Openings

First Look: Lord Stanley Now Open in Nob Hill

By Virginia Miller  |  June 15, 2015
Credit: Virginia Miller

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

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  • Credit: Virginia Miller

    You may have had many a version of beef tartare ($17), but this one is far from tired. Tender, raw beef is perked up with seaweed, cucumber and a crispy, long nori (seaweed) cracker to scoop it up.

  • Credit: Virginia Miller

    From a menu section of "snacks", onion petals ($5) explode with flavor: savory little cups cradling sherry vinegar foam and a sprig of flowers.
     

  • Credit: Virginia Miller

    Pickled shellfish (mussels and clams; $8) taste fresh out of the water, crisp and aromatic with fennel, fennel seeds and dill.

  • Credit: Virginia Miller

    Start off with a light, low-proof apéritif like a classic Negroni Spagliato ($11), here using Cappelletti Aperitivo, dry vermouth and sparkling wine. Move on to a short but oh-so-sweet (and growing) wine list that features joys like an elderflower-inflected 2014 Crinko White Blend from Slovenia ($10 glass/$47 bottle) or a robust, earthy 2010 Vinoterra Saperavi from Kakheti, Georgia ($16/$78).

  • Credit: Virginia Miller

    Summer literally pops in the form of a bowl of English peas ($15) decked with carrot strips and bursts of fresh dill. The healthy dish gets a welcome touch of luxury from fresh, fluffy cheese curds.

  • Credit: Virginia Miller

    Flaky black cod ($30) currently holds the seafood entree spot. In a subtle curry broth marked by fava beans, grilled avocado wedges take it up another level.

  • Credit: Virginia Miller

    A starter of ultra-silky king salmon ($17) makes an impression with a glazed yellow potato and sorrel, brushed in a luscious beurre blanc,

  • Credit: Virginia Miller

    Meat entrees range from slow-cooked, grilled lamb shoulder with alliums and lemon ($29) to poached hen ($28) accented by radishes over barley grain, tender in poultry jus. 

  • Credit: Virginia Miller

    In the dessert department, one highlight was the grilled peach ($12) in a chilled Lillet broth with a welcome savory hit from slivers of Castelvetrano olives.

  • Credit: Virginia Miller

    A "chocolate pouch" ($13) is almost crepelike, the wrap filled with a chocolate crème chiboust (pastry cream) and dark, tart cherries.