ping
Top 1000 Contributor
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ping's Stats
 
  • Review Count
    13
  • Helpfulness Votes
    3
  • First Review
    December 23, 2013
  • Last Review
    April 17, 2014
  • Featured Reviews
    0
  • Average Rating
    3.4
 
 
ping's Reviews
1 2 next>>
 
A neighborhood restaurant and gathering place.
 
Overall rating 
4 / 5
(Very Good) 4 / 5
Weekday Lunch
OpenTable Diner Since
Dined on 4/15/2014
 2010
Dined on 4/15/2014
 2010
Food 
4 / 5
(Very Good) 4 / 5
Service 
4 / 5
(Very Good) 4 / 5
Ambiance 
3 / 5
(Good) 3 / 5
Noise Level
Energetic
Energetic
"Ambience was comfortable except for the loud music (Is raucous music conducive or culturally appropriate to eating and conversing? NO.) Food was creative and appealingly presented, neither over or underdone. The beef tendon puffs are a welcomed surprise; the bialys with smoked tuna - another uncommonly offered lunch item - and Hen of Wood mushroom with whole wheat was unique and wonderfully textured."
Dined on 4/15/2014
 2010
Special Features: fit for foodies
0points
0of 0voted this as helpful.
 
Betony, named after an herb in the mint family known for its healing qualities, is a Modern American restaurant overseen by Executive Chef Bryce Shuman (the former Executive Sous Chef of Eleven Madison Park) and General Manager Eamon Rockey (formerly of Eleven Madison Park, Atera, and Aska ). The restaurant, which is located a block off of Fifth Avenue, features soaring ceilings, contemporary photos of New York City street scenes, a 35-seat bar and lounge and 85-seat dining room.
 
Overall rating 
3 / 5
(Good) 3 / 5
NYC Experience
OpenTable Diner Since
Dined on 04/02/2014
 2013
Dined on 04/02/2014
 2013
Food 
3 / 5
(Good) 3 / 5
Service 
3 / 5
(Good) 3 / 5
Ambiance 
2 / 5
(Fair) 2 / 5
Noise Level
Energetic
Energetic
"I chose this restaurant thinking that the New Yorker magazine was reliable. My experience was so-so compared to the frequent and excellent restaurants I visit in San Francisco and New York (Maialino, Jean Georges, Cafe Sabarsky, the old 11 Madison). The decor upstairs seemed conflicted and the service help seemed hesitant and unsure. I had 2 appetizers which limit the experience and they were the faro and sprouts and boiled monkfish in beet sauce. Both were different but unexciting. The glass of rose I had to turn back - the first time in all of my lifetime experience."
Dined on 04/02/2014
 2013
Special Features: special occasion
0points
0of 0voted this as helpful.
 
Verbena brings a distinct culinary and beverage experience to the Russian Hill neighborhood of San Francisco. Executive Chef Sean Baker, also of Gather Restaurant in Berkeley, incorporates a balance of artisanal vegetable dishes and whole animal butchery. The inspiration for the menu draws from deep working relationships with farmers and ranchers who are extremely passionate about their craft. The bar sets the stage in the restaurant and features an innovative beverage program highlighting carefully crafted small batch spirits and wines.
 
Overall rating 
4 / 5
(Very Good) 4 / 5
Omnivores are us
OpenTable Diner Since
Dined on 03/19/2014
 2013
Dined on 03/19/2014
 2013
Food 
4 / 5
(Very Good) 4 / 5
Service 
4 / 5
(Very Good) 4 / 5
Ambiance 
4 / 5
(Very Good) 4 / 5
Noise Level
Moderate
Moderate
"The meal was up to expectations with 6 vegetable courses plus dessert. The first course of seeds and sprouts bread accompanied by chevre, caramelized onion and beet dust was auspicious. The favorites were artichokes for flavor and texture and the carrots with the varied cuts and richness of taste. The button mushrooms, asparagus and beets were also not to be denied. The gingerbread dolci reached memorable."
Dined on 03/19/2014
 2013
Special Features: fit for foodies, neighborhood gem
0points
0of 0voted this as helpful.
 
Absinthe Brasserie & Bar is one of the longest-running and most convivial dining institutions in San Francisco’s Hayes Valley neighborhood. Located within walking distance of Civic Center and the performing arts centers, the establishment features French and Northern Italian-influenced brasserie fare for lunch, dinner, and weekend brunch. Absinthe’s lively bar offers classic and creative cocktails and late-night dining. <br />
 
Overall rating 
2 / 5
(Fair) 2 / 5
OpenTable Diner Since
Dined on 02/27/2014
 2013
Dined on 02/27/2014
 2013
Food 
2 / 5
(Fair) 2 / 5
Service 
3 / 5
(Good) 3 / 5
Ambiance 
2 / 5
(Fair) 2 / 5
Noise Level
Energetic
Energetic
"The food was disappointing except for the fried chick peas, mixed local greens and squash cake. The portobello Swiss cheese sandwich was excessively buttered and Mary's chicken was dry and - uninteresting. The Grenache blend was a heavy intense red."
Dined on 02/27/2014
 2013
Special Features: notable wine list
0points
0of 0voted this as helpful.
 
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 
3 / 5
(Good) 3 / 5
The Food
OpenTable Diner Since
Dined on 02/26/2014
 2013
Dined on 02/26/2014
 2013
Food 
4 / 5
(Very Good) 4 / 5
Service 
3 / 5
(Good) 3 / 5
Ambiance 
3 / 5
(Good) 3 / 5
Noise Level
Energetic
Energetic
"As I had been to Coco500 only once 5+ years ago I found the food to be better than expected. The menu is pleasingly varied with unique offerings, such as the deep fried green beans which were al dente but with a wonderful crispy dredging and fry. We also had the asparagus soup, the duck liver crostini, the pear and red pepper pizza, albacore and capellini, gingerbread and sorbets/gelato with cookies. The Grenache blend was just ok, but certainly the right not too intense body. There was a long wait between the green beans and next course. Service was helpful and engaging."
Dined on 02/26/2014
 2013
Special Features: great for lunch
0points
0of 0voted this as helpful.
 
A neighborhood restaurant and gathering place.
 
Overall rating 
4 / 5
(Very Good) 4 / 5
ALTA CA REVIEW
OpenTable Diner Since
Dined on 02/19/2014
 2013
Dined on 02/19/2014
 2013
Food 
4 / 5
(Very Good) 4 / 5
Service 
4 / 5
(Very Good) 4 / 5
Ambiance 
3 / 5
(Good) 3 / 5
Noise Level
Moderate
Moderate
"On entering the restaurant the overall design especially the free-standing liquor storage was visually impressive and unpretentious. I was there for lunch and it was only lightly to moderately busy and, therefore, the atmosphere was comfortable. Although I prefer not be perched on a stool, the stool was made comfortable with a foot rest. The menu was very different but easily accessible. We ordered the beef tendon puffs, the chick pea and oxtail fritters, the pastrami sandwich, the soft chocolate ice cream with caramel and the chocolate chip cookies. The eating experience felt low key and welcomed and the offerings unusual with subtle excitement."
Dined on 02/19/2014
 2013
Special Features: fit for foodies
+1point
1of 1voted this as helpful.
 
Inspired on the thousands of cebicherias found throughout Peru, La Mar Cebicheri­a Peruana, was created as an attempt to globalize and enshrine one of the best guarded treasures of Peruvian cuisine: cebiche, Peruvian seafood and the scenery created to enjoy them, the Peruvian style cebicheria.
 
Overall rating 
3 / 5
(Good) 3 / 5
Critique
OpenTable Diner Since
Dined on 02/11/2014
 2013
Dined on 02/11/2014
 2013
Food 
3 / 5
(Good) 3 / 5
Service 
2 / 5
(Fair) 2 / 5
Ambiance 
3 / 5
(Good) 3 / 5
Noise Level
Energetic
Energetic
"This was my second visit after several years. The wait staff made themselves available, but they seemed undertrained in terms of polish and demeanor. The chips, plantains, dipping sauces and ceviche were the best; the causas were different and nicely presented; the empanadas were not well formed, but the filling was OK. The scallops and quinoa were also just OK; however, as we told the waiter the 4 of us were sharing everything, he did not think the situation through and presented the entree with only 3 scallops. We had to ask for another."
Dined on 02/11/2014
 2013
Special Features: scenic view
0points
0of 0voted this as helpful.
 
SEE, TASTE and DISCOVER authentic Chinese cuisine in the heart of downtown San Francisco. Inspired by years of experience traveling through China, we bring the best ingredients, flavors and techniques. Watch our chefs in action as they prepare every dish in front of your eyes. See world champion noodle dancers pull giant balls of dough into thousands of thin noodles. Taste delicate hand-folded dim sum, and live wok-tossed dished, all in our open exhibition kitchen. Discover ancient Chinese tradition brought to life and interpreted in a thoroughly modern way!
 
Overall rating 
4 / 5
(Very Good) 4 / 5
Rushed
OpenTable Diner Since
Dined on 02/08/2014
 2013
Dined on 02/08/2014
 2013
Food 
4 / 5
(Very Good) 4 / 5
Service 
4 / 5
(Very Good) 4 / 5
Ambiance 
2 / 5
(Fair) 2 / 5
Noise Level
4 / 3
Energetic
"As usual it was Chinese (Cantonese) at its best in terms of ingredients, flavors and presentation. I would have liked to experience the meal at leisure. I felt incredibly rushed."
Dined on 02/08/2014
 2013
Special Features: fit for foodies
+1point
1of 1voted this as helpful.
 
Charles Phan's latest addition comes to Pacific Heights. OTD serves lunch and dinner daily. <br /><br />Weekend brunch offers popular brunch favorites.<br />20 walk-in counter seats are also available on a first-come basis.
 
Overall rating 
2 / 5
(Fair) 2 / 5
Disappointing
OpenTable Diner Since
Dined on 02/05/2014
 2013
Dined on 02/05/2014
 2013
Food 
2 / 5
(Fair) 2 / 5
Service 
3 / 5
(Good) 3 / 5
Ambiance 
3 / 5
(Good) 3 / 5
Noise Level
Energetic
Energetic
"Having eaten at OTD several times in the past I was expecting a satisfying tasty lunch. However, the food was uninspiring: the daikon rice cake was heavy and dense, the noodles, cellophane, rice and egg, were overcooked and oily, and the cauliflower, although seasoned well was undercooked and lacking tastiness."
Dined on 02/05/2014
 2013
0points
0of 0voted this as helpful.
 
A16 is a restaurant and wine bar bringing the delicious and hospitable traditions of lively Campania to San Francisco. The chic, rustic/modernist venue is named after the motorway that transverses<br />the South of Italy. The restaurant features wood oven-fired Neapolitan Pizza and other specialties of Campania such as Maccaronara with ragu napoletana and house-made ricotta salata. The wine bar serves 40 wines by the glass and half bottle carafe. The list is 60 percent Italian, mostly from the South, and the other 40 percent is New World, celebrating premiere Italian varietals grown in California along with many California wines.
 
Overall rating 
4 / 5
(Very Good) 4 / 5
Food
OpenTable Diner Since
Dined on 01/22/2014
 2013
Dined on 01/22/2014
 2013
Food 
4 / 5
(Very Good) 4 / 5
Service 
3 / 5
(Good) 3 / 5
Ambiance 
2 / 5
(Fair) 2 / 5
Noise Level
Energetic
Energetic
"After adjusting to the distressing noise and limited light it was possible to concentrate on the food which was exceptional. The buratta was perfectly salted paired with olive oil, the bruschetta with squid, mint and canellini was robust but deft, the prosciutto and speck were a good quality and conveniently curled, the maccaronato was chewy and resistive and the ricotto gnocchi in carrot broth was sublime. Nearly memorable."
Dined on 01/22/2014
 2013
Special Features: fit for foodies
0points
0of 0voted this as helpful.