Listed below are links to reviews of Fleur de Lys from around the web.
[ more from 10best]
"For more than 25 years, chef Hubert Keller has worked tirelessly to deliver fantastic French cuisine, professional service and extravagant decor at Fleur de Lys. Beneath a fabric-draped ceiling, guests ooh and aah over the richly-colored decor while delig..."
[ more from ae.contracostatimes]
| "Second course we chose from the Fish, Crustacean & Mollusk department, accompanied by a lovely '00 Solex chardonnay from the Russian River. Flaky halibut, crusted in fennel, came with a warm citrus and crab salad that tasted like the best crab cake yo..." |
1 reviews
|
[ more from dinesite]
"Chef/owner Hubert Keller has a tradition of winning local awards for Fleur de Lys. He has carried off honors for most romantic spot, best French cuisine, and best chef...."
[ more from events.mercurynews]
"Fleur de Lys is one of the finest restaurants in San Francisco. Lose yourself in an opulent dining room and an outstanding meal...."
[ more from fodors]
| "The creative cooking of chef-owner Hubert Keller has brought every conceivable culinary award to this romantic spot. His three-, four-, and five-course prix-fixe menus (each course with many choices) include plenty of foie gras, squab, lobster, and truffl..." |
8 reviews
|
[ more from frommers]
"Fleur de Lys is the city's most traditional and formal classic French affair. Draped in 700 yards of rich patterned fabric mood-lit with dim French candelabras, and accented with an extraordinary sculptural floral centerpiece, this restaurant is a romanti..."
[ more from gayot]
"One of San Francisco"s most revered restaurants, this famed dining destination was almost completely lost to a kitchen fire in 2001. In the 2002 reopening, devoted customers were thrilled the main room featured its trademark of a tented ceiling of heavy..."
[ more from givemesomefood.typepad]
"This was the only course with which I was disappointed (and you get no picture because it turned out…well…you know). We were given too many cheeses (five) and usually with a cheese course, the server tells you where to start...."
[ more from judysbook]
| "Having been to this restaurant on several occations, I was never really impressed by it's food. Compare to many other high end restaurants in the SF bay area, this restaurant's food is only above average...." |
2 reviews
|
[ more from sanfran]
| "Review: After 20 years at the helm of San Francisco’s Frenchy-French timeless treasure, chef Hubert Keller still packs a full house even on a rainy Tuesday night. Exceptional, and about as indulgent as it gets, with each prix fixe option richer than..." |
1 reviews
|
[ more from savorysanfrancisco]
""The emphasis at Fleur de Lys is clearly on technique, which certainly causes one to take note of every food arrangement, but superior presentation is only possible with quality ingredients, and here they are top-notch, mostly organic, and often local...."
[ more from search.cityguide.aol]
| "If you don't go for wine pairings, the award-winning 625-label wine list can be daunting. Fleur de Lys is known for its service; pretty much any request will be accommodated in a quiet, "but of course" fashion, and an army of bussers makes sure no glass g..." |
27 reviews
|
[ more from sfbg]
[ more from sfgate]
| "His sauces are opulent, in a classic French way, but Keller also infuses a sense of whimsy into his creations, leaving customers with the impression that four-star dining should be fun rather than overly serious. His Duo of Hudson Valley Foie Gras "Bartho..." |
1 reviews
|
[ more from sfgourmet.blogspot]
"The Dining Room at the Ritz-Carlton: Anybody who has read my review of this restaurant will probably be able to predict my reaction to its induction into the 4-star ranks. To put it simply, this is a well-deserved honor for both Th..."
[ more from travel.yahoo]
"I had booked months prior to my visit and was looking forward to a great meal. The restaurant is plush, decadent yet tranquil and the service ...."
[ more from tripadvisor]
"Six of us went for the first time and were disappointed in the management and service. The food was good, but there were generally very small portions (one scallop for a fish entre' - it was not an appetizer)...."
|
