Cuisine
Open
Lunch Mon.-Fri., Dinner Mon.-Sat.Open late
Features
- Dress code: Casual dressy
- Full bar
- Private room(s)
- Reservations suggested
- Romantic setting
* Click here for rating key
 The Fly Trap Restaurant Review: Buoyant chef Hoss Zaré, formerly of Zaré Napa, breathed new life into a San Francisco institution when he reopened the classic Fly Trap. Changes to the actual space were minimal; Zaré kept the antique-style maps that line the walls, but added a communal table and red accents to brighten up and modernize the environs and draw a younger crowd. The menu showcases the cuisine of his native Iran mixed with Mediterranean influences. All of the dishes are elegantly presented, with a few standouts, including pistachio meatballs with honey-harissa glaze, rich bone marrow served with bergamot preserve and Persian pickles, and a massive falling-off-the-bone lamb shank. Desserts are traditional with twists: baklava arrives with Persian cream, rose preserves and pistachios; goat cheese cheesecake is made more toothsome by the addition of dates and walnuts. |
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Check out the 2014 edition of GAYOT's Annual Restaurant Issue, which features the Top 40 Restaurants in the U.S., Rising Chefs and more.
