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Located at Pacific Bell Park (yes, the baseball park), the Acme hits a home run thanks to its all-star team. Chef Traci des Jardins is also the visionary behind Jardiniere while chef de cuisine Thom Fox has cooked at the city’s top tables. Their passion here is organic, sustainable foods so look for grass-fed beef and wholesome veggies. The filet is an eight- ounce taste of heaven whereas the 22- ounce rib eye is for heartier appetites. Fabulous reds by the glass so drink up in this beautiful room.
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One of the most beautiful dining rooms in the city, Ana Mandara is a melange of soaring ceilings, potted palms and dark woods. The impressive looks may be why so many deals are being closed over dinner here. Viet[name]se chef Khai Duong is manning the stoves and creating stellar dishes such as the seared scallops over black rice risotto and the spicy garlic prawns with a tomato-rice wine sauce. Starting with the crispy rolls is an absolute must. Visit the upstairs bar before or after dinner, everyone else does.
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This lively (okay, noisy) trattoria at the top of Russian Hill pairs dark wood wainscoting against simply napped tables and is popular with both trendies and foodies. Whatever your predilection, begin with the sliced beef carpaccio topped with capers, mustard and Parmesan and follow with mains like the succulent grilled pork loin enveloped in gorgonzola, pancetta and polenta. Washing it all down with a nice Italian wine is a very affordable option here so don’t hesitate.
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Popular with Japanese businessmen on expense accounts (how else to pay for this largesse?), Anzu is the Hotel Nikko’s signature restaurant and graced with an austere East meets West sensibility. Head chef Philippe Striffeler [address]es the steaks and chops side of the menu (prime cuts of Allen Brothers beef) while master chef Kazuhito Takahashi balances the equation with an array of tantalising, if unimaginative, sushi. Dealmakers will feel right at home.
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Top toque Laurent Manrique takes over for the celebrated Michael Mina at Aqua, an utterly attractive room known for its exquisite seafood presentations. Thankfully, the kitchen is not missing a beat, as evidenced in dishes such as a tartare of ahi tuna with Moroccan spices and the seared diver scallop with a truffle vinaigrette. Deal makers and bon vivants pepper the crowd and seem content to pay the steep prices, especially for cocktails and wine. The service here is exceptional.
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