Boulevard

Frommer's Review

Master restaurant designer Pat Kuleto and chef Nancy Oakes are behind one of San Francisco's most beloved restaurants. Inside, the dramatically artistic Belle Epoque interior, with vaulted brick ceilings, floral banquettes, a mosaic floor, and tulip-shaped lamps, is the setting for Oakes's equally impressive sculptural and mouthwatering dishes. Starters alone could make a perfect meal, especially if you indulge in pan-seared day boat sea scallops with sautéed fresh hearts of palm, pomelo, basil, toasted shallots, and macadamia nuts, or the pan-seared foie gras with rhubarb syrup on whole grain toast. The nine or so main courses are equally creative and might include grilled Pacific sea bass with fresh gulf prawns, grilled artichoke, spring asparagus, and green garlic purée; or fire-roasted Angus filet with crispy Yukon gold potatoes, béarnaise sauce, sautéed spinach and crimini mushrooms, and red wine jus. Finish with warm chocolate cake with a chocolate caramel center, caramel corn, and butterscotch ice cream. Three levels of formality -- bar, open kitchen, and main dining room -- keep things from getting too snobby. Although steep prices prevent most from making Boulevard a regular gig, you'd be hard-pressed to find a better place for a special, fun-filled occasion.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

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