Wednesday, June 16, 2010

Dine About Town, June 2010: Garçon

I've been having better luck with Dine About Town this year, and Garçon kept the good taste coming. The restaurant has the old-world charm of a Parisian bistro, with soft lighting, wooden floorboards, and colorful French sketches dotting the walls. Yet Chef Arthur Wall (former exec sous chef of George's at the Cove in La Jolla, always a stop for me when I'm in San Diego) adds a modern, California-friendly touch to his dishes.

No French dinner is complete without a good wine! I brought in a bottle of 2006 Sterling Malvasia Bianca, which I'd been saving for a special occasion because it's up there on my list of fave wines. The flavor and aroma remind me of summer fruits and honey, so it's perfect for this time of year!

Steamed P.E.I. Mussels | fennel, shallot, lavender, pastis-chardonnay broth

The mussels had a good chewy texture, but the shallots were on overdrive in the broth, so by the end that was really all I could taste...

French Onion Soup | gruyere and croutons

A solid interpretation of French onion soup - salty and savory balanced with the sweetness of onions and gruyere cheese.

Pan Roasted Salmon | summer squash, haricots vert, cherry tomato coulis, pine nut pesto

My main course. The salmon was perfectly cooked - slightly crisp on the outside but still soft on the inside. (Dry salmon would make me very, very sad.) The vegetables, tomato coulis, and pesto were fun, summery compliments to the dish.

Grilled Hanger Steak | truffle butter, watercress, & steak frites with aioli

The boyfriend's main course. The steak was flavored well, but a bit on the tough side even at medium rare. Loved the truffle butter though!

Banana Rum Crèpes | rum cream, caramelized bananas, pecan ice cream

Soft, paper-thin crèpes filled with sweetly caramelized bananas, topped with a rich rum cream sauce and powdered sugar. The nutty texture of the pecan ice cream was a nice contrast, although I think any kind of ice cream would have worked here. Another friend ordered the crème brûlée, which I am sad to report was on the disappointing side.

By the way, for those of you who don't know, "garçon" is the French word for "boy." It could also be used as "waiter," but that usage is now considered rude and demeaning, so I wouldn't suggest it unless you want to risk something weird happening to your food!

1101 Valencia Street
San Francisco, CA 94110

1 comment:

gin said...

ummmmmm....onion soup (drool)