Only a few weeks back, Boulevard won the equivalent of the Oscars, when it was named America’s outstanding restaurant by the James Beard foundation. This San Francisco has made a name for itself during the last few years with regards to food, service and atmosphere. Chef Nancy Oakes is among the most recognized names among foodies in the Bay Area which has several Michelin-starred restaurants and celebrity chefs. I decided it was time for another visit when I arrived in San Francisco on a Sunday afternoon.
I had arrived early at about 6 PM and they did not have difficulty in getting me a place at the chef’s counter. It was fun watching the cooks go through their paces, cooking and plating appetizers right in front of me.
I placed my order and the waiter returned quickly with some bread, butter and then a amuse bouche from the kitchen.
I saw my appetizer take its final shape. The Crispy Maryland Soft Shell Crab was served on golden Carolina rice grits with celery and jalapeño, picked kale, tasso and fried peas and sorghum (popularly known in India as jowar). Clearly a dish inspired by Southern cuisine from the other coast. I loved the way this dish turned out - juicy crab on the inside, crisp outside and the medley of Southern tastes and flavors.
For my entree, I decided to try their most popular item. The Angus Filet Mignon is wood-oven roasted and served with fingerling potatoes, smoked red onion marmalade, sherry caramelized cipollini (another kind of small onions), green peppercorn beef jus and foie-gras butter. The steak was crowned with two onion rings!
I decided to keep going and ordered some desserts. The Turtle Sundae Profiterole was huge and yummy. Filled with butter pecan ice-cream, chocolate ice-cream, salted caramel sauce, hot fudge and cream, it was just the thing your doctor would advice you to stay away from. I have to tell you, calories have never come in such delightful form!
Overall, Boulevard has kept up with their high standards and continue to please. With the recent recognition from James Beard, this restaurant is only going to get even more busier.