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I Just Couldn't Wait

I’ve passed this cozy little neighborhood bistro on several walks from the Noe N Judah stop to the Castro. Every time I peered inside the windows, be it on a chilly evening illuminated by their candlelight, or a warmer afternoon, I kept telling myself, “I need to try this place.” It’s just. so. cute.

We had a reservation for 7:30 p.m. this Thursday but today at 3:00 p.m. I decided that I had to go today. Because as everyone that knows me knows, I am impatient and when I want something, I generally like it then and there. Luckily, getting in wasn’t a problem on a random Wednesday night, but upon arrival, I was shocked to see the restaurant was absolutely packed (bar too!) For a neighborhood French bistro tucked away in a residential neighborhood, I was pretty impressed. And then I thought, damn, of course I forget to bring my camera to one of the cutest restaurants I’ve been to in a while. At the end of the meal, my thoughts were, “Damn, of course I forget to bring my camera to one of the most delicious meals I’ve had in a while!” The lighting was perfect too. Ack. These things always happen. I always miss camera-worthy moments somehow. I never had any prom pictures–my film got lost.

Alas, it wasn’t prom and I can go back. Many, many times. We went big. Kir Royale, wine, tuna tartare and the almond-crusted barramundi (for me) and filet mignon (Matt). Did I mention the barramundi? It was the most delicious piece of fish I’ve tasted in…I don’t know, a long time. I’d compare it to dessert because you know a savory dish is good when you’re salivating in the same way for it as you do for a chocolate flourless cake. The mushrooms. The lobster reduction. The melt-in-your-mouth meatiness of the white fleshy fish. A-mazing. My bite of the fillet and scalloped potatoes wasn’t too bad either.. 😉

Finished off dinner with chocolate fondant and raspberry sauce and vanilla creme brulee with espresso and coffee. Come on, am I really going to eat an amazing meal and skimp by getting 1 dessert? Splitting creme brulee was not an option. I like my chocolate. All in all, amazing. Go there. Eat. Overeat. Tell me about it. Oh, and bring your camera–for me. Please. Good news is–I’m thisclose to getting my iPhone (it’s on backorder from AT&T) so hopefully, for future occasions when I forget my camera, I’ll remember my iPhone. 🙂

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Posted by Kasey

Kasey is the food editor and co-founder of Turntable Kitchen. She loves dark chocolate, warm crusty bread, and traveling to new places. She speaks Russian, but does not like vodka.

  • Hi Kasey,I work for Australis Aquaculture, a unique, indoor fish farm in Western Massachusetts that is sustainably raising barramundi and helping it become a culinary trend in the US. I was delighted to read how much you loved our fish at L’Ardoise! You’ll be happy to know that the barramundi you ate is not only tasty, but quite good for you (loaded with omega-3s and no mercury, hormones, antibiotics, PCB’s, etc.), plus it’s ranked a ‘Best Choice’ for sustainability by the Monterey Bay Aquarium and other environmental organizations. You can learn more about barramundi by visiting our website: http://www.TheBetterFish.com. You’ll also find a ‘Where to Find’ list for restaurants and retailers that carry our fish around the country (that I will now update with L’Ardoise’s information. We sell through seafood wholesalers so we don’t often know exactly where our fish has ‘landed’). There are also some recipes on the site, and we're always looking for more if you or your readers would like to submit one (I'm gonna try and get my hands on the dish prepared at L’Ardoise’s).Again, so happy that you found our barramundi A-mazing!Carol DevineVice President, MarketingAustralis Aquaculturecdevine@thebetterfish.comwww.TheBetterFish.comPS – I would love to put your quote on our website. Let me know if you’re OK with that. “Did I mention the barramundi? It was the most delicious piece of fish I've tasted in…I don't know, a long time. I'd compare it to dessert because you know a savory dish is good when you're salivating in the same way for it as you do for a chocolate flourless cake. The mushrooms. The lobster reduction. The melt-in-your-mouth meatiness of the white fleshy fish. A-mazing.”- Kasey, Blog Writer & Food Enthusiast, Eating SF http://eatingthroughsf.blogspot.com/

  • Kasey

    Hi Carol,I was pleasantly surprised to read your comment on blog. Thank you so much for taking the time to leave such an enlightening note on my post. As someone who works in PR and deals frequently with bloggers, I must say that it’s a great marketing strategy 🙂 Prior to last night, I had never tasted barramundi, but had heard about it through various food blogs. It’s not often that you know where your food is coming from and finding out that my fish came from your farm was pretty exciting. I would love to test out some recipes or invent a few of my own, so hopefully I can get my hands on some of your fish at a local market here in San Francisco.I’d love to be quoted on your site–how exciting!Thanks again and best of luck spreading the health and sustainability message.Best,Kasey

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