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The New Menu at The Palace, in Pictures

By Tamara Palmer
January 31, 2014
Photo by: Douglas Zimmerman

Manny Torres Gimenez, chef/owner of the Palace, has carved out a unique niche for himself in San Francisco, transforming old hole-in-the-wall restaurants into a playground for his refined Venezuelan-American dishes. He recently closed his second venture, Roxy's Cafe (his first foray into restaurants was at Mr. Pollo), in order to refine his focus at the Palace, working more of his homeland's flavors into the mix. Passers-by should take note that the simple setting of the restaurant belies the elegant menu. Click through to experience the new tasting menu, comprising five courses plus an amuse for $50. An à la carte menu is also available. 

  • Photo by: Douglas Zimmerman

    The tasting menu starts with an amuse bouche of sashimi grade ahi tuna, house sprouted quinoa, micro lovage, caramelized soy sauce and calendula flower.

  • Photo by: Douglas Zimmerman

    The first course of the tasting menu is Miyagi oysters from Washington served with caviar, house-pickled red onion, sea salt and guasacaca, the Venezuelan answer to guacamole.

  • Photo by: Douglas Zimmerman

    Lobster is served three ways: claws ceviche with habanero, micro lovage and twice-fried green plantain, grilled tail with aji sauce and heirloom tomatoes and a soup with coconut, lemongrass and sea beans that were foraged by Gimenez.

  • Photo by: Douglas Zimmerman

    Gimenez makes a South American marinade for a dish of Mary's free range rotisserie chicken with red cabbage, olive oil, roasted broccoli and cauliflower and a soft poached quail egg.

  • Photo by: Douglas Zimmerman

    Red Swiss chard and roasted sweet potato puree bring out the meaty flavors of Gimenez's roast pork tenderloin.

  • Photo by: Douglas Zimmerman

    Despite the new direction, steak is still a focal point. At the high end of the offerings is this Wagyu ribeye, presented with grilled bok choy and sunchoke roots.

  • Photo by: Douglas Zimmerman

    If you have saved room for dessert, you'll want to tackle this dulce de leche souffle with homemade passion fruit ice cream, strawberry gastrique and blackberries.

  • Photo by: Douglas Zimmerman

    The interior still serves up 1970s realness, but the food has transformed into the modern age.

  • Photo by: Douglas Zimmerman

    The front of the restaurant hasn't changed from its old incarnation as The Palace Steak House. Ignore the sign, though: there's no delivery service these days, or pizza.

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