Pres A Vi
San Francisco, CA 94129
Phone: (415) 409-3000
- Price:
- $$$$
- Cross Street:
- Cross Street: Chestnut Street
- Best of Citysearch:
- Wine List 2007
- Hours:
- Mon-Tue 11:30am-9pm, Wed-Sat 11:30am-10pm, Sun 10am-9pm, Bar: Sun-Tue until 10pm, Wed-Sat until 11pm
Editorial Review for Pres A Vi – by Michael Peck
The Scene
The main dining room, in dark browns and cherries, delivers quite the insider view: A slat-wood ceiling gives the feel of a wine-barrel interior; the exhibition kitchen offers a view of the chefs at work; a windowed wine room provides a look at the variety of vineyard treats waiting to be uncorked. The crowd of young professionals mixed with the polished, silver-haired set may also opt for the year-round, 80-seat outdoor patio.
The Food
Seasonal local ingredients make for a global variety, and small plates allow for sampling a host of tastes. But oxtail ravioli and seafood choices like yellowtail carpaccio or oysters on the spoon accompanied by honey vinegar mignonette and chili water gel are a better way to go than the Kobe tenderloin, which isn't flavorful enough to earn its $30 price tag. Finishing up, the trio of Mexican cake pudding, chai milk chocolate flan and chocolate mousse crostada satisfy even the most demanding sweet tooth.
Editorial content is independent of paid advertisers. Any expenses are paid for by Citysearch.
Insider Tips
Where to SitFlying solo need not mean dining alone; grab a seat at the large communal chef's table, which boasts a commanding view of the space and the exhibition kitchen.
ParkingThe Presidio location means a drive for anyone but locals, but a large underground garage means plentiful valet and self parking.
What to DrinkWine flights include three different wines and tasting notes.
Save TimeTapping your foot by the hostess station despite having a reservation? Ask about openings in the 50-person lounge area, where walk-in tables are available.
User Reviews for Pres A Vi
02/29/2008 Posted by JackFischrup
We made reservations for a party of 4 to celebrate a birthday. Upon arriving we were seated at a small table that would be tight for 2 people. The restaurant was maybe 25% full and I asked if we could move to a open both right next to us that would properly seat 4. The waitress said it was reserved. I am not sure what our reservation got us. Not a table for 4. We ordered the Lobster bisk first and it came luke warm at best. Upon telling the waitress, she seemed like she could care less. Our table was so small that plates were piled on top of plates to make room for everything. Some of the food was OK, some sup par. Paid lots of money for not much. We went looking for a special evening to celebrate a birthday and ended up disappointed with the service and food. By the way, the open both next to us that we asked for remained open the whole time we were there.
10/29/2007 Posted by kellarn
Beautiful setting, delicious food, great service - horribly fussy chef....I went to Pres a Vi with my daughters (21 and 23) for a birthday dinner. Menu was limited for one of my daughters who has been a vegetarian since she was 7 and because of a medical condition also does not each wheat, gluten or dairy. I understood the chef to be talented, I'd expected the restaurant to be customer oriented and it was early in the evening so not so crowded - so I asked the server to ask the chef if he could make her a vegetable plate or something that she could eat of his choice that wasn't on the menu (I'm thinking risotto, frittata, mixed vegetables, etc. Instead of politely saying no (because he obviously was 'above' serving something not on the menu since he would allow NO substitutions as stated on the menu), he sent back to us a marked up copy of the menu with almost all items scratched off leaving broccoli, spinach, and french fries. He was obviously angry thaqt we would even ask him for special consideration and I felt for the server. The broccoli, spinach and french fries were great but in California where people are very particular about their diets, I think it was un-called for to be so inflexible. He'd never make it in Southern California where people are even more particular! The food was great but the chef should get over himself - there a tons of great restaurants in San Francisco to choose from where customers feel cared for.
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