This Contributor
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This Contributor's Stats
 
  • Review Count
    2
  • Helpfulness Votes
    0
  • First Review
    June 20, 2014
  • Last Review
    July 3, 2014
  • Featured Reviews
    0
  • Average Rating
    3.5
 
 
This Contributor's Reviews
 
Wexler's serves a delicious menu of New American BBQ in an intimate, rustic-chic spot situated in the city's Financial District. Using a California farm to table approach, Executive Chef Charlie Kleinman puts a tasty new spin on tradition by pulling inspiration from various regional BBQ styles and creating unique new dishes using California's bounty of fresh, artisanal ingredients. You will find smoked meats flavored with house made dry rubs alongside dishes driven by the freshest produce Chef Kleinman can find. From smoking our own chilies to making our own onion powder, Wexler's is committed to using and creating the best ingredients. A strong lineup of American beverages (American cocktails, beer, and wine) complement the flavors of the food.
 
Overall rating 
3 / 5
(Good) 3 / 5
OpenTable Diner Since
Dined on 7/01/2014
 2006
Dined on 7/01/2014
 2006
Food 
3 / 5
(Good) 3 / 5
Service 
2 / 5
(Fair) 2 / 5
Ambiance 
4 / 5
(Very Good) 4 / 5
Noise Level
Energetic
Energetic
Dined on 7/01/2014
 2006
Special Features: hot spot, great for lunch
0points
0of 0voted this as helpful.
 
Per Diem’s menu is centered on the use of fresh ingredients and inventive flavor combinations paired with classic cooking techniques. Starters such as the Burrata on a Grilled Crostone with Marshall’s Farm Honey and Toasted Nuts or a San Francisco original, Cioppino with Mussels, Scallops, Prawns, Crab and Calamari make for a quick, light bite. Enjoy one of many delectable sandwiches such as the Oyster Po Boy with Cornmeal Fried Local Oysters, Baby Romaine, Pickled Veggies and Remoulade on a Soudough Roll or the Ham and Brie with Dressed Organic Greens on a Sourough with a Persimmon Chutney. Try Per Diem’s mouthwatering Pizzettas: Margherita with Burratta, Cherry Tomatoes and Fresh Basil. Entrée dishes such as the Truffle and Tomato Brisket with Bloomsdale Spinach and House Made Ricotta Lasagnettas and the Confit Maple Farms Duck Leg over Blue Cheese Tortellini with a Pomegranate Fume offer patrons a well-portioned evening meal.
 
Overall rating 
4 / 5
(Very Good) 4 / 5
OpenTable Diner Since
Dined on 6/06/2014
 2006
Dined on 6/06/2014
 2006
Food 
4 / 5
(Very Good) 4 / 5
Service 
4 / 5
(Very Good) 4 / 5
Ambiance 
4 / 5
(Very Good) 4 / 5
Noise Level
Energetic
Energetic
Dined on 6/06/2014
 2006
Special Features: hot spot, vibrant bar scene
0points
0of 0voted this as helpful.