Dim lighting sets the mood at the ever so trendy 25 Lusk Restaurant in the heart of San Francisco. Truth be told, I was invited to their official launch many years ago and since then have only been back for drinks in their chic downstairs bar lounge, which is a great spot to catch up with a friend, especially mid-week. While I’ve sipped Cab in their lounge several times, I’ve never been for dinner despite a very enticing menu begging me to go.
With scrumptious appetizers like Truffled Burrata, Grilled Octopus, Caviar and Blinis and a yummy, organic green garlic soup with Dungeness crab and mixed blossoms, how could I have stayed away for so long? They also have Kushi Oysters, one of my favorites. For entrees, you can dabble in a fried Chicken Terrine with huckleberry and black garlic, Grilled Gulf Prawns with grits, hericot verts and tasso ham, Ahi Tuna with smoked potato and a sea urchin-sake vinaigrette or if very hungry, then there’s the Grass Fed Lamb Sirloin with chestnut and pumpkin seed risotto or the Grilled New York Strip with leeks, Duchesse potatoes, bone marrow and green garlic. Vegetarians can have fun with the Vegan “Pot Au Feu.”
After getting you excited about their dinner menu, I confess that I still haven’t been for dinner, however recently I had lunch at 25 Lusk for a private affair.
They have a sake list, a ton of cocktails and a decent wine list by the glass, their whites from Loire Valley and Burgundy, Portugal, Germany, Austria and Sonoma County, with a Rose from Rhone France. Even though I knew I was ordering chicken, I went for a glass of the 2013 Aviary Cabernet Sauvignon from Napa Valley.
On the special menu was a Dungeness Crab Parfait, prepared with avocado, horseradish gelee, confit tomato and a rice crisp for our appetizer. T’was absolutely delicious!!
Entrees we sampled included chef Matthew Dolan‘s Confit Leg and Roasted Breast of Poussin with a sweet potato puree and a sauce chasseur and their Seared Dayboat Scallops with watercress, and braised endive in a meyer lemon vinaigrette.
Sides were equally scrumptious…..
The restaurant has exposed-wood beams and a lovely rustic meets chic flare to it. Apparently, the award winning architect Cass Calder Smith, won top honors for weaving a modern style paying homage to the existing 1917 brick and timber warehouse.
Photo credit: www.sfstation.com.
If you want privacy and want to visit with a group of friends, be sure to book the Ogden Room. It’s perfect for a birthday or anniversary party or a company dinner.
Two thumbs up – we’d definitely return!!
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