00000 - 00000 of 00000
00,000 of 00,000
The French food served in this snug, cozy little Clement storefront is intelligently conceived (whether classical or more modern fare), generously portioned, and an amazing bargain. There's a three-course prix fixe that allows choices from almost everything on the menu, with supplements for such dishes as the perfectly seared foie gras. We especially love the cassoulet and the duck, and the cheese plate is always well chosen.
You can spot career waiters, like the ones Philippe Gardelle has filled his restaurant with at Chapeau!, the moment they walk up to your table. They've graduated beyond that post-college miasma that sends so many of us into the restaurant industry, and have nothing to prove to you about their amazing extracurricular graphic-artist-fashion-design activities. His waiters look you in the eye when they talk to you, and hear the requests behind your responses -- you want to be left alone?... More »
For the past few years, bone marrow has been popping up on San Francisco restaurant menus. For instance, Poleng Lounge serves it along with wedges of coconut bread; Tartine pairs it with its legendary country loaf; and Serpentine actually serves up gamey buffalo bone marrow. But Chapeau! out on Clement offers the sort of marrow that could convert even the meat-adverse. Served with its rib roast, a gluttonous dish for two that comes with four sauces -- blue cheese, peppercorn,... More »
We love owner Philippe Gardelle and chef Jesse Frost's rich, sophisticated, and delicious French cooking at any time, but we're especially impressed by the astonishing bargain dinner he offers Sunday and Tuesday through Thursday from 5 to 6 p.m. For $19 you get three courses -- two or three choices in each category -- of food cooked with as much care as it will be after 6 (when an entree alone will run you $14 to $19; still a bargain for such high-quality cuisine, we hasten to add).... More »
We'd like Chapeau!'s classic French cuisine -- dishes as simple as textbook-perfect onion soup and sole meunière and as complicated as ballotine of foie gras and cassoulet -- at any price. But we like it best when we can run riot through the seasonal, evolving menu and choose our own three-course prix fixe for just $29.75 (plus a few modest supplemental charges, such as $1.75 for the foie gras or $2 for a plate of five cheeses). Even with the supplements, it saves you about $10 off the... More »
Well, we're not in love with the room (the sweet murals on the wall can't disguise the fact that diners are shoehorned into tables set mere inches apart). But we are still madly in love with Chapeau! for several other reasons: the thoughtful service, the gentle prices (a dazzling three-course menu, with lots and lots of choices, at $29.75), and, above all, the food. Chapeau!'s strong suit is its impeccable cooking. We have dreamy memories of seared foie gras with crisp little potato... More »
For the past few years, bone marrow has been popping up on San Francisco restaurant menus. For instance, Poleng Lounge serves it along with wedges of coconut bread; Tartine pairs it with its legendary country loaf; and Serpentine actually serves up gamey buffalo bone marrow. But Chapeau! out on Clement offers the sort of marrow that could convert even the meat-adverse. Served with its rib roast, a gluttonous dish for two that comes with four sauces — blue cheese, peppercorn, béarnaise, and some more traditional truffle sauce — these are the sort of bones no one would make any bones about. And if you have a hungry pooch, your leftovers make for the best doggy bag of all time.
A.J. Liebling said that the primary requisite for writing about food is a good appetite. Well, that I have, although the daily renewing of that appetite is something of a miracle (or a curse!). But in my line of work one also needs companions,... More »
Every San Francisco restaurant has a unique character, and there are certain types of conversations often heard in one restauarant that would never be heard in another. The snippets of conversation below were actually overheard and... More »