Tadich Grill

Tadich Grill

Since we’re rarely in the city on the weekends, we wanted to go back to the tried and true Tadich Grill for lunch one Saturday.  We got there at 11:30 and were still 6th in line to get in. There are no reservations at Tadich Grill, so if you don’t get there early, you don’t get in. Saturdays, however, are far more casual, and it’s a lot easier to get in. We got a nice table along the side and had a martini to start. We then ordered the 2007 Bonterra Viognier from Lake County. This was a medium bodied wine with a lemon/apricot nose and subtle oak. It had a short finish which was abrupt yet crisp. The grapes were organic which is a trend in Lake County. (I also believe that the shortness in body in the wine is due to the far north geography of this wine-growing district.)

Tadich Grill Interior

Tadich Grill Interior

Tadich Grill famous bread

Tadich Grill famous bread

Dave had the Dungeness Crab Salad. It had a red sauce at the base of the small dish in which it was served along with greens to soak up the sauce and accompany the crab. The crab was very fresh and tasty. We had to ask for horseradish – we both like the spice of the horseradish with the mildness of the crab. I ordered the Oysters Rockefeller. They were some of the best I’ve had. They are Pacific oysters, with creamed spinach on top, a little onion and gruyere cheese, broiled. The butter in the creamed spinach separated, making a great bread dipping sauce after the delicious oysters were consumed. It didn’t taste like creamed spinach, so we had to confirm. A GREAT dish that everyone must try.
Crab Salad by Tadich Grill

Dungeness Crab Salad

Oysters Rockefeller at Tadich Grill

Oysters Rockefeller

We moved on to the Petrale Sole. It’s served with long branch fries and the veg of the day which was broccoli. I requested the shoestring potatoes instead – they’re what I normally prefer, but the long branch were executed perfectly – soft and perfectly cooked in the center and crispy on the outside. Petrale Sole is one of those fish that always tastes better eating out. It’s a local fish, but it’s so thin that it takes high heat to cook it perfectly, something the everyday home stove can’t do. Tadich Grill’s Petrale Sole is some of the best. Being in biz for 141 years makes them pretty much experts at their menu which if full and diverse. (Even as kids, my hamburger-loving little ones found this place to be awesome.) Ken was our waiter, and like many of the veterans in this restaurant, Ken’s been a waiter for 37 years. But, he’s only been at Tadich for a little over a year. His previous experience was at Postrio and Boulevard. Ken is a fantastic waiter. When you get the privilege of being served by one of these veterans, you realize how much a less-experienced, less-passionate waiter, like the one we had at A16, misses the boat. The service was seamless, unobtrusive and on-the-spot. What a delightful meal. Everyone should try Tadich Grill. It’s the oldest restaurant in San Francisco and continues to earn its stripes through great food and great service, not to mention the fabulous atmosphere.

Tadich Grill Wrap-Up


Price: $$$

7.7
Really Good

Good Things

  • Lots of nostalgia as oldest restaurant in San Francisc
  • Wonderful, old time atmosphere
  • Great long serving wait staff

Bad Things

  • No reservations
  • Forget about parking

The Breakdown


Food
8
Creativity
6
Service
8
Atmosphere
7




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