Boulevard

Boulevard Restaurant Review:

The belle époque details at the entrance---a mosaic floor leading to a bustling bar and Pat Kuleto signature-style sculptured sconces---definitely grab diners' attention whether they are expense-account locals out for lunch or dressed-to-the-nines tourists. Boulevard seems to have found the formula for appealing to a wide audience and succeeding most of the time. It may be the high-energy room, which could make anyone feel they are at the best party in town, or the well-trained staff who ease you from door to door and course to course. But let's not forget the seasonal menu, large enough for anyone to find something worth the splurge. Chef Nancy Oakes continues to offer a long list of appetizers including a tuna tartare and carpaccio accented with ginger, jalapeño and spicy mustard; Dungeness crab salad with avocado and caviar; or plump scallops in a vibrant green salsa verde with Meyer lemon risotto. Grilled Angus filet mignon comes with the triumvirate of potato gratin, morel-sherry cream and sautéed arugula, while the Sonoma duck breast arrives bacon-wrapped with Italian chestnut soup and shaved Brussels sprouts with roasted apples. The bulging wine list is sure to have something for every flavor on the table.