JGNjr
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JGNjr's Stats
 
  • Review Count
    3
  • Helpfulness Votes
    0
  • First Review
    January 1, 2014
  • Last Review
    March 14, 2014
  • Featured Reviews
    0
  • Average Rating
    4.3
 
 
JGNjr's Reviews
 
Loretta Keller's new south of market hotspot brings in the crowds to enjoy its warm, modern vibe and bold, stimulating flavors. Italian glass tile, Douglass fir, chocolate tones and rich teak finishes set the mood in this 1906 wood structure that anchored the corner of Fourth and Brannan as Bizou since 1993. The restaurant's commitment to high quality, small production ingredients begins in the kitchen, extends through the wine list, and forms the foundation of the new-fashioned bar. Cocktails at COCO5OO are handcrafted utilizing organic ingredients - fresh squeezed juices and premium, small production spirits. <br /><br />
 
Overall rating 
5 / 5
(Outstanding) 5 / 5
A fine night out
Customer Avatar
OpenTable Diner Since
Dined on 03/12/2014
 2013
Dined on 03/12/2014
 2013
Food 
5 / 5
(Outstanding) 5 / 5
Service 
5 / 5
(Outstanding) 5 / 5
Ambiance 
4 / 5
(Very Good) 4 / 5
Noise Level
Energetic
Energetic
"COCO500 has it all -- excellent food, friendly professional service, attractive contemporary decor. We really enjoyed our dinner and will be back soon!"
Dined on 03/12/2014
 2013
Special Features: fit for foodies, neighborhood gem
0points
0of 0voted this as helpful.
 
Located in the heart of San Francisco's Mission District, Commonwealth is a progressive American restaurant. Chef Jason Fox takes a decidedly global approach to California's tradition of showcasing local, seasonal foods by incorporating diverse culinary ingredients and techniques. Commonwealth also donates $10 from each of Chef Fox’s tasting menus ($75) to local non-profits.
 
Overall rating 
5 / 5
(Outstanding) 5 / 5
Uncommonly great food
Customer Avatar
OpenTable Diner Since
Dined on 03/04/2014
 2013
Dined on 03/04/2014
 2013
Food 
5 / 5
(Outstanding) 5 / 5
Service 
5 / 5
(Outstanding) 5 / 5
Ambiance 
4 / 5
(Very Good) 4 / 5
Noise Level
Energetic
Energetic
"Superbly prepared, inventive food, served in a casual Mission neighborhood setting. For the quality, the price of both the tasting menu and the wine pairing is very reasonable. This is one of the best restaurant experiences in SF!"
Dined on 03/04/2014
 2013
Special Features: fit for foodies, neighborhood gem, hot spot
0points
0of 0voted this as helpful.
 
REDD, which opened its doors in November 2005, is the first venture from acclaimed Northern California chef Richard Reddington, who offers an updated interpretation of wine country cuisine in a decidedly relaxed environment. REDD reflects the passions of a serious chef who, after 15 years in some of the best kitchens in the United States and Europe, has found the perfect balance of serious food and unpretentious ambiance. "With Redd, I've created the type of restaurant that I like to spend time at--an inviting place that serves creative food and thoughtfully chosen wines in a relaxed, but elegant, contemporary space." Drawing from his classic French and Mediterranean sensibilities, chef Reddington has created a cuisine that combines flavors and textures that match well with local wines. REDD’S menu showcases regionally inspired seasonal selections with ethnic influences. A daily 5 course chef’s tasting menu is also available in addition to the regular menu.
 
Overall rating 
3 / 5
(Good) 3 / 5
Shadow of the former Redd
Customer Avatar
OpenTable Diner Since
Dined on 12/30/2013
 2013
Dined on 12/30/2013
 2013
Food 
3 / 5
(Good) 3 / 5
Service 
2 / 5
(Fair) 2 / 5
Ambiance 
3 / 5
(Good) 3 / 5
Noise Level
Moderate
Moderate
"I have been a big fan of Redd. Unfortunately, this lunch was a disappointment. The food was uneven, some dishes were wonderful (Tuna and hamachi tartare), others barely edible (duck confit). The service was cordial but slow. It is starting to feel like a tourist joint instead of the interesting, contemporary fine dining establishment I remember. Redd lost its Michelin star recently and I see why, Richard Reddington, please take note and bring Redd back."
Dined on 12/30/2013
 2013
0points
0of 0voted this as helpful.