I don’t understand why this place is rated so highly. Maybe they just had an off night?
Food was very bland. And that’s not good in my books especially when I paid $110 for the ribeye! Also ordered the whole fish and that also had no flavor. Spent over $350 for dinner for 3 people not including tip and walked away feeling just, meh about the place. I personally feel it is a bit overrated.
What was so difficult about the experience was that we were so looking forward to eating the food, and we were disappointed. The ladies with me are professional chefs and own their own catering companies. They are very good at their craft, so they were expecting great food. Not only that, we understood that the oysters was $4 each; however the server never asked if she wanted more than one oyster, so we only got one oyster. My girlfriend wanted at least a half a dozen, but the server assumed she wanted one. Other than that, the ambience, hand crafted cocktails and the wait staff were great!
Great service: knowledgeable patient and attentive. We have various appetizers including the octopus and shrimps for main course . Others had the rabbit with pasta and mushrooms. The jus would be even better paired if ticker. We did have deserts: poached pear with meringue. All very nice tasty. A bit pricey but we had a very pleasant experience. The building is brick and wood, low light, comfortable seating. Nice bar space. A+ service.
The food overall was quite good. We had the octopus and the scallop appetizers, the scallop in particular was exceptional. For the entree we had rabbit and for dessert an apple based dessert whose combined flavors were delightful. The portions were on the small side but the flavors were fresh and memorable. The ambiance and look of the place was modern industrial chic but sedate enough so that the experience was relaxing. The service was attentive in just the right amount, not too much, not too little. The only down side to this experience were the drinks. We tried four different cocktails, two new to us and two part of our tried and true repertoire. All four were flat and bland and not flavorful enough. It was as if the sweetener police has come by and forbidden all sweetener for all drinks. The mojito did not have nearly enough mint, the cahipirina did not have enough brown sugar, etc. But that was the only down side. Everything else was absolutely delightful. This is a great place, pretty sophisticated, don't be fooled by its location in an alley.
Lovely & delicious!
Ah... I have often walked by the restaurant admiring the chic exterior. No more... we decided to try the restaurant and bar on Valentines Day. What a treat! The bar was spacious with comfy couches and loungers. The spirit selection was a bit light wrt cactus juice but they more than made up for it with their wine list. The dining room upstairs was quite a bit more crowded. The food was proportioned and well seasoned, I had the fois grois followed by the rib eye steak. Yummy.
Casual upscale environment. Excellent food. Courteous staff. Looking forward to coming g back for their roof top menu and opening!!
My wife's pork chop was cold when it came. I thought the service was mediocre.
Steven was great!
Great service. Wine list was not big but quality choices. Good energy
Executive Chef Matthew Dolan and the team at 25 Lusk turned out a splendid meal. Our table shared awesome caviar, octopus and ravioli starters ... and it kept getting better with every course. Rabbit, pork, shrimp. And an exquisite lemon mousse dessert. Our waiter (Steve) was on top of his game and the sommelier was a help with the perfect Pinot pairing. A marvelous evening in a special spot.
Amazing food and wine pairings. Went for the Restaurant Week menu. Dishes came out phenomenal.
A large group of us visited yesterday evening for SF Restaurant Week. Upon entering, I immediately fell in love with the industrial chic vibe. It is classy and modern without being stuffy.
In terms of the food, all the flavors were bold and memorable. I like the play of texture in each dish and the pop of something unexpected.
Amuse bouche - Mushroom cheesecake - Wonderful and velvety with a beautiful umami flavor.
Ahi tuna tartare - Very refreshing. Loved the freshness of the ahi tuna with the crisp and avocado mousse.
Artichoke and Parmesan risotto: Rich and creamy with a lemon notes. Two of my friends mentioned that it was too lemony but I disagree. I personally am a huge fan of lemon and did not find it overpowering. I thought it was quite well-balanced. Additionally, the shallots that they used has this wonderful smoky quality to it that was reminiscent of bacon.
Lemon mousse: They ran out of the lime posset so I was able to order a dessert off the regular menu. I feel extremely lucky for having been able to do so because this dessert was simply divine. The meyer lemon mousse was refreshing and sweet without being bitter (or too tart) and the play on texture with the peanut brittle was brilliant. It was a playground of flavors in my mouth.
Overall, well-done on a balanced Restaurant Week menu. It was able to accommodate my vegetarian, pescatarian and meat-lover friends. The only thing I would discount is that the dishes tend to be on the saltier side. I think the flavors stand out well enough on its own that a little less salt would give it greater balance.
I will definitely be back for the regular menu and for that lemon mousse!
One of the best meals I have ever had in SF! We dined during Restaurant week & had the
Pre- Fixe menu....it was superb.