raffy
Apr 11, 02, 6:14 pm
Redwood Park is one of the most expensive restaurants in the city. Every main course costs more than $30, including a whole Dover sole with walnut and lime meuniere.
It's not surprising, then, that desserts are $10 or more, even for the likes of butterscotch pudding. But, this isn't a pudding that's tarted up with swirls of reduced sauces. Chef George Morrone's version comes in a generous bowl, like you might fantasize eating as a child. Yet it has been given an adult twist with the richness of Guittard chips (a must) and a secret ingredient -- a nip of the real thing: scotch.
Morrone is known for his innovative cooking techniques at Redwood Park, located on the first floor of the Transamerica Pyramid. With an interior designed by famed New York designer Tony Chi, the restaurant has a sleek urban look with four 9-foot tall oil paintings that define the dining room and separate it from the open kitchen on one side and the upper bar area on the other.
The chef, who came to fame at Aqua, the sister restaurant to Redwood Park, made a second splash at Fifth Floor before moving over here late last year. At Redwood Park, Morrone likes to do riffs on a theme. One of the most popular appetizers consists of three soups -- pea, chanterelle and potato truffle, each under its own pastry dome. For main courses, he combines three tenderloins on the same plate: veal with crayfish cream sauce; pork with kumquat compote; and lamb with mint butter.
Desserts take a nostalgic turn. Aside from the famous butterscotch pudding, which is also on the menu at Fifth Floor, he serves banana splits, made-to- order ice cream and a bubble gum ice cream soda. Maybe that last one is taking nostalgia a little too far. .
Redwood Park, 600 Montgomery St. (at Clay), San Francisco; (415) 283-1000. Lunch weekdays; dinner Monday-Saturday.
Source: sfgate.com
It's not surprising, then, that desserts are $10 or more, even for the likes of butterscotch pudding. But, this isn't a pudding that's tarted up with swirls of reduced sauces. Chef George Morrone's version comes in a generous bowl, like you might fantasize eating as a child. Yet it has been given an adult twist with the richness of Guittard chips (a must) and a secret ingredient -- a nip of the real thing: scotch.
Morrone is known for his innovative cooking techniques at Redwood Park, located on the first floor of the Transamerica Pyramid. With an interior designed by famed New York designer Tony Chi, the restaurant has a sleek urban look with four 9-foot tall oil paintings that define the dining room and separate it from the open kitchen on one side and the upper bar area on the other.
The chef, who came to fame at Aqua, the sister restaurant to Redwood Park, made a second splash at Fifth Floor before moving over here late last year. At Redwood Park, Morrone likes to do riffs on a theme. One of the most popular appetizers consists of three soups -- pea, chanterelle and potato truffle, each under its own pastry dome. For main courses, he combines three tenderloins on the same plate: veal with crayfish cream sauce; pork with kumquat compote; and lamb with mint butter.
Desserts take a nostalgic turn. Aside from the famous butterscotch pudding, which is also on the menu at Fifth Floor, he serves banana splits, made-to- order ice cream and a bubble gum ice cream soda. Maybe that last one is taking nostalgia a little too far. .
Redwood Park, 600 Montgomery St. (at Clay), San Francisco; (415) 283-1000. Lunch weekdays; dinner Monday-Saturday.
Source: sfgate.com