Narsai David Restaurant Review: La Folie

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Trio of Devil's Gulch Ranch Rabbit (Loin, Rack, and Braised Leg), with Spring Vegetables and Natural Jus. (La Folie)

Trio of Devil’s Gulch Ranch Rabbit (Loin, Rack, and Braised Leg), with Spring Vegetables and Natural Jus. (La Folie)

Narsai David (CBS) Narsai David
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(KCBS) – KCBS Food and Wine Editor Narsai David reviews a French restaurant in San Francisco.

La Folie is classically a 3-star restaurant with a gentle, warm decor, elegance, and just about the perfect size dining room that seats about 50. You can choose the chef’s menu or create your own 3, 4, or 5-course dinner.

Some of the impressive dishes include: asparagus and green garlic soup with lobster and brioche crouton with a poached quail egg in it; tempura fried duck egg over a sweetbread pancake; seared Hudson Valley foie gras with caramelized brooks cherries; warm pig feet and sweetbread terrine was unlike anything I’ve ever had and was magnificent; the trio of rabbit in which the chef uses the loin, rack and the braised leg all together was the most unusual and beautiful presentation I’ve ever seen; and save room for the peach melba baked Alaska.

La Folie
2316 Polk St
San Francisco, CA 94109-1822
(415) 776-5577
www.lafolie.com

Narsai David is the KCBS Food and Wine Editor. He has been a successful restaurateur, chef, TV host, and columnist in the Bay Area spanning four decades.

(Copyright 2011 by CBS San Francisco. All Rights Reserved. This material may not be published, broadcast, rewritten, or redistributed.)

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