1Market
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1Market's Stats
 
  • Review Count
    2
  • Helpfulness Votes
    0
  • First Review
    August 26, 2014
  • Last Review
    October 22, 2014
  • Featured Reviews
    0
  • Average Rating
    3
 
 
1Market's Reviews
 
1300 on Fillmore is a restaurant and lounge that draws on the rich cultural history of San Francisco's Fillmore Jazz District. The restaurant serves "Soulful American" Cuisine, accompanied by a list of the finest California wines.<br /><br />Soulful American Cuisine prepared as interpreted by internationally recognized chef David Lawrence. Lawrence combines classic French cooking techniques with hints of southern flavors using fresh, California seasonal ingredients. His north-meets-south cuisine includes imaginative creations such as dungeness crab and corn cakes, fresh water shrimp hush puppies, as well as refined interpretations of<br />southern favorites including macaroni and cheese and okra succotash.<br /><br />Highlights include a heritage wall with portraits of the Fillmore’s vast array of blues and jazz legends. The<br />décor is eclectic and familiar, achieved by co-mingling vintage-inspired fabrics with modern interpretations of classic furnishings.
 
Overall rating 
1 / 5
(Poor) 1 / 5
Poor Experience
Customer Avatar
OpenTable Diner Since
Dined on 10/18/2014
 2005
Dined on 10/18/2014
 2005
Food 
1 / 5
(Poor) 1 / 5
Service 
1 / 5
(Poor) 1 / 5
Ambiance 
2 / 5
(Fair) 2 / 5
Noise Level
Energetic
Energetic
"We took another couple to this restaurant for dinner. The service was terrible. The young man serving us spoke so fast that trying to understand even the specials was a challenge. The appetizers were really good, but our meals were not to the standard of a $200 night. We have had much better for even a lesser amount of cash. Don't get me wrong, we don't mind the money, but at least the food and the service should be worth it. This simply was not the case for this place."
Dined on 10/18/2014
 2005
0points
0of 0voted this as helpful.
 
Known for dishes that evoke distant places and a cooking style that draws on slow, subtle, and labor-intensive techniques, Executive Chef Nicolaus Balla has a decidedly global culinary approach. <br /><br />Balla employs his research into artisan techniques such as sausage preparation, cheese making, pickling and preserving to produce those authentic homemade flavors. His preference is for approachable and full-flavored dishes – what he calls “good social food.” The menu pairs naturally with Tartine’s bread by renown baker Chad Robertson, which serves both as inspiration and accompaniment for many of the dishes. <br /><br /><br />
 
Overall rating 
5 / 5
(Outstanding) 5 / 5
Outstanding night
Customer Avatar
OpenTable Diner Since
Dined on 8/23/2014
 2005
Dined on 8/23/2014
 2005
Food 
5 / 5
(Outstanding) 5 / 5
Service 
5 / 5
(Outstanding) 5 / 5
Ambiance 
4 / 5
(Very Good) 4 / 5
Noise Level
Energetic
Energetic
"The food was out of this world. Fresh and small plates that can be shared between two people. Service was great and the bread was fantastic."
Dined on 8/23/2014
 2005
Special Features: romantic, neighborhood gem, great for brunch, hot spot, vibrant bar scene, fit for foodies
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0of 0voted this as helpful.