Petit Crenn, San Francisco, 3/4/17

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building

Petit Crenn is a small place with 14 closely spaced 2-top tables for reservations and a good sized bar to accommodate walk-ins. One side is windows looking out to the street and another side is a long bench seat with tons of pillows.  There is rock music in the background but it’s not loud enough to impact conversation.  The high ceiling  has ropes dangling with lights on the end for the tables.  They referred to themselves as a pescatarian restaurant and thus their Croque Madame has no ham.  For lunch they have a brunch menu but at night they offer a tasting menu only.  Service is helpful and efficient.

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entrance
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interior
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open kitchen
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table set up
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brunch menu
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beverage menu
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Frankie watched the kitchen show
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sparkler
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Dinner tasting menu

 

We started with Gougéres that were filled with Gruyére cream and topped with pickled shallot gel.  They were served room temperature but still with a crisp exterior. The interior cream had a nice strong flavor and the shallot gel was wonderful.

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Gougéres, Gruyére cream, pickled shallot gel
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closer
Frankie was fascinated with the plate
Frankie was fascinated with the plate

 

The Little Gem salad was served with tarragon dressing, shaved radish and shredded goat cheese. The lettuce had a good crunch and the dressing a good tarragon flavor accented with a bit of dill.  It was delightful.  IMG_8012

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another angle
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Frankie looked down the bench seat

 

The Pan-Sear Trout is for two.  It is a boneless piece served with Meyer lemon beurre blanc.  It could have been cooked slightly less but it was just fine. It included a wonderfully rich buttery sauce that made the fish sing.  Lemon had been cooked inside the skin as well along with herbs.

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Pan-sear trout with Meyer lemon beurre blanc
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closer

 

The Mushroom Tartine is served with espelette aioli, pickles and crispy garlic.  The mushrooms are both wild and cultivated varieties and basically cooked in butter and then poured on to a thick slice of bread, letting the buttery mushroom flavor soak into the bread. The addition of pickles and crispy garlic add another layer of great flavor and texture.  It is a yum x2.

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Mushroom Tartine, espelette aioli, pickles, crispy garlic
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closer
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Frankie posed with some flowers

 

The Crispy Potatoes are served with horseradish aioli. They are a fingerling potato that has been cooked then smashed and toasted and placed on top of the creamy aioli.

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Crispy potatoes, horseradish aioli
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from the side
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Frankie posed on the sign art

 

For dessert we had a creamy Bavarois with Mandarin orange and jelly. It was nicely sweet, creamy and the addition of a buttery cookie made it a perfect finish for a lovely meal.

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Bavarois
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closer
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Frankie played with the rings from the bill

 

Another nice ending was in the form of a citrus jelly presented with the check.

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jellies
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Frankie and the parting sweets

 

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