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| My Review |
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At one time the best restaurant in San Francisco, Masa’s has suffered from its chef Julian Serrano moving on to, of all places, Las Vegas. Now the cooking is still good, but hardly worth the USD 150 a head price tag. The dining room is formal, in a somewhat unlikely basement of the charming but mid-range Vintage Court hotel. The wine list is good, including Chateau d’Yquem dessert wine by the (half) glass. Food is traditional French. |
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11/06/2008 - JJ STIVES (USA)
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| Alas, you are quite right. Nothing ever stays the way it was. Masa's has a reputation to live up to and now often fails to do that. Service seems as variable as the food. I have had to plead with a waiter NOT to waste my time with his florid details of how the dish is prepared. [On more than one occasion I have had them ask me if I wanted to know how the shrimp were prepared. I declined, noting that I was sure they had been given proper warning before hitting the suate pan.]In a city that has something like one restaurant for every 10 people, it's pretty hard to stay on top. I agree about the wine as well and having that lovely opportunity to have a glass and not a whole bottle of really fine stuff is a big incentive to still go there. |
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