Welcome to Chapeau Bistro
It’s a curious factor if you stay in a metropolis, particularly one famend for its meals, like San Francisco. In all of the years I lived within the Metropolis by the Bay (over a decade), I not often made it over to the Richmond or Sundown for eating. It’s not that it’s far, however as metropolis dwellers know, it’s straightforward to get caught in your individual routines and lean in direction of the favorites in your individual neighborhood. I’ve seen this occur in numerous cities the place I lived through the years, together with Boston, London, Johannesburg, New York, Amsterdam and extra just lately, San Francisco.
So, once I heard a few French restaurant within the Richmond District of San Francisco and we had the chance to assessment it, I used to be intrigued. I found from Chapeau Bistro chef and personal Phillip, that the institution has been round for 28 years. How did I miss this place? Particularly provided that Anthony and I are enormous followers of French delicacies.
Inside at Chapeau Bistro
It seems that they’ve an everyday following of locals and even on a Wednesday night time, it was packed. As you enter, it’s gentle and ethereal, with gentle pastel inexperienced accentuated pillars and partitions, with olive inexperienced blended into the palette. The flooring, wood. The decor is fashionable with clear traces. In different phrases, it’s not a kind of previous world French styled eating places with heavy woods, nor did it have the French nation theme. As you enter, Phillip greets you and as you make your approach into the small however nicely appointed area, there’s a full bar on the left.
The bar at Chapeau Bistro
Cocktail anybody? Anthony tried the Passionfruit Martini, made with Bacardi and Pineapple. In addition they provide different enjoyable choices such because the Pomegranate Cosmopolitan, a Raspberry Sidecar, a Smoked Outdated Usual (my grandfather would have liked this one) or a Spicy Margarita. Numerous nice selections and an in depth wine menu is readily available for individuals who don’t do cocktails.
The passionfruit martini at Chapeau
We had a comfortable desk within the nook which was nice for people-watching. It additionally made it simpler to flag down a waiter if you needed extra water or wine; nonetheless, the employees have been so attentive, it wasn’t needed. They weren’t solely environment friendly with our unique order however they anticipated our subsequent want earlier than we did . . . the signal of a well-trained restaurant group.
Our cozy desk at Chapeau Bistro
Let’s begin what they know greatest at Chapeau Bistro: French meals. They begin you out with an amuse-gueule that the chef selects. In our case, it was a Tomato Soup taster with parsley oil. Oh so yum!
Tomato soup with Parsley Oil at Chapeau Bistro
If you wish to make a night out of it, there are 3 and 4 course choices, the latter of which features a scallop appetizer. The sauce is the prize right here: Fennel Confit Grapefruit, Mustard, White Rice Vinegar, Pastis, Cream and a Citrus Beurre Blanc. The phrase heavenly is inconspicuous for this gem; it’s a should strive if you go.
The oh so divine Scallop Appetizer at Chapeau Bistro
We have been tempted by too many selections to strive the Roasted Beet salad, however it appears like a very good one; they serve it with hazelnut, lemon and honey French dressing and a whipped goat cheese. As a result of I really like garlic a lot, I needed to strive their escargot and fairly frankly, it simply went too nicely with their Sancerre from Loire Valley.
Above and under, the Escargot at Chapeau Bistro
Phillip determined that we should strive his son’s interpretation of the normal flaky crusted vol au vent, which they serve with roasted mushrooms, cream sauce and olive oil. High it off with a little bit salt and pepper, and it’s an beautiful but easy appetizer. Regardless of the substances, it tastes gentle and ethereal, not heavy. As a result of it was a bit darkish within the restaurant when this dish (Anthony’s favourite) arrived, the image doesn’t do it justice.
Vol au Vent at Chapeau
Vegetarian lovers will take pleasure in their Ratatouille (aubergine, zucchini, tomato, bell peppers and polenta) or their salads. there’s additionally a roasted corn soup which they pair with a Grand Reserve Rose as nicely. Fish followers will recognize the Salmon Trio (as an appetizer) which incorporates Tartare, Graviax, Roe, Egg and Creme Fraiche, or the Pan-Seared Salmon with Barley, Corn, Asparagus and Basil Aioli. I went for the Branzino Meuniere, which was not served as an entire fish. The latter is usually the way it’s cooked in Italy, Spain and southern France. It was lined in capers, which will be sturdy. The cooks carried out a little bit magic to tone down the capers and make it an ideal accompaniment so as to add steadiness to the dish. We each liked it. They serve it with brown butter, spinach, lemon and riz a l’ail, the latter of which melted on our tongues.
Above and under, the Branzino Meuniere at Chapeau in SF
Anthony went for the Duck Breast. Reality be informed, not everybody can put together duck nicely and it’s typically a disappointment except you’re at an genuine French restaurant like Chapeau. Leanly ready, they serve it with farro, child turnips, carrots and a inexperienced pepper sauce. Phillip opted to pair this delicious dish with a glass of 2023 Languedoc (cles en most important). PERFECT!
Above and under, the Duck Breast at Chapeau
Did I point out that they do a fantastic job plating as nicely?
On condition that it was a heat summer season night, we determined to not go together with beef, though they do provide a Filet Mignon with Shallot Confit, Demi-Glace and Kale, one thing I’d wish to strive on our subsequent go to. There are additionally a couple of sides you possibly can select from, together with potato gratit, french fries and mushrooms.
They’ve conventional profiteroles: vanilla bean ice cream, chocolate sauce and almond or meringue, caramel and grand marnier. We had an opportunity to strive their Creme Brulee, and Chocolat Fondant which they serve with bananas and rum raisin ice cream (one in every of my favorites). The latter had me at whats up.
The Creme Brulee at Chapeau
Under, the Chocolat Fondant with the Rum Raisin ice cream, one more instance of lovely plating.
The Chocolat Fondant at Chapeau
Phillip didn’t need us to go away with out making an attempt their most unusual dessert: French Toast. Sure, actually. It made me consider our cross-country journey the place we tried fried hen with waffles and blueberry honey for the primary time. I believe we thought of that dish for weeks after leaving Nashville. Right here, they flip savory into candy with the accompaniment of hazelnut cream anglaise and salted caramel ice cream. The lighting wasn’t the most effective for capturing this beautiful dessert — let’s simply say that it introduced the night dwelling, particularly with a cappuccino.
Above and under, the French Toast dessert at Chapeau
We had time to speak about Phillip’s story, which was welcomed since we’re heading to southern France this Fall. He had a couple of gems to suggest as he has spent plenty of time in Provence. We additionally discovered an overlapping reminiscence between us: Cafe Jacqueline, a well-known French restaurant in San Francisco that just lately closed. French cooks know different cooks, so he has been to the restaurant once in a while. One time, he needed to seize an image of the 2 of them and she or he declined. I’d have liked to seize a shot of her as nicely. Why? She’s outstanding. I hope somebody has a couple of photos of this unbelievable expertise for the report books, particularly now that she’s closed.
Anthony took me there for my birthday as soon as understanding I’d take pleasure in it (see my temporary write-up). In spite of everything, it’s French delicacies however with a twist. You’ll be able to solely get souffles on the menu and it’s an entire night given how lengthy it takes to make them from scratch. Positioned on Grant Avenue, this very small institution was charming and Jacqueline churned out one good souffle after one other. It seems that she discovered cook dinner at a French convent, which was the place she grew up since her mom died at childbirth. We have been transported again in time.
Having fun with dessert and occasional at Chapeau
Alas. We liked our expertise at Chapeau and Phillip and his group have been a marvel. In some methods, it’s a misplaced treasure–hanging out with the chef, sharing tales and seeing their ardour for the artwork of cooking. What I liked most about Chapeau was Phillip’s curiosity in socializing along with his company. He personally says goodbye to each visitor as they’re on the point of half. A small and private contact goes a great distance however not often do you discover this high quality at eating places anymore, particularly in a foodie metropolis like San Francisco.
Two thumbs up. We plan to return someday with associates — make sure you make reservations. They’re closed on Mondays and Tuesdays.
From left to proper: Phillip (Chapeau Bistro proprietor and chef), Anthony and Renee
Right here’s a enjoyable video in need of our expertise. Make sure you see our foodie publish on Instagram @luxuryfoodies as nicely.
DETAILS:
Chapeau Bistro
126 Clement Road
San Francisco, CA 94118
415) 750 9787
https://www.chapeausf.com/
Renee Blodgett is the founding father of We Weblog the World. The positioning combines the magic of a web based tradition and journey journal with a worldwide weblog community and has contributors from each continent on the earth. Having lived in 10 international locations and explored practically 80, she is an avid traveler, and a lover, observer and participant in cultural variety.
She can also be the CEO and founding father of Magic Sauce Media, a brand new media providers consultancy centered on viral advertising and marketing, social media, branding, occasions and PR. For over 20 years, she has helped firms from 12 international locations get traction available in the market. Recognized for her world and natural strategy to product and company launches, Renee practices what she pitches and as an lively person of social media, she helps shoppers navigate digital waters from around the globe. Renee has been running a blog for over 16 years and recurrently writes on her private weblog Down the Avenue, Huffington Publish, BlogHer, We Weblog the World and different websites. She was ranked #12 Social Media Influencer by Forbes Journal and is listed as a brand new media influencer and sport changer on numerous websites and books on the brand new media revolution. In 2013, she was listed because the sixth most influential girl in social media by Forbes Journal on a High 20 Listing.
Her ardour for artwork, storytelling and pictures led to the launch of Magic Sauce Pictures, which is a visible extension of her writing, the results of which has led to producing six photograph books: Galapagos Islands, London, South Africa, Rome, Urbanization and Ecuador.
Renee can also be the co-founder of Touring Geeks, an initiative that brings entrepreneurs, thought leaders, bloggers, creators, curators and influencers to different international locations to share and be taught from friends, governments, firms, and most people as a way to educate, share, consider, and promote progressive applied sciences.
