The Dining Room
our comments
Since it’s opening in 1991, The Dining Room has been among the best restaurants in San Francisco. The formal décor, excellent wine list, good service and live dinner music create the perfect atmosphere for the food. Head Chef Ron Siegel has made the menu more American with starters like chilled corn soup with lobster tartare and golden osetra caviar, and pan-seared quail with spice-roasted figs. Entrees include four fish options. Snapper is infused with lemon verbena and paired with Vidalia onions. Porcini-crusted black bass is served over glass noodles in a curry broth. Other options include the Niman Ranch lamb chops accompanied by ratatouille-stuffed zucchini blossoms and roasted fingerling potatoes. The six-course tasting menu, with a vegetarian option, is worth it because of the excellent paired wines.- March 2005
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