Nopalito
306 Broderick Street, San Francisco CA 94117Nopalito is possibly as close as you can get to real Mexican food in San Francisco. This restaurant specializes in sustainable, organic Mexican cuisine, utilizing fresh ingredients directly from the vine, tree, land or sea on a daily basis. Nopalito serves lunch and dinner seven days a week and updates the menus to reflect the seasons. You can find items like Mole Poblano con Pollo, Ceviche Verde de Pescado y Calamare (Fish and Calamari) and Carnitas (Braised pork) on the menu consistently. A fresh Quesadilla con Flor de Calabaza (Squash Blossoms) and Gazpacho Estilo Morelia (Summer melon soup) are other examples of the seasonality that Nopalito subscribes to. If you’re looking for food done the right way with Mexican flair, visit Nopalito.
Review by TableAgent
TWIST by Pierre Gagnaire is the famed Michelin Three Star chef’s only restaurant in the United States, and calls the Mandarin Oriental home. Forbes Five-Star awarded TWIST invites guests to dine among the stars—the restaurant showcases sculptural globe lighting that hangs from the ceiling and mimics the whimsical glow of twilight. 20-foot windows also provide a spectacular view from the 23rd floor of the Mandarin Oriental, while platform seating ensures every table in the TWIST dining room enjoys a premium vantage point over the Las Vegas Strip. When one descends TWIST’s glass staircase while looking out upon the twinkling desert, it only cements the point that one has, in fact, transcended to a higher dining plane. Chef Pierre Gagnaire’s innovative cooking engages the senses and excites the imagination by exploring traditional French cuisine through modern interpretations. Each dish is both familiar yet completely new in the way its presentation pleases the eye and its flavor profile arouses the palate. Specialties like the Foie Gras Degustation attract seasoned gastronomes, while the restaurant’s renowned selection of premium steaks and chops never disappoints. Many diners build their TWIST experience around the Three Course Tasting Menu, and some take it to an entirely new level with the truly lavish Six Course Tasting option. Visitors look forward to reaching the stars at TWIST.
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Reservations
Business Info
- Address: 306 Broderick Street, San Francisco CA 94117
- Cross Street: Oak Street
- Location: San Francisco | Haight-Ashbury
- Cuisine: Mexican |
- Cost: | Very Inexpensive
- Category: Casual Dining
- Star Rating:
- Reservations: Available
- Dress Code: Casual
- Meals Served: Lunch | Dinner |
- Parking: Street |
- Payment Options: VISA | Amex | MasterCard | Discover |
- Corkage Fee: 10.00 | Per 750ml bottle.
- Website: http://nopalitosf.com/
- Phone: (415) 437-0303
- Features: Full Bar, Hotel Dining, Famous Chef, Organic Ingredients, Private Room, Prix Fixe Menu, Tasting Menu, Valet Parking,
- Occasion: Romantic Dining, Dining Alone, Business Dining, Special Occasion, Trendy / Hip,
Photos
Business Hours
Reservations Available
- Monday
- Tuesday
- 6:00 PM - 10:00 PM
- Wednesday
- 6:00 PM - 10:00 PM
- Thursday
- 6:00 PM - 10:00 PM
- Friday
- 6:00 PM - 10:30 PM
- Saturday
- 6:00 PM - 10:30 PM
- Sunday
Menus
Dinner Menu
Appetizers
- PIERRE’S SALAD 16.00
- Scented with Ayoama Dressing, Shiitake Mushrooms Seasonal Salad & Vegetables, Walnuts, Dried Figs, Shaved English Cheddar Sweet & Sour Cherry Plum Compote
- ZEZETTE BROTH 19.00
- Chicken Chiffonade, Vegetable Gnocchi, Kombawa Cod Cake Bloody Mary Sorbet, Ratatouille Bavaroise
- *PIERRE’S SHELLFISH DEGUSTATION 38.00
- Fanny Bay Oysters, Sea Water Gelée, White Tuna Paste Champagne & Sardine Fumet, Razor Clams, Mussels, Scottish Sea Snails, Whelks Florida Little Neck Clam Salad and Cuttlefish, Cauliflower, Nori Seaweed
- SONOMA SQUAB 36.00
- In Juniper Braised Filet, Shallot Marmalade with Roasted Apple and Cinnamon “Sologne” Biscuit, Topped with Foie Gras Mousse and Paris Mushrooms Sweet Potato Ice Cream, Mache Salad, White Truffle Oil Seasoned
- TERRINE OF HUDSON FOIE GRAS 39.00
- Terrine Layered with Dates, Glenmorangie Perfumed, Ginger Bread Duck Gizzard, Red Port, Sautéed Shallots Foie Gras Velouté with Burgundy Snails, Celeriac Rémoulade
- MAINE DIVER SCALLOPS 46.00
- Oven baked Scallop Tart, Scented with Curcuma, Grapefruit Honey Fondue Grilled Scallop, Served on Artichoke Cream, Red Port Syrup Scallop Mousseline with Lime, Celery Salad & Paris Mushrooms
- * A TASTE OF KARAT 0.00
- Karat “Pure Gold” Ossetra Caviar, Sardine Gelée, Paris Mushrooms Karat “Amber” Ossetra Caviar, Stuffed Lettuce, Egg Paste, Potato Soup, Ketel One Karat “Russian” Ossetra Caviar, Wild Sea Bass Carpaccio, Horseradish Pate a Choux Cake, Trevicchio Salad, Green Apple, Pressed Caviar Leaf
Main Course
- *GRILLED WILD ALASKA SALMON 44.00
- Glazed with Champagne & Nuoc Mam Sauce, Pak Choi Mashed Yukon-Potatoes, Seasoned with Arbequina Olive Oil and Dill Salad of Diced Scallops, Greek Yogurt with Cucumber and Avocado, Chile Ancho
- NORTH SEA SOLE 47.00
- Fillet “Meunière”, Glazed with Cider Sauce Baby Spinach, Leek Julienne, Black and White Gnocchi, Crispy Pork Belly
- WILD MEDITERRANEAN SEA BASS 52.00
- Grilled Fillet, Glazed with Grappa, Served on Parmesan Cream, Crispy Garlic Creamy Polenta and Cep Mushrooms
- MAINE LOBSTER 58.00
- Sliced Tail, Poached in Brown Butter, Scented with Fresh Ginger Green & Yellow Mango, Avocado, Black Rice Venere Knuckles with Sautéed Onions, Sauternes Cubes Served with Lobster Bisque
Main Course
- *DEER “BELLE ROSE” 67.00
- Roasted Loin of Deer, Sautéed Sweet Potato Hyssop & Juniper Marinated Leg, Roasted Foie Gras, Sauerkraut and Smoked Bacon Sour Red Cabbage Ice Cream, Mustard Seasoned Sausage “Strasbourg”
- *TEXAS YOUNG WILD BOAR 45.00
- Sautéed Leg, Sauce “Poivrade” Trio of Purees Mustard & Red Currant Marmalade, Pear Sorbet with Tandoori Spices
- *IDAHO “BERKSHIRE” PORK 51.00
- Sage Roasted Pork Chop Glazed with Tequila-Bigarade Sauce Puree Pomme-Pomme, Green Curry Perfumed
USDA PRIME, NEBRASKA CORN FED, 24 DAYS DRY AGED
- New York Sirloin 14 oz 56.00
- Boneless Rib Eye 14 oz 69.00
IDAHO KOBE STYLE BEEF
- New York Sirloin 14 oz 85.00
CALIFORNIAN MISHIMA WAGYU BEEF
- Ultra Prime Marbling, BMS 8+ 98.00
- Beef Tenderloin 7 oz
On the Side
- TARTLET OF PINEAPPLE & BRUSSELS SPROUTS 8.00
- GLAZED BABY ONION & SMOKED BACON, NUTMEG
- EGGPLANT STILETTO 8.00
- MASHED YUKON POTATOES 8.00
- ISIGNY BUTTER,CHOPPED BLACK TRUFFLE
- PUMPKIN ICE CREAM IN TANDOORI, CHICORY SALAD, WALNUT SAUTÉED 8.00
- POTATOES 8.00
- GREEN SALAD 8.00
- STEAMED VEGETABLES 8.00
Winter Spirit Menu
$105.00
THREE COURSE TASTING MENU 105 - INCLUDING WINE PAIRING 175. SIX COURSE TASTING MENU 189 - INCLUDING WINE PAIRING 295. INCLUDING GRAND PAIRING 350
SCALLOP & LANGOUSTINE
- Scallops Ceviche, Mimosa Langoustines 0.00
- Jerusalem Artichokes Gelée, Celeriac & Horseradish Cream
SURF ‘N’ TURF
- Nebraska Prime Beef Carpaccio, Florida Clam Salad, Shaved Foie Gras 0.00
- Chestnut Soup, Razor Clams, Sautéed Mushrooms, Caramelized Hazelnuts Fanny Bay Oyster, Scented with Coconut Milk and Seasoned Ginger, Sapporo Foam
ALASKA HALIBUT
- Grilled Halibut, Smoked in the Cast-Iron Cocotte 0.00
- Chicory Fondue, Fennel and Orange, Lime Infused Beurre Blanc
INTERMEZZO
- Roederer Champagne, Salad of Cucumber, Tomato & Pineapple 0.00
- Rhubarb Mousse, Champagne Granité
WISCONSIN VEAL CREPINETTE
- Tenderloin Crepinette, Pumpkin & Shallot Gratin and Osso-Bucco Jus 0.00
- Frito-Misto of Zucchini & Eggplant, San Daniele Ham
GRAND DESSERT PIERRE GAGNAIRE
- Amelie 0.00
- Green Tea Opaline, Lemongrass Ganache, Glace Royale Citron
- Caramelized Pineapple 0.00
- Cassis Syrup & Gelée, Crème Brûlée Ice Cream
- Apple Royale 0.00
- Cinnamon Gala Apples, Green Apple-Lime Granité, Cinnamon Syrup
- Framboise 0.00
- Red and Gold Raspberries, Mascarpone Mousse, Raspberry Wurtz & Coulis
- Biscuit Chocolate Rue Balzac 0.00
- Chocolate Glaze, Banana-Lime Coulis, Mojito Sorbet
Dessert Menu
GRAND DESSERT PIERRE GAGNAIRE
- Amelie 24.00
- Green Tea Opaline, Lemongrass Ganache Glace Royale Citron
- Caramelized Pineapple 24.00
- Cassis Syrup & Gelée Crème Brûlée Ice Cream
- Apple Royale 24.00
- Cinnamon Gala Apples Green Apple-Lime Granité, Cinnamon Syrup
- Framboise 24.00
- Red and Gold Raspberries, Mascarpone Mousse Raspberry Wurtz & Coulis
- Biscuit Chocolate Rue Balzac 24.00
- Chocolate Glaze Banana-Lime Coulis,Ginger Sorbet
Desserts
- Souffle Chartreuse 18.00
- Mint-Chartreuse Soufflé, Biscuit Jaconde, Citrus Mousse Lime Meringue, Chartreuse Parfait, Kumquats
- The Rose 18.00
- Grapefruit Marmalade, Hibiscus Syrup, Rose Kirsch Parfait Rose Cristal de Vent, Exotic Fruit Salad Vanilla Bean Nappage, Hibiscus Granite, Phyllo Crisp
- Variations of Sorbets & Ice Cream 18.00
- Seasonal Fruit Salad, Coco Lassi, Fruit Coulis
- Chocolate Latour Cake NUM 4 18.00
- Hazelnut, Coffee, Milk Chocolate, Chocolate Glaze Campari-Blueberry Coulis, Toasted Coconut Preserved Apples, Rum Syrup, Grapefruit-Espelette Sorbet
- Chocolate Souffle 18.00
- Whiskey Parfait & Caramel, Yogurt Panna Cotta Raspberry & Red Currant Jelly Caramelized Peanuts, Cassis Sorbet, Chocolate Ganache
- The Cheese Course 20.00
- Choice of Seasonal Cheese, Sarasson Cream, Walnut Paste Cramone Mustard, Homemade Chutney