Mecca Sf

Contributor

Citysearch

The Scene
Small groups listening to worldly lounge grooves sip sugar-rimmed gimlets at the center bar. Shimmering candelabras, a crimson color scheme and expert lighting allow the well-heeled crowd to look their best. Black-and-white movies flash on a screen above the decorative piano, while affable waitstaff explain the menu's seasonal highlights in delicious detail.

The Food
Chef Randy Lewis relocated to the Bay after redefining modern Southern cuisine in New Orlean. The change of scenery influences the menu at Mecca, where diners are treated to inventive fare. The grilled flatbread is a superb starter: Crisp strips of savory jamon Serrano rest atop a sweet membrillo (quince paste). A tried-and-true char-grilled filet mignon, prepared perfectly medium pink, is as good as that from a fine SF steakhouse. However, there are more unique dishes that will delight, including the tuna crusted with panko (Japanese breadcrumbs), which is bolstered by a vinegar-and-bing-cherry reduction and cushioned by mushroom-spinach risotto.

Hits: This romantic restaurant is great for impressing a love interest, plus the ample portions will leave everyone satisfied.

Misses: The tables beneath the front window are spaced too close to one another. Privacy requires a request for a back booth.