Salt House (San Francisco)

There's been a lot of buzz about Salt House lately, and everyone I know who's been has raved.  I was a bit skeptical, since it's run by the Town Hall folks.  (Though Town Hall is also quite popular, it's just not one of my faves.)  Speaking of popularity, when you show up at Salt House, you really feel as if you've "arrived."  It's quite the scene (especially at the bar, which is right across from many of the dining tables) and you know you're in "the place to be."  Salt House is billed as a "contemporary tavern," and that's reflected in the exposed brick and hardwood floors, but there's also a light and airy feeling thanks to the 12-foot windows.

Once we got to our table, though, we were off to a slow start -- it took forever for our waitress to arrive at our table to greet us, and the rest of the night wasn't much of an improvement.  Luckily, the food compensated.

I had:

POUTINE
crispy potatoes / shortrib gravy / cheddar cheese

Their web site and an article I'd read said they do the dish with fontina, so I was a bit disappointed by the cheddar substitution.  Nonetheless, I understand why this is one of their signature dishes.  You can actually feel your arteries clogging as you eat.

ROASTED FULTON VALLEY CHICKEN
chorizo roasted fingerling potatoes / asparagus / preserved lemon and garlic

Unfortunately, I filled up on Poutine, so I couldn't fully savor this dish as much as I otherwise would.  I can still report that the chicken was incredibly moist and flavorful, and everything else on the plate complemented it, and each other, beautifully.

CHOCOLATE FUDGE BAR
caramelized peanuts / fleur de sel

You'd think after being so full that I could barely eat my entree that I wouldn't have dessert.  You would be wrong.  I was going to resist, but I was convinced to share the chocolate fudge bar.  Twist my rubber arm, for God's sake!  I'm glad I didn't miss it, because it was one of the best desserts I've ever had.

Salt House
545 Mission Street (between 1st and 2nd)
(415) 543-8900
www.salthousesf.com

Comments

[lawrence]

it's interesting to note that the space is relatively small and the kitchen is right there. you wonder where the heck the server could be galavanting off to...

the food is pretty good though... they cook a juicy and well-seasoned burger.

[laurafrofro]

Mmmm...I love a good burger. I'll have to go back!

[Marc Sicard]

Hello Ms. Laura,

I'm not sure why I bumped into your review on the Salt house in SF since I live in Ottawa, Canada and what exactly prompted me to contact you. Maybe I found it intriguing to read a review on Poutine and that it made it's way in your beautiful area.

There are very little chances I would eat a Poutine outside the Province of Québec or New Brunswick where it was ''invented'' as cheese curds are quite as local enterprise.

Poutine is make with French fries, gravy and cheese curds usually. Good French Fries and gravy is not really hard to do; But finding the perfect cheese curds is quite hard. They need to squeak like rubber under the teeth, be firm but have a very gentle salty taste. They melt very slowly. The taste of poutine is nothing complex (compared to other French dish, it's a disgrace) and yes it clogs your artery. Thanks for drinking any dark sodas to ensure a good internal wash. The Queen Elizabeth in Montreal make deluxe poutine where the fries are russet, fried in duck fat, covered with Brie. Not exactly a typical poutine.

Anyway, have a wonderful day.

Amicalement,
Marc Sicard