La Folie Restaurant Review
2316 Polk St. (Green St.) 
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San Francisco, CA 94109
415-776-5577 | Make Restaurant Reservations | Menu
La Folie Restaurant is one of our 2012
| Top 10 SF French Restaurants
| Top 10 SF Food Rating Restaurants
| Top 10 SF Wine List Restaurants
| Top 10 SF Romantic Restaurants
| Top 10 SF Special Occasion Restaurants
| Top 10 SF New Year's Eve Restaurants
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Cuisine
Open
Dinner Mon.-Sat.Features
- Romantic setting
- Private room(s)
- Full bar
- Reservations suggested
- Valet parking
- Dressy
Wine
Great Wine List* Click here for rating key
 It is tempting to make the analogy between the remodel of his restaurant and his seemingly reinvigorated cuisine, but the key really seems to be that Roland Passot is still having fun. He ditched the marionettes in favor of a setting more reminiscent of Manhattan's sleekest eateries---polished wood accents and long, lean mirrors interspersed with earth-toned walls form a backdrop for the deep burgundy banquettes and roomy tables dressed in white linen. Service complements the ambience---professional but never snooty. The food, while elegant, has a sense of whimsy best described as a culinary Cirque du Soleil---Passot creates quail foie gras lollipops using two stripped quail legs to form sticks while liver-stuffed thighs become the suckers, and serves them beside wild mushroom-stuffed cannelloni of leeks. The apple gelée that surrounds the Dungeness crab Napoleon offers another illusion: Appearing as a pool of liquid, an attempted dip of the spoon finds a pliable aspic instead. Passot's talent for combining intriguing flavors and textures is evident in the butter-poached Maine lobster with shiso, scallion, carrot and toasted almond salad---sweet nuts are a wonderful companion to the rich lobster, and there is an unexpected crunch along with the succulence of the meat. Also stellar is l'assiette de boeuf---Painted Hill beef tenderloin, braised short rib and a miniature burger Rossini with truffle-Madeira sauce. For dessert try le coco et la passion---luscious coconut tapioca with passion fruit sorbet, basil infusion and coconut tuile that is a fitting end to a magical evening.
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