Roast leg, braised ribs, merguez, couscous with preserved lemon and cilantro, roasted tomato, and tzatziki. If I’d realized how North African this plate was going to be I might have ordered a different wine.
Went to dinner here on our recent trip to SF. Glad we did. Service was excellent. We were tired and so didn’t order the chicken which took 60 minutes to be ready. We started with the fried fish. Excellent.
Husband got the, umm, can’t remember. But it very good. But what was superb was the polenta with two cheeses (the waitress recommend getting it that way.) . I never order or make polenta, or even grits, but this was so melt in your mouth delicious, I am going to make at home!
There was only so much we could eat! We had been to Wursthall for lunch!! But I hope to go back in September. They won’t let you reservations more than a month in advance, though, so I have my calendar marked in August to make reservations.
First post-reopening meal at Zuni. This is the first place I’ve gone where they not only checked vax status but looked at my ID to verify it was mine.
There’s a 20% service charge plus a 5% SF mandates surcharge, so if you don’t like that, don’t go.
House-cured anchovies with celery, Reggiano, and olives were the same as ever, was was the Acme bread with butter.
Execution on the shoestring potatoes was slightly off, 8 or 9 out of the usual 10. Great anyway.
Caesar was perfect. They split it between two plates for us.
Unfortunately by 9:30 they’d run out of the rabbit boudin.
Gulf shrimp in romesco with chard, some little beans, and pickled vegetables, every ingredient was good but it didn’t come together as a coherent dish, let alone a Zuni-style dish.
Spaghetti alla Norma, flawless. Perfectly al dente, lightly sauced like in Italy. Again they split it in two plates for us.
We wouldh’t have ordered dessert but I can’t say no to the granita di caffe and how often does anyone offer you Eton mess?
In classic Zuni tradition, the service was exceptional. Officially they close at 10:00, but when we left around 11:15 there was a table that had just gotten the roast chicken.
