From Belgian to French
I'm on a roll on newbie European restaurants in San Francisco probably because I've been prepping for my trip back to the region. Right off the heels of Belga comes Sous Beurre Kitchen, a Southern French Provincial restaurant tucked in the Mission. A combination of meats and fish abound on their menu so get ready to be stuffed! What I loved the most and what came highly recommended by our server was their version of the fondant potatoes.
I came in with my friend from the South Bay and had no problem getting seated. However, I also saw many solo diners that night so I'm guessing that this is a good place to have some quiet time for yourself while sipping a glass of wine. We skipped their dessert and opted to walk over the nearby Humphry's. There will be a next time for their passion fruit cake with fromage blanc ice cream.
Tip: Prices on their menu include tip.
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| Slow seared duck breast with brussels sprouts, cauliflower, baby carrots and preserved sweet limes. Duck breast can sometimes be very tough like what I experienced at Walter Hansel in Russian River Valley, but the shredded version (can't be seen on photo) was juicier and more fun to eat. |
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| Grilled bavette steak with peperonata, onion frite, fava leaf purèe and tomato gastrique. Lovely presentation! |
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| Pan seared halibut with oyster-fennel soubise, heirloom tomato, picholine olives, cured anchovies, and micro spicy basil. The anchovies made this a bit salty for my taste but the fish was soft and tender. |
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| Fondant potatoes with raclette, lobster mushrooms, lamb ‘pancetta’ and leeks. Couldn't really tell where the pancetta was but the dish was very flavorful. |
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