Conflicted - Birdsong San Francisco - Kaufe eine Reservierung
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🙂 4/5 - Conflicted
By 👻 @ULeadWillFollow, 01/28/2023 3:00 am
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My husband surprised me with this reservation when I returned from a trip. We were celebrating. Parking was a challenge. There were parking spots available online that were nowhere near the restaurant. We ended up several long blocks in the first available parking structure. And then there was the trek through the sad plight of homeless people, people walking and shouting at one another, and a few extra loud motorcyclists driving like stunt experts in a movie. One of them had a spectacular fall from his bike. Then we had to navigate feeds that dotted the sidewalk. We wish they had valet service. The service from the time we arrived until we left was impeccable. Our server was knowledgeable, attentive, and gracious. (Was his name Jason? Jonathan?) the sommelier was helpful and offered alternatives to the available wine by the glass when I commented it was not so great. But I have to say, their pours were stingy. The drinks menu said “5 oz.” I know what 5 oz. looks like. What I got was not 5 oz. Not for the white nor for the red. We enjoyed the first four courses. It consisted of oysters (that was heavenly!), the trout three ways (lovely rendition), and the smoked mussels and shrimp with wakame. (My bowl did not have shrimp though.) it was still very well put together. The 4th seafood dish was odd. I love sea urchin. But the savory rich flavor was offset with a butterscotch puff pastry ball at the bottom. I did not really enjoy the combination of the flavors and taste. Texture contrast was all right. But not the taste. The meat servings were not so enjoyable. The beef tartare was ordinary. The cornbread was all right but I could not eat a lot of it. The flavors were too intense. It made me feel sated quickly. The squab and the lamb dishes were way too rare for me. But, it may just be me. I don’t really enjoy cold raw meat. The outer layers were seared and smelled great but they were only a few millimeters into the pieces. The inner raw (or rare, they like to call it) layers were cold, like they came out of a cooler. It made for difficult chewing. The squab wings and leg were bland (did they forget to salt?) and so tough, I gave up trying to wrestle the meat away from the bones. And, sadly, I left a bloody mess on the plate. I found the dessert way too flavorful to finish. By this time, I think my taste buds have become exhausted from the intense flavors. It’s too bad. They had such excellent service. And the venue looked great. Like an oasis from the jungle outside.
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