Plouf, San Francisco
evergene
The outdoor tables at Plouf are not level, and are jammed together into long
rows, and one must take care sliding one’s chair into position if one is having
lunch with one’s boss.
There were no accidents at dinner last week, which in a way was too bad, because
if you have to spill white wine on your dining companion, better to do so if
he’s a former employee than a boss. This former employee lived for several years
in France and wanted to see how Plouf did bouillabaise. His verdict was, This is
very good, but it ain’t the soupe de poisson that I remember. Chunks of properly
cooked fish, some mussels, a shrimp or two, some tiny clams, and the requisite
little “toasts” with aioli, all swimming around in a nice liquid. Very tasty.
The first course, which we shared, was also soupy: a big bowl of steamed mussels
and clams in what the menu calls “Pastis.” Plouf serves bowls of mussels in half
a dozen flavors. See http://www.ploufsf.com/03_specialties.html. The version we
had is described as “PASTIS: with Shallots, Garlic, Cream, Ricard, Chili Flakes
and Fine Herbs,” and was spectacular.
We passed up dessert in favor of brandy, which my companion’s current employer
kindly paid for.
Plouf is on Belden Alley, where all the restaurants have the same outdoor setup:
rows of tables so close to each other that you’re dining family-style. We lucked
out; the table on one side was empty all evening, and on the other side a
retired couple from out of town, with whom we chatted a little about food and
wine.
Chester
> rows of tables so close to each other that you're dining family-style. We lucked
> out; the table on one side was empty all evening, and on the other side a
> retired couple from out of town, with whom we chatted a little about food and
> wine.
Yeah, you're right about the bulk of the outdoor seating on Belden
Lane...usually worth it, though. Haven't been for a while, but I've
always been a big fan of Plouf and B44, Tiramisu and Cafe Bastille a
little less so. That whole restaurant locus is often a default
destination for us since we know we can always get parking in the
evenings and at least one of the places will have open tables (unless
there's great evening weather, in which case the place could be mobbed
in general).
Chester
Kyle
> The last time I ate at Plouf I spilled a glass of white wine on my boss's lap.
> The outdoor tables at Plouf are not level, and are jammed together into long
> rows, and one must take care sliding one's chair into position if one is having
> lunch with one's boss.
>
> There were no accidents at dinner last week, which in a way was too bad, because
> if you have to spill white wine on your dining companion, better to do so if
> he's a former employee than a boss. This former employee lived for several years
> in France and wanted to see how Plouf did bouillabaise. His verdict was, This is
> very good, but it ain't the soupe de poisson that I remember. Chunks of properly
> cooked fish, some mussels, a shrimp or two, some tiny clams, and the requisite
> little "toasts" with aioli, all swimming around in a nice liquid. Very tasty.
>
> The first course, which we shared, was also soupy: a big bowl of steamed mussels
> and clams in what the menu calls "Pastis." Plouf serves bowls of mussels in half
> had is described as "PASTIS: with Shallots, Garlic, Cream, Ricard, Chili Flakes
> and Fine Herbs," and was spectacular.
>
> We passed up dessert in favor of brandy, which my companion's current employer
> kindly paid for.
>
> Plouf is on Belden Alley, where all the restaurants have the same outdoor setup:
> rows of tables so close to each other that you're dining family-style. We lucked
> out; the table on one side was empty all evening, and on the other side a
> retired couple from out of town, with whom we chatted a little about food and
> wine.
When was bouillabaise added to Plouf's menu? I ate there several
years ago, and had a good sea bass entree, but if if bouillabaise had
been on the menu I'd have ordered it.