Carnelian Room

Upon arriving at the Carnelian Room, in the Embarcadero District, I noticed that the restaurant itself is on the 52nd floor -- an elevator goes directly to the top. I arrived at the restaurant and was quickly seated by the Maitre’ D, Karl Eisele. As he handed me the menu, I examined my surroundings.

The Carnelian Room is legendary for its breathtaking view. If you were to walk through every room available, you would be able to see 360 degrees of skyline.  Many weddings and wedding receptions have been held here, as have many business meetings and celebrations. It is currently owned and operated by Aramark Corporation.  This is formal dining at its finest: jackets are requested, and no jeans or t-shirts are allowed. Indeed, everyone dining at the Carnelian Room during my visit was dressed in either semiformal or formal clothing. As a side note, diners have occasionally spotted celebrities here. Mr. Eisele informed me that Francis Ford Coppola dined in my seat three weeks prior to my visit.

Seating at the Carnelian Room is wide and varied. Its nine rooms are located all around the restaurant, and each room has its own view. The rooms can hold anywhere from 20 to 300 people at once; and some rooms, like the Yosemite  and Wine Rooms, can be combined with other rooms to hold more guests. Also, the AP Giovanni auditorium and the Board Room are located here, and both contain audiovisual systems. Rooms can also be closed off for private celebrations.

The décor of the main dining room includes wood paneling and a large chandelier, and has the feel of a gentleman’s guest room. The ambiance was imbued with subdued exuberance, with what sounded like a business meeting in one corner and a group of coworkers meeting for dinner and drinks in another. Instrumental guitar strummed in the background as the lights of Coit Tower and the Bay Bridge reflected off the evening fog and through the bay windows.

Head Chef Charles Hechinger prefers to use fresh and seasonal ingredients for his cosmopolitan blend of French, Asian, and South American cuisine. His specialties include seafood and steak. Similarly, Sommelier Mike El-Jabari is in charge of a truly remarkable selection of wines.  I had the privilege of touring the aboveground wine cellar, courtesy of Mr. Eisele. The wine list has won awards from Wine Spectator every year for the past 25 years. The wines are international in origin: France, Italy, and Portugal are represented here, as are California and Oregon wines. The wine list is so extensive that it actually resembles a small book. Cocktails are also available from the Carnelian Room’s extensive bar.

My first delight of the evening was the bread basket. A variety of flatbreads and rolls was served in a small wicker basket with a blue napkin neatly tucked inside. The sesame roll tasted fresh; the butter was cold and slightly salty; and the crackers provided a crunchy contrast to the roll.

The first dish I savored was the Oxtail Ravioli. Served in a shallow white porcelain bowl, the ravioli was topped with crisp pancetta. A wild mushroom ragout covered the ravioli; I could see the mushrooms and braised onions peaking out of the dish.  The ravioli were prepared al dente, and filled with delicious oxtail meat. The bite size mushrooms and onion chunks were tender and slightly sweet, with a touch of saltiness from the pancetta. There was also a strong, beefy flavor present courtesy of the ragout. This was an original blend of two dishes I love: oxtails and ravioli. The chef did a wonderful job combining them.

The Harvest Salad came next. The micro greens and baby frisee were served in another shallow porcelain bowl, with roasted Bosc pears, candied walnuts, and Point Reyes Bleu cheese tossed in tableside. A Sherry vinaigrette was added, as well. The greens were slightly bitter, and the flavor was balanced by the sweetness of the roasted pears. I found it interesting that the pears were sweeter roasted than they would have been raw. The sugared walnuts provided a bit more sweetness and additional crunch to the salad, and the blue cheese was just strong enough to match the vinaigrette.

The Wild Mushroom Tart arrived on a white porcelain plate, with cherry tomatoes surrounding it. Fresh fennel and asparagus tips topped the tart, while a pool of cream sauce surrounded it. Upon sinking my fork into it, I realized I had to be careful—this was piping hot! I decided to nibble on the garnishes while I waited for my bite to cool. I was glad I did: the tomatoes were fruity and sweet, and the asparagus was tender all the way through. Best of all, the asparagus was not stringy at all. The tart itself was full of tender mushrooms and a blend of Parmesan and mozzarella cheese. The pastry crust was tender and flaky, and full of buttery flavor.

For dessert, I ordered the Raspberry Souffle. This too came hot out of the oven. My waiter broke the crust for me and added the raspberry element to the soufflé, which was a sweet sauce made of raspberries and Chambord. Powdered sugar was dusted on top for a final touch. The soufflé was soft and cake-like inside, with a chewy, sweet crust. The sauce was just sweet enough to enhance the soufflé without being overpowering.

The Carnelian Room is an incredible restaurant with an amazing view. The food is lovely, and the ambiance is suited for business meetings, graduations and other special events. If you want to have a truly elegant dining experience, The Carnelian Room is the place to be.