R.T.B., San Francisco, 12/29/17

building
exterior

R.T.B. opened last May and was considered a pop up.  They have taken on a permanent space, though, and are gradually making it into their own.  A 2 story place, it’s still really small – 4 tables up and 4 down.  Background music plays, the lovely finished wood tables with comfortable chairs, candlelight, minimal decorations and nice large cloth napkins along with the friendly service contribute to the cozy, comfortable ambiance of the place.  Pacing was wonderful and personell were knowledgeable about what they were serving.  They serve only a tasting menu with some supplements available and there is no written copy.  They offer wine pairings but we chose to order our own wines.  They have a large selection of champagnes.  

entrance
entrance
interior downstairs
interior downstairs
interior
interior upstairs
table set up
table set up
Frankie posed in the wall covering
Frankie posed in the wall covering

 

To start we enjoyed a cup of warm broth of toasted grains and burnt onion to warm us up from the cold evening.  It had a wonderful flavor and was a great appetite wake-up call.

broth of toasted grains
broth of toasted grains
champagne
beginning champagne
Frankie checked out the table decorations
Frankie checked out the table decorations

 

Trout roe was served with grilled cabbage, buttermilk and horseradish.  It was not fishy but instead had a good, strong flavor with a touch of tartness.  Alongside was crisp sunchokes that had been cooked to a good crispness with some parts being thicker to add to the taste.  It was quite good.

presentation
presentation
sunchoke; trout roe with grilled cabbage
sunchoke; trout roe with grilled cabbage
closer
closer
closer
closer
Frankie met Milton
Frankie met Milton

 

Horse mackerel was seared on one side and served on top of preserved citrus with mustard green oil.  It was very fresh and wonderfully tender with nice flavors.  All good here.

horse mackerel with preserved citrus
horse mackerel with preserved citrus
closer
closer
Champagne
dinner champagne
Frankie found a little shelf to look from
Frankie found a little shelf to look from

 

 

Grilled oysters were plated with mashed potatoes in Meyer lemon, cauliflower and grilled leek broth.  Good textural variations and tastes worked together here.  The lemon was a strong flavor but a good fit.

Grilled oysters with potatoes, lemon and cauliflower
Grilled oysters with potatoes, lemon and cauliflower
closer
closer
Frankie found a friend more her size
Frankie found a friend more her size

 

A Danish pancake of grilled broccoli was topped with mayo and deep fried shrimp.  Doughy on the inside you could see the broccoli.  It was a milder taste but still nice.

Danish pancake with grilled broccoli
Danish pancake with grilled broccoli
closer
closer
another angle
another angle
inside
inside
Frankie loves flowers
Frankie loves flowers

 

 

Monterrey black cod was grilled  and served in lobster broth with espellet pepper and coconut.  The velvety fish went perfectly with the spicy sauce.  This was a dish packed with flavors – in your face kind of flavor.  I loved it, well seasoned and very good.

Monterrey black cod in lobster broth with espellet pepper
Monterrey black cod in lobster broth with espellet pepper
closer
closer
Frankie made a friend
Frankie made a friend

 

The chef brought by the caviar available as a supplemental course but we passed on the option.  Here’s a picture of the caviar.

optional caviar supplement
optional caviar supplement
Frankie was fascinated with the cork holder
Frankie was fascinated with the cork holder

 

Koshihikari rice mixed with grilled lobster and black truffle and then topped with Spanish ham was a gift from the chef.  It had milder flavors but was really good, comfort food to say the least.  The lobster was barely cooked and the rice cooked perfectly all in a nice state of creaminess.  It was the perfect follow up to the previous spicy dish.

rice with grilled lobster, black truffle and Spanish ham
rice with grilled lobster, black truffle and Spanish ham
another angle
another angle
from the top
from the top
Frankie hung out with the champagne bottles
Frankie hung out with the champagne bottles
Frankie wanted lots of corks to play with
Frankie wanted lots of corks to play with

 

Tortellini were filled with cultured butter and mushroom and plated with smoked foie gras in a roasted garlic skin broth.  These had a liquid center and needed to be eaten whole.  Perfectly cooked pasta in another amazing broth.  Delicious.

Tortellini of butter and mushroom with foie gras
Tortellini of butter and mushroom with foie gras
closer
closer
closer foie gras
closer foie gras
Frankie thought she could finish the broth
Frankie thought she could finish the broth

 

North coast lamb had been dry aged 45 days and then was served with abalone, cardoons and ono (seaweed).  The cardoons tasted a lot like artichoke and some pickled chilies complimented the nicely rare lamb that was amazingly tender.  All the elements really worked together and I think the seaweed was fried which added a fun crisp texture.  Yes!

Lamb with abalone, cardoons and ono
Lamb with abalone, cardoons and ono
closer
closer

other side
other side

turned around
turned around
one more angle
one more angle
Frankie rested on the soft hand towels
Frankie rested on the soft hand towels

 

 

The cheese course was a cheese pecan pie which was pecan pie filling topped with parmesan and honey in a buckwheat crust.  This was really good and nicely different.  The crisp crust was great with the cheesy top and slight sweetness of the honey.  All finally adorned with some fresh thyme.  Thumbs up.

Cheese pecan pie
Cheese pecan pie
from the top
from the top
closer
closer
inside
inside
Co-owner Matthew Mako and Frankie
Co-owner Matthew Mako and Frankie

 

 

Dessert was a persimmon cake with white truffle anglaise.  It was amazingly good with fun textures and great taste.  It had a wonderful crispy edge and a perfect amount of sweet in the dense cake.  Served alongside was burnt chestnut and coffee ice cream topped with crushed cocoa.  Lots of flavor, smoothness and good sweetness.  Wonderful ending.

Persimmon cake and coffee ice cream
Persimmon cake and coffee ice cream
closer
closer
another side
another side
closer
closer
Frankie offered to help
Frankie offered to help
Chef shows his kitchen
Chef shows his kitchen
on the door
on the door
Chef Rodney Wages and Frankie
Chef Rodney Wages and Frankie

2 thoughts on “R.T.B., San Francisco, 12/29/17

  1. I wish I could reach out and take a taste….I’m not an adventurous eater but all of your reviews make we want to branch out and try new stuff……I’m surprised that Frankie isn’t a little more round from her tastings! lol

    Like

    1. Frankie has one of those fabulous metabolism where she never gains weight – wish I could find her secret! Glad we’re encouraging you to be a tad more adventurous. So many wonderful flavors await you!

      Like

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