The Lazy Gourmet

Citizen Cake

I want to first acknowledge that I went to Citzen Cake and didn't have a single dessert, not even a taste.  This wasn't purposeful, it was just that I was there for brunch (the hours for which aren't really dessert-friendly for me). 

Seated at the corner of Gough and Grove in Hayes Valley, a somewhat typical spare, modern space is encased by strikingly large wrap-around windows.   This approach smartly presents the aesthetically-pleasing works of dessert art as if behind museum glass -and the good news for the patrons is that you can taste as well as look. 

The food menu features a solid array of New American comfort food items.  My (now regular) brunch buddy Beth went with the Carnitas hash, potatoes, tomatillo salsa and two poached eggs and it was solid; rich but not overwhelming so the flavors of the actual items still stood out. I tried the Betty’s pancake, a Dutch-souffle with summer fruit compote and it hinted at CC's mastery of all things sweet.

Coupled with the friendly, solid service and low-key vibe, CC receives a solid recommendation for brunch.  I am looking forward to returning and actually trying the desserts, too!

Overall: ****
Food: ****
Service: ****
Vibe: ****
Price: $$

RN74

Last week, the HLP took me to RN74 for a little belated birthday dinner.  I know; life is good.  I had been excited to check out this joint since I had read it was a Michael Mina creation.   Fashioned as a wine bar, RN74 shows commitment in the name itself (apparently, RN74 is the name of a highway running through the Burgundy wine region of France).  But it's a bit more formal than the average wine bar and features the traditional 3-course menu versus small plates for sharing, for example.

The shape of the restaurant is also quite interesting: a long dining room with an arched ceiling, coming together like an elegant dining car on a train, highlighted by a train board at the far end of the room.  But instead of train stops, the destinations listed are special bottles of wine.  The letters flip just like a regular train board but instead of schedule updates, you see new wines listed as the previous bottles get consumed.  It's cool.

And the food: it's Michael Mina, y'all, so it was tight.  I had the hamachi sashimi with Hawaiian hearts of palm, asian pear, and toasted pine nuts as an appetizer and it was delicious, all the flavors came together as greater than the sum of their parts.  Todd went with the the Italian yellow cornmeal and mascarpone agnolotti with Chantrelle mushrooms and Castelmagno cheese and from the taste I had, it seemed a solid choice. 

RN74

For my entree, I had the sauteed Maine sea scallops with buternut squash, caramelized endive, pumpkin seeds, and truffle vinaigrette.  The scallops were amazing, so tender and succulent and their generous size made me question if these scallops had been "juiced".  Todd finished with the duck cassoulet with barley, shitake mushrooms, sweet carrots and spinach.  I have to acknowledge I am not a huge duck fan but regardless, this dish was a bit underwhelming.  The duck was a little dry and there was no savoriness to the cassoulet, the ingredients didn't really blend well together.

Service was professional and attentive, never overbearing.  Solid.

All in all, I highly recommend RN74 for wine buffs or otherwise, it's a great new restaurant.  Michael Mina has not broken stride yet.

Overall: ****
Food: ****
Service: ****
Vibe: ****
Price: $$$