My friend had this crazy idea where we’d fly across country, San Francisco to be exact, to eat. You guys know I was totally for it. We made it a priority to stop by Mourad San Francisco. We walked in and the ambiance is just outstanding. The dinner setting is a dimly lit, modern, split level, open kitchen experience. We asked the hostess if we could be seated above the kitchen to partake in the show that was happening below and she obliged.
We settled in, coats hung, and we prepared to begin our dining feat. Our server was amazing, attentive, and very knowledgeable of the menu he presented. I started with “The Palace Commands” cocktail. It was a mature ode to the classic bananas foster dessert. It contained chairman’s reserve spiced rum, Arkansas black applejack brandy, tempus fugit banana, vanilla, heavy cream float, and cinnamon. The bar tender wasn’t at all shy with the alcohol and this cocktail actually lasted throughout the evening. It was beyond pleasant. We ordered several dishes from the Dinner Menu and our server timed the experience perfectly to keep the food coming. We started with the Salmon and Octopus. The Salmon was smoked with apple wood and paired with avocado, persimmon, curry, and romanesco. This may be THEE ABSOLUTELY BEST piece of Salmon that’s ever graced my palate. It was smoked perfectly, and simply melted in my mouth. My counterpart indulged in the octopus. He said it was amazing. I’ve stepped out of my comfort zone a few times, but I’m not quite sure I’m prepared to eat octopus. Next was the Scallops and Branzino. The Branzino was pan seared which means the skin was crispy, the inside was flaky, which made for a balanced bite. It was paired with a sweet potato puree, chanterelle mushrooms, crawfish, quinoa, wax bean, and harissa. The Scallops! (slaps forehead) I think the Scallops and Salmon are running a close race because, LISTEN!!! These scallops were tender, juicy, and succulent. They were paired with little gem lettuce, potatoes, sorrel, and dill. WE CLEANED THE PLATE! Lastly, we enjoyed the Braised Beef. It was paired with farro, parsnip, cranberry, carrot, and aged butter. It was so tender you could cut it with a fork. We opted not to order sides but our server surprised us with the Kale and the Brown Butter Couscous. We thanked him so graciously for his outstanding service and his gifts.
Mourad was out of this world. We sat and enjoyed some of the best food San Francisco has to offer, while admiring Ms. Brianna Morrison, a young African American Chef that has grown within the Mourad family in just 6 short months, as well as the most handsome chef in the world, Mr. Louis Maldonado. If you are ever in the San Francisco area, Mourad is highly recommended. The staff is inviting, you can clearly tell the chefs take pride in what they do, and the food is astounding.
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