Newly awarded a Michelin star, Luce showcases the legendary wines of Frescobaldi with a sophisticated New American menu, and a wine list of distinction. The kitchen is run by Chef de Cuisine, Dominique Crenn, who Esquire magazine named as Best Chef of the Year 2008, with Luce recognized as one of the 20 Best New Restaurants 2008. A well-designed, with value and selection in mind, wine program is designed by Wine Director and Bar Manager, Amy Currens. The alluring décor of the 130-seat restaurant is urban and sophisticated, but equally inviting and unpretentious. At Luce, you will find a perfect balance between food and wine, and a talented, passionate staff collaborate to make every guest’s experience highly memorable. We look forward to seeing you soon …
And on the 8th Day, God Created Luce. The chef at Luce has such an understanding of flavor and texture and oh-my-god-that's-good that I'm pretty sure she has her own personal cherubs hunt the food and deliver it to her feet on chariots of gold. The best fish and fowl you'll ever eat make deals with the devil and beg for the kiss of her delicate hand, just to be "chosen" for one of her expert meals. Don't get me wrong, you PAY for all that heaven, but you still leave feeling the wallet-rape was not only worth it, but you secretly got away with something naughty. Special occasion? Yes. Expense account? Yes. Can't afford $100 a person with booze? Probably not for you. Unless...well, that's between you and Lucifer.
Disappointed on Valentine's Day, Never coming back again.
We had pretty high expectations judging from comments on citysearch and yelp. Suffice it to say, my wife and I were tremendously letdown. For $260 dollars, on Valentine's day, with a prix fixe menu, you'd at least expect something cooked properly, if not something to remember (well, we remembered, but not because of the good food).
1. For appetizers we had lobster with fried oyster with a lobster broth. The lobster was cooked well, not overcooked, but tasted bland. The broth had a hint of beef broth, but was all in all edible.
2. We shared the quail which was also cooked well. The other appetizer, crab ravioli, tasted like something you'd find at Trader Joe's. The pasta was undercooked and the crab filling didn't have any flavor. The citrus broth that came with it didn't add anything to dish.
3. For entrees: The beef tenderloin was cooked well, a little rare for my wife's taste. Of note is that the waiter didn't ask how we wanted it prepared. It didn't have much flavor, other than tasted like it was rubbed down with salt. There wasn't much sauce, and what was there was literally dried to the plate to a point where I couldn't even scratch it with my fork. Luckily, the steak was so rare, it was still soft.
For the cod, my wife tasted it and told me that it was blend. I didn't think it could be that bad until I tasted it. The fish was overcooked, the skin was not torched (it was called "brulee"), so it's not crispy, just a limp piece of fish skin there. The fish was not seasoned at all. The "foie gras" mousse didn't taste like anything, definitely didn't taste like foie gras. It also just looked like raw liver. The "rice croquette" tasted like some nuts, didn't know what it was there for 'coz it didn't add to the dish at all.
The best dish of the evening was the dessert. But even that wasn't saying much of this place. We definitely will NOT come back to Luce. We were greatly disappointed, and wish we could have our money back.
Beautiful, artistic, harmonious, delicious!.
We had the tasting menu here on last Saturday evening. I have to say it was one of the best tasting meals I've had this year.
The fourth course was absolutely perfectly executed. It was bone marrow with celery leaves and Italian parsley, and foie gras with amazing sauce with vanilla. The portion of the marrow was perfect, and oh the combination of the ooze and the crisp slight saltiness from the herbs! This plate was really "the" one for my high cholesterol but we only live once. I'm glad that I experienced this plate before the high cholesterol may take my life.
The Napa merlot we had from the pork to the cheese course was fantastic. The way this wine tasted with presented California soft goat cheese was as if somebody just put 2 missing puzzle pieces together. Because it was so perfectly paired I wanted to test it out with the Rioja from earlier. Ugh. It just proved that the sommelier here really knew how to paint a beautiful picture of flavors.
I thought the way the plates were executed was better than at Providence, now 2 star Michelin LA restaurant. I wouldn't be surprised if Luce scored one star next year. Why not two, you ask? The mixology from the bar was nearly not at the level of the wine or the food. The cocktail was sweet, sugary and no flavor, and especially had no place next to the carefully executed food. Also, although our server was attentive, knowledgeable, and polished, the demeanor of other front of the house staff was not polished as you would expect from a 2 star Michelin house. In this aspect, Providence was magical.
I don't doubt the already celebrated Chef Crenn's first Michelin star next year. At Range in Mission of San Francisco, the server didn't know what the "tasting menu" meant, and they have managed to keep a star from 08 and 09 after all
Good experience, but not great.... This restaurant is good, not great. The choices on the menu are exotic and unusual, but not Ivery talian (nor enthralling). It felt like they were trying very hard to be overly upscale but the food missed the mark (especially the dessert). SF dining is held to a different standard and I thought, for the price/value, it was not there for me. If I wasn't told this is an Italian restaurant, I'm not sure I would have known. The stylish decor does make for great dining ambience thouugh.
outstanding food. We met Chef Crenn In LA over a year ago, and became fan of her cuisine. We spend the weekend up in Sf and dine at Luce .We had an exceptional evening, we asked Chef Crenn to design a menu for us and the result was just amazing.
AMAZING Variety, great wines, and superb service!. Luce has a FABULOUS Tasting menu! I highly recommend it with the wine pairing, to all foodies around. The seared Foie Gras with Duck Consumme is to die for, the pork belly a delight...and MAKE SURE you taste the carrot cake because you have never had anything like it. Go and give yourself time to enjoy the atmosphere, food, and overall experience. Overall a lovely evening had at Luce, bravo!
Best Italian in the city!. Absolutely fantastic restaurant. The decor is very elegant and the food is amazing. Kudos to the Chef and her staff.
beautiful restaurant, for a late nite snack awesome burger and fries as well as dessert and gourmet teas!. My son was starving for an evening snack. He had the "best burger of his life" along with the best fries of both of our lives. They were large, crusty on the outside and had parmesan cheese grated on top. I had dessert of 3 delicious sorbets and an exceptional selection of gourmet teas. Service was excellent and the hotel/restaurant beautiful.
Italian flavors and seasonal Northern California ingredients wend their way through the dinner menu at this San Francisco InterContinental restaurant..
Occupying a substantial portion of the hotel's lobby level, this all-day dining destination's sleek, contemporary interiors pit neutral hues and wood tones against the steely gleam of globe-shaped lighting fixtures. By day, the eatery caters to hotel guests and downtown professionals with American breakfast and lunch fare. By night, dishes like fish cacciucco--a saffron-tinged seafood stew--and smoked pancetta with white beans and wild mushrooms reflect Executive Chef Dominique Crenn's emphasis on Tuscany-inspired California cuisine.
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