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Serpentine is located in a former warehouse on Dogpatch’s main drag, identified only by a large but discreet sign painted directly on the building. Inside, the New American restaurant’s space astounds with its verticality: The ceilings soar 20 feet or more, where pipes are clearly visible. High-set metal-framed windows are the apex of industrial chic. Exposed brick, old concrete columns, and wood floors have been warmed up a trifle by a large flower arrangement, a few black-and-white photographs on white walls, and lush, dark velvet curtains in front of the bathrooms. A metal-topped bar runs along one side of the room, backed by a tempting array of gleaming bottles from which issue forth seductive and original cocktails. The other side houses a couple of comfy booths and banquettes lining the walls with simple tables and wood chairs. In early evening, with light still streaming in, you may see happy families; later, the room darkens, the music gets louder, and children disappear. The seasonally changing menu offers delicious modern American cooking, carefully prepared meats, fish, and fowl, paired with well considered combinations of starch and vegetables. Brunch brings neighborhood favorites like buckwheat pancakes and Oregon Bay shrimp benedict.
Back in the Dogpatch: Seoul Patch Pop Up at SerpentineWhen: Sunday, June 24 from 6:30 PM - 10:30 PM (or until all the food is gone!)Where: Serpentine, 2495 3rd Street. Seoul Patch heads back to where ... More »
Weekend brunch in other cities is a little different from the San Francisco scene. In Denver or Chicago, in general, it's unusual to wait an hour for a table before 11 a.m. People don't insist u... More »
Thurs., May 20, 2010 For SF Weekly's Best of San Francisco 2010, food critic Jonathan Kauffman ate his way through enough burgers to make any normal diner sweat LDL crystals. His favorite? Serpentine... More »
Not so very long ago, even longtime San Franciscans who heard the name "Dogpatch" would probably first think of the mythical hillbilly town in Al Capp's long-running comic strip instead of the waterfront-adjacent neighborhood on the city's... More »
You can upscale a burger too far. That $120 DB Royale black truffle burger? It's all about the illusion of luxury. Four-week-aged-beef burgers, Kobe burgers, burgers larded with foie gras -- meh. Chef Deepak Kaul does the bistro burger just right, with straightforward panache: a fat round of Prather Ranch beef, an Acme roll, a tangle of pink pickled onions, and a few precise leaves of lettuce. Kaul serves a mellow blend of Dijon and whole-grain mustard on the side, as well as... More »
A signature starter at Serpentine, a chic eatery housed in anindustrial space in the Dogpatch neighborhood, is its savory breadpudding, a crusty hillock that tastes better than it looks (trust us).Under its browned exterior hides a frequently changing amalgam ofseasonal ingredients (perhaps nettles, roasted onions, and Swisscheese; or fennel, baby spinach, roasted garlic, and Swiss cheese),incorporated in an eggy custard full of bread chunks. For a few extradollars, you can add... More »
We're suckers for lemon meringue pie. The combination of flaky pastry, smooth tart filling, and airy topping, if done right, never fails to thrill us. (Sometimes we like it even if it's done wrong.) But Serpentine's Meyer lemon tart with toasted marshmallow and blood-orange sections thrilled us as never before. That's because we've never had a lemon meringue pie that threatened to float off its plate and disappear into the stratosphere. It looks like a farmhouse pie made to fin... More »
We're suckers for lemon meringue pie. The combination of flaky pastry, smooth tart filling, and airy topping, if done right, never fails to thrill us. (Sometimes we like it even if it's done wrong.) But Serpentine's Meyer lemon tart with toasted marshmallow and blood-orange sections thrilled us as never before. That's because we've never had a lemon meringue pie that threatened to float off its plate and disappear into the stratosphere. It looks like a farmhouse pie made to finish a dollhouse feast: a thin, fragile pastry round layered with sweet-tart lemon curd and crisscrossed with a lattice of carefully browned marshmallow meringue. Here's a sweet that deserves the cliche: it melts in your mouth.
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