By Molly Gore
By Molly Gore
By Pete Kane
By Lou Bustamante
By Pete Kane
By Ashley Goldsmith
By Pete Kane
By John Birdsall
2316 Polk (Green), 776-5577. Open Monday through Thursday 5:30 to 10 p.m., weekends to 10:30. Reservations and confirmation are necessary. The restaurant is wheelchair accessible. Parking: Valet $6. Muni via 19 Polk, and all Van Ness buses, #41, and #45 one block away. Sound level: lively but comfortable.
As the hostess was taking my coat at La Folie last week, I exchanged warm smiles with a handsome, familiar face at the table nearest the door. It was Jacques Pepin, whom I know only from cookbook covers and television, enjoying a leisurely feast with his staff from the KQED fund-raiser/cookathon. Then sommelier Georges Passot (brother of, and co-owner of the restaurant with, chef Roland Passot) greeted me with a Gallic two-cheek air kiss.
I confess that I can't eat anonymously at La Folie -- before I quit my day job, I was a regular customer, starting soon after the restaurant's 1988 opening. Since then, the brothers Passot have won numerous honors from French food and wine societies. A local accolade may be even more telling: In the last two editions of the Zagat Guide, San Franciscans have rated La Folie's food the best in the city.
San Francisco, CA 94109
Once seated, we agonized over the menu, lusting for every dish. Although you can order a la carte, the four-course "Discovery Menu" for $65 is actually something of a bargain, allowing you to choose a soup, appetizer, entree, and dessert -- even if some items (including all but two of the entrees) carry a $5, $10 or $20 surcharge. There's also a set-menu vegetarian feast for $50.
As we pondered, our server arrived at our table with a straw basket heaped with dark lumps -- not coal for my Christmas stocking, but about three thousand dollars' worth of fresh black truffles from France. Unlike Italy's assertive white truffles, black truffles have an aroma that's merely a faint, elusive earthiness. Their flavor is subtle, but when they're combined with other foods (typically, meat, poultry, or eggs), the whole dish mysteriously begins to vibrate with some indefinable intensity. For as long as the truffles last, La Folie will sell you an ounce, sliced into the appropriate courses of your dinner, for $50 or a half portion for $25. Since truffles come but once a year, I succumbed to the half-portion temptation.
A wine list of awesome length and depth also dangles devilish lures: Full bottles start at $29, with a median price of about $45, and rise to $810 for a precious 1952 Lafite Rothschild. If your finances require self-control, there are excellent choices by the glass (e.g., 1995 Mersault Ropiteau at $10.50, Boisset's 1995 Rully Bourgogne for $9.50), a respectable group of half-bottles, and virgin apple cider from Normandy ($4). Georges (a University of Bordeaux enology grad) ambles around the dining room, happy to help you choose the right quaff for your meal and price range.
After managing to settle on an order, we took a look at the changes that fame has wrought since the days when La Folie was just a neighborhood bistro with astonishing food. Patrons once showed up in clean jeans, but now they wear little black dresses and business suits, and the decor, redone 18 months ago, is also dressier, with old-gold walls dramatically displaying antique French puppets. A luxurious amount of fabric (rugs, curtains, double tablecloths, red velvet banquettes, and parti-colored plastic streamers veiling the open kitchen) keeps the noise level comfortable in the small room. But the visual signature of Passot's "folly" remains -- the ceiling is still an insouciant sky blue adrift with puffy white clouds.
Every meal begins with a gratis amuse bouche -- this time it was a refreshing shell of cucumber filled with minced tuna tartare topped with flying fish roe. The soup course starts with the traditional mystery, a sturdy white bowl with a small porcelain dome in the center -- no peeking! The server, bearing tureens, lifts each dome to reveal the garnishes and solids of the soup you've ordered, then pours in the liquid. An intoxicating aroma arose from the clear golden broth of the duck pot au feu ($12.50), which featured tiny rectangles of foie gras amid black truffle slices and diced vegetables surrounding a little cone of butternut squash flan with an almost meaty flavor. The chestnut and celery root soup ($10.50) was even better -- thick, earthy, and slightly sweet, decorated with a small sweet roast chestnut and a bit of roast squab redolent of star anise and salt, in dramatic contrast to the luxurious liquid. The food is sparingly salted here; on the squab, salt was a flavor, not a crutch. Another choice I can vouch for is the exquisite parsley-garlic soup with snail ragout, one of a few constants on the ever-changing menu.
Appetizers ($10.50-21 a la carte, not counting the $50 Ossetra caviar blini) are so generously sized, they could be main courses for light eaters. (As you may guess from this, main courses are ample enough to provide leftovers for a light supper the next day.) Perfectly cooked Hudson Valley foie gras ($21) was meltingly marvelous in a dark, tangy sauce of wild huckleberries, aged balsamic vinegar, and a touch of Szechuan pepper. A special was yet more riveting: A shell of crisp, translucent house-made pastry, the size and shape of a small pumpkin, contained perfect bay scallops mixed with an ethereal, bready forcemeat, along with creamy spinach and tart little cubes of artichoke hearts. Around the plate was a lemony reduced lobster-stock sauce, garnished with the tip meat of a lobster claw.