Dessert Trio - a nice way to round out a great meal
398 Hayes Street (at Gough Street)
San Francisco, CA 94102
We didn't start with starters; just bread and butter. BUT, the bread was fresh, local and accompanied by perfectly smooth, salted butter. Sometimes it’s just that extra touch that makes the meal special. In the case of Absinthe, everything about the meal was pretty extraordinary.
- Slow cooked pork confit. Consisted of yellow corn, bacon, fava beans, mint, sweet corn sauce. The flavors of this dish were fresh and subtle yet combined to make it unforgettable. In addition, the meat was perfectly braised; tender yet slightly crusty. Fork tender I believe is the term!
- Grilled Hereford ribeye, the “Cadillac of dinners” we were told by our server. This consisted of a nicely done ribeye with smoked fingerling potatoes and braising greens in a luscious morel mushroom sauce.
- Dessert was a warm chocolate-banana tart with salted caramel sauce, malted banana ice cream, macadamia brittle. Beautiful presentation on a long white plate with smooth chocolate, crunchy brittle and a smooth, rich ice cream.
To wrap up on Absinthe I must say: “GO now!” Why? The atmosphere is lively, the food is unique and outstanding and service was good. When asked for food recommendations we found the server knew the nuances of the dishes and why each was special. His reco’s were “spot-on” and because of them we loved our dinner (and we’re picky, hard to please foodies!)