates, citrus "caviar" and umami-rich broth). Please, take your time with this dish. The last dish I want to commend is the "os". I have no idea what this is actually, or what it means or even the impetus behind it. Avocados! California! Right?!. Imagine a grilled avocado, topped with farro, which is topped with pan-roasted mushrooms (oyster & morel) and garnished with very crispy, slightly charred rice puffs. This dish, despite having no protein, had all the right elements to make me feel like I was enjoying something wholesome. We almost raised the white flag, but couldn't resist the BBQ Lengua or the foie gras ice-cream. :)
(5)Amy C.
Amazing! Blind tasting and we loved everything we got! Do get the wine pairing with the six course meal. The service was impeccable and the food was scrumptious! The space is beautiful and relaxing. Fun treat to try now! You deserve it!
(5)Brooke S.
We loved this place. The host and waitress were very welcoming with a genuine interest in our well being during the entire dinner. The tasting menu was well thought out, demonstrating delicate textures with lovely flavor profiles, each dish having their own personality. Not to mention all tastes were beautifully plated. Wine pairing was spot on. And, at fifty seven dollars per person for 8 tastes, this is a phenomenal value. The ambiance was perfect: dark, romantic, white table cloths, tufted leather banquettes, interesting art hanging on the walls, juxtaposed with fun/upbeat rap and 80's music playing in the background. Love that. We had a fantastic evening and are excited to return again. Thanks Californios!
(5)Marilyn T.
It's hard to find a reasonably priced tasting menu these days. Theirs is $75 for the tasting menu, $45 for 6 wine pairings. Corkage is $30 but is waived if you buy a bottle off their list. Service is really nice, and we were lucky enough to get a table on the elevated level looking straight into the kitchen. We were removed from the noise of the main dining area, and it was like the best seat in the restaurant. 1. Botanas (snacks): - Chips and dip: yucca chips and smoky goat cheese and trout roe - Corn puff with fermented pepper and black beans: a bit stale, didn't love this - Oyster with nasturtium and green tomato water - Purple haze asparagus with celery root: nice char on the asparagus, great texture - Rhubarb jasmine tea granita and cucumber coulis: very light and refreshing 2. Hamachi ceviche with serranos and cilantro blossoms: the hamachi had good flavor. and the serrano added a good kick. The fish was super fresh and tender, not fishy at all 3. Poached potato and dill pomme puree and chipotle adobo: the chipotle was really smoky, the pomme puree was impressively smooth and silky, and the butter poached potato in the center was perfectly cooked 4. Bread: buckwheat sourdough with flax seed and house cultured butter - toasting the bread really brought out the nuttiness of all of the seeds in it 5. Soup: chicken, turnips, 7 sweet and sour herbs, and chicken stock that took 5 days to make. The chicken stock was so concentrated and dark that it looked like beef broth. It was pretty intense in terms of flavors, and I wasn't sure the sour herbs would work, but they did 6. Smoked egg yolk: with pea tendrils, jalapeno grits, and fava flours. I don't usually love grits, but theirs were cheesy, buttery, and had a nice kick, so it wasn't as monotonous and heavy as other grits. The fresh/uncooked fava flowers and pea tendrils added freshness to something that could otherwise be quite heavy 7. Poached Alaskan halibut: with shisito, garlic buttermilk sauce, lemon caviar, chive flowers, and brussels sprout leaves. The halibut had a really good just barely done texture, but on its own, it was lacking in flavor. The lemon caviar added texture and citrus, while the garlic buttermilk sauce made the dish 8. Grilled fermented tortilla dough: this bread course was awesome, and I found myself still snacking on it at the end of the meal even though I was really full 9. Gerard farms duck: grilled over Japanese charcoal, serviced with a fennel shiso pico de gallo. I don't usually love duck, but theirs had good flavor and no gaminess. The fennel slaw helped cut the fattiness of the dick 10. Horchata rice ice cream: with strawberry sorbet, strawberries, and mochi. I usually avoid mochi since it tends to be very dense, but this one had a good bite without being too heavy. I don't love horchata, but the strawberry sorbet was amazing, and together, it was kind of like strawberries and cream 11. Foie gras ice cream: with a hazelnut crumble. I must be the only person in California who is not rejoicing the undoing of the ban, but I just don't adore foie gras. I was skeptical at first, but the ice cream is rich without being overpowering, and with the crumble, was very enjoyable 12. We ended with mignardaises; I was stuffed, but they were good, nonetheless We were both very pleasantly surprised with the quality and innovativeness of the food. Each dish was well thought out, beautifully composed, and very well blended for flavors highlighting fresh ingredients. The wine pairings were also very carefully picked, and it was awesome having their wine director explain each wine and why she chose it. This is an amazing value and made for an awesome date night, especially with the table we scored. I am so happy we found this, and I hope it does well but then don't want it to be so popular that I can't get a reservation! It was seriously one of the most impressive meals I've had in a while - not only for the value of the meal, but the entire experience. Reservations open 7 days ahead on Seat Me.
(5)Erica W.
I can't say enough good things about our experience here. the food was fantastic - just consistently excellent. and the service was arguably even better. go. get the pairing. do it now.
(5)