Frommer's Review
Since 1973, this fancy restaurant still ranks among the Bay Area's best. Mirrors, recessed lighting, and large, bold floral arrangements create an elegant atmosphere. To start, try torchon of foie gras with a dried fruit compote and brioche toast, or sautéed prawns Bordelaise with butter, white wine, garlic, and lemon juice over a grilled polenta crouton. Follow with beef filet in a Madagascar pepper sauce, on a bed of spinach mashed potato, served with a vegetable medley. For dessert, go with the Grand Marnier soufflé. Emile's offers "small plate" versions of entrees; a "taste" costs about two-thirds of the entree price and allows diners to snack their way through the menu.
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planning your trip.