also don't forget frisson.. that's a new kinda hip restaurant over in jackson square. I know boulevard is a nice place too.. my current general manager was apart of they're management team.

 

I'm taking my family to celebrate my sister's b-day to Boulevards. It' my first time. Any tips? What are some entree recommendations?

 

i have never really eaten at boulevard.. i do frequent the happy hours of all the restaurants in that area.. they're all nice, but i think boulevard is the icing on the cake from what i have seen.. i could ask my GM about that place tomorrow as far as food, but i'm sure they're menu changes very frequently to go along w/ the seasons.. they probably have already changed there summer menu to a fall menu now.

as what people have said about michael mina i'm kinda doubting they have a developed pallet as far as finding certain things in foods. but i'm not knocking them.. if you like it you like it, and if you don't you don't. if you're interested in somewhere in the penninsula at all.. there is a restaurant called Viogner. that place is very good. Gary Danko was the original chef to that place.. right now the new chef is michael greaul. they're meats are good quality and have pretty big portions for entre's where it's not considered a french portion. viognier is very expensive, but does have a very good wine list of over 800 bottles.

 

how dare you say something so idiotic. you have no idea how "developed" my pallet is. i believe my opinion is valid.

-rich

 

+12345 Il Davide in San Rafael EXCELLENT FOOD

http://www.ildavide.net/

 

If you guys are big meat fans you can't go wrong at Acme. Get the mac and cheese its awesome.

As for Boulevard, get the pork chop. I went last weekend with my mom and gf. I had the veal and my gf had the filet and my mom had the pork chop. My veal and the filet were awesome but my moms pork chop was the best piece of pork I'd ever tasted.

 

i was saying i'm guessing most people don't really have a true developed pallet as far as these complex dishes. those plates will have ingrediant lists over over 70 different items.. are you able to recognize them all?

i also never said you didn't have a developed pallet, but if you take offense to it then maybe you are the one questioning yourself.

i did also say this though to, but i guess you didn't want to read the whole paragraph.

 

Man, i live out in West Marin and i've never tried that place. Looks like i have a new place to check out. but i'm a very hard judge

-rich

 

Oh i read you "whole" paragraph. and i still think you sounded like a self righteous A-hole.

food is personal opinion after all. you know i was half expecting you to say "sorry, it must have been an understanding" but i guess not.

-rich