A Modern Take on a Gastro Pub.....

After the biggest turn out for our November, 2008 DASF, we had a small and cozy DASF for December 2009 at the Urban Tavern. We got the Krugers all to ourselves.

Food = 85
Excellent Gnocchi appetizer, flavorful, light and pillowey. The grilled pork chop was perfectly cooked and the accompany black pepper and Armagnac sauce was the perfect compliment. The braised boneless short ribs and the herbed, oven roasted Branzino with Saffron & Citrus Vinaigrette were both solid. One side really stands out; the caramelized butternut squash.

Atmosphere = 83
The space at Urban Tavern was designed by one of Patricia’s Architect friend. It can be best describe as modern mixed with country western gastro pub. The exposed wood beams gives the dining a warm touch. The giant flat screen TV dominates the bar area and really give the place the “tavern” feel. However, I’m not really sure how the giant rainbow horse fits into the overall theme.

Service = 77
The service was pretty average, it’s just like what you would expect from any large hotel restaurants. Our waiter was friendly and pleasant but it took him a while to come greet us. The support staff did a decent job.

The Moss Room - Nov '08

We had the largest turn out to date for the Nov ’08 DASF at the Academy of Science’s Moss Room. The group included two first timers (Niaz and Patricia’s friend Norbert). Rounding out the group: the Phans, the Minns, the Klinkes, the Curries, Jen and Erol (back for the 2nd DASF), Patricia, Lehman and Jason. We also celebrated the Klinkes’ 5th Anniversary party…congrats again!

We had our very own private all glass room (the fish bowl) with views of the dining room, the Moss wall, kitchen and wine cellar. The Moss Room is a collaboration effort by two well known Bay area chefs, Charles Phan of the Slanted Door and Loretta Keller of CoCo500 and Bizou. The cuisine is contemporary Californian and they use only sustainable seafood and local, seasonal organic produce. The food was very solid but the service could use some refinement. Read more below.

Food = 85
Excellent salads and appetizers. The persimmon, dates, endives and radicchio salad was creative and definitely very fall. The sweetbread was light, crispy and nicely flavored. The Bavette steak was a big hit for everyone. So was the whole oven roasted Branzinos (one of my personal favorite fishes). Between, Niaz and I, the Branzinos were eaten to the bones. Every dish was simple and solid, nothing spectacular. The Biodynamic wine was interesting and decent but not at $100 a pop – definitely a novel marketing concept. All the desserts were pretty good…including the Chocolate Truffle Torte from Schubert Bakery.

Atmosphere = 87
The mossy wall dominates the room. In addition to serving as a decorative element, it also help keeps the underground room (no windows) fresh by converting the carbon dioxide we exhale into fresh oxygen. They could have chosen a better table (more rounded or oval) for the private room instead of the skinny long table. The rooms felt a little cold but that’s because the tables had no table cloths (because it takes water and energy to wash them). High marks for the hand dryer in the bathroom.

Service = 78
The service here still has plenty of room to improve. Our waitress was friendly and pleasant but she was definitely overwhelmed by the size of our party. At times, she seemed flustered and lost. I had to remind her a few times of things missing or need replacing. The rest of the support staff did a decent job.