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Scott Howard
500 Jackson St
San Francisco, CA 94133
(415) 956-7040
Official Website
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Listed below are links to reviews of Scott Howard from around the web.
[ more from becksposhnosh.blogspot]
"Lest you completely fill yourself up on those delicious complimentary baked goods, I'll suggest you move on to the Ahi Tuna Tartare and before you yawn and turn away, tired of this most ubiquitous of raw menu items, know that the Scott Howard version is n..."
[ more from cookingwithamy.blogspot]
"Before you even get to the main courses there are raw and charcuterie offerings in addition to salads, appetizers and soups. A raw bar is tucked into the corner of the dining room but not accessible to diners...."
[ more from dailycandy]
"Absolutely do not skip Howard’s signature carrot broth soup. The poached halibut in bouillabaisse and the short ribs with horseradish are stellar...."
[ more from events.mercurynews]
"Scott Howard's new Cal-French hot spot, tucked between the Financial District and North Beach, is an inviting oasis that offers an exciting a la carte menu and encourages guests to linger over an extensive wine list or order from the impressive 5-course C..."
[ more from finickyeater.blogspot]
"But the side benefit of my heinous job is that I have the opportunity to dine out frequently, as part of recruiting, client meetings, firm events, etc. I also eat when I'm happy, when I'm upset, when I'm stressed, when I'm bored, when I'm celebrating, whe..."
[ more from foodhoe.wordpress]
"We both ordered the Japanese Hamachi appetizer, which was served with a truffled ponzu that overpowered the dish. Ponzu (generally soy and vinegar) is a classic accompaniment for some types of sashimi, but the aroma from the truffle oil overwhelmed the di..."
[ more from gayot]
| "Chef Scott Howard has overhauled his menu with homey favorites reminiscent of his success at Fork. Starters sparkle---his signature, deceptively simple carrot broth, tinged with curry and garnished with chervil sabayon and truffle oil, is sweet and satisf..." |
1 reviews
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[ more from sanfran]
| "When Howard’s innovative food succeeds–as in the unlikely combination of raw tuna, chorizo, apple, and vanilla bean oil–you want to fold your hands and pray the restaurant’s empty seats don’t stay that way. Too often, though,..." |
1 reviews
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[ more from savorysanfrancisco]
"Specialties: Carrot broth with chervil sabayon and truffle oil; short ribs with tomato jam and gremolato and rack of lamb with honey braised onions, olive emulsion, and mint; gnocchi with matsutake mushrooms and parmesan; baby turnips with apple cider gla..."
[ more from search.cityguide.aol]
| "Many foodies can boast they've read enough menus touting seasonal Cal-cuisine that they could write one themselves. But Scott Howard, acclaimed former chef at Marin's popular Fork, has added an innovative touch to his menu with a raw bar/charcuterie...." |
5 reviews
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[ more from sfbg]
"tuna tartare ($12), a disk of chopped fish atop a bed of cubed avocado, with a well-modulated chorus of piperade and crisped chorizo bits on the side and, throughout, a subtle perfume of vanilla oil. This dish is so sublime that you will struggle not to o..."
[ more from sfgate]
| "For the next course, the waiter presented an expertly seared lobe of foie gras on toasted brioche, surrounded by a red puddle of ancho jam and a yellow pool of curry sauce. Diners decide whether they want to wake up their palates with the sweet, slightly..." |
1 reviews
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[ more from sfgourmet.blogspot]
"An Embarrassment of Pizza Riches: It's no secret that the Bay Area has recently experienced a pizza renaissance, with A16, Pizzeria Delfina, Pizzaiolo, Little Star Pizza, and Pizzeria Picco all opening and/or becoming wildly popular within the..."
[ more from sfweekly]
"e of cuisine, seducing the gourmand with elaborate crudo (sea urchin paired with avocado, or scallops with yuzu and caviar), starters (a classic galantine of guinea hen, or foie gras with ancho jam and curry), and meat and seafood treated with care, respe..."
[ more from tablehopper]
"The cheese service (a choice of three for $12) is thoughtful and features an array of accompaniments, like toasted almonds, truffled honey, and apricot confiture. Some folks adore the butterscotch pudding ($8), but I found the serving a bit massive and to..."
[ more from virgoblue.wordpress]
"We finished off our meal with the Chocolate Lavender Ice Cream with Cardamom Chocolate Chip Cookies. The lavender infused the mild chocolate ice cream with a floral note that was fresh and comforting...."
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