The Dining Room has been among the best restaurants in San Francisco since it opened in 1991. Its exquisite, formal décor, top-of-the-line wine list and ultra-professional service combine to create a showcase for the food, which has passed from the hands of Gary Danko, to Sylvain Portay, and now to Ron Siegel. The menu offers starters like seared Japanese ayu, white miso gelée and watercress, and white corn and pepper soup with chanterelle relish. Entrées feature sophisticated fish options which may include John Dory, castelveltrano olives, ratatouille and grilled tomato sauce. Diners with heartier appetites can indulge in the Pozzi Farm lamb, pepato cheese, squash blossoms, tapenade, pesto and artichoke purée. And the Kobe beef arrives with crisp potato and sancho pepper reduction. Sommelier Stephane Lacroix has knowledge of both European and California labels. The nine-course tasting menu is very worthwhile, and even more so with wine pairings. |