Gus the matre'd is a San Francisco institution. Always friendly and wearing his American flag tie he is a great welcoming host to the affectionately called "HOPR". One of my dear favorite restaurants and go to places for a fantastic meal.
Atmosphere: Large restaurant with upwards of 140 tables. Loud and always full, reservations are required since there is no telling if you can do a walk-in. They do also do take out but part of the experience is eating at the restaurant. Classic throwback establishment to a 1950's steakhouse with red booths and dark wooden chairs.
Service: 5 out of 5 spoons
Service is great at this restaurant but depending on the amount of people it can be a little slower than expected. Water comes for free in either sparkling or flat but if you want ice ask for it in advance.
Food: 4 out of 5 forks
Food Comments: Great food, standard menu at an exceptional prices. If your not wanting prime rib then you shouldn't go. Salad dressing is one of the greatest hidden secrets here. If you order the house cut they will provide you with a second piece if your still hungry. Only 4 stars due to the limited menu.
Wine Paring: 2005 Silver Oak Alexander Valley, Cabernet Magnum ~245 (retails 185)
It is full bodied with a velvety. It has a dark purple color and a nose of black cherry and slight clove.
4 out of 5 corks A remarkable wine list with a traditional mark up. 20 dollar corkage worth bringing your own bottle for large groups or nice bottles of wine.
Cost: 75 per person with wine (Tax and Tip Included)
About: Silver Oak
Entrepreneur Raymond Twomey Duncan first visited the Napa Valley in the late 1960s. Taken by the area’s rugged beauty – and the potential of its fledgling wine industry – he soon began purchasing orchards, pastures and vineyards throughout the Napa and Alexander Valleys.
Looking for an insider to advise him, Ray approached Justin Meyer in 1972, asking him to plant and manage his vineyards. Then a winemaker for the Christian Brothers, Justin agreed under one condition: In addition to growing grapes, he wanted to create a winery that would forever raise the standards of California wine. Silver Oak Cellars was born.
Ray and Justin had a bold vision for their winery. Rather than producing six or seven varietals, they would devote all their resources to producing a single wine – Cabernet Sauvignon. What’s more, their wine would be a new style of Cabernet Sauvignon, rich and complex yet deliciously drinkable from the day it was released.
In 1972, Silver Oak’s Alexander Valley vineyards produced the harvest that would become our first Cabernet Sauvignon. Seven years later, we harvested the grapes for our first Napa Valley Cabernet Sauvignon, now produced as a blend of Cabernet Sauvignon and other Bordeaux varietals. From the beginning, these two wines have consistently represented the very best of their appellations, attracting a loyal following across the country and around the world.
After selecting Daniel Baron to succeed him as winemaker in 1994, Justin sold his share of Silver Oak to the Duncan family in 2001. Today, the Duncans continue to lead Silver Oak, carrying forward the vision established by Ray and Justin more than 35 years ago.
No comments:
Post a Comment