Sunday, June 13, 2010

Range, The Mission

Last night we were fortunate to get last minute reservations at Range. This made for one very happy Kev, since this is his favorite restaurant in the city.  The last time we were there, we had reservations for 8:30. We didn't get seated until around 9 but they were so gracious about it - sending us extra appetizers and desserts to make up for it.  To me, a gesture like that really goes a long way, and I'm surprised that more restaurants don't do this when they keep you waiting.  

The menu - including the cocktail menu - changes regularly. Last night we ordered the Bottle Rocket - tequila, strawberries, chile, ginger, yellow chartreuse and  lemon.  The cocktails are always great here, and if you can't get a table, it's fun to sit at the bar and watch the bartenders create all sorts of fun drinks. This drink was interesting with the addition of chile - it gave it just the teeniest, tiniest little kick. 

Though the menu changes often, you can always find both a simple green salad and a stuffed pasta listed. While all of the food at Range is great, I think the thing I most look forward to when going there are the salads. Last night we ordered the little gem salad with fried capers, radishes and paremesan in a roasted garlic vinaigrette. It was our lucky night because they sent over a second salad as well: This one was with aprium (apricot+plum), goat cheese, amaranth and walnuts.  I'm really not sure which one I liked more: the little gem salad was a little salty and crunchy and full of flavor. The aprium salad was a little bit lighter and more summery and the leaves themselves had so much taste. The best thing about the salads at Range are that they are always perfectly dressed - never too much or too little dressing and they are always so fresh.  

The pasta was artichoke ravioli with fromage blanc, meyer lemon and olive oil.  It was perfect. They are really masters at putting different flavor combinations together. 

If you are eating at Range and they have steak on the menu, however it is prepared, you should order that.  Last night the option was pan roasted bavette steak with squash blossoms, basil, wheat berries and parmesan jus.  Kev ordered that and I was jealous. So was the guy next to us - I overheard him tell his date he had food envy when this arrived at our table.  The outside had a really nice crust to it and the inside was tender and juicy.  

I ordered the Alaskan halibut with English peas, morel mushrooms, baby turnips and horseradish.  This was a really nice, light dish and I liked the addition of the horseradish, but it wasn't nearly as impressive as the steak. 

The desserts here are also pretty spectacular and we particularly like the fruit based options. This one was a pluot and aprium tart, which I thought was pretty clever. It was served with cardamom ice cream which was a nice contrast to the tartness of the fruit.

On our walk home we were talking about our top five places in the city for dinner and Range is high on that list.  But don't go taking all the reservations now, it's hard enough to get in as is!

842 Valencia St
San Francisco, CA 


Sarah C said...

looks like the perfect meal!

sarah said...

Looks delicious! Can I please order one of those cocktails to be delivered?

staci said...

1 yum
2 how are a pluot and aprium not the same thing?
3 I think ben's originated the free apps while waiting in line concept

tastingsf said...

I wondered the same thing about pluot and aprium so I looked it up. Pluot is more plum and aprium is more apricot. You can see here:

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