Town Hall

Date & Time: Saturday, March 28, 2009 @ 9:00pm
Company: Alex, Shani, Freddy & Steve
Crowd: Upscale foodies who rely on the tried-and-true
Decor: Modern urbanity meets New England simplicity inside an old rose-brick warehouse. The 111-seat room is open and buzzing with a long mahogany bar stretching from the entry.
Service: Renowned for being top notch
Devour: Asparagus Salad with prosciutto and a poached egg (minus the croutons & salad dressing); Snapper with mushrooms and spinach; Staete Landt Pinot Noir from Marlborough, New Zealand

Town Hall has been a popular SOMA staple since 2003. The building's brick shell houses a large open space, which is marked by starburst chandeliers salvaged from a 1930s Spanish Harlem movie theater. The off-white bead board wainscoting give the room a period appeal, but the clean lines keep it modern. And the flock of business people during the popular lunch sitting maintain that modern edge.

Town Hall is renowned for its excellent service. My waitress was extremely helpful in guiding me through the menu and selecting a snapper that arrived perfectly seared. This restaurant is a great stand-by for quality food in a modern, yet cozy (even Christmas-like!) atmosphere.

Town Hall
342 Howard St
San Francisco, CA 94105
415.908.3900

South Food + Wine Bar

Date & Time: Friday, March 27, 2009 @ 9:00pm
Company: Steve
Crowd: Trendy 30-something SOMA crowd and business commuters (as Caltrain is across the street)
Decor: Surprisingly small space decorated in a decidedly modern fashion. The colorfully tiled bar is Maori-inspired (Maori are the indigenous Polynesian people of New Zealand) and the eye-catching bent plywood overhead light fixtures add a touch of "down-under drama"
Service: Although we reserved a table, we chose to sit at the bar because that meant we would be getting service directly from Jared, the General Manager (and Aussie)
Devour: Tasmanian ocean trout with beans and salsa verde; Asparagus with prosciutto on the side; a "silky" Pinot Noir

South Food + Wine Bar is San Francisco's first and only Australian restaurant, opened in October 2007. The cozy 50-seater consists of modern white chairs and barstools, and a 16-foot communal, table. Due to its size (and quality food), the restaurant remains busy into the night.

The traditional table-bread is presented alongside dipping bowls of olive oil and a dukkah blend. I usually skip this descriptive part of the meal because, obviously, bread is not the friendliest of options for the gluten intolerant. However, I thought the dukkah would be worth mentioning because a) Steve could not stop oogling over it, and b) it's gluten-free! Dukkah is a dry mixture of chopped nuts (either hazelnuts or chickpeas) with sesame seeds, pepper, coriander, cumin and salt. Besides being a common dip for olive oil-soaked bread, it can also be sprinkled on salads or used as a crust or "breading" for fish or chicken.

As it turns out, Jared (the General Manager & native Aussie) has a few friends with Celiac, so he felt very comfortable pointing out possible dining options for me. He said the lamb and trout were his two favorite entrees, so I selected the Tasmanian trout. To ensure the meal was gluten-free, Jared told the kitchen to prepare the dish without its traditional broth - and, when the dish came out with the broth, Jared made the server do a quick 180 degree turn and sent it back to the kitchen. He was very apologetic, but the wait was well worth it - the trout was delicious, especially with the "salsa verde" which can be likened to a pesto sauce. I skipped an appetizer and instead just opted for a side of asparagus with proscuitto.

South also has a rotating selection of boutique wines from Australia, New Zealand and even South Africa. Interestingly enough, their wine menu is separated by style - for example, "silky" and "gutsy" - rather than varietal. Jared recommended a silky Pinot Noir, and I'm embarassed to have forgotten the name because I enjoyed it so much! Is it odd that it tasted like candy? Either way, South Food + Wine Bar was a very cozy, enjoyable spot - and I hope to let others in on the secret very soon.

http://www.southfwb.com/
330 Townsend St, Suite 101
San Francisco, CA 94107
415.974.5599

Pane e Vino

Date & Time: Monday, March 23, 2009 @ 8:45pm
Company: Steve
Crowd: Local Cow-Hollow crowd, with a combination of first-dates and neighborhood regulars (who tend to be older)
Decor: Very casual and cozy with white linen tablecloths; old world charm
Service: Always friendly, accommodating & welcoming
Devour: Brown rice penne with rock shrimp, asparagus and tomatoes

A pizza and pasta joint on my gluten-free list? Absolutely! Pane e Vino does not offer gluten-free pasta, but they are more than willing to cook it if you bring your own. Luckily, The Real Food Company has a store a few blocks down and you can easily swing by to pick up a bag of Tinkyada Rice Pasta (which happens to be my favorite).

Pane e Vino has a separate menu of daily specials, which highlights fresh seasonal vegetables and new pasta/risotto/pizza combinations. I tend to order my pasta sauce/toppings off this menu because I have an affinity for "new" things, plus I come to this restaurant all the time so it's nice to switch it up. I am completely comfortable with Pane e Vino's kitchen staff as they always cook my pasta in a clean pot of water and alert me of any sauces which may contain vinegar. However, make sure to request the pasta "al dente" as brown rice pasta tends to cook quicker than normal pasta - I've only had to suffer through mushy pasta once. A great neighborhood staple!

http://www.paneevinotrattoria.com/
1715 Union Street
San Francisco, CA 94123
415.441.2111

Midi

Date & Time: Friday, March 20, 2009 @ 8:45pm (Opening Night)
Company: Steve
Crowd: Mix of the I-need-to-be-the-first-Yelp-review'ers and Galleria Park Hotel guests
Decor: Sleek and modern with crisp lines and monochromatic color scheme with punches of color. One entire wall is painted with a bright mural of flowers and a dark-haired, cartoon-looking woman – I appreciated the color, but not the Bratz doll look-alike.
Service: Extremely pleasant and accommodating to the gluten-intolerant
Devour: Mixed Mesclun Salad (with green apples, shaved fennel & olive oil substituted for their red wine vinaigrette), Pan-Roasted Alaskan Cod (with braised corona beans, baby leeks, spring garlic and pistou), and a glass of Cartlidge & Browne's 2007 Napa Valley pinot noir.

Although you can't miss the bright green sign outside Midi, you might miss the actual dining room. Walking off the street, you immediately find yourself in a small bar area. I had to be directed to the set of stairs on the right side to actually enter the restaurant. The restaurant itself is split into 2 dining areas, a darker, sunken room in the back and a brighter, larger room in the front overlooking Sutter Street.

I make a majority of my dinner reservations on OpenTable – the "Special Requests" box is far and away my favorite feature. I can write a note about my gluten-intolerance and related diet restrictions and be confident that this information is relayed to the restaurant. Midi was no different – and the hostess made a special point of thanking me for giving the chef ample warning. She said the chef had already examined the ingredients of all entrees and was prepared to accommodate in any way. Bravo! After choosing my mixed salad (with olive oil) and pan-roasted Alaskan cod, my server confirmed that both dishes could be prepared gluten-free, and he was correct! The cod was cooked perfectly and served on a bed of corona beans. The beans were a little harder than I would have imagined, but good nonetheless. My glass of Cartlidge & Browne pinot noir was also tasty, but I'll be sure to try the Midi-rita cocktail the next time around.

Being fairly close to the financial district, and open for lunch, I can imagine this will become another power lunch spot. But it shouldn't be overlooked for dinner, because the chef aims to please.

http://midisanfrancisco.com/
185 Sutter Street
San Francisco, CA 94104
415.835.6400

Press

Date & Time: Saturday March 14, 2009 @ 10:00pm
Company: Steve
Crowd: Well-heeled foodies and private celebrities (namely Evan Handler/Harry from Sex & The City and a comedian from Reno 911)
Decor: Glass-paneled farmhouse with high ceilings and a casual yet sophisticated interior design, allowing for a very unpretentious vibe
Service: Could be more attentive (slight confusion about WHO was actually waiting on us, and somewhat slow given the restaurant was fairly empty at 10pm), but pleasant overall
Devour: 8 oz Filet Mignon with Sauteed Spinach on the side. I also stole the Carmelized Bananas off my date's Profiteroles desert plate.

Located adjacent to Dean & DeLuca, the exterior of Press is somewhat unassuming. However, at night, with lights wound around tree limbs and a barrier wall separating the restaurant from the busy St Helena highway, the atmosphere was calm and magical. The interior space is anchored by a wall of wine on one end and a large fireplace on the other. Like many Napa Valley restaurants, the menu is centered around fresh, seasonal ingredients that are farmed locally. This is why the menu changes on a daily basis, but steak is always the highlight!

Given the overall vibe of the restaurant, I really wanted to like it...and I did, but my stomach did not. When dining in a high-end establishment, it is easy for the gluten-intolerant to become more lax. I usually grill the waiter to make sure he understands the limitation of my disease (no gluten! no vinegar! no cross-contamination!), but when you're in a nice restaurant you can wrongly assume that they are fluent in preparing gluten-free meals. My filet mignon was absolutely mouth-watering and gave off a distinct roasted hickory flavor. [Side Note: I ordered my steak Medium-Rare and it came out Medium, and my date ordered his stake Medium-Plus and it came out Well.] I'm assuming the gluten culprit was either in the sauteed spinach (supposedly sauteed in vegetable stock and olive oil) or the glazed bananas off the profiterole desert plate.

I would like to say I'd go back, but I would be very hesistant. If I do, you can be sure the waiter will get an earful from me.

http://www.presssthelena.com/
587 St Helena Hwy S
St Helena, CA 94574
707.967.0550

Spork

Date & Time: Friday March 13, 2009 @ 9:15pm
Company: Steve
Crowd: Mission-hipsters and those that love them (AKA girls with blue-dyed pig tails & others willing to dine with said pig-tailed-girls)
Decor: Converted KFC which has taken on the vibe of a modern American diner. The stainless steel hood from the original KFC fryer has been bolted to the ceiling as lighting, and the re-upholstered booths are crisper versions of those that came before.
Service: Extremely friendly and accommodating - we even got a special visit from Chef Bruce Binn!
Devour: Dinner Salad with butter lettuce, organic radishes and walnuts (I ditched the shaved parmesan and dijon vinaigrette for olive oil & lemon slices), Pacific Halibut with roasted brussel sprouts instead of the spaetzle/bok choy/baby carrot/whole grain mustard butter mix & a glass of Baker Lane Pinot Noir from the Sonoma Coast

Reservations are a must as this hipster Mission spot was still crowded at 9:30pm and there was a constant crowd waiting for a table. Despite the interior's clean lines and the chic gray/orange color combination - make no mistake, you are in the Mission. Graffiti tags are scribbled on the outside windows and a crazy, drunk guy (maybe both, maybe neither) started banging on the windows while we were eating.

Spork is definitely geared towards the gluten-tolerant. The restaurant is famous for their Original Recipe Pull Apart Rolls with whipped honey butter - warm from the oven, they're crusty on the outside and soft on the inside (or so I'm told). And, the bill comes out with mini chocolate sandwich cookies in the shape of a burger! That being said, the server was extremely vigilant about checking that everything I ordered could be prepared gluten-free, and the chef even came out to ask if I would like lemon juice dripped on my halibut! The Dinner Salad came out in a heaping tower of butter lettuce, which was as plain as could be - but I needed a good palate cleanser after gorging on Easter candy earlier that evening. For my entree, I was in the mood for some fish, but my server warned that the vegetables sides accompanying the dish were marinated in a sauce that included vinegar. The server suggested I substitute the existing sides for roasted brussel sprouts...he must be a mind reader because I love brussel sprouts! Typically, when a main sauce has to be excluded, I ask that my entree be prepared with olive oil and I accept the fact that it will taste bland. There was nothing bland about my halibut entree - Chef Bruce Binn went out of his way to create a new flavor for the dish and it was delicious! Hats off to the Chef!

http://www.sporksf.com/
1058 Valencia St
San Francisco, CA 94110
415.643.5000

The Tipsy Pig

Date & Time: Sunday March 8, 2009 @ 8:00pm
Company: Steve
Crowd: "Marina" crowd who are convinced that the relative new-ness of the bar compensates for the fact that they're sitting at a bar drinking all day
Vibe:Very loud, crowded bar in a pub-like setting; Large outside drinking garden will be a bonus on warm nights
Decor: Kitschy with a hodgepodge of old pictures and memorabilia on the walls & a dining room dressed up as a library
Service: Need help spotting a server? Look for the girls in mismatched vests
Devour: Roasted Vegetables with rosemary, lemon zest and chili flakes & Seared Day Boat Scallops with romesco, blood orange and fennel-watercress salad, accompanied by a glass of Baker Lane Syrah from the Sonoma Coast

My first thoughts? Wow, this place is loud. The entrance leads directly to an uber-bustling bar, which is then separated from 2 different dining areas, as well as an outdoor 50-seat patio. The different zones mean the dining noise-level is a lot more manageable. While most soak-up the gastropub atmosphere with a beer or cocktail, I ventured into their fairly extensive wine list. With over 20 different wines by the glass, I was able to pick out a smooth Baker Lane Syrah - a nice pick for syrah fans.

I told the waitress that my gluten allergy expanded beyond the typical wheat/rye/barley items as I'm also sensitive to vinegar, which is distilled from wheat. She made special note of this fact and made 2 substitutions for my entree - olive oil vs vinegar on the salad & romanesco sauce (which includes vinegar) on the side. Without the romanesco sauce, I could tell I was missing a key flavoring ingredient - but the scallops were cooked perfectly and still blended well with the blood orange salad. Plus, I ordered the roasted vegetables as a side & they came out fresh and savory. The blend of brussel sprouts, parsnips and potatoes meshed very well.

It's one of the places you think about going to go because it seems convenient (being a laid-back restaurant on Chestnut St), but then you get there and it's packed and you wish you had a reservation. Ya know, one of those places.

http://www.thetipsypigsf.com/
2231 Chestnut St
San Francisco, CA 94123
415.292.2300

Dosa on Fillmore

Date & Time: Friday February 27, 2009 @ 9:00pm
Company: Kiyoka, Terry, Roni, Katie & Kristen
Crowd: Young, pre-party crowd
Vibe: Airy, sophisticated space with South Indian flair
Decor: Large handcrafted chandeliers & several large, vibrant photographs illustrating South Indian culture
Service: Pleasant, but busy - it's a very large space to manage
Devour: Bagara Baingan (baby eggplant, Andhra peanut sauce, sesame seeds & tamaring) and a Spring Dosa (masala dosa combined with fresh vegetables including peas, carrots, cabbage and red onion)

I was beyond impressed that this restaurant was so busy at 9pm, given its expansive 2-floor space (and the recession). Dosa on Fillmore is the much larger sibling of the original Dosa in the Mission. Before I go any further, I have to declare this restaurant as one of the most gluten-free- friendly dining spots in San Francisco! They provide a guide for special dietary needs on their website, specifying whether each menu item contains nuts, dairy, asafoetida and/or wheat. Asafoetida is an herb which is sometimes pulverized with wheat flour - so make sure to avoid this ingredient as well!

Armed with my special guide, I was actually able to freely share food with the table! How liberating! Dosas are a South Indian delicacy made from rice and black lentils - and, given the restaurant's name, they are the most popular item on the menu. Stuffed with fresh vegetables, the Spring Dosa was light and fresh. I recommend splitting two entrees with a friend as the dosas are large but somewhat monotonous in flavor. So, in addition to the Spring Dosa, I also tried the eggplant curry. Ooooh spicy! Yet another reason to split entrees...the curry needs a dosa to soak up all of the explosive flavor!

Simply by loading a dietary guide on their website, Dosa has earned itself a spot on my list of "go-to" restaurants in San Francisco. Go to Dosa and eat gluten-freely!

http://dosasf.com/
1700 Fillmore Street
San Francisco, CA
415.441.3672

Chez Papa Resto

Date & Time: Friday March 6, 2009 @ 9:30pm
Company: Steve
Crowd: Well-dressed fashionable bunch in their 30s
Vibe: Intimate setting with soft lighting juxtaposed with bustling bar and large communal table; Crowded late-night
Decor: Gothic/Parisian loft with textured, dark tile walls, black chandeliers and a large, ornate orange couch
Service: Very French, yet very helpful
Devour: Dungeness Crab Salad with Mango, Piquillo Pepper Coulis and Shaved Celery & (gluten-amended) Seared Maine Scallops with Roasted Squash, Chestnuts, Apples and Pomegranate Glaze

Located in Soma's up-and-coming Mint Plaza complex, Chez Papa Resto is the sibling of Chez Papa Bistrot in Potrero Hill. Make sure not to confuse the two - I accidentally made reservations for the wrong restaurant! Upon arriving, I was immediately struck by the amazing Ian Schrager-esque decor...dark and decadent. How have I not been here before?! The next star came for the mind-blowing cocktails. I have been known to leave wounded soldiers (unfinished alcoholic drinks), simply because it's more of an effort for me to drink them than to abandon them. This was not the case at Chez Papa - the blood orange margarita with spicy/salted rim was gulp-worthy. After explaining my dietary restrictions to the waiter, I asked if the seared scallops would pass the test. His answer was a resounding no, but he offered to check with the chef if any adjustments could be made. I'm not exactly sure what substitutions occurred...but the scallops arrived 100% gluten-free and were absolutely delicious. And my crab salad starter was also excellent.

I've heard the restaurant serves brunch as well as offers outdoor seating. This would definitely alter the vibe of the dining experience, but I am eager to give it a shot.

http://www.chezpapasf.com/resto/home.html
4 Mint Plaza
San Francisco, CA 94103
415.546.4134

A5 Steak Lounge

(Before, as Frisson)


(After, as A5)

Date & Time: Saturday February 28, 2009 @ 8:30pm
Company: Steve, Alex and Shani
Crowd: Owner Steven Chen's friends, family and special guests
Vibe: Upscale, but could potentially give off the overdone "hotel lounge/restaurant" vibe
Decor: Sleek update to Frisson's $4mm renovation with separated dining and lounge areas
Service: Repeatedly apologetic that they were still in a "soft opening" phase
Devour: NY Steak, Sauteed Spinach and Broccoli Rabe; Table also had Hamachi Shooters, Truffle Fries, Mac n' Cheese and Mashed Puree


A5 Steak Lounge recently took over the old Frisson space in the Financial District. The decor remains largely the same (dotted-lighting ceiling, abstract glass panels), but the orange couches have given way to cream-colored booths in order to provide a sleeker look. The restaurant doesn't open till mid-March, but it is currently in an extended "soft opening" phase. Full-service dinner is available only to friends, family and special guests, while the restaurant is open to the public for happy hour on Thursdays and Fridays.

I'm going to refrain from giving A5 a formal rating until the restaurant officially opens. The discounted soft-opening menu included $13 New York steak, which is hard to believe - until you actually tasted the steak, which was unusually fatty. But, the menu did include a disclaimer that the restaurant is not serving its namesake A5 beef (the highest grade of Japanese Wagyu beef) until the restaurant opens. On the positive side, I heard the Hamachi Shooters were amazing. Unfortunately, I could not try one because the ponzu sauce includes soy sauce (and therefore gluten). I told the waiter about my allergy and he went into the kitchen to personally verify what I could/couldn't eat with the chef. I appreciated this effort, but I probably wasn't as explicit as I should have been - so I blame myself for getting sick that night. Like at the famous Mastro's Steakhouse, some chefs use a wheat-based rub on their steak. This can sometimes go unnoticed by those who aren't gluten-vigilent, and might have been the source of my glu-tack. Along with my steak, I also had sauteed spinach and brocolli rabe. And my table shared the truffle fries, mac n' cheese and mashed puree, the latter of which received good reviews.

A5 definitely has potential, but I can not give it an accurate rating based on a) a "friends and family" crowd, and b) a discounted, unrepresentative menu. "I'll be back."

244 Jackson Street
San Francisco, CA
415.989.2539
Email for reservations: rsvp@a5steakhouse.com