Lately, there seem to be a lot of new restaurants popping up in San Francisco, but only a few where the food entices me to return. The recently launched Lord Stanley in the city’s Russian Hill neighborhood is one of those few. The husband-and-wife owners and co-chefs, Rupert and Carrie Blease met twelve years ago in Oxfordshire, England, while working at Le Manoir aux Quat’Saisons, the two-Michelin-starred, Relais & Châteaux restaurant by world renowned Chef Raymond Blanc. Since then, they have worked in notable restaurants across the globe including Per Se and Blue Hill in New York City and most recently Central Kitchen and Commonwealth in San Francisco. Their refined cuisine is modern, yet simple utilizing the best local, seasonal and sustainably-sourced ingredients. Everything is made in-house daily, including bread, butter, juices and infusions. In addition to the a la carte menu, there is a frequently changing tasting menu and a beverage pairing option. The wine list is curated by Wine Director Louisa Smith with a selection of hand-picked, unique wines from all over the world including a focus on small family farms that use organic and biodynamic practices. Beer and sake are also served.
Begin with a Champagne Cocktail including one with rhubarb bitters
I loved these delicate, but full of flavor Onion Petals with Sherry Vinegar
Blistered Sweet Peppers with Salt Cod
Olives with lemon verbena
Starting off with snacks – order them all and share with friends and don’t forget the Pickled Shellfish with fennel and dill (center right)
Marinated Tomatoes on pain d’espices with black garlic tapenade and panteleo
English peas with fresh curds, carrots and dill – look at those natural colors
Beef tartare with seaweed, cucumber and nori cracker – loved the delightful presentation and enjoyed the use of both European and Asian influences
Fresh greens with colorful nasturtium
Slow Cooked and grilled lamb shoulder with alliums and lemon
Black Cod with wax beans, avocado and curry
Poached Hen with sweet corn, hazelnuts and mouserron mushrooms
Cheese with granola and poached stone fruit
Red Fruit with elderflower ‘Eton Mess’ – this was my favorite dessert. Absolutely loved it.
Grilled Peach with castelvetrano olives and chilled lillet
Chocolate Pouch with creme chiboust and cherries
After this meal, I’d have to say…Praise the Lord Stanley!
Lord Stanley is open six nights a week for dinner; Tuesday through Thursday and Sunday 5:30 to 10 p.m.; Friday and Saturday 5:30 to 11 p.m. Also note, that they’ve adopted the European style of service in which gratuity is already included with the menu items.
2065 Polk Street | San Francisco, CA 94109