Boulevard Restaurant

It’s just food… I have been in a lot of operating rooms in the past thirty years, and the best of them ( outcomes, comaraderie, respect and professionalism) were those in which the lead surgeon was confident, secure, calm, and had a sense of humor. Most civilians never see this, as anesthesia is good at making patients forget the experience. I have observed professional kitchens that were anything but as described above. Screaming, abuse, sexism, racism, a whole gamut of repugnant behaviors- and its just food. Tonight, I had the pleasure of sitting at the bar that fronts the “exhibition kitchen” at Boulevard Restaurant in San Francisco. Seven cooks, two dessert preparers ( excuse my inaccurate titles) and one, for the lack of a better word, maestro. Stefan conducted this symphony of preparation, with nary a raised voice, confused collision, furrowed brow or dropped utensil. I felt honored when he interrupted his work to accept my compliment to him and his stunning staff. The meal: A Boulevard Margarita and an amuse-bouche of beets in some sort of yoghurt began things. I followed with a crispy Maryland soft shell crab with tamarind crunchy cellophane noodles. For the entree and dessert I will just cut and paste from the menu: LIBERTY FARMS DUCK BREAST: wrapped in Pancetta,Hand Harvested Northern Lakes Native Wild Rice with Spring Fennel ,Sauteed Red & Green Spinach, Roasted Yellow Chanterelle Mushrooms,Melted Celery Root, Pine Nuts & Rainbow Carrot Confit,Roasted Duck Jus , with a 2006 Trinafour Petite Sirah, CHOCOLATE ANGEL PIE: Tainori Chocolate Mousse, Vanilla Meringue Crust, Banana Caramel, Chocolate Sauce, Banana Fosters and Weaver coffee. Good night and Goodbye San Francisco.