Words can't really describe my experience at
Boulevard. True class are the first words that come to mind as this is a restaurant that represents all that is San Francisco. Dining alone in SF can be fun and enjoyable as there are so many places to do so. You get to meet interesting people and can really savor what is being served After my first week at my new job, I decided to treat myself to dinner at the Michelin Star restaurant. My first thought: I love the building and decor. Elegant, but not overly fancy; old-school charm and placed in the historic Audiffred Building near the Embarcadero. I walked in and was seated at the bar seating near the open kitchen. Boulevard tends to book well in advance, but if you get a chance to sit in this area, jump at the opportunity.
You get an up close opportunity to watch your chefs in action right in front of you!! I always think first impressions can be key to enjoying your dining experience; at Boulevard, they hit a home run right off the bat. I asked where the restroom was and instead of pointing in the direction or vicinity, the hostess led me all the way to the back of the room and showed me what flight of stairs to take to get to the restroom. First class!! After settling in, I couldn't keep my eyes off the chefs; it was like an assembly line as each had a certain task to complete. Executive chef Nancy Oakes was overseeing the whole operation, which was run like a well-oiled machine. My waiter introduced himself, gave me the specials for the evening and let me salivate over the menu. I always like to ask servers opinions of what they like and dislike on a menu. It gives me a sense of not only what the specialties are, but also how well the server can navigate through the menu. I of course went with some of his suggestions, starting with the buffalo carpaccio as an appetizer and the pork chop as a main dish.
The appetizer had pickled eggplant and mayo as an almost garnish, although the carpaccio didn't really need anything. It had an almost smoky flavor to it, with each piece more tender and flavorful than the next. But the mixture of a sweet, almost vinegar-like eggplant, creamy mayo and smoky beef were a wonderful combination. Nothing really took away from the meat, it just enhanced the flavor. After pondering, I decided to enjoy a glass of vino with my pork prime rib chop. Like most restaurants, the wine is highly overpriced; SUGGESTION FOR ALL RESTAURANTS...BRING IN YOUR OWN BOTTLE AND PAY THE $25-30 CORKAGE FEE!! The wine list is quite extensive and I settled for a nice cab. The main course: WOW! A full description from the menu: Eden Valley Pork Prime Rib Chop (Iowa)- Wood oven roasted, Farm Egg Spaetzle with Ham Hock and Herbs, Champagne Grape Relish, Fondant Red Pearl Onions, Broccoli Di Ciccio with Chilli and Garlic, Roast Pork Jus with Sage and Juniper. I know, a mouthful.
But it turned into a great entree. The meat was so tender and juicy, it really just fell off the bone. It was cooked perfectly, bright pink inside. And the mix of colors and plating was spectacular. I ended up next to a father and daughter who were dining there. They fell in love with the open kitchen as well and upon seeing the pork chop, the daughter said she had to order it. I told her it was a great choice. Every portion of the meal, from water, bread, appetizer, main entree and wine was above par and excellent. I could not ask for a better dining experience. Boulevard is a wonderful institution of San Francisco and really must be experienced. Just make your reservations early!!
Words can't really describe my experience at Boulevard. True class are the first words that come to mind as this is a restaurant that represents all that is San Francisco. Dining alone in SF can be fun and enjoyable as there are so many places to do so. You get to meet interesting people and can really savor what is being served After my first week at my new job, I decided to treat myself to dinner at the Michelin Star restaurant. My first thought: I love the building and decor. Elegant, but not overly fancy; old-school charm and placed in the historic Audiffred Building near the Embarcadero. I walked in and was seated at the bar seating near the open kitchen. Boulevard tends to book well in advance, but if you get a chance to sit in this area, jump at the opportunity. 
You get an up close opportunity to watch your chefs in action right in front of you!! I always think first impressions can be key to enjoying your dining experience; at Boulevard, they hit a home run right off the bat. I asked where the restroom was and instead of pointing in the direction or vicinity, the hostess led me all the way to the back of the room and showed me what flight of stairs to take to get to the restroom. First class!! After settling in, I couldn't keep my eyes off the chefs; it was like an assembly line as each had a certain task to complete. Executive chef Nancy Oakes was overseeing the whole operation, which was run like a well-oiled machine. My waiter introduced himself, gave me the specials for the evening and let me salivate over the menu. I always like to ask servers opinions of what they like and dislike on a menu. It gives me a sense of not only what the specialties are, but also how well the server can navigate through the menu. I of course went with some of his suggestions, starting with the buffalo carpaccio as an appetizer and the pork chop as a main dish.
The appetizer had pickled eggplant and mayo as an almost garnish, although the carpaccio didn't really need anything. It had an almost smoky flavor to it, with each piece more tender and flavorful than the next. But the mixture of a sweet, almost vinegar-like eggplant, creamy mayo and smoky beef were a wonderful combination. Nothing really took away from the meat, it just enhanced the flavor. After pondering, I decided to enjoy a glass of vino with my pork prime rib chop. Like most restaurants, the wine is highly overpriced; SUGGESTION FOR ALL RESTAURANTS...BRING IN YOUR OWN BOTTLE AND PAY THE $25-30 CORKAGE FEE!! The wine list is quite extensive and I settled for a nice cab. The main course: WOW! A full description from the menu: Eden Valley Pork Prime Rib Chop (Iowa)- Wood oven roasted, Farm Egg Spaetzle with Ham Hock and Herbs, Champagne Grape Relish, Fondant Red Pearl Onions, Broccoli Di Ciccio with Chilli and Garlic, Roast Pork Jus with Sage and Juniper. I know, a mouthful.
But it turned into a great entree. The meat was so tender and juicy, it really just fell off the bone. It was cooked perfectly, bright pink inside. And the mix of colors and plating was spectacular. I ended up next to a father and daughter who were dining there. They fell in love with the open kitchen as well and upon seeing the pork chop, the daughter said she had to order it. I told her it was a great choice. Every portion of the meal, from water, bread, appetizer, main entree and wine was above par and excellent. I could not ask for a better dining experience. Boulevard is a wonderful institution of San Francisco and really must be experienced. Just make your reservations early!! 
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