First Look: Lord Stanley Now Open in Nob Hill
The gist: The pristine, light-filled Lord Stanley opened late last week on the corner of Polk and Broadway. Husband-wife chef team Rupert and Carrie Blease (formerly of Commonwealth and Central Kitchen in SF, and Per Se and Blue Hill in NYC) met in Oxfordshire, England, working at Raymond Blanc's celebrated, idyllic Le Manoir aux Quat’Saisons and eventually dreamed of opening a restaurant together.
The food: In the ever-evolving menu, international influence melds seamlessly with California technique and ingredients during opening week, as in a vivid summer squash tart ($24 — pictured top) marked by flowers and nasturtium. Everything from bread and butter to juices and infusions is made in-house. Take a look at the slide show below to scope out the opening menu dishes.
The drinks: Wine director Louisa Smith's drink menu focuses on organic, small-production, biodynamic wines from around the world plus beer, sake and low-proof cocktails.
The format: In keeping with the current trend of restaurants of this size and style (Sous Beurre Kitchen, etc.) all-inclusive menu pricing means gratuity is included.
The details: 2065 Polk St.; 415-872-5512