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558 Sacramento St.
Tel +1 4154344100
Rubicon's longstanding success may lie in its appeal to a much wider audience than just the well-tailored suits of downtown. An abundance of polished, dark wood and exposed brick anchors this elegant restaurant firmly in the realm of urban-ly handsome, but softly curving blown-glass sculptures and colorful paintings belie the singularly gentleman-style tone. Romantics can get lost in the cozy booths and wine lovers will revel in the well-chosen list originally assembled by master sommelier Larry Stone, now managed by Kyle Boatwright. The kitchen has achieved a nice marriage between French formality and California casual in both ingredients and technique. Chef Stuart Brioza maintains the Rubicon tradition with starters like lemon-sage dumplings with smoked chicken broth, and a warm carpaccio of scallops, Dungeness crab, sea urchin and tarragon. A plate of red beet and Parmesan ravioli brings together the flavors of asparagus, cumin, pumpkin seeds and morels. Tender skate wing is given a crisp crust and paired with a Gewürztraminer-ginger butter. Spiced lamb loin arrives with fennel bulb gratin and caramelized potatoes. Knowledgeable and solicitous staff can easily answer questions and guide palates. For dessert try the poached pear with aged balsamic ice cream and toasted walnuts
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