Listed below are links to reviews of Boulevard Restaurant from around the web.
[ more from 10best]
"A historic, waterfront building, dazzling Art Nouveau decor and sumptuous food hit all the right notes at this always-busy restaurant. Lively yet romantic, the place puts folks immediately at ease and readies them to delight in chef Nancy Oakes' creative..."
[ more from 10best]
"A great destination for foodies, San Francisco lies at the heart of the California cuisine movement. This trend fuses disparate culinary traditions, including those of Europe and Asia, and incorporates high-quality regional ingredients in a truly local cu..."
[ more from ae.contracostatimes]
| "Heather Ho became pastry chef in February, and she carries on the Oakes tradition of substantive desserts -- as well they should be for $8. Like the appetizers, though, items may be larger than they appear on the plate...." |
1 reviews
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[ more from aliceqfoodie.blogspot]
"The ahi tartare was also good but fairly ordinary. I expect Boulevard to serve something a little more inventive than the daily norm, so it was a little bit of a let down. To be fair, the dishes were as described on the menu...."
[ more from bunrab]
[ more from chuckeats]
"A good meal in a convivial atmosphere that can be enjoyed with friends - but nowhere near great...."
[ more from events.mercurynews]
"Since its opening in 1993, Boulevard restaurant has been hailed as one of the best restaurants in San Francisco...."
[ more from fodors]
| "Two of San Francisco's top restaurant celebrities -- chef Nancy Oakes and designer Pat Kuleto -- are responsible for this high-profile, high-priced eatery in the magnificent 1889 Audiffred Building, a Parisian look-alike and one of the few downtown struct..." |
6 reviews
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[ more from frommers]
"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. ld make a perfect meal, especially..."
[ more from gayot]
| "The belle époque details at the entrance, mosaic floor leading to a bustling bar and Pat Kuleto-signature-style sculptured sconces definitely grab diners' attention whether they are expense-account locals out for lunch or dressed-to-the-nines tourist..." |
1 reviews
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[ more from insiderpages]
| "I'm never disapointed by the fabulous food, great service, and wonderful atmosphere of Boulevard. What can you say except this is one of San Francisco's finest dining gems and, I believe, usually rated #1 in Zagats guide to dining in SF...." |
3 reviews
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[ more from lifebeginsat30]
"I had brunch yesterday at Citizen Cake with a couple of friends from out of town. After the brunch, I drove near the Civic Center to take them back to their hotel...."
[ more from marriedwithdinner]
"The service has gotten a little more sniffy, the clientele noticeably more swank, and the prices (never a bargain to begin with) have climbed proportionally. But the Beaux Arts decor is still gorgeous, the wine list is still deep without being impenetrabl..."
[ more from sanfran]
| "Review: Fourteen years and the partyâ€os still going strong at what is one of San Franciscoâ€os most celebrated restaurants. Bow-tied busboys and black-vested servers fuss over well-heeled diners, along with anyone else willing to shell out th..." |
1 reviews
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[ more from savorysanfrancisco]
[ more from search.cityguide.aol]
| "Selections range from filet alongside chantrelles and raviolini to a more modest wood oven-roasted chicken. What makes plates shine is chef Nancy Oakes' attention to quality ingredients...." |
7 reviews
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[ more from sfbg]
"Welcome to our dining listings, a detailed guide by neighborhood of some great places to grab a bite, hang out with friends, or impress the ones you love with thorough knowledge of this delectable city...."
[ more from sfbg]
"Bushi-tei melds East and West, old and new, with sublime elegance. Chef Seiji Wakabayashi is fluent in many of the culinary dialects of East Asia as well as the lofty idiom of France, and the result is cooking that develops its own integrity...."
[ more from sfgate]
"Boulevard's success can be attributed to Oakes' seemingly innate ability to combine her meat-and-potatoes upbringing with her studies at the San Francisco Art Institute. Plus, unlike many of her cooking colleagues, she has extensive experience in the fron..."
[ more from sfweekly]
"It's nearly impossible to go wrong at tony, wildly popular Boulevard, from the sumptuous interior by Pat Kuleto to Nancy Oakes' flawlessly executed New American menu. The offerings are seasonal but can include appetizers such as super-fine asparagus wrapp..."
[ more from shortexact]
"Served with accompanying crisps (not pictured above), this was truly an amazing delight. The crisps provided a superb contrasting texture to the very fresh ahi, and the flavor was incredibly bright and refreshing, with the avocado providing a subtle backd..."
[ more from travel.yahoo]
"Two of San Francisco's top restaurant talents -- chef Nancy Oakes and designer Pat Kuleto -- are responsible for this high-profile eatery in the magnificent 1889 Audiffred Building, a Parisian look-alike ...."
[ more from tripadvisor]
"Place was crowded and had to sit at counter facing cooking staff. It was awesome because we got to see every dish being prepared...."
[ more from vindivine]
"Service is very efficient, not as personable as Danko but whatever. Seared scallops, filet mignon or salmon, any salad, great cosmos, any dessert...."
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