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atelier crenn


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the room has only eight tables and yet i can barely hear hubby. there’s lots of wood and zero sound absorption. i just don’t understand how a three star michelin restaurant doesn’t have carpeting. it’s not like they can’t afford it.

 

may 2017 review at the infatuation

june 2018 sf chronicle review

 

oh, but you’re not here to read my rants about the décor.

some dishes worked such as dry-aged black cod served with meyer lemon, chard kimchi, preserved persimmon and herb/flower salad and dungeness crab ice cream with caviar, crab chicharrón and crab broth, and others were a complete miss (like a beet ceviche in which the grated root vegetable bordered on acrid due to being overwhelmed by vinegar) and a carrot taco with rutabaga and turnip purée that basically tasted like nothing. 

a fermented leek tart (leek custard, buckwheat sablèe, leek tempura) doubles as a cheese course and bridges savory and sweet. some of you who are purists might find yourself wishing for plain old cheese instead.

i’m glad we went, but i don’t think we’ll be returning anytime soon. 

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Edited by Diancecht
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You remind me of my one very sad experience at Petit Crenn where the food was coming out too salty, eventually inedible so. Seated at the counter overlooking the kitchen I eventually saw what was happening. A young line cook was constantly — constantly — tasting what he was cooking and, finding it under seasoned, was adding more salt. If he’d been doing that for a couple of hours, no wonder he couldn’t taste the salt any more.

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3 hours ago, cinghiale said:

I had dinner at Petit Crenn in 2019 - very enjoyable and at a much gentler price point than Atelier. It looks like it then closed (Covid?) and recently reopened as a venue for pop-ups.

I too had a very nice dinner at Petit Crenn around the same time.  It didn't hurt that one of the friends we were with personally knew the sommelier.

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