Say Cheesecake

The Cheesecake Factory

"The only great party," Groucho Marx once said, "is a boy and a girl and a cheesecake." Indeed. It's a wondrous thing, is cheesecake: creamy and cohesive and tart and sweet at once, the stuff of urban legend, the grandest culinary offspring of Jewish tradition and American plenty. It's a pure, monolithic icon of postprandial decadence. There's even a chain of restaurants that pays homage to this noble sweet on a national basis.

Cheesecake was my personal introduction to the great gustatory world beyond Rice Krispies, graham crackers, and vacuum-packed bologna. The first time I tasted the stuff, the grass grew a little greener, the moon shone a little brighter, and a hitherto undiscovered country of taste and texture opened up before me. I was 8 years old and the seductress was Miss Sara Lee. I determined at that moment, in an obsessive-compulsive grammar school sort of way, that I would taste cheesecake wherever I could find it and, through the compare-contrast method so beloved by the educational pooh-bahs of that time, track down the finest cheesecake on Earth. My critical faculties weren't necessarily precocious; for a long time the front-runner was my maternal grandmother's version, which was composed, as I recall, of cottage cheese and dehydrated lemon pudding. For another long time numero uno was the cheesecake served at the old Sheraton Palace Hotel, which in retrospect was most likely of the carefully defrosted variety. Then, in a rare moment of prepubescent self-esteem, I decided that my cheesecake, the one I learned to prepare from the pages of the Mike Roy Cookbook, was the fairest in the land. I have the recipe before me as I write; the dessert consists of only cream cheese, eggs, sour cream, and sugar. What's not to like?

In the past two decades there has come upon the landscape a chain of restaurants called the Cheesecake Factory, which promulgates the graham-crust gospel in communities wide and wee. A friend of mine is enamored of the restaurants, and her husband (who has never set foot in one) has been trying to figure out why. "Is it because it's a reward after a long afternoon of shopping?" he asks me -- and the universe. "Is it the idea of a whole restaurant named after a dessert? Is it because it's a fancy-looking place but they have, like, burgers and pizza?"

The setting falls somewhere between Gilded Age excess and Egypt-obsessed art deco.
Anthony Pidgeon
The setting falls somewhere between Gilded Age excess and Egypt-obsessed art deco.

Location Info


The Cheesecake Factory

251 Geary St.
San Francisco, CA 94102

Category: Restaurant > American

Region: Hayes Valley/ Tenderloin


391-4444. Open Monday through Thursday 11 a.m. to 11 p.m., Friday and Saturday 11 a.m. to 12:30 a.m., Sunday 10 a.m. to 11 p.m. Reservations not accepted. Wheelchair accessible. Parking: difficult; Union Square Garage across the street. Muni: 30, 38, 45, Hyde and Mason cable cars. Noise level: boisterous.

Cheesecake $5.50-7 per slice
Firecracker salmon rolls $8
Endive salad $8
Tamale cakes $7.50
Portabella pizza $10
Baby-back ribs $19
Chicken and biscuits $13.50

Top Floor, Macy's Union Square, Geary (between Powell and Stockton)

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The answer, of course, is all of the above. The San Francisco Cheesecake Factory is strategically located atop Macy's in Union Square, and most of the clientele have a feverish, only-11-weeks-till-Christmas look about them, exacerbated by the shopping bags atop every other table. While you're waiting for your name to come up (a lengthy process involving two hostesses and a pager that vibrates when your table's ready) you can reflect upon the titular 35 varieties of cheesecake offered on the dessert menu. And once you're ensconced in one corner or another of the vast, rococo dining space, it's perfectly within your rights to order up a humble hamburger, or a pepperoni pizza, or nachos, or a burrito, or, if the mood strikes you, Thai lettuce wraps with tamarind-cashew sauce. It's like dining in an oasis of Vegas splendor and Olive Garden abundance while the taro root-stuffed ravioli of downtown San Francisco is kept at bay: an undoubtedly comforting expression of cut-rate glamour.

The setting at the Cheesecake Factory falls somewhere between the Gilded Age excesses of Cornelius Vanderbilt and the Egypt-obsessed forefathers of art deco, with dollops of 1990s burnished-pastel Tuscan villa and the occasional Gladiator-worthy Doric column taking up the slack. Outdoor and windowside seating affords fine top-floor views of verdant Union Square across the street, and a crowded, well-stocked bar along the opposite wall dispenses Flying Gorillas, Strawberry Creamsicles, and Kahlúa Kissers at a steady rate. There is considerable hubbub. The Factory does not accept reservations, so unless you drop by between, say, 2 and 4 on a weekday afternoon, the aforementioned wait is inevitable.

The menu is a 20-page, wire-bound denotation of the chain-restaurant ethos, with 800 numbers and full-page ads and requests to refrain from pipe and cigar smoking in the dining areas -- in nicotine-unfriendly California, practically an invitation to light up a Camel. One gets the impression that the featured Baja fish tacos are identical to the Baja fish tacos served at a corresponding Cheesecake Factory a thousand miles away. Much of the menu is devoted to the kind of transcontinental fare you're likely to run across at the next Denny's up the interstate. The surprise, then, is how tasty and distinctive some of the food turns out to be.

This being a place called the Cheesecake Factory, let's start with dessert, namely a few of the Ben & Jerry's-esque varieties of cheesecake offered daily. They are, by and large, indomitably goofy: tiramisu, dulce de leche, banana cream, pumpkin pecan, Dutch apple caramel streusel, and the like. We began slowly, with plain old cheesecake. As a devotee of the classic New York style, that ivory slab of unholy denseness that inevitably follows a thick chateaubriand and a lusty claret, I found the Cheesecake Factory version a bit soft and sweet, though absolutely tasty. Even so, it was more fun and instructive to pursue one of the wilder species afoot: the chocolate peanut butter cookie-dough cheesecake, for instance, a surprisingly rich, dense, dark dessert lightened with a crowning dollop of puréed and sweetened peanut butter. Or the white chocolate chunk macadamia variety, smooth and light and infused throughout with the taste of the Hawaiian nutmeat. Or the altogether disparate raspberry lemon cream cheesecake, a startlingly bright and puckery amalgam of citrus and sweetness. My favorite, though, was the circuslike Snickers-studded version, in which nice big chunks of my favorite candy bar ribboned the perfectly palatable house specialty.

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