600 Stockton St, San Francisco, CA | Directions 9410837.791779 -122.407378
Neighborhoods: Northeast, Chinatown
Wonderful! – We went here for a special occasion and cannot wait to return. It is expensive and should be reserved for special occasions, but I cannot imagine any reason why it would not more than fulfill any and all expectations: atmosphere, service, cuisine, wine list, comfort. All superb. The cocktail lounge is particularly welcoming if you'd like to enjoy drinks before dinner.
Pricy but romantic – Pricy but the lamb and oyster are not bad. Very romantic too. Reservation needed. Wine selection is great as well.
Terrific! – I came here with my husband on my 40th birthday. The food was wonderful, the service was super! It is probably the best upscale restaurant in the Bay Area. It worthes every penny. If you want to impress someone special on a special occasion, bring her to The Dining Room.
The BEST Fine Dining in the Bay Area, without a doubt. – I'm sorry to see the negative reviews a few people wrote about The Dining Room. I myself (and my fiance) have nothing but fabulous things to say about this favorite restaurant of ours. The service is top notch, they really make you feel like "true royalties" for a night. The only other restaurant in this class that has provided us with equally impeccable customer service is Masa's. Many other ones we've been to have either snobby attitudes, as if it's *your* honor to dine there, or they make you wait for 30-60 minutes even though you already have a reservation. At The Dining Room, there is no such unpleasant-ness. From the very first minute they greet you to the last minute of the night, you're truly *pampered*. The food is incredible. Well-balanced flavors, freshness you can taste, the chefs at The Dining Room are truly masters of fine cuisine. The atmosphere is elegant, refined, high class WITHOUT being uptight. Every dollar spent there is 110% worth it. We would go back again and again.
Save your money or go somewhere that's worth it. – If I could sum it up in one word, it would be arrogant. The chef used obscure flavors and ingredients just for the sake of being "creative," but rarely did they compliment each other. Sea urchin parfait drizzled with vanilla infused olive oil -- come on now. If you're going to flaunt your skills, at least create something that tastes the part. We all felt as if the food was there just to impress, but never actually delivered. I had the black bass with octopus raviolli, topped with squid shavings - rounding out the evening with 9 varieties of mediocre seafood. My fiance had the filet, which was itself nice, but then they had to go and top it with a dollup of bone marrow. She said it was like eating fried lard. If you're going to go somewhere this expensive, try Gary Danko, where the food fits the bill.
Good place to part with your cash – You will spend a lot of money, so if you can accept that, you'll be in for an evening of joyful decadence, classic service, and excellent food. The Sommelier is fantastic and I heartily recommend the tasting menu with wine pairing (do not plan to drive home). Chef Seigel is fantastic (the old chef was great, but less inventive). It was a load of fun, especially if you can take over-the-top service with graceful amusement, because there is always someone at your shoulder. Start with some champagne or a glass of scotch from their impressive single malt selection. The only thing off was our amuse bouche, but everything else was perfect. Enjoy yourself here with your sweetie, we sure did.
The unrepentant luxury of this culinary landmark one-ups itself with the arrival of Iron Chef winner Ron Siegel. – The Scene
As befits the storied tradition of the Ritz's lineage, the dining room of this gastronomic grand dame is awash in staid opulence. Crystal glasses and gleaming silverware shine in the dim light; big chairs are equipped with plush cushions. Expert waiters make guests feel at home, pushing gleaming silver-plated carts laden with champagne and cheese.
Though Siegel is perhaps most famous for being the first American to win Iron Chef, his luxurious menu maintains the Ritz-Carlton's tradition of haute French fare. A regular three-course menu includes Gallic dishes like poularde, a roasted hen breast, and juicy lamb chops served with ratatouille-stuffed squash blossoms. But his talent really shines in dishes like snapper poached in lobster broth and hot foie gras set off by a beguiling flavor of spicy pickled huckleberries. Diners with deep pockets should splash out on the chef's nine-course menu, which boasts a different dish for every diner.
Disappointed – After reading/hearing so many rave reviews of the dining room, we were a bit disappointed with our own experience. We ordered the 6 course tasting menu, and while the food was quite good, I have paid far less for far better gourmet food. The service was unsurpassed and the Sommelier, Stephane, was very helpful. For $650, and the pedigree of the chef, I would have expected more from the food. Flavoring was very bland. Maybe we just hit an off day for the chef.
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