The Dining Room at The Ritz-Carlton was San Franciso's only Five-Diamond restaurant. Chef Ron Segel who worked in France Laundry in the 90's was best known for his wining performance in Japanese Iron Chef. My dinner companion and I ordered the 9 course chef's tasting menu for $125 a person. 
Amuse 1: Spotted Prawn
Amuse 2: Caviar and Quail Egg
The glass container was masked over by a thin plastic film to perserve the ceddar wood smoke inside. The waiter instructed us to tap the container to let the smoke out as we were enjoying the caviar. The flavor profile of the caviar changes once the smoke was inhaled, very interesting. Comparing to the quail egg at Bo Innovation, the egg here was barely cooked.
Course 1: pea soup with caviar, crab, and creme fraiche
While the pea soup brought memories of the spring, the combination of creme fraich and caviar is a killer at anytime. Luxury at any mouthful.
Course 2: Fried Soft Shell Crab
Course 3: Sable Fish
Amuse 1: Spotted Prawn
Amuse 2: Caviar and Quail EggThe glass container was masked over by a thin plastic film to perserve the ceddar wood smoke inside. The waiter instructed us to tap the container to let the smoke out as we were enjoying the caviar. The flavor profile of the caviar changes once the smoke was inhaled, very interesting. Comparing to the quail egg at Bo Innovation, the egg here was barely cooked.
Course 1: pea soup with caviar, crab, and creme fraicheWhile the pea soup brought memories of the spring, the combination of creme fraich and caviar is a killer at anytime. Luxury at any mouthful.
Course 2: Fried Soft Shell Crab
Course 3: Sable FishThe sable fish was fatty and nicely seared.
It is interesting to see the nice progression of flavors and textures, from the very refreshing pea soup, to the crispy crab, now to a fatty white fish.
Course 4: Lobster with Veal Cheek in Red Wine Sauce
Course 7: Quail
Course 6 and course 7 are nicely prepared, but didn't stand out comparing to previous entrees. Plus the long wait in between really set our mood off.
Course 8: The rhubarb sorbet
Course 9: The dessert
Course 4: Lobster with Veal Cheek in Red Wine SauceIf the previous courses were prelude sensing something dramatic to happen, then this dish was definitly the climax of the night. Tender yet firm butter being topped with slow cooked and fatty veal cheek, all round up with a tangy buttered red wine sauce. A moment of indulgence and perfection.
Course 5: Foie Gras in Vanilla Sauce
The Foie Gras was nicely seared with medium-rare center. At this point of the dinner, the meal was on the verge of surpassing our experience at Per Se restaurant. However, something went terribly wrong after the Foie course. The guests of the other table came half an hour later than ours, and ordered the same chefs tasting menu too. It seemed that the chef tried to sychronize the meals of the the two table together in order to save work. After a good 30 minutes wait, came the sixth course.
Course 6: Pork Belly
Course 6: Pork Belly
Course 7: QuailCourse 6 and course 7 are nicely prepared, but didn't stand out comparing to previous entrees. Plus the long wait in between really set our mood off.
Course 8: The rhubarb sorbet
Course 9: The dessertAt $125 a person, the tasting menu at Ritz Carlton was one of the best deals in fine dining, as hotel Ritz Carlton would cover up any loss in profit at the restaurant. The food of chef Ron Segel was delicate and sumptuous, led one to believe the course was prepared just for him. The whole dining experience could have approached that of Per Se if the service would be smoother.
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