I lunched at San Francisco’s Scala’s Bistro last week and what was supposed to be a get together with a friend over a sandwich and a salad turned into a few gourmet-style meals in the middle of the day in the city’s Union Square.
Located inside the landmark Sir Francis Drake Hotel, facing the Powell Street cable car line, and steps away from Union Square, Scala’s is as they say, “very San Francisco.” They use fresh local ingredients and it shows in its taste and presentation thanks to chefs Jen Biesty and Tim Nugent.
On the must try starter list is the Roasted Beet with grapefruit, grilled fennel, orange blossom vinaigrette, pecorino, mustard greens, filberts, the Coastal Greens with pomegranates, salt roasted almonds, balsamic honey vinaigrette and Prosciutto with prosecco macerated pear, watercress, pistachio, vincotto and fennel pollen.
For pastas, there’s a yummy Pappardelle with pork sugo, aromatics, tomato, swiss chard, marjoram and parmigiano, the Ricotta Herb Gnocchi with white shrimp, kohlrabi, olives, lobster buerre monte, basil and cambrian chili oil and Farro Spaghetti with roasted cauliflower, anchovy, lemon, parsley, chili flake, evoo and bread crumbs.
Main course recommendations include the Black Cod (above) with caramelized cauliflower gremolata, black rice, carrot beurre monte, garlic chips and capers, the Loch Duart Salmon with celery root-potato gratin, truffle vinaigrette, chive buerre blanc, lovage and smoked olive, the Chicken Cacciatore with tomato, crimini mushrooms, porcini, capers, sherry wine , buttery pappardelle noodles, the Porchetta with artichoke hearts, cipollini onion, roasted butterball potatoes, red mustard greens and salsa verde and there’s also a 12 oz. Ribeye Steak served with bacon creamed mustard greens and beer battered onion rings.
Below is the main chicken dish.