A few years back a local food show called Bay Café aired which showed various restaurants throughout the San Francisco Bay Area. The show was an excellent way to introduce yourself to Bay Area restaurants. One particular episode highlighted Absinthe, a restaurant in the Hayes Valley neighborhood of San Francisco. This episode showed host, Joey Altman, chow down on a Kobe beef burger. The show made the burger appear to be the most delicious thing on the planet which evoked a “have to try, have to visit” attitude.

Thank you Bay Café for showing me Absinthe. The Kobe beef burger was well worth the trip out to the city…

Jump to today. More than four years have passed since the episode aired. Absinthe remained all but a pleasant memory to me. Whenever I read about Absinthe or heard talks about Absinthe, I would always think about the Kobe beef burger. It was when Season 5 Top Chef aired where I regained interest in Absinthe. Jaime Lauren, one of the contestants on the show, was representing San Francisco and Absinthe restaurant. Following Chef Jaime on the show made me a big fan of her cooking style. Maybe it was time to revisit Absinthe.

Absinthe has evolved, but still focuses on an American take on French and Italian cuisine. With Executive Chef Jaime Lauren behind the food, she added her own flare and personality with each dish. The décor hasn’t changed much since my last trip here. You are still greeted by the large bar area when you first enter and you still have your choice of dining at the bar, the main dining room, or outside.

After being seated, you have a choice of ordering from the bar or lunch/dinner menu. We opted to order something from both of the menus. First, a half dozen Marin Miyagi Oysters from the dinner menu started the meal off. The oysters were served with a Szechuan peppercorn mignonette. The mignonette added just a hint of tart vinegar flavor to the fresh oysters.

Along with Absinthe’s extensive wine and cocktail menu, they had a house special lemonade that was refreshing. It looks like your classic pink lemonade, but with a surprise. The lemonade had a gingery snap to it that you notice after taking a sip.

If you don’t want a full entrée, the bar menu has an assortment of smaller dishes to fill your appetite. The order of the Croque Monsieur from the bar menu was filling. It featured toasted slices of bread layered with Gruyère cheese and black forest ham. A salad dressed with a light vinaigrette was served with the sandwhich.

From the dinner menu, we ordered the slow cooked pork confit. This dish featured a sweet corn sauce, homemade bacon, fava beans, and mint. The sweet corn sauce was bright yellow and the green mint that garnished the top of the pork added vibrant contrast. The colors of the dish were eye catching.

When Absinthe said that this was a slow cooked piece of pork, they truly meant it. When you take your knife to slice a piece of the pork, you will notice that it cuts through so easily leaving you with a soft and juicy piece of meat on the tip of your fork. The chunks of bacon was an added savory touch which completed the dish.

It seems that the days of the Kobe beef burger that first got me interested in Absinthe are long gone, but I’m glad that I’ve returned back to try the rest of their offerings. The dishes that I’ve tried remain as memorable as my first meal here.

It’s a spot for dates because…
Absinthe is perhaps one of Hayes Valley’s top choices for dining. This brasserie features a lunch/dinner menu along with a smaller bar menu. If you don’t feel overly hungry, the bar menu gives you an option to nosh on smaller dishes. Absinthe is also open until midnight on most nights, which gives you a late night dining option if you’re in the area.

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Drive through Lighthouse Avenue during the night and you can’t help but notice the dim red lights that peer through Hula’s windows. Step inside and you’ll be greeted by a cozy and relaxed atmosphere with plenty of Hawaiian décor surrounding you. You can’t help but notice the Tiki masks and carvings. How about the food?

By looking at the menu you can get a sense of Hawaiian influence through Hula’s dishes. From fresh seafood to pulled pork, they serve it here. I’ve found that the dishes we’ve ordered were very flavorful. The calamari here is my favorite. You will get thick cuts calamari that is lightly battered along with sticky rice topped with a mango salsa. It is served with a sweet soy based sauce compliments it very well. It is a welcomed change from the calamari I’ve had that came with either aioli or tartar sauce.

The sweet potato fries here also top my list of must orders. They are served with a semi-spicy dipping sauce. They can get very addicting, especially if you are sipping on their drinks. Yes, Hula’s wouldn’t be complete without Tiki inspired drinks. Drinks are served in a Tiki mug that can also be purchased as a souvenir. The last time I was there, I tried out the Dr. Funk, which is a piña colada inspired drink.

With all of the great restaurants in the area, I can say that Hula’s takes a unique twist to the dining experience.

It’s a spot for dates because…
The Hawaiian and Tiki inspired atmosphere can’t be experienced everywhere, so why not enjoy it here?

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