[SF] 1300 Fillmore
Posted 21 November 2007 - 04:11 AM
To taste through several of their offerings, I opted for the BBQ shrimp and creamy grits and the bourbon-braised pork belly with shelled white bean purée. While I was waiting, my server was kind enough to bring me some fresh cornbread with honey-truffle butter and red pepper jelly. I was concerned about potential heat with the red pepper jelly and was assured it was quite palatable which it was. Truffle-honey? Minimal truffle flavor and I imagine they are using one of those pre-mixed truffle honeys which add little, if no flavor. However the cornbread biscuits were good an the red pepper jelly was chunky and a nice contrast to the sweet butter.
I was a little concerned about the delay in receiving my two dishes and while waiting, ordered a Sidecar. Sure enough, when the plates arrived, I could immediately detect that the shrimp and grits had sat for a while the pork was being prepared as it was obviously piping hot. Both dishes were quite appetizing but I had a few minor complaints; on the shrimp and grits, there were five shrimp (which is fine), a hefty pour of excellent house-made BBQ sauce, but only *maybe* a half-a-cup of grits... WAY too little for the rest of the ingredients offered. You need to be able to slather all that saucy goodness into the grits but I was left with ample sauce and no grits. The pork belly was perfectly grilled with a crusty exterior, a good hefty layer of fat, and a beautiful bourbon glaze. My complaint? Pretty minor, actually... two long, dried orange peels being used as garnish. Silly me - I think that garnish should be edible but these were entirely dried and bitterly inedible.
Over all, I am quite thrilled actually. My criticisms are minor and the space is stunning. With entrée prices north of $25, it is questionable how often I will get back there, but with such a fabulous lounge space and knowing I can order everything off the menu in the bar, I might be more inclined to sample sides (braised greens and mac-n-cheese!) with a great cocktail. Then again, a Bouillabaisse that sports lobster and crab next to short ribs might be worthy of spending a little extra money now and then...
Posted 09 January 2008 - 06:33 PM
Posted 23 January 2008 - 08:19 PM
Three of us ordered three entrées to share:
Fulton Valley Farms Organic Black Skillet Fried Chicken with truffle-whipped mashed potatoes and pan gravy. $21
Maple Syrup Slow Braised Beef Short Ribs, Crispy Onion Rings, and Buttermilk Chive Mashed Potatoes. $28
"Smothered Rabbit" Baby Turnips, Parisian Potatoes, Pearl Red Onions, and Rabbit Essence. $26
For starters, there is no difference between the chicken's mashed potatoes and the short rib's mashed potatoes. Or, I should say, if there is any truffle oil/essence in the mashed potatoes served with the chicken, it tasted no different than the "buttermilk chive" mashed potatoes served with the short ribs (which, by the way, seemed to lack any chive that I could see).
The chicken was reasonably good and tender although not as moist as I thought it might be and I desperately wished the pieces had not been de-boned. There is nothing quite so satisfying as gnawing on a great piece of fried chicken with one's hands instead of having to use a fancy-schmancy knife and fork.
For the short ribs, again I was slightly disappointed. The onion rings were slightly limp although nicely flavored with herbs in the batter. The meat from the rib fell obligingly away from the bones but was shockingly dry.
Then there was the rabbit. Here was a sincere chance at greatness for this dish had undoubtedly the best flavor. Enticing and rich, I struggled to discern the ingredients in the sauce. The disappointment, however, was in its minimalism; two meager legs. I could not but help compare it to Aziza's rabbit where you get two legs AND several medallions of sliced loin to enjoy. Here, the red onions complemented the rich sauce and intriguing complexity, but there simply was not enough of it.
Also, in my several visits, I have found the cocktail to be *very* inconsistent. This was the third time I had ordered a Sidecar and on this particular occasion, it was so strong with mediocre cognac as to be undrinkable (all three of us tried it).
We did finish up the evening with a dessert, a gingerbread napolean with quince-apple compote. Between the three of us, we didn't bother finishing the dessert; dry cake stacked with whipped cream, a crispy tuile, and a side of the fruit.
I am very sad about this as my first few visits eating just the bar food was quite good but this recent meal was shockingly disappointing. I'm sure I will go back as I think they are still working with training wheels and hope some of these problems will resolve themselves.
Posted 25 November 2008 - 12:31 AM
They need better food, not more money.
My blog: Savory Hunter @ www.savoryhunter.com
Posted 25 November 2008 - 01:18 AM
Posted 25 November 2008 - 01:47 AM
Posted 25 November 2008 - 02:20 AM
I'm not begging for a GREAT restaurant -- just a good one with reasonable prices and better-than-average food. Is that too much to ask?
Posted 23 February 2009 - 12:55 AM
It is hardly groundbreaking, but a plate of simple scrambled eggs, creamy grits, and apple/chicken sausage was surprisingly pleasant. The eggs and grits were topped with fresh herbs, the sausage was bountiful, and it was all served with four slices of toast (which tasted like Acme bread) and apple butter. The eggs were very well prepared and the grits perfectly rich and creamy.
Great service and -- quite frankly -- a nice surprise for a restaurant which hasn't thrilled me for dinner food for some time.
Posted 05 August 2009 - 05:53 PM
My blog: Savory Hunter @ www.savoryhunter.com
Posted 05 August 2009 - 06:08 PM
Ugh. What a phenomenally bad idea and waste of public funds. Nothing is going to turn the Fillmore into a dining destination.
And seriously, Denny's serves better food than what we got at 1300.
Edit: (Posted too hastily) That last sentence of the first para was supposed to continue "..and the vast majority of the people who live in the area can't afford to eat in these places."